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How to Grow Chickpeas, Garbanzo Beans

The chickpea or garbanzo bean is a cool-season annual that requires about 100 days to reach harvest. Sow chickpeas in the garden about the date of the average last frost in spring or slightly earlier. Chickpeas require a long growing season; to get a head start on the season, sow chickpeas indoors in a peat or paper pot several weeks before transplanting out. Set the chickpea and biodegradable pot whole in the garden when the plant is 4 to 5 inches tall. 

 

How to prepare and serve chickpeas: click here.

 

Description. Chickpeas, also called garbanzo beans and gram, are regarded as beans, but botanically are neither beans nor peas. The chickpea is a tender annual legume, a bushy plant that grows to about 18 inches tall and has pairs of dark green, compound leaflets that look like vetch. Chick peas have swollen, oblong pods to about 1 inch long and nearly as wide that contain one or two large, cream-colored, pea-like seeds each. Flowers may be white or violet colored depending on the variety.

 

Yield. Grow 4 to 8 chickpeas plants per each household member.

 

Site. Plant chickpeas in full sun. Chickpeas will grow in partial shade but the yield will be reduced. Grow chickpeas in loose, well-drained soil rich in organic matter. Add aged compost to planting beds in advance of planting. Avoid planting chickpeas where green manures have just grown or in soil high in nitrogen; this will result in green leafy growth, not seed production. Add potassium and phosphorus to the soil.

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Hummus

Hummus is the Arabic word for "chickpea".

The chickpea is also known as the garbanzo bean; "garbanzo" is the Spanish name derived from the Greek.

Hummus is also the name given to the Middle Eastern sauce or paste that includes cooked and mashed chickpeas mixed with sesame or olive oil, lemon juice, garlic, parsley, and sometimes soy sauce or mint.

Hummus is most often served as an appetizer with pita bread. But it also will make a delicious entree served with a side salad or fruit.

When you see the phrase "hummus bi tahini" that is hummus made with sesame-seed paste. Tahini is the oily cream extracted from sesame seeds.

There are many variations on how to make hummus, the appetizer. Here is a very simple one adapted from James Beard's American Cookery. You'll like this one because it's easy and fast and tasty.

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Chickpeas

The chickpea can be used in appetizers, mixed salads, soups, main dishes, puréed, and ground and made into flour.

Garbanzo bean in Spain, pois chiche in France, ceci in Italy, hummus in the Middle East, gram in India, chickpea in the United States: by any name, the chickpea is a staple in cookery throughout much of the world.

The nutty flavor and creamy texture of the chickpea make it a robust and hearty addition to many dishes.

Whole chickpeas can be fried, roasted, and boiled. Fresh or dried chickpeas can be used like peas or beans, added to soups and stews. Shell then steam or boil chickpeas like peas or roast them like peanuts. Chickpeas can be used with grains as a protein-rich substitute. They are the main ingredient of hummus, the thick sauce usually served as a dip with pieces of pita.

Split chickpeas are known as chana dal in India. Mature chickpeas are canned in brine and used in salads in the United States, usually called garbanzo beans. The chickpea has more texture than other legumes and does not fall apart as easily.

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