Chickpeas: kabuli and kala chana
Two kinds of chickpea dominate South Asian cooking, and we stock both. Large, pale kabuli chana are the ones for chole, chana masala and hummus. Small brown kala chana have a firmer skin… 13 Products
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Chickpeas: kabuli and kala chana
Two kinds of chickpea dominate South Asian cooking, and we stock both. Large, pale kabuli chana are the ones for chole, chana masala and hummus. Small brown kala chana have a firmer skin and a deeper, nuttier taste. Dried chickpeas come from TRS, Heera, Sona and Suntat, in bags from 500 g up to 2 kg, and when time is short there are ready-boiled tins from TRS, Durra and Suntat, including boiled brown chickpeas.
Punjabi chole is simmered dark and served with bhature, while in Bangladesh a spicy chola with onion and green chilli is a regular at Iftar. Kala chana shines in a dry sabzi or a tangy chana chaat. A ready blend such as Shan or MDH chana masala from our curry masala mixes does most of the seasoning for you.
Split and hulled, kala chana becomes chana dal; roasted chana and chana jor garam sit with our snacks.
Preparing dried chickpeas
- Soak: cover with plenty of water for 8–12 hours; they'll double in size. 250 g dried gives roughly 600 g cooked.
- Boil: drain, add fresh water and simmer for 60–90 minutes, or 15–20 minutes in a pressure cooker. Kala chana needs a little longer.
- Dark Punjabi chole: drop a black tea bag into the pot while boiling for that deep colour.
- Freeze ahead: cooked chickpeas freeze well in portions, so they're as convenient as a tin.
Using tins? Rinse the chickpeas and warm them through in the masala for 10 minutes. Chana chaat needs tamarind chutney, onion and chaat masala; more tins are in canned food and olives.
Frequently asked questions
What's the difference between kabuli chana and kala chana?
Kabuli chana are the large, pale chickpeas you'll know from the supermarket. Kala chana are smaller and brown, with a tougher skin and nuttier taste. Kabuli turn creamy and suit chole and hummus; kala chana stay firm, which is ideal for chaat and dry curries.
Can I use tinned chickpeas for chole?
Yes. Rinse them and let them simmer in the gravy for 10–15 minutes so they soak up the spices. Mash a few against the side of the pan to thicken the sauce. A 400 g tin serves two people.
Why won't my chickpeas soften?
Usually they're old or haven't soaked long enough. Soak them for at least 8 hours and cook in fresh water, adding salt and tomatoes only at the end. A pinch of bicarbonate of soda in the cooking water helps stubborn chickpeas along.
Which masala should I use for chana masala?
The easiest route is a ready blend such as Shan Chana Masala or MDH Chana Masala; one to two tablespoons season about 500 g of cooked chickpeas. To mix your own, combine ground cumin, coriander, amchur, chilli and a little garam masala.