Brown Chickpeas

[Derby]

Bought some brown chickpeas some time ago from a local asian shop with the thought of making Channa Dal with them but never got past opening and soaking them as not really sure whether or not they need "shelling". The brown skin does come off after soaking but not very easily and with the result the chickpea breaks in half and I give up out of frustration.

Anyone any idea as to whether or not they actually need shelling or if you can just cook them and eat them as they are? Many thanks

[jas xjr]

We just soak them overnight and drain of the liquid and cook them. No need to shell them

[drivin_me_nuts]

Soak them and cook as they are. All adds to the flavour.