Black Chickpea

What Is Black Chickpea?

Black chickpea is a shelled variety of chickpea (Cicer arietinum) that's smaller-grained and dark brown-to-black in color compared to the ordinary light-colored chickpea. It's a traditional and nourishing legume grown in certain regions of Anatolia.

It has a firmer texture and a more intense, nutty taste than light-colored chickpeas; that's why it doesn't fall apart when cooked and keeps its shape. It's used in stews, soups, and pilafs.

Nutritional Values of Black Chickpea

Like chickpeas, black chickpea contains approximately 360 kcal of energy per 100 grams dry, high protein (~19 g), and high fiber and iron; values are given approximately from a similar chickpea profile. It's a legume rich in plant protein and fiber.

What Are the Benefits of Black Chickpea?

With its high plant protein, fiber, and iron content, black chickpea can be considered part of a balanced diet; its satiating fiber makes it an economical protein source.

This information is general; black chickpea is a food, not a substitute for medical treatment.

How to Choose Black Chickpea?

Quality black chickpea is a product with evenly sized grains, a dark and vivid color, no worm holes, and a low proportion of broken pieces. Wormy, darkened-shriveled grains should be picked out.

• Grains should be evenly large, dark-vivid colored
• There should be no insect holes, worms, or mold
• Shell should be intact, not overly shriveled

How to Store Black Chickpea?

Black chickpea is stored for a long time in a sealed jar in a cool, dry, and dark place; it should be protected from moisture and checked periodically for infestation. Boiled chickpea keeps for a few days in the refrigerator.

Using Black Chickpea in the Kitchen

Black chickpea is used in chickpea dishes, soups, chickpea pilaf, and as a boiled side; thanks to its firm texture, it keeps its shape in long-cooked dishes. It can be used in place of ordinary chickpea for a more intense taste.

How Is Black Chickpea Boiled?

Black chickpea, soaked overnight in plenty of cold water, is drained and boiled in fresh water until it softens; since it has a firm texture, it may cook a bit longer than light-colored chickpea.

Why Is Black Chickpea Soaked for a Long Time?

Since it has a firm, thick shell, soaking it longer than light-colored chickpea helps it soften and cook evenly; this also shortens the cooking time.

Which Recipes Use Black Chickpea?

Black chickpea dish with meat, chickpea pilaf, chickpea soup, and boiled black chickpea are its best-known uses.

Frequently Asked Questions

What is the difference between black chickpea and regular chickpea?

Black chickpea is smaller, dark-shelled, has a firmer texture, and a more intense-nutty taste; regular chickpea is larger, lighter colored, and softer.

Is black chickpea more nutritious?

Its general nutritional profile is similar to chickpea; because of its dark shell, it may contain a bit more fiber and plant compounds, but both are rich in protein and fiber.

Is black chickpea roasted?

Yes; in some regions it's also roasted into a leblebi-like snack, but its main use is in dishes and soups.

How can black chickpea cook faster?

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

Where does black chickpea grow?

It's a local variety grown in various regions of Anatolia; it's generally found in local markets and dried nut/legume shops.