Kala chana or black chick peas are smaller than the white ones and readily available in any Indian store. The chick peas are actually dark brown and remain firm even after cooking that is to say they have a bite. Being rich in protein, they are a wonderful addition to any meal. Both recipes are great for snacking.
When soaking the chick peas, add a teaspoon of turmeric, that way they retain a rich golden brown colour. After soaking them in water for 8 hours or more, you need to cook them either on stove top (probably upwards of an hour) or pressure cook for 4 or 5 whistles. Make sure you add salt to the chana prior to cooking. A cup of dry black chana, would yield sufficient quantity for four adults.
This is a very popular snack particularly in South India. Black chana are considered auspicious and sometimes it is made in temples as prasadam too. (Prasadam is vegetarian food that is a religious offering in both Hinduism and Sikhism.)