Chickpea, White Kabuli (Cicer arietinum), packet of 50 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. Our’s is the large-seeded “White Kabuli.” 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.
50 seeds per packet, certified organically grown
Out of stock
Question
Linea –
Hi,
Do these chickpeas need poles/trellishing?
Thank you,
Linea
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Richo Cech –
Hi, no, they make a rounded bush, pretty close to the ground, self-supportive. we didn’t grwo this kind this year, we grew the moroccan chickpeas, check them out they’re available, they don’t need a trellis, either. r
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Question
John Goodspeed –
Are these non GMOs thank u
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Richo Cech –
yes, we sell no genetically modified seeds.
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Admin Richo Cech –
Chocolate Hummus
2 cups whole cooked chickpeas with liquid to cover
1 tablespoon Lemon Juice
2 tablespoons sesame tahini
1 clove garlic
3 pieces (5g) chilhuacle negro pepper skins (more or less to desired color)
Salt to taste
directions: Place all ingredients in a blender and blend to a thick hummus. If ingredients will not blend, add sufficient water until they vortex. Eat with raw vegetables, pita bread, rice cakes, chips, etc. e
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Diana Swanson –
Hi, are these likely to do ok in western Washington? Zone 8 but mild summers. It sounds like they can be started early which is great, but do they need a lot of heat later on?
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Richo Cech –
Hi Diana, I do think you have a good point there. They mature in 100 days but what I find is that our hot and dry autumn weather that we get down here in southern oregon is sometimes barely enough to mature the pods–they are somewhat tomentose and oily so they keep the green seed for quite a while before they fully mature and dry out. richo
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