Chickpea organic seeds

The organic chickpea is an annual vegetable plant, robust and undemanding, a legume cultivated for a long time in the Middle East, where wild varieties still grow. This species belongs to the Fabaceae family like its cousin the pea (Pisum), but it belongs to a different botanical genus, Cicer. The chickpea plant is bushy, measuring 40 to 60 cm. It also differs from the pea by the presence of a down on the whole plant and its short, hairy, straw-yellow pods that contain only one to two large beige seeds with a rough surface.

The chickpea develops a branched stem, bearing compound leaves with small oval leaflets with serrated edges and a dark green colour. The flowers, located in the axil of the leaves, have a pinkish-white hue. Suitable for temperate climates, the chickpea tolerates drought and high temperatures well, but is sensitive to cold and excessive humidity. Its growth is optimal around 20°C. It prefers light, loose, slightly acidic soils, with a pH between 5.5 and 6.5. This plant requires exposure to full light.

Main enemies and diseases:
The chickpea can be affected by diseases such as mildew and powdery mildew, which require careful monitoring to protect the crops.

The chickpea thrives in dryness and high temperatures. For uniform seedling emergence, the ideal soil temperature is around 15°C, although chickpeas start to develop from soil at 5°C. The temperature for optimal growth is around 20°C. It dislikes humidity and cold.

Harvest: chickpeas are harvested between three and four months after sowing, often starting in July when the pods are brown and dry.

Storage: chickpeas can be stored, once fully dry, in an airtight jar protected from light.

Gardener's tip: chickpeas, like all plants in the Fabaceae family, enrich the soil with nitrogen, thanks to nodules on the roots. They fit into a crop rotation that takes place over 4 years. Chickpeas have low nutrient requirements.