Grocery
Black Chickpeas
What it is
Black chickpeas are a variety of the common chickpea, scientifically known as Cicer arietinum. They are distinguished by their deep, dark skin, which gives them their name. Inside, the flesh is a lighter color, similar to their more common tan counterparts. These legumes are a good source of carbohydrates and offer a slightly different texture and flavor profile compared to other chickpea varieties. They are a versatile ingredient in many cuisines.
How people cook with it
Black chickpeas can be incorporated into a wide range of dishes, adding both substance and visual appeal.
- Added to salads
- Used in stews
- Blended into dips
- Incorporated into grain bowls
To prepare black chickpeas, they typically require soaking overnight, similar to other dried beans. After soaking, they should be rinsed thoroughly. They can then be simmered in water or broth until tender. Once cooked, they can be mashed, left whole, or used in various culinary applications. Their firm texture holds up well in longer cooking times, making them suitable for hearty dishes. They can also be roasted for a crispy texture.
How it differs from similar foods
Compared to standard tan chickpeas, black chickpeas have a slightly earthier flavor and a firmer texture when cooked. Their dark color also makes them stand out visually in dishes, offering a striking contrast in salads or grain bowls.
Who it is for
Home cooks looking for unique ingredients to add to their meals will appreciate black chickpeas.
How to keep the rest
Store dried black chickpeas in a cool, dry place in an airtight container. Once cooked, refrigerate any leftovers in a sealed container for up to three to four days. They can also be frozen for longer storage.