Chick peas are also called Chana or Ceci. They are pale and light brown and are used whole. When cooked, they have a firm but tender texture and add good colour and a nutty flavour to dishes. They can be used in stews, soups and salads as well as curry recipes. In North India they are often made into the popular Chole/Channa masala (chilli) dish.
Kabuli, which has lighter coloured, larger seeds and a smoother coat, mainly grown in Southern Europe, Northern Africa, Afghanistan, Pakistan and Chile, also introduced during the 18th century to the Indian subcontinent.