Kala Chana

The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae.[2][3] Its different types are variously known as gram[4][5] or Bengal gram,[5] garbanzo[5] or garbanzo bean, Egyptian pea.[4] Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, and 7500-year-old remains have been found in the Middle East.[6][7]
Chickpea is a key ingredient in hummus and chana masala, and it can be ground into flour to make falafel. It is also used in salads, soups and stews, curry and other meal products like channa. The chickpea is important in Indian, Mediterranean and Middle Eastern cuisine. In 2018, India accounted for 66% of global chickpea production.[8]Chickpeas are a nutrient-dense food, providing rich content (20% or higher of the Daily Value, DV) of protein, dietary fiber, folate, and certain dietary minerals, such as iron and phosphorus in a 100 gram reference amount (see adjacent nutrition table). Thiamin, vitamin B6, magnesium, and zinc contents are moderate, providing 10–16% of the DV. Compared to reference levels established by the United Nations Food and Agriculture Organization and World Health Organization, proteins in cooked and germinated chickpeas are rich in essential amino acids such as lysine, isoleucine, tryptophan, and total aromatic amino acids.[26]A 100-gram (3 1⁄2-ounce) reference serving of cooked chickpeas provides 686 kilojoules (164 kilocalories) of food energy. Cooked chickpeas are 60% water, 27% carbohydrates, 9% protein and 3% fat (table).[25] 75% of the fat content is unsaturated fatty acids for which linoleic acid comprises 43% of the total fat.[27]