Chickpea
Varieties

The most common variety of chickpea in South Asia, Ethiopia, Mexico, and Iran is the desi type, also called Bengal gram. It has small, dark seeds and a rough coat. It can be black, green or speckled. In Hindi, it is called desi chana 'native chickpea' or kala chana 'black chickpea', and in Assamese, it is called boot or chholaa boot. It can be hulled and split to make chana dal, Kurukshetra Prasadam (channa laddu), and bootor daali.

Around the Mediterranean and in the Middle East, the most common variety of chickpea is the kabuli type. It is large and tan-colored, with a smooth coat. It was introduced to India in the 18th century from Afghanistan and is called kabuli chana in Hindi.

An uncommon black chickpea, ceci neri, is grown only in Apulia and Basilicata, in southern Italy. It is around the same size as garbanzo beans, larger and darker than the 'desi' variety.
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