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Kala Chana or Whole Black Chickpeas. Its distinctive black colouring, which is determined by the high concentration of iron and antioxidants, these chickpeas or Kala Chana are characterized as being very tasty and having a very tough skin.
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In fact, due to the high fiber and mineral content, the skin is more consistent. This makes the cooking time much longer, and even so, they will only soften until a certain extent. Once cooked, the peas remain intact, which is precisely the reason that black chick peas are used to prepare salads rather than soups or creams. Traditionally they are used in combination with fish, crustaceans and molluscs.
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