Black chickpeas, also known as kala chana, are a variant of chickpeas that have a dark brown or black color. They are similar in taste and texture to regular chickpeas but have a slightly nuttier flavour. Black chickpeas are high in protein, fiber, and various minerals. They are often used in Indian and Middle Eastern cuisine, and are commonly used in curries, salads, snacks, and soups. They require soaking and longer cooking time compared to regular chickpeas. It has white flowers with blue, violet or pink veins. Chickpeas need a subtropical or tropical climate with more than 400 millimetres.
The fiber in chickpeas helps to decrease blood cholesterol levels by binding bile acids in the small intestine, and preventing re-absorption to the liver.
The consumption of chickpeas may be beneficial for correcting dyslipidaemia (when the concentration of cholesterol or lipids in the blood exceeds normal limits), and preventing diabetes.
Regular consumption of pulses such as chickpeas may reduce risks of coronary heart disease.