Black Chickpeas

This outstanding heirloom variety (garbo) of black chickpeas comes from Asia. It tastes even more intense and nutty than its bright relative.

Black chickpeas are suitable for oriental dishes, such as falafel, chickpea salad with mint, but also Indian curries, soups and stews.
It is best to soak them overnight and then cook them for 20 minutes. They also remain black during cooking.