Black chickpeas are also known as Bengal Gram in recipes. It is a smaller version of the pale yellow chickpeas also known as garbanzo. The skin of the black chickpea is dark brown and the inside is yellow and has a nutty flavour and a floury texture. It is widely used in Indian and Middle Eastern cuisine.
Since it is high in fibre, low in fat and full of vitamins and minerals, you should include black chickpeas in your diet regularly.
The benefits of including black chickpeas in your diet are plenty:
- It is high antioxidant
- The soluble fibre in black chickpeas can help to lower cholesterol
- It has low glycemic index
- It is a good source of iron
- High in protein and excellent for vegetarians
- The phytonutrients in it help to reduce the risk of breast cancer and prevent osteoporosis
To speed up cooking, it is best to soak the black chickpeas overnight in water. The next day, discard the soaking water and wash the chickpeas until the water runs clear. Boil it in lots of water until it is tender. It may take from 40 minutes to an hour. You can use a pressure cooker to reduce the cooking time. The boiled chickpeas can be eaten on its own or cooked with spices or other ingredients. Cooked chickpeas can be stored in the freezer by freezing it with the water.