Brown Chickpeas by TRS

• Small, brown but still yellow in the centre.
• Use in Asian, Indian and Mexican recipes.
• Is perfectly suitable for making hummus.
• Has a deep nutty flavour.
• High in fibre, protein, phosphorus, calcium & iron.
• Also available in a small 500g bag.

The brown chickpea (also known as Desi or Kala Chana) is a smaller version of the regular pale yellow chickpea. It has a brown skin but remains yellow underneath. These chickpeas can be used in curries, soups and salads. They can be stewed with meats like lamb and fish. Brown chickpeas could also be mixed with cous cous or tiny grains like quinoa or amaranth then dressed with oil and spices to make interesting side dishes.

How to Cook Brown Chickpeas

Because these chickpeas are very hard to begin with, we recommend soaking them over night to soften.

Add the chickpeas to boiling water. They will take about an hour to cook. If you want them really soft, leave them simmering for another half hour or so.

When using a pressure cooker, brown chickpeas will be soft and ready in about 20-25 minutes.