Black chickpeas
Black chickpeas are dark-seeded chickpeas, a color variation within a legume better known for its pale seeds.
- Food family
- Legumes
- Distinguishing feature
- Dark seeds
Try it in the kitchen
Make cooked black chickpeas the center of a soup with tomato and rosemary, then serve it with toasted bread. Let their color 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.
Choose by name and form
Look for chickpeas identified as black, then check whether they are dried or already cooked. Dark color alone does not identify a particular local origin. For dried chickpeas, follow the producer’s preparation instructions.
