|Traditional Field Crops (Peace Corps, 1981, 283 p.)|
|Appendix H - Miscellaneous pulses|
Other names: Garbanzo, gram pea Scientific name: Cicer arietum
Main areas of production: 90% of the world's production occurs in India and Pakistan, but chickpeas are also an important crop in Lebanon, Turkey, Syria, Iran, Bangladesh, Burma, Nepal, Colombia, Argentina, and Chile. Adaptation, Characteristics
Chickpeas prefer cool, semiarid conditions. The seeds have a very permeable coat and lose their viability (germination ability) quickly under high humidity. The crop has a very deep root system and is a very efficient extractor of soil phosphorus. It has good nitrogen fixing ability.
Uses and Nutritive Value
Chickpeas are consumed as immature seeds (and pods) or as mature seeds. Also used as a coffee substitute after roasting. The seeds contain about 70 percent protein.
World chickpea production averaged around 7 million tons/year during the 1975-1977 period and was largely concentrated in India and Pakistan.