Chickpeas

Chickpeas

Chickpeas (Cicer arietinum), also known as garbanzo beans, are annual legumes that produce edible seeds. They are native to the Middle East and are widely cultivated in many parts of the world.

Growing Chickpeas

Chickpeas are typically grown from seeds, which should be sown directly in the garden or field after the risk of frost has passed. They prefer well-draining soil and full sun exposure. Chickpea plants are bushy and can grow up to 18-24 inches tall. They are relatively hardy, tolerating temperatures down to 28°F (-2°C), but they grow best in warm, dry conditions.

Harvesting and Uses

Chickpeas are ready for harvest 90-150 days after planting, depending on the variety. Plants typically produce pods that contain one to three seeds each. For fresh green chickpeas, harvest the pods when they are green and the seeds are fully developed. For dried chickpeas, allow the pods to mature and turn brown on the plant before harvesting. Chickpea plants are annuals and complete their life cycle in one growing season. Some commonly grown chickpea varieties include:

• Desi: A small-seeded variety with a rough coat and a nutty flavor.
• Kabuli: A larger-seeded variety with a smooth coat and a creamy texture.
• Gulabi: A pink-seeded variety with a sweet, chestnut-like flavor.

Chickpeas are a versatile food ingredient and can be used in a variety of dishes. They are often cooked and used in curries, stews, salads, and hummus. Roasted chickpeas make a healthy snack, and chickpea flour is used to make falafel and socca. In some cultures, chickpeas have cultural and religious significance.