Desi chickpeas, often referred to as Kala Chana in South Asia, are one of the oldest cultivated legumes, tracing their origins back to the Middle East and the Indian subcontinent over 7,000 years ago. Their unique, earthy flavor and dense texture make them a favorite in both savory and sweet preparations. In Indian cuisine, desi chickpeas are the base for iconic dishes like Chana Masala, where they are simmered in aromatic spices and tomato-based gravies, or as a key ingredient in healthy salads and sprouted snacks. The flour derived from desi chickpeas, besan, is widely used to create crispy pakoras, smooth batter for dosas, and even desserts like laddoos and halwas.
From a nutritional standpoint, desi chickpeas shine as a superfood. They have a lower glycemic index compared to other legumes, making them an excellent choice for managing blood sugar levels, especially for people with diabetes. They are also high in antioxidants due to the pigmented seed coat, which offers additional health benefits like fighting inflammation and protecting cells from damage.
Agriculturally, desi chickpeas are a boon to farmers in dry regions because they are highly drought-resistant and require minimal irrigation. They play a crucial role in crop rotation systems, helping to replenish soil fertility and reduce the need for synthetic fertilizers. With the rise in global demand for plant-based proteins, desi chickpeas are not only a cultural staple but are gaining prominence in the health food market, where they are used in innovative products like protein bars, hummus variants, and gluten-free pastas. Their enduring appeal lies in their ability to balance tradition and modernity while contributing to health and sustainability.