# The Ultimate Guide to the Name of Chana in English: Facts, Uses, and Culinary Secrets
If you have ever found yourself searching for the name of chana in English, you are not alone. This simple query opens the door to a world of nutrition, global cuisine, and fascinating agricultural history. The direct answer is that chana is most commonly known as chickpeas in English. However, this is just the beginning. In this comprehensive guide, we will explore everything from the different types of chickpeas to their incredible health benefits and how to use them in your kitchen.
Understanding the name of chana in English is crucial for cooking, shopping, and following international recipes. Whether you are a home cook, a health enthusiast, or simply curious, this article will serve as your definitive resource. We will dive deep into the terminology, varieties, and practical applications of this versatile legume.
Q: WHAT EXACTLY IS CHANA?
A: Chana refers to the edible seeds of the plant Cicer arietinum. In English, the most widespread name for these seeds is chickpeas. They are a type of pulse, which is the dry seed of a legume plant. Chickpeas are a staple food in many parts of the world, especially in South Asia, the Middle East, and the Mediterranean.
The journey from farm to table for chickpeas is a long one, with evidence of their cultivation dating back over 7,000 years in the Middle East (source: [University of Cambridge, Archaeobotanical Research]). This ancient crop has sustained populations for millennia and continues to be a nutritional powerhouse today.
Interestingly, the name chickpea itself has a curious origin. It comes from the Latin word cicer, and the English name is a linguistic evolution from the phrase chich pea, referring to its round, pebble-like shape.
TYPES OF CHANA: BEYOND THE BASIC NAME
When you look for the name of chana in English, you will quickly discover there is more than one type. The two primary varieties you will encounter are:
1. KABULI CHANA: This is the larger, lighter-colored, and rounder variety. In English, it is known as Kabuli chickpeas or simply garbanzo beans. They have a thinner skin and a milder, nuttier flavor. You will commonly find these whole in salads, hummus, or stews.
2. DESI CHANA: These are smaller, darker, and have a rougher coat. Their English name is Desi chickpeas. They are typically split and hulled to make Chana Dal, which is known as split chickpeas or Bengal gram. Desi chana has a stronger, earthier flavor and is a staple in Indian dals and curries.
To make the differences clearer, here is a comparison table:
| Feature | Kabuli Chana (Garbanzo Beans) | Desi Chana (Split Chickpeas/Bengal Gram) |
|---|---|---|
| Size & Color | Larger, beige/light tan | Smaller, darker brown/yellow |
| Skin | Thinner, smoother | Thicker, rougher |
| Common English Name | Garbanzo beans, Chickpeas | Desi chickpeas, Bengal gram (for split) |
| Primary Culinary Use | Hummus, whole in salads, stews | Chana dal, curries, flour (besan) |
| Flavor Profile | Milder, nuttier | Earthy, more intense |
NUTRITIONAL POWERHOUSE: WHY CHANA IS A SUPERFOOD
Knowing the name of chana in English is one thing, but understanding its nutritional profile is what will make you want to eat it regularly. Chickpeas are a fantastic source of plant-based protein and fiber. A single cup of cooked chickpeas provides about 15 grams of protein and 13 grams of dietary fiber (source: [USDA FoodData Central]).
This combination promotes satiety, aids digestion, and helps manage blood sugar levels. Furthermore, chickpeas are rich in essential minerals like iron, folate, phosphorus, and B vitamins. They are naturally low in fat and contain no cholesterol, making them a heart-healthy choice. Incorporating chickpeas into your diet is a simple step toward better overall health.
HOW TO COOK DRIED CHICKPEAS: A STEP-BY-STEP GUIDE
While canned chickpeas are convenient, cooking them from their dried form unlocks superior flavor and texture. Here is our foolproof, five-step method for perfect chickpeas every time.
STEP 1: SORT AND RINSE. Pour your dried chickpeas onto a clean surface or into a bowl. Pick out any small stones or debris. Then, place them in a colander and rinse thoroughly under cold running water.
STEP 2: SOAK FOR BEST RESULTS. Transfer the rinsed chickpeas to a large bowl. Cover them with at least 3 inches of cold water. For a quick soak, bring them to a boil for 2 minutes, then cover and let sit for one hour. For the traditional method, simply let them soak at room temperature for 8-12 hours or overnight.
STEP 3: DRAIN AND RINSE AGAIN. After soaking, drain the chickpeas in a colander. You will notice they have nearly doubled in size. Give them another quick rinse. This step helps reduce compounds that can cause digestive discomfort for some people.
STEP 4: COOK. Place the soaked chickpeas in a large pot. Cover with fresh water by about 2 inches. You can add a bay leaf or a piece of kombu seaweed for extra flavor and to further aid digestibility. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 60 to 90 minutes, skimming off any foam that rises to the top.
STEP 5: TEST AND SEASON. After an hour, test a chickpea. It should be tender but not mushy. Once cooked to your liking, drain them. They are now ready to use in your recipe. Season with salt only after cooking, as adding salt early can toughen the skins.
COMMON MISTAKES AND HOW TO AVOID THEM
Even experienced cooks can run into issues with chickpeas. Based on my experience working with culinary teams, here are the top pitfalls to avoid.
WARNING: DO NOT ADD SALT TOO EARLY. As mentioned in the guide, salting the cooking water at the beginning is a common error. The salt interacts with the pectin in the chickpea skins, making them tough and preventing them from becoming fully tender. Always add salt after the chickpeas are fully cooked.
Another frequent mistake is not soaking for long enough. While you can cook chickpeas without soaking, it will take significantly longer—often over two hours—and the texture may be less even. The soak hydrates the legume from the inside out, leading to faster, more uniform cooking.
Finally, do not throw away the aquafaba. Aquafaba is the starchy liquid from a can of chickpeas or the cooking water from home-cooked ones. It is a miraculous vegan substitute for egg whites and can be used to make meringues, mayonnaise, and more. It is a valuable ingredient, not waste.
BEYOND HUMMUS: CREATIVE WAYS TO USE CHICKPEAS
Now that you are an expert on the name of chana in English and how to cook it, let us explore its versatility. Chickpeas are far more than just the base for hummus.
You can roast them with spices for a crunchy, protein-packed snack. Mash them to make vegan tuna salad or chickpea burgers. Blend cooked chickpeas into soups and sauces to add creaminess and body without dairy. Chickpea flour, known as besan or gram flour, is gluten-free and perfect for making flatbreads, pancakes, and as a binding agent in fritters.
In our own recipe testing, we have found that adding a handful of mashed chickpeas to meatball or burger mixtures stretches the meat further, adds moisture, and boosts the nutritional content seamlessly. It is a simple trick for eating healthier.
FINAL CHECKLIST FOR MASTERING CHANA
Before you go, use this quick checklist to ensure you have all the key information about the name of chana in English and its uses.
IDENTIFY THE CORRECT ENGLISH NAME: Remember, chana equals chickpeas.
KNOW THE TWO MAIN TYPES: Kabuli (large, light, garbanzo) and Desi (small, dark, often split as dal).
ACKNOWLEDGE THE NUTRITIONAL BENEFITS: High in plant protein, fiber, and minerals.
MASTER THE COOKING PROCESS: Sort, soak, drain, cook, then season.
AVOID THE SALT TRAP: Never salt the cooking water until the end.
SAVE YOUR AQUAFABA: The cooking liquid is a useful vegan ingredient.
EXPERIMENT BEYOND HUMMUS: Try roasting, mashing, or using chickpea flour.
Armed with this knowledge, you can confidently navigate any recipe, grocery aisle, or menu item that mentions chana or chickpeas. This humble legume is a true global citizen of the culinary world, and understanding its name in English is your first step to unlocking its full potential.
