Black chickpeas
Black chickpeas are dark-seeded chickpeas, a colour variation within a legume better known for its pale seeds.
- Family
- Legumes
- Distinguishing feature
- Dark seeds
Try it in the kitchen
Make cooked black chickpeas the centre of a soup with tomato and rosemary, then serve it with toasted bread. Let their colour do the work on the plate rather than hiding them in a purée.
For a named Puglian example, try Nero liscio di Cassano in a local black-chickpea broth. For a different serving direction, pair a cream of black chickpeas with fish, as in Regione Puglia’s show-cooking menu.
The right tools for it
Picked for this food.
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Choose by name and form
Look for chickpeas identified as black, then check whether they are dried or already cooked. Dark colour alone does not identify a particular local origin. For dried chickpeas, follow the producer’s preparation instructions.
