Different variety. The pale chickpeas in a tin are the kabuli type; these are desi — smaller, darker, and sold whole with the skin on. They stay firm where kabuli goes soft, so they hold shape in a salad or a curry instead of collapsing into the sauce.

For a curry, yes — they bring more bite and a nuttier flavour. For hummus, not really: the dark skins give a greyish, slightly grainy result. If you want smooth pale hummus, kabuli chickpeas are the right buy. These suit chana masala and sundal far better.

Yes, whole chickpeas need it. Cover generously with cold water and leave for eight hours or overnight, then drain and rinse. In a hurry, boil for two minutes and stand covered for an hour. Unsoaked, they stay stubbornly firm, however long you cook them.

After soaking, 50–70 minutes at a steady simmer with the lid on. A pressure cooker does it in 15–20 minutes under pressure. Either way, add salt and anything acidic — tomato, lemon, tamarind only once they are already tender, as both slow the softening.

For texture, yes — tinned chickpeas can't give you this firmness, and a 1kg bag makes a great deal more than a tin for the money. The trade-off is planning: you need to remember to soak the night before. Cook a big batch and freeze it in portions.