DESCRIPTION - Brown chickpeas (also known as kala chana) are a smaller, pale yellow version of regular chickpeas. They have a brown skin but remain yellow underneath. These chickpeas can be used in curries, soups, and salads. They can be stewed with meats such as lamb and fish.

PREPARATION AND USE –
• Add the chickpeas to the boiling water. They'll take about an hour to cook. If you want them tender, let them simmer for another half hour or so. When using a pressure cooker, the golden chickpeas will be tender and ready in about 20-25 minutes.
• It is perfectly suitable for making hummus.
• Use chickpea dishes such as chana masala (hot chickpea curry) and chana aloo (potato and pea curry). You can also make fine chickpea flour and use it as an ingredient in Indian desserts (besan halwa, besan bundi).
• It can be stewed with meats such as lamb and fish.
• Brown chickpeas can also be mixed with couscous or tiny grains like quinoa or amaranth and then seasoned with oil and spices to make interesting side dishes.

THE HEALTH BENEFITS –
• Reduces cholesterol levels: Chickpeas, which are high in soluble fiber, prevent bile acids from being absorbed in the body and reduce LDL cholesterol and total triglyceride levels.
• Rich in iron: Being a rich source of iron, brown chickpeas can prevent anemia and increase energy levels.
• High protein content
• Regulates blood sugar: The complex carbohydrates in black chana are digested slowly, and the soluble fiber regulates the absorption of sugars into the blood. Chickpeas' low glycemic index (GI) of 28 prevents sudden spikes in blood sugar, keeping you satisfied for longer, and preventing hunger pangs.

NUTRITIONAL VALUES -
• Energy 1886 kJ
• Energy 460 kcal
• Fats 20 g of which 5 g are saturated
• Carbohydrates 63 g
• Sugar 17 g
• Protein 6 g
• Salt 0.6 g