Common Name: Chick Pea

General Information

Cicer arietinum is a spreading to erect, annual plant growing up to 100cm tall. The stems can be simple, or branched from the base. The plant produces a taproot reaching 1 - 2 metres deep, with secondary roots mostly spreading in the top 15 - 30cm soil layer[].
A staple item of food in many areas of the world, chickpea has probably been in cultivation by humans for over 10,000 years. The plant is widely cultivated in warm temperate and tropical areas for its edible seed[, ].

Known Hazards

The foliage and seedpods contain oxalic acid and can irritate the skin[, , ]. There is also one report that the foliage is poisonous[] - this might relate to the oxalic acid. Oxalic acid can lock up certain nutrients in the diet, especially calcium, and therefore heavy use of foods that contain this substance can lead to nutritional deficiencies. Cooking will greatly reduce the oxalic acid content. People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their diet since the oxalic acid can aggravate their condition[].

Botanical References

,

Range

The original habitat is obscure, though it is believed to be southeastern Turkey and adjoining Syria and Iran

Habitat

Unknown in the wild.

Properties

Edibility Rating
Medicinal Rating
Other Uses Rating
Habit	Annual
Height	0.60 m
Pollinators	Insects, Self
Self-fertile	Yes
Cultivation Status	Cultivated

Cultivation Details

Cicer arietinum grows well in lowland tropical areas, up to an elevation of 1,200 metres[]. Plants are well-adapted to semi-arid areas with a rainfall of 650 - 1,000mm per year and are intolerant of heavy rain[]. They often do not succeed in mild moist maritime climates because the seedpods are hairy and this holds moisture. The moisture then encourages fungal growth and the seed usually rots before it is fully mature[]. Daytime temperatures in the range 18 - 26°c, plus a night time drop of around 8°c, are optimum[]. Plants become more tolerant of high temperatures in the latter stages of growth[].
Prefers a light well-drained fertile soil[, ]. Clay loams are generally suitable[]. Requires a hot sunny position[, , ], tolerating drought once established[, , ]. Tolerates a pH in the range 6 to 9, succeeding in alkaline and saline conditions[].
Pods can be harvested 3 - 5 months after sowing, annual yields of 500 - 2,000kg of seeds have been obtained[].
Two main groups of chickpeas are commonly discerned, whilst some intermediates also exist.
Kabuli type. This is a form with large cream-coloured seeds. The Kabuli types have erect growth and white flowers and are grown in the Mediterranean region. Cultivars cook faster and have less dietary fibre than those of the Desi type[].
Desi type. A form with small, darker-coloured seed that can be smooth or wrinkled. Desi-type chickpeas are bushy plants with relatively small leaflets and flowers, purplish anthocyanin pigments in their stems and blue-violet flowers, and are primarily grown in southern Asia and Ethiopia[]. Cultivars take longer to cook than the Kabuli types and contain more dietary fibre[].
Flowers are usually self-pollinated before they open, but some cross pollination also occurs[].
This species has a symbiotic relationship with certain soil bacteria, these bacteria form nodules on the roots and fix atmospheric nitrogen. Some of this nitrogen is utilized by the growing plant but some can also be used by other plants growing nearby[]. When removing plant remains at the end of the growing season, it is best to only remove the aerial parts of the plant, leaving the roots in the ground to decay and release their nitrogen.

Edible Uses

Seed - raw or cooked. The fresh or dried seed is cooked in soups, stews etc[, , , , , ]. It has a somewhat sweet flavour and a floury texture that is rather reminiscent of sweet chestnuts (Castanea sativa)[]. The mature seed can also be sprouted and eaten raw[]. Parched seeds can be eaten as a snack[]. The seed can also be ground into a meal and used with cereal flours for making bread, cakes etc[, , ]. The seed meal, mixed with sesame paste, yields the well-known appetizer 'hummus'[]. The seed is a good source of carbohydrates and protein.

The roasted seed is a coffee substitute[, , , , ]. The roasted root can also be used[].

Both the young seedpods and the young shoots are said to be edible[, , , , , ] but some caution is advised. See the notes above on toxicity.

A refreshing drink can be made from the acid dew that collects on the hairy seedpods overnight[].

Medicinal

An acid exudation from the seedpods is astringent[]. It has been used in the treatment of dyspepsia, constipation and snakebite[].

Other Uses

A starch extracted from the seeds is suitable for textile sizing, giving a light finish to silk, wool and cotton clothes[]. The starch can also be used in the manufacturing of plywood[].

An indigo-like dye is obtained from chickpea leaves[].

The dried stems and roots are used as fuel for cooking[].

Propagation

Seed - sown in situ, germination takes 7 - 15 days[]. Pre-soaking the seed for 12 hours in warm water will reduce germination time[]. Soil temperatures above 15°c promote germination[].
Seed can be stored for 4 - 5 years at a temperature of 4°c[].

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