Brown Chickpeas 500g
Brown chickpeas which are also known as “Kala Chana” or ‘Gram Chana’ are small brown skinned chickpeas used in preparing different types of traditional Indian dishes. Chickpeas have a delicious nutlike taste and buttery texture. Brown chick peas are famous among Asian, Indian and Mexican meals. It is a versatile legume used as a main ingredient for many Indian dishes such as hummus, falafels, and curries in the middle east region of Indian subcontinent. Chick peas can also be used as whole peas for making different varieties of salad and side dishes. They are generally eaten either as roasted whole peas or gram sprouts which are a rich source of protein and dietary fiber. Varieties of tasty Indian dessert recipes are prepared this brown chickpeas. Many popular dishes in Indian cuisine are made with chickpea flour, such as mirchi bhanji, Mirpakaya bhanji and different types of spicy chutneys. Due to its high protein and fiber, brown chickpeas are very much suitable for vegetarians.

How to sprout Brown chickpeas?
Soak 1 cup of dried chick peas in 4 cups of water overnight or at least 8 hours. Drain the water and cover the pot containing Chickpeas tightly with a thick cotton cloth. Leave untouched for about 12 hours to sprout properly.

How to cook Brown chickpeas?
Take sprouted brown chick peas and put it in the pressure cooker or in a closed pan, add some salt and cook it on a high flame for 15 minutes till the chick peas becomes soft. Now chick peas are ready to make desired varieties of Indian recipes.
Indian recipe: Brown chick peas spicy curry

Ingredients:
• 1 cup brown chick peas (Kala chana)
• 2 tablespoons oil 1 large tomato
• 2 cups chopped onion
• 1 teaspoon ginger paste
• 1 teaspoon chopped green chilies
• 1 table spoon yellow curry paste
• 100 ml of coconut milk
• 3 large cloves garlic paste
• Pinch of Asafoetida (Hing)
• 1 teaspoon Mustard seed
• 1 teaspoon cumin seeds
• 1 tablespoon gram flour (Besan)
• 2 teaspoons coriander powder
• 1/2 teaspoon
• 1/4 teaspoon garam masala
• 1/2 teaspoon red chilly powder
• 1 teaspoon salt
• 1 teaspoon chopped fresh coriander
• Thinly sliced tomatoes for garnish

Method of preparation:
• Drain the water of chickpeas and put it aside
• Blend the tomatoes, green chilies and ginger to make a puree / paste
• Heat the oil in a saucepan
• Add the asafetida and cumin seeds.
• After the cumin seeds crack, add the gram flour and stir-fry for a minute.
• Add the tomato puree, coriander powder, turmeric, red chilly powder and cook for about 4 minutes on medium heat. The mixture will start leaving the oil and will reduce to about half in quantity.
• Add curry paste and ¼ can of coconut milk. stirring, cook until curry is dissolved
• Add the chickpeas and remaining cup of milk and let it cook for 7 to 8 minutes on medium heat, covered.
• Press the chickpeas with a spatula so they soften. Add the garam masala and coriander leaves. Let it cook for another 2 minute.
• Garnish with thin tomato slices

Other recipes made from Brown chick peas are: Chickpeas Biryani, Fried chick peas pakora, Chickpeas chole and Palak chana masala

Other names: Kala chana, Desi Chana, Garbanzo bean, Indian pea, Cerci bean, Bengal gram, Chana gram, Kadala

Type: Peas / Pulses
Color: Brown
Taste: Nutty flavour