Chickpea, Moroccan (Cicer arietinum), packet of 30 seeds, organic

$2.45

Family: Legume (Fabaceae)

Annual. 100 days to maturity.

Amazing foodstuff and N-fixing covercrop native to Turkey, an ancient cultigen dating back to the Neolithic.  This is the purple-flowered, tan-seeded type often grown in Morocco.  Easily grown in the home garden and oh so tasty!  Plant prefers full sun and good garden soil. Get started early–early spring frosts do not bother them, and they germinate fine in cool soil.   Prepare a fine seedbed and make shallow furrows 2 feet apart and 2 inches deep.  Barely cover seed and tamp securely.  Keep evenly moist until germination, which takes about a week.  Thin plants to 6 inches apart.  Cultivate as needed and disallow weeds.  When the pods become full, discontinue watering and allow to dry on the plant.  Harvest, thresh and winnow in the usual manner.  The green pods, by the way, are also edible.

30 seeds per packet, certified organically grown

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  1. Question

    gdzenobi

    Do these hold up well in the heat? The summers where I live stay above 100F consistently during the hottest months.

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    • Richo Cech

      Richo Cech

      Yes, as I remember from the last time I grew chickpeas, they make a nondescript leguminous bush, low-lying, heat and drought tolerant. The main problem I had was what I think was a gopher or ground squirrel that dug up the plants and ate some pods. I think the crop was saved when the gopher started to go for tomatoes instead.

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