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The brown chickpea (also known as Desi or Kala Chana) is a smaller version of the regular pale yellow chickpea. It has a brown skin but remains yellow underneath. These chickpeas can be used in curries, soups and salads. They can be stewed with meats like lamb and fish. Brown chickpeas could also be mixed with cous cous or tiny grains like quinoa or amaranth then dressed with oil and spices to make interesting side dishes.
Because these chickpeas are very hard to begin with, we recommend soaking them over night to soften.
Add the chickpeas to boiling water. They will take about an hour to cook. If you want them really soft, leave them simmering for another half hour or so.
When using a pressure cooker, brown chickpeas will be soft and ready in about 20-25 minutes.
|Serving Size||100 g|
|of which saturates||0g|
|of which sugars||1g|
Percentages are based on a diet of 2000 calories a day.
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