The top benefits, nutritional values, Uses and storage of Brown chickpea

The top benefits, nutritional values, Uses and storage of Brown chickpea

The brown chickpea could be a smaller version of the regular yellowness chickpea. it’s a brown skin however remains yellow beneath. These chickpeas may be employed in curries, soups and salads. they will be boiled with meats like lamb and fish. Brown chickpeas may even be mixed with couscous or little grains like quinoa or amaranth then dressed with oil and spices to create attention-grabbing fact dishes.brown chickpeas are a vicinity of the eater diet in India. These are essentially legumes happiness to the Leguminosae family. The plants area unit short tall and are principally found in tropical and climatic zone regions. The seeds are wonderful sources of protein. There area unit usually 2 kinds of chickpeas, ‘desi’ and ‘kabuli’. The ‘desi’ selection contains of darker smaller seeds having a tough outer covering whereas the kabuli’ selection area unit relatively larger light-weight coloured beans with a power tool coat.

Black chickpeas, additionally referred to as geographical region grams, Garbanzo beans or ‘kala chana’ belong to the ‘desi’ selection and have a way higher fiber content and lower glycemic index. Being an especially versatile legume, black chickpeas are extraordinarily useful for health.

 Aids in Weight Loss:

Inclusion of fiber-rich foods in your diet will greatly contribute to weight loss. Black chickpeas are made in each soluble and insoluble fiber. Soluble fiber facilitates the excretion of gall and ferries by forming a gel like substance within the alimentary tract whereas insoluble fiber prevents constipation and alternative organic process disorders. Moreover, fiber fills up your abdomen, creating you’re feeling satiable for extended and curbs hunger cravings. drink poached with chickpeas helps in reducing appetence. Thus, intense legumes like black chickpeas is simpler in weight loss than merely cutting calories.

Cardiovascular Benefits:

Black chickpeas contain a singular combination of antioxidants, anthocyanins, delphindin, cyanidin and petunidin further as phytonutrients and ALA that maintain the health of blood vessels and forestall aerobic stress, thereby reducing the chance of heart condition. Black chickpeas contain right smart amounts of B-complex vitamins and metal. B-complex vitamins lowers homocysteine levels therefore minimizing the chance of narrowing of arteries by plaque formation, blood clots, heart attacks and strokes.

Lowers Cholesterol:

The soluble fiber in black chickpeas binds the digestive fluid acids and prevents them from being absorbed by the body, therefore reducing sterol levels. Daily consumption of around ¾ cup of chickpeas helps to decrease {ldl sterol|LDL cholesterol|cholesterol|cholesterin} and total cholesterol triglycerides. Moreover, the dietary fiber of black chickpeas is superior thereto found in alternative foods.

Stabilizes Blood Sugar and Low Glycemic Index (GI):

The soluble fiber in black chickpeas controls the absorption and unharness of blood glucose. Moreover, chickpeas have low glycemic index of twenty eight to thirty two which suggests that the macromolecule in them is diminished and digestible slowly. This aids in weight loss by dominant craving. The low GI causes blood glucose to rise moderately and slowly resulting in lower blood glucose levels. overwhelming ½ a cup of black chickpeas every day is effective in dominant blood glucose in only per week.

Prevention of Diabetes:

As already expressed, the carbohydrates in legumes like black chickpeas are digestible slowly, therefore reducing the blood glucose levels. This contributes to endocrine resistance, thereby reducing the danger of obtaining type-2 polygenic disease.

Great Source of Iron:

Being an upscale supply of iron, black chickpeas will stop anemia and boost your energy levels. this is often significantly helpful for pregnant or wet girls moreover as growing youngsters. Iron plays a crucial role within the formation of hemoprotein by transporting oxygen from the lungs to any or all body cells and is a crucial part of accelerator systems for energy production and metabolism.

Good Source of Protein for Vegetarians:

Black chickpeas are another supply of protein for vegetarians as these legumes together with whole grain or whole wheat protein, offer vital amounts of supermolecule that are like that of meat and farm furthermore as empty high calories or saturated fats.

Beneficial for Women:

The soluble fiber contained in black chickpeas reaches the colon wherever it’s dampened by the being into short chain fatty acids that are absorbed by the colon cells and used for energy. this allows the colon cells to remain healthy and reduces the prospect of cancer, significantly cancer.

Treatment of Digestive Disorders:

The soluble fiber contained in black chickpeas reaches the colon where it’s dampened by the being into short chain fatty acids that are absorbed by the colon cells and used for energy. this permits the colon cells to stay healthy and reduces the prospect of cancer, considerably carcinoma.

Prevention of Cancer:

The soluble fiber contained in black chickpeas reaches the colon wherever it’s dampened by the microorganism into short chain fatty acids that are absorbed by the colon cells and used for energy. this allows the colon cells to remain healthy and reduces the chance of cancer, significantly colon cancer.

Healing Properties:

Paste made from black chickpeas has great healing properties and applying it along with sandalwood paste can remove acne and pimple scars, treat sunburns and various other skin inflammations.

Promotes Hair Growth:

Black chickpeas contain B complex and zinc. each of these minerals play a very important role in building up the protein in hair, thereby strengthening your hair follicles and promoting hair growth.

Combats Hair Loss:

The combination of vitamin A and Zn in black chickpeas are important for hair health and deficiency of anybody of those within the diet will cause dandruff and hair loss.

Prevents Greying of Hair:

Black chickpeas are loaded with protein and Mn. Mn prevents your hair from ever-changing pigmentation i.e. greying of hair.

It can be eaten at any time of day. Goes well with every food.

Black Chickpeas Nutrition Value:

Being low in fat, high in dietary fiber and made in vitamins and minerals, black chickpeas will soon be a healthy addition to your diet. two to a few tablespoons of those legumes are equivalent to one portion of the daily recommended 5 portions of fruits and vegetables.

How to buy and store brown chickpea

Store it in a dry place in a container.

Ways to use brown chickpeas

You can add canned or stewed kala chana to salads to extend the macromolecule and fiber content. Kala chana curry could be a spicy Indian stew that uses kala chana, oil, turmeric and different spices, like ginger, red flavoring and coriander. you’ll be able to limit the sodium in kala chana recipes by adding less salt for seasoning throughout cookery and at the table and by using low-sodium canned kala chana rather than preserved canned is wide employed in a range of middle eastern and Indian dishes like falafel, hummus and curries further as salads, soups and stews or maybe as a fast snack. additionally to their delicious nut like style and buttery texture

Uses of brown chickpeas

Kidney stones

In case of stones in excretory organ or bladder, you’ll be able to soak one or two of split chickpeas in water long and eat the chickpeas with honey consecutive morning. Jaundice patients will eat one or two of black chickpeas soaked in water at the side of jaggery (gur) and drink constant water once thirsty for improvement in condition. This water is additionally effective in preventing frequent physiological reaction.

Treatment of Leucoderma:

Leucoderma could be a unwellness characterised by white spots on the skin. Those having leucoderma will soak some of chickpea seeds beside ten grams triphala churna in a hundred twenty five mil of water for twenty-four hours and eat them once sprouts seem. Doing this religiously for many months will be effective in obtaining eliminatewhite spots.

Treatment of Ringworm Infection:

Eating a roti made up of black chickpea flour daily for a month or 2 without salt will cure mycosis infections

Facial Skin Care:

Black chickpeas is split with skin removed and ground to create ‘besan’ that is great for aid and is commonly employed in face packs to convey you unflawed glowing skin.

Healing properties

Apply equal quantities of each the paste on the scars, leave nightlong and remove following morning with lukewarm water to examine the specified result.

Treatment of Dandruff:

In order to induce obviate dandruff, you’ll combine four tablespoons of black chickpea flour in around 250 milliliter water and massage your hair with it for a handful of minutes before laundry.

Season in which brown chickpeas are available

Brown chickpeas are available all year round

How to make Punjabi Kala Chana


  1. 1 cup Black Chickpeas (Kala Chana) 250 ml
  2. 3 cup Water for soaking
  3. 1 tbsp Oil
  4. 1 tsp Cumin seeds (Jeera)
  5. 1 Onion medium diced (about 1 cup)
  6. 2 Tomato medium chopped (about 1 cup)
  7. 1 Green Chili Pepper minced (optional)
  8. 1″ Ginger minced (or 1 tbsp Ginger paste)
  9. 5 cloves Garlic minced (or 1 tbsp Garlic paste)
  10. 2 cups Water for cooking
  11. 1 tsp Dry Mango powder (Amchur) (can be replaced with lemon juice)
  12. Cilantro to garnish


  • 2 tsp Coriander powder (Dhaniya powder)
  • 1/2 tsp Garam masala
  • 1/2 tsp Cayenne or Red chili powder
  • 1/4 tsp Ground Turmeric (Haldi powder)
  • 1 tsp Salt


  1. Wash chickpeas and soak for 4 hours or overnight in 3 cups of water. The chickpeas will increase in size when they are soaked.

Instant Pot Method

  1. Start the instant pot in sauté mode and let it heat. Add oil, cumin seeds to it.
  2. When the cumin seeds start to splutter, add chopped onion, ginger, garlic and chili pepper. Sauté for 3 minutes.
  3. Add chopped tomatoes and spices. Stir and sauté for another 2 minutes.
  4. Drain the soaking water from kala chana. Add kala chana and 2 cups of fresh water to the instant pot.
  5. Change the instant pot setting to bean/chili mode. This will automatically set the timer to 30 minutes.
  6. When the instant pot beeps, let the pressure release naturally (NPR). If the pin has not dropped after 20 minutes, release the pressure manually.
  7. Open the instant pot and add amchur (dry mango powder) to it. Stir well for a minute.
  8. Garnish with cilantro. Kala Chana curry is ready to be served with rice or roti.

Stovetop Pressure Cooker Method

  1. Heat oil in the pressure cooker on medium-high flame.
  2. Add cumin seeds. When the cumin seeds start to splutter, add chopped onion, ginger, garlic and chili pepper. Sauté for 3 minutes.
  3. Add chopped tomatoes and spices. Stir and sauté for 3-4 minutes.
  4. Drain the soaking water from kala chana. Add kala chana and 2 cups of fresh water to the pressure cooker.
  5. Cover the lid, turn the heat on high flame and pressure cook it until your heart two whistles. Now reduce the flame to medium and pressure cook it for another 12 minutes. Let the pressure release naturally.
  6. Open the lid, add amchur (dry mango powder) and stir well for a minute.
  7. Garnish with cilantro. Kala Chana curry is ready to be served with rice or roti.


  • Add 2 cups of chopped spinach or kale after the kala chana preparation in this recipe. Let it boil for a minute and enjoy it as a soup.
  • Traditional punjabi style, Kala Chana Curry is soupy and has extra liquid, as it is mostly enjoyed with rice. If you like it to be less soupy, you can reduce the amount of water for cooking to 1.5 cups.
  • Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don’t forget to adjust to your taste.

How to make brown chickpea coconut curry


  • 3/4 cup (123 g) uncooked brown chickpeas optionally soaked for 4 hours
  • 2 cups (500 ml) water
  • 1/2 cup (40 g) shredded coconut fresh(thawed if frozen) or dried + more for garnish
  • 1 tsp oil
  • 1/2 tsp (0.5 tsp) mustard seeds
  • 6 curry leaves optional
  • a good pinch of asafetida / hing optional, use certified gluten-free if needed
  • 1/2 (0.5 ) medium onion finely chopped
  • 4 cloves of garlic finely chopped
  • 1 tbsp finely chopped ginger
  • 2 tsp ground coriander
  • 1/2 tsp (0.5 tsp) ground fennel
  • 1/4 tsp (0.25 tsp) cinnamon
  • 1/4 tsp (0.25 tsp) cardamom
  • 1/4 tsp (0.25 tsp) cloves
  • 1/3 to 1/2 tsp cayenne
  • 1/2 tsp (0.5 tsp) turmeric
  • 2 (2 ) tomatoes chopped
  • 3/4 tsp (0.75 tsp) or more salt

Optional tempering

  • 1 tsp oil
  • 1/4 tsp (0.25 tsp) mustard seeds
  • 2 dried red chilies


  1. Bring the brown chickpeas to a boil in 1 cup of water. Discard the water.
  2. Pressure Cook: Pressure cook the chickpeas with 2 cups of water for 20 minutes in stovetop cooker, Or 30 -35 minutes in electric (Manual 30 minutes in the Instant Pot). Let the pressure release naturally.
  3. Heat a small skillet over medium heat. Add coconut and toast for 2 to 3 minutes until golden. Stir occasionally to avoid burning. Blend with 2 tbsp of water until most of the coconut breaks down and set aside.
  4. Heat oil in a skillet over medium heat. When hot, add mustard seeds and let them start to sputter. Add curry leaves and asafetida and cook for a few seconds. They will sputter, so be careful.
  5. Add the onion, garlic, ginger and cook until translucent.
  6. Add the ground spices and mix well. for half a minute. Add tomatoes and a splash of water and cook until the tomatoes are tender. 5 minutes. Mash the larger pieces.
  7. Add this mixture, salt and coconut paste to the brown chickpeas (or vice versa depending on the pan size) and simmer over medium heat for 5 to 10 minutes. Taste and adjust salt and heat. Add more water if needed.
  8. Garnish with coconut. I also usually add a fresh tempering before serving. Heat oil in a small skillet over medium heat. When the oil is hot, add 1/4 tsp mustard seeds and 2 chilies and cook for a few seconds. The seeds will start to pop. Drizzle this over the chickpea curry. Serve over rice, cooked grains or with flatbread, appams, dosas, etc.
  9. To make the Chickpea Curry in a saucepan: Soak the brown chickpeas for at least 4 hours in warm water. Drain and add to a saucepan with 3 cups of water. Partially cover and cook over medium heat for 35 to 45 minutes or until tender to preference. Make the Curry mixture and add to the simmering chickpeas and continue.


If using cooked brown chickpeas, use 2 cups.

Safety profile of brown chickpea

If consumed in moderation amounts then brown chickpeas will not cause any side effect.

Fun facts about brown chickpeas

  1. There is sturdy proof that chickpeas were initial cultivated within the geographical region a staggering 7500 years B.C.. the recognition of the chickpea quickly unfold everywhere the planet, and that they were shortly full-grown and consumed in several ancient civilisations like Egypt, Balkan state and Rome.
  2. Chickpeas are notable by many alternative names everywhere the planet. alternative names embrace garbanzo beans, a preferred term within the United States of America, Bengal grams, egyptian peas, ceci beans and kabuli chana. Chickpeas are available in a range of various sorts and hues, not simply the beige selection we tend to are wont to seeing in cans. Chickpeas may also be black, green, red and brown.
  3. Chickpeas are an agricultural surprise. Not solely do chickpeas turn out a valuable crop however at constant time they conjointly offers natural organic methodology of breaking the unwellness cycle in wheat and barley crops. this implies less antimycotic agent and fewer insect powder, leading to a cleaner, greener setting. Pretty superb.
  4. Legumes are enclosed within the Australian Government suggested feeding arrange for a diet in 2 categories! Legumes and beans are categorized with each vegetables and meat, creating legumes a crucial part of a healthy diet.
  5. These clever very little plants really restore depleted soils and square measure powerful N fixing legumes. Their deep rootage plays a crucial role in stabilizing soils and preventing erosion, they will use very little or no fertilizer whereas enhancing the fertility of the soil, and, they’re a ground agricultural crop, exploitation no agricultural water. to feature to their unimaginable abilities, the legume even contains a natural insect powder in its leaves, that keeps the bugs away. unimaginable stuff!
  6. Chickpeas are a good supply of each soluble and dietary fibre, vital for maintaining a healthy system. Soluble fibre could assist with reducing the absorption of cholesterin into the blood and helps maintain blood glucose levels, which can facilitate to scale back the danger of developing heart condition and conjointly aid in managing polygenic disorder. The dietary fibre in chickpeas and their low glycemic index (GI) may additionally assist with weight loss by creating you’re feeling fuller for extended.
  7. Chickpeas are an improbable versatile ingredient to cook with. you’ll eat them canned, dried or roast, hot or cold and that they are cheap. Chickpeas are often used for creating abundant, rather more than simply sensible previous hummus. attempt adding to soups rather than croutons, salads and stir fry for additional crunch, create delicious meat free patties or create a tomato chickpea stew to possess along with your Sunday bacon and eggs. There’s a superfluity of chickpea recipes out there simply looking forward to you to find.
  8. Ground chickpeas are used as a java since the eighteenth century and square measure still normally used as a caffeine-free different nowadays. wide on the market, the style is claimed to be delicious – why not provides it a go!
  9. Chickpeas contain a large range of antioxidants, vitamins and minerals as well as folacin, magnesium, vitamin b6, vitamin c, iron, potassium, calcium, phosphorus and metallic element. {they square measure|they’re} conjointly high in macromolecule thus are an amazing different to meat for vegetarians.
  10. India is the world’s preferred leader in chickpea production, with a staggering eight,832,500 metric tons reportedly made in 2013. apparently, the country returning in second place was Australia! With 813,300 tons made within the same year. “Production of chickpea by countries” world organization Food & Agriculture Organisation 2014.

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