This recipe comes from a culmination of recipes I have used over the years for Indian -style lentils. In this case I am using the black chickpea otherwise known as Bengal Gram. It is a wilder cousin of the chickpea we are familiar with. I mentioned this is my Hungriest Foodie column from the May/June 2015 issue of Edible Baja Arizona. If you are interested in learning how to grow your own chickpeas, I wrote about growing them last year.