Known in Italy as ceci neri, black chickpeas are especially associated with the rural cooking of Puglia. They're smaller, darker and considerably denser than the familiar beige chickpea, with a pronounced earthy, nutty flavor and a pleasantly firm bite. Rancho Gordo's version is grown in California and is distinct from Indian kala chana. In southern Italy, black chickpeas are traditionally simmered into rustic soups or dressed simply with olive oil and herbs. Their unusual appearance and substantial texture make them one of the more interesting legumes in the collection.