There's a new chickpea in town...
Posted by yabbitgirl on Sep 06, 2010 · Member since Apr 2006 · 14266 posts
I don't have a digicam or I'd take pics. I went to my local place where I buy all my pulses in bulk, and they had these tiny little chickpeas. Super small, about the size of a green pea. And slightly darker than regular chickpeas. I asked the guy and apparently they're locally produced, and according to him a lot more flavourful than regular big chickpeas. They're not as dark as "black" chickpeas, but more tan where the others are pale. .
Does anyone have any experience of these? I can't remember the name he said, it was the name of a town. I bought a kilo anyway and will let you know how they come out.
hmmmm, not sure. I've never seen black chickpeas, only brown ones - which sound like the ones you're on about.
Whatever, I've only ever noticed that they're slightly stronger tasting...and *ahem* might make me a bit smellier
That's what DH said! He said that since they're so small they have proportionally more fibre so there's more "toot factor." But if they are smaller, there's less to them, so I don't know.
They're not as dark as the "black" (ie rustcoloured) chickpea pics I've seen online. While I was googling I saw a pic of chickpeas in the...uh...shell? I had no idea how they actually grow, in pods like broadbeans only small. I wonder how many garbanzos you get to the pod?
What you are refering to is very common variety of chickpeas available in all Indian grocery stores.
It is called "Kala Channa" or Lal Channa.
UPDATE: So I soaked some of these bad boys last night and cooked them up to make some hummus. (Well, you know I'd have to start there.)
They don't soak up huge, but the couple of handfuls I threw in the water last night seemed to be an awful lot of chickpeas this morning! Pressured them as usual and they were fine.
But the hummus came out very dense and pasty, even though I added twice the amount of water I usually do. I just threw it together and put it in the fridge before I went out this morning at 10, and tasted it just now at 7 PM. It needs a lot more seasoning to be tasty...as it stands it's very bland. I don't know what the difference is, but these little chickie peas need a lot more lemon/garlic/salt etc to be satisfactory in hummus. More oil, too.
I will also use them in stews, soups etc...but must remember to ramp up the flavours.
I don't care for them - maybe I just didn't cook them long enough, but they were still hard after 45 minutes in the pressure cooker.....I still have a huge jar of them left...
Yeah, I can't say I'm in luuurve either. Interesting, though. They might be better in a curry or something with a LOT of flavour.
I am using them soked overnight in warm water and next day morning, I pressure cook. I take care not to over cook them.
I then temper it using mustarad seeds, Cumin seeds, red chilli pepper (dry) and curry leaves, add needed salt and lemon juice.
Pack in a plastic container and instead of my usual breakfast, I eat this kala channa as breakfast. About 2 cups last me for 8 days.
Very tasty, nourishing, lotsa protein and full of fiber.