Black channa, also known as black chickpeas or Cicer arietinum (desi variety), is a small, dark-brown to black legume commonly used in Indian, Pakistani, and Middle Eastern cuisines. Unlike the larger, beige kabuli chickpeas, black channa has a thicker skin, nuttier flavor, and firmer texture. It’s nutrient-rich, high in protein (about 19g per 100g cooked), fiber, iron, folate, and antioxidants, with roughly 160 calories per 100g (cooked).

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It’s used in dishes like channa masala (spiced chickpea curry), soups, salads, or roasted as a snack. In India, it’s sprouted for health benefits or ground into flour (besan) for snacks like pakoras. The beans are soaked and boiled to soften before cooking. Black channa is a food commodity, traded in bulk, especially in South Asia, with India being a major producer and consumer. Prices fluctuate based on harvest yields and demand.