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Black Chickpeas - Kala Chana

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Kala chana ("Black Chickpea" in both Hindi and Urdu, also known as Desi chickpea or C hholaa Boot ) can be black, green or speckled. This variety is hulled and split to make chana dal.

The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as  gram   or Bengal  gram , garbanzo or garbanzo bean, Egyptian pea, chana, and chole. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, and 7500-year-old remains have been found in the Middle East.

Chickpeas are a nutrient-dense food, providing rich content (20% or higher of the Daily Value, DV) of protein, dietary fiber, folate, and certain dietary minerals, such as iron and phosphorus in a 100 gram reference amount (see adjacent nutrition table). Thiamin, vitamin B6, magnesium, and zinc contents are moderate, providing 10–16% of the DV. Compared to reference levels established by the United Nations Food and Agriculture Organization and World Health Organization, proteins in cooked and germinated chickpeas are rich in essential amino acids such as lysine, isoleucine, tryptophan, and total aromatic amino acids.

A 100 g serving of cooked chickpeas provides 164 kilocalories (690 kJ). Cooked chickpeas are 60% water, 27% carbohydrates, 9% protein and 3% fat (table).[24] 75% of the fat content is unsaturated fatty acids for which linoleic acid comprises 43% of total fat.

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