Chickpeas are cool season annuals so in warmer sones they are planted in the winter. The ability to add nitrogen to the soil makes chickpea an excellent companion or rotation crop. Uses include culinary, fodder and traditional medicine.
Chickpeas will be ready for harvest about 100 days after planting. Chickpeas for fresh eating can be picked when pods are still immature and green. Eat them like snap beans. For dried chickpeas, harvest the entire plant when the leaves have withered.
Sow direct in cooler climates in spring or in autumn in war climates. Space 7-13 cm apart and a sow 4-5 cm deep. Germination time is between 10-14 days. Do not soak seed before sowing and avoid heavy watering.
Attracts useful insects
Attracts insects like bees and butterflies
Nitrogen fixing plant, building up soil condition before and after other vegetable crops.
Mediterranean, Turkey, Africa, Southern and Western Asia.
Tropical, Sub-tropical and Warm Temperate
Full Sun, Partial Sun
Clay, Loam, Sand
Soil PH preference
Seeds are treasured by vegetarians adding valueable proteins to their diet.
Culinary, beverages, fodder, traditional medicine
White or Lilac to Violet.
Chickpeas are susceptible to blight, mosaic, and anthracnose. For prevention plant disease-resistant varieties and keep the garden clean and free of debris. Do not handle plants when they are wet so as not to spread fungal spores. Avoid growing in the same location more than every three years will reduce soil-borne diseases.