Black Chickpeas are dried, deep brown, Garbanzo Beans. Chick Pea or Chickpeas are a popular legume in Asian countries, especially in India. In Hindi, dried black chickpeas are called Sukha Kala Channa.
Black chickpeas are green in color in their fresh state, known as Garbanzo Beans, in most Mediterranean Countries. In India, garbanzo beans are called Choliya.
Dried Black Chickpeas are great way to include protein and iron in daily diet. And their fibrous texture also help maintain a healthy gut.
To cook dried chickpeas,
1) Soak dried black chickpeas in water overnight.
2) Next day, rinse in fresh water, then in a sauce pan, add 1 part pre-soaked chickpeas and 3 part water with 1/4 teaspoon of salt.
3) Bring to rolling boil and continue boiling until chickpeas are tender (about 15-20 minutes).
4) Drain the cooking liquid and use as per your liking.
Or
You can also reserve the cooking liquid to make hearty and very flavorful stock.
To Sprout:
1) Soak dried black chickpeas in water overnight.
2) Next day, rinse in fresh water, twice every day.
3) Repeat step 2 every day until chickpeas starts sprouting. You will see sprouts by end of second day.
You can make salad or breakfast bowl using soaked or sprouted chickpeas.
Check the recipes here:
Kale and Chickpeas Sprout Salad
