Cicer arietinum Pascia

The Pascia chickpea is an annual vegetable plant with herbaceous stems that are 40 cm (16in) tall, it is a sturdy and hardy variety. Cultivated for its yellow pods that contain 1 to 2 beige seeds, chickpeas are used in the preparation of many Mediterranean dishes. Sow from March to June for a harvest 5 months later.

Chickpeas have been cultivated for a long time in the Middle East, Turkey, and Syria. They are believed to have arrived in Europe during the Middle Ages with the Crusaders. They can be consumed hot or cold in salads and as a "vegetable" in couscous, added to stews, soups, or mashed to make hummus or falafel. Chickpeas have a high content of digestible carbohydrates and a high percentage of plant proteins.

Chickpeas require a supply of well-decomposed compost (2 kg/m²) in early spring.

Harvest: The harvest takes place 5 to 6 months after sowing, starting in August. The pods should burst between the fingers, indicating that the chickpeas are ready to be harvested.

Storage: Once the chickpeas have been shelled, dry them for a few hours in the sun and store them in a dry place away from light in a jar or paper bag.

Gardener's tip: Birds love young chickpea seedlings and the foliage of adult plants. Protect the beds with a net or scarecrow.

Gardener's tip: Chickpeas, like all legumes, have the ability to fix atmospheric nitrogen in the soil, acting as a green fertilizer. This nitrogen input benefits both nearby plants and those that will be planted afterwards in a crop rotation system.