Black Chickpea

What Is Black Chickpea?

Black chickpea is a smaller-grained chickpea variety with a dark brown to nearly black skin, compared with ordinary light-colored chickpeas (Cicer arietinum). It is a traditional, nutritious legume grown in some parts of Anatolia.

Compared with lighter chickpeas, it has a firmer texture and a richer, nuttier flavor; it holds its shape during cooking rather than falling apart. It is used in dishes, soups, and pilafs.

Black Chickpea Nutrition Facts

Like other chickpeas, dried black chickpeas provide about 360 kcal per 100 g, along with a high amount of protein (~19 g), and are high in fiber and iron; the values are approximate and based on a similar chickpea nutrition profile. They are a legume rich in plant protein and fiber.

What Are the Benefits of Black Chickpeas?

With their high plant-protein, fiber, and iron content, black chickpeas can be included as part of a balanced diet; their filling fiber makes them an economical source of protein.

This is general information; black chickpeas are a food and are not a substitute for medical treatment.

How to Choose Black Chickpeas

High-quality black chickpeas are evenly sized, dark and vibrant in color, free of insect holes, and have few broken beans. Remove beans that are infested, darkened, or shriveled.

• The beans should be evenly sized and dark with a vibrant color.
• There should be no insect holes, worms, or mold.
• The skins should be intact and not excessively wrinkled.

How to Store Black Chickpeas

Store black chickpeas for a long time in a sealed jar in a cool, dry, dark place; protect them from moisture and check them occasionally for worms. Cooked chickpeas keep for a few days in the refrigerator.

How to Use Black Chickpeas in Cooking

Black chickpeas are used in chickpea dishes, soups, chickpea pilaf, and boiled preparations; their firm texture helps them hold their shape in long-cooked dishes. They can replace ordinary chickpeas for a richer flavor.

How to Boil Black Chickpeas

Soak black chickpeas overnight in plenty of cold water, then drain and boil them in fresh water until tender; because of their firm texture, they may take a little longer to cook than lighter chickpeas.

Why Soak Black Chickpeas for a Long Time?

Because they have firm flesh and thick skins, soaking them longer than lighter chickpeas helps them soften and cook evenly; this also shortens the cooking time.

Which Recipes Use Black Chickpeas?

Meat and black chickpea stew, chickpea pilaf, chickpea soup, and boiled black chickpeas are among the best-known uses.

Frequently Asked Questions

What is the difference between black and regular chickpeas?

Black chickpeas are smaller, darker-skinned, firmer, and richer and nuttier in flavor; regular chickpeas are larger, lighter in color, and softer.

Are black chickpeas more nutritious?

Their general nutrition profile is similar to that of chickpeas; their dark skins may contain somewhat more fiber and plant compounds, but both are rich in protein and fiber.

Can black chickpeas be roasted?

Yes. In some regions, they are roasted into a snack similar to roasted chickpeas, but their main use is in dishes and soups.

How can black chickpeas cook faster?

Long soaking and pressure cooking significantly shorten the cooking time; adding a pinch of baking soda to the soaking water also helps them soften.

Where are black chickpeas grown?

They are a local variety grown in various parts of Anatolia and are generally available at regional markets and nut shops.