Chickpea

Cicer arietinum · chana · chhola

One pulse, a hundred forms.

What it is

The chickpea appears in more forms than almost any pulse: the large pale kabuli chana of chhole, the small dark desi kala chana, the split chana dal, and ground into gram flour (besan). Nutty and firm, it anchors both hearty curries and street snacks.

Where it comes from

Grown and eaten across the whole subcontinent, the chickpea is a staple pulse and a protein backbone of vegetarian cooking. Its many forms each have their dishes — chhole in the north, chana chaat on the street, besan in fritters and sweets.

What it's called

Chickpea · chana / chhola (Hindi) · chola. White (kabuli) and dark (desi/kala) types; split it is chana dal; ground it is besan.

In the kitchen

Whole chickpeas are soaked and simmered into spiced curries (chhole) and salads (chana chaat); split into dal; ground into the besan that batters a pakora and sweetens a barfi. The form chosen defines the dish. Tinned whole chickpeas are a common shortcut.

What we know about the claims

Chickpeas are an excellent source of plant protein and fibre — a genuinely wholesome staple. No caution beyond the usual soaking of dried pulses.

Choosing and buying

Everywhere; dried (soak overnight) or tinned. Kabuli for chhole and salads, kala chana for a nuttier, firmer dish, chana dal and besan for their own uses.