Black or brown chickpeas, also known as Kala Chana in South Asian cuisine, are a variety of chickpeas that have a darker color and firmer texture compared to white chickpeas. Here's a concise description:

1. Appearance: Black or brown chickpeas are smaller and have a darker color compared to white chickpeas. They typically have a dark brown to black outer skin with a pale interior.

2. Texture: When cooked, black or brown chickpeas have a firmer texture compared to white chickpeas, with a slightly nutty flavor and earthy undertones.

3. Taste: Black or brown chickpeas have a nuttier and slightly earthier flavor compared to white chickpeas, adding depth to dishes.

4. Uses: Black or brown chickpeas are commonly used in South Asian cuisine, particularly in dishes such as curries, stews, salads, and snacks. They can also be sprouted and used in salads or as a garnish.

5. Nutritional Value: Like white chickpeas, black or brown chickpeas are rich in protein, fiber, vitamins, and minerals, making them a nutritious addition to a balanced diet.

6. Health Benefits: Consuming black or brown chickpeas may offer similar health benefits to white chickpeas, including promoting heart health, supporting digestive health, and aiding weight management.

7. Storage: Dried black or brown chickpeas should be stored in an airtight container in a cool, dry place. Cooked chickpeas can be stored in the refrigerator for a few days or frozen for longer-term storage.

Overall, black or brown chickpeas are a flavorful and nutritious legume variety that can be incorporated into a variety of dishes, providing both flavor and essential nutrients.