Garbanzo beans/chickpeas/ kabuli chana is usually the favored bean/chana when making a chickpea curry. Chana masala (Indian Chickpea curry) is quite a popular dish now. There is an abundance of other types of beans/grams in India. Some are much more difficult to find in regular stores.
Kala Chana/Desi chana/Kadala/Brown chickpea/Bengal gram is one of them. Kala literally translates to Black, but means darker here. I have found brown chickpeas also at whole foods called brown or black chickpeas.
Kala chana/desi chickpeas are darker, nuttier with a rougher texture. They take longer to cook, hold their shape and do not get as tender as white chickpeas. Desi chickpeas have a markedly higher fiber content than Kabulis/garbanzo beans and a very low glycemic index. As with garbanzos, I prefer to sprout these and make a curry. The same curry can be made with the brown chickpeas (kala chana) that have been soaked overnight as well.