Cicer arietinum

The chickpea is an annual vegetable plant that has a very ancient origin in the Near East, where wild varieties still exist. It belongs to the Fabaceae family, like its cousin the pea, but that's one of the only things they have in common. It is part of a different botanical genus.

It grows to be 40 to 60 cm (16 to 24in) tall and can be distinguished from the garden pea by the presence of a downy covering on the entire plant and its short, straw-yellow, hairy pods, which only contain one or two beige-coloured seeds.

The chickpea thrives in dry conditions and high temperatures. For even plant growth, the ideal soil temperature is around 15°C (59°F), although the chickpea can start to grow from a soil temperature of 5°C (41°F). The temperature for optimal growth is around 20°C (68°F). It is sensitive to humidity and cold.

Harvesting

Chickpeas are harvested three to four months after sowing, often starting in July when the pods are brown and almost dry.

Storage

Once fully dried, chickpeas can be stored in an airtight jar, away from light.

Gardener's tip

Peas, like all plants in the Fabaceae family, enrich the soil with nitrogen, thanks to nodules on their roots. They fit into a crop rotation that takes place over 4 years. Peas are among the plants that have low nutrient requirements.