Edible Plants of the World

Chickpea

Chickpea

A subtropical crop. It suits high altitudes in the tropics because it needs cold nights with dew. It is well suited to semi arid regions. It can tolerate salt and drought. It does not do well in warm, humid places. It needs well drained soil. It is damaged by frost. For best growth, night temperatures between 18-26°C and day temperatures of 21-29°C, are required. The temperature range of 8°C between day and night is required. Rainfall of 600-750 mm and a relative humidity of 20-40% is suitable. The best pH is 5.5-7.5 but they will grow on alkaline soils. In Nepal they are grown up to 1300 m altitude. In Ethiopia it grows between 1,600-2,200 m above sea level. It suits hardiness zones 8-11.

Also known as:

Bengal gram, But, Ceci, Chana, Chanaka, Chania, Channa, Chayote, Chhola, Chola, Chunna, Davulga, Egyptian pea, Garbanzo, Garvance, Harbara, Hiyoko mame, Hummus, Indian gram, Kadalai, Kadale, Kala-pe, Myinsa-pe, Navadna čičerika, Nhana, Pitipoankarany, Pois chiche, Sanagalu, Singaung-pe, Ying zui dou

Synonyms

Edible Portion

Where does Chickpea grow?

Found in: Afghanistan, Africa, Albania, Algeria, Angola, Argentina, Armenia, Asia, Australia, Azerbaijan, Bangladesh, Belgium, Bhutan, Bolivia, Bulgaria, Canada, Caribbean, Caucasus, Central Africa, Central America, Central Asia, Chile, China, Colombia, Congo DR, Costa Rica, Cuba, Cyprus, Dominican Republic, East Africa, Egypt, Eritrea, Ethiopia, Europe, Fiji, France, Georgia, Greece, Guatemala, Haiti, Himalayas, India, Indochina, Indonesia, Iran, Iraq, Israel, Italy, Jordan, Kazakhstan, Kenya, Kurdistan, Kyrgyzstan, Lebanon, Libya, Macedonia, Madagascar, Madeira, Malawi, Mauritius, Mediterranean, Mexico, Mongolia, Morocco, Myanmar, Nauru, Nepal, New Zealand, North Africa, North America, Oman, Pacific, Pakistan, Palestine, Papua New Guinea, PNG, Peru, Philippines, Portugal, Romania, Russia, SE Asia, Serbia, Slovenia, Somalia, Southern Africa, South America, Spain, Sri Lanka, Sudan, Syria, Taiwan, Tajikistan, Tanzania, Thailand, Tunisia, Turkey, Turkmenistan, Uganda, United States, Uzbekistan, Vietnam, West Indies, Yemen, Yugoslavia, Zambia, Zimbabwe

Notes: There are about 38 Cicer species. It is used in homus and falafel.

Status: It is a commercially cultivated vegetable. Very rarely grown in Papua New Guinea. It is an important crop worldwide covering 9-10 million hectares.

Growing Chickpea

Cultivation: It is grown from seed. Often other crops are grown mixed with chickpea but these are planted 3-4 weeks after sowing the chickpea. Seed should be at 2-12 cm depth. Seed will germinate at temperatures above 5°C but are best above 15°C. Spacing plants 10 cm apart in rows 25-30 cm apart is suitable if plants are put in rows. Plants are cut and harvested when leaves turn brown.

Edible Uses: Mainly the ripe seeds are eaten. Often they are boiled and mashed. The young leaves, shoots and pods are sometimes eaten. Sprouted seeds are eaten. The seeds can be roasted, boiled or fried. They can be used in soups and stews. When roasted they can be eaten as a snack. It is used to make flour. It is used in hummus, coucous, falafel, and used in pita bread. They are fermented into miso and tempeh. The roasted roots and seeds are used as a coffee substitute.

Production: Yields of 400-1600 kg per hectare of seed, are average. Plants can reach maturity in 4.5-5 months but 7 months or longer, are taken for some types.

Nutrition Info

per 100g edible portion

Edible Part Energy (kcal) Protein (g) Iron (mg) Vitamin A (ug) Vitamin c (mg) Zinc (mg) % Water
Leaves/Stalks - - - - - -
Seed raw 327 20.2 6.4 190 3 - 9.9

Chickpea Photos

Chickpea Chickpea Chickpea

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