Trs Boiled Black Chickpeas (Kala Chana) 400g

TRS Boiled Black Chickpeas (Kala Chana) are the small dark brown chickpeas, cooked and tinned in water. They have a firmer skin and a nuttier, earthier taste than white chickpeas, and tinning saves the overnight soak they would otherwise need.

Best for

• Kala chana masala
• Sundal, and festival and fasting dishes
• Chaat, and salads

How to cook it

Drain and rinse before use. Add them to a hot tempering of mustard seeds, curry leaves and grated coconut for sundal, or to an onion and tomato masala and simmer for ten minutes for a curry. They are already soft, so they need warming rather than cooking, and they will stay whole if you stir gently.

Pack and storage

400 g tin. Store in a cool, dry place. Once opened, transfer any unused chickpeas to a covered container and refrigerate.