Chickpea, also known as garbanzo bean, is one of the world's oldest cultivated crops and is a staple ingredient in the cuisines of the Mediterranean, the Middle East and South Asia. The seeds have a soft, creamy texture and a mild, slightly nutty flavour. Thanks to their neutral taste, they readily absorb herbs and spices, making them suitable for a wide variety of dishes. Culinarily, chickpeas are exceptionally versatile. Cooked chickpeas are delicious in salads, soups, stews, curries and oven-baked dishes. They are also the main ingredient in popular dishes such as hummus, falafel and the Indian curry chana masala. They can also be roasted with herbs as a crunchy snack or used in vegetarian burgers and spreads. Chickpea flour is widely used for pancakes, savoury flatbreads and gluten-free baked goods.
Dried chickpeas should be soaked for at least 8 to 12 hours before cooking and then simmered for approximately 60 to 90 minutes, depending on the desired texture. A pressure cooker significantly reduces the cooking time. Young green chickpeas can also be eaten fresh or cooked briefly. Thanks to their creamy texture, chickpeas pair wonderfully with ingredients such as olive oil, lemon, garlic, tahini, cumin, coriander, paprika, tomatoes, spinach, aubergine, pumpkin and grilled vegetables. They also complement lamb, chicken and a variety of cheeses. Their mild flavour makes them ideal for Mediterranean, Middle Eastern and Indian dishes, as well as modern vegetarian meals. Half hardy annual. Height: 20 - 50 cm.
Presoak: 24 hours
Indoor sowing: February - April
Germination: 7 - 10 days
Germination temp. : 14 - 22 °C
Sowing depth: 2 - 3 cm
Plant distance: 7 - 15 cm
Plant position: sunny and sheltered
Days till harvest: 95 - 100
For an early harvest, sow indoors from February through April. It is recommended to soak the seeds in lukewarm water for 24 hours before sowing. This allows the seeds to absorb moisture, resulting in faster and more even germination. Sow the chickpeas individually 2 - 3 cm deep in small pots filled with moist seed compost. Cover the seeds well with soil, as chickpeas require darkness to germinate. Maintain a germination temperature of 14 - 22 °C. If desired, cover the pots with cling film or a transparent propagator lid to retain moisture. Remove the cover as soon as the first seedlings emerge. Under ideal conditions, the seeds will germinate within 7 - 10 days.
Transplant the seedlings into larger pots once they are approximately 7 cm tall, allowing the roots to develop properly. Begin hardening off the plants in early May by placing them outdoors during the day in a sheltered location and bringing them indoors again at night. After 7 - 10 days of hardening off, the plants can be transplanted outdoors from mid-May, once all risk of frost has passed. Choose a warm, sunny and sheltered location with well-drained soil. Space the plants 7 - 15 cm apart. Although chickpeas are compact plants, light support with netting or small branches is recommended to prevent them from falling over in windy or rainy weather.
Keep the soil slightly moist during the growing season, but avoid prolonged wet conditions. Chickpeas tolerate drought much better than waterlogged soil. Additional fertiliser is usually unnecessary, as the plants are able to fix nitrogen from the air. Remove weeds regularly to ensure the young plants receive sufficient light and space. After approximately 95 - 100 days, the first pods will be ready to harvest. For fresh chickpeas, harvest the pods when they are well filled and just beginning to turn pale yellow. Carefully cut the pods from the plant; each pod usually contains 2 - 3 chickpeas. Fresh pods can be stored in the refrigerator for a few days. For dried chickpeas, leave the pods on the plant until they are completely dry and brown. If necessary, allow the harvested pods to dry for a few additional days before shelling the peas. Store the dried chickpeas in a cool, dry and dark place. Before cooking, they should be soaked for at least 8 - 12 hours and then cooked until tender.
