TRS Brown Chickpeas, or kala chana, arrive here as a full case of ten 1kg bags, giving caterers, restaurants and large households a dependable supply. Smaller and darker than the common chickpea, they hold their shape beautifully through long simmering, which makes them ideal for batch cooked curries and sides.
How to cook: Soak overnight, drain, then boil in fresh water until tender, usually 40 to 60 minutes, or pressure cook to save time. Perfect for kala chana masala, curries, chaat and salads.
Keep the dry chickpeas in a cool, dry place out of direct sunlight. Reseal or decant opened bags into an airtight container and use by the date on the pack.
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While we take great care to ensure accuracy, product details, including specifications and packaging, may change without prior notice. Suppliers may update product contents, and as a result, we strongly advise that you always check the packaging and labels before use.
For the most precise and up-to-date product information, please refer to the manufacturer’s packaging or contact them directly using the details provided on the label.
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