Chickpeas, also known as chana in India, are a powerhouse of nutrition and are widely used in Indian kitchens for their health benefits and versatility.They are in protein, fibre, and essential vitamins like B6 and folate. Chickpeas make for a great protein substitute for vegetarians and vegans who don’t eat eggs or meat. They have magnesium, iron, and phosphorus, a low glycemic index.
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In Indian kitchens, chickpeas are a staple, featured in numerous regional dishes. Chole, a popular North Indian dish, showcases chickpeas cooked in a spicy tomato-based gravy, and is usually served with bhature or rice. In South India, chickpeas are boiled and seasoned with coconut, curry leaves, and spices to make Sundal, a healthy snack. Roasted chickpeas, known as Chana Jor Garam, are a common street food snack, and they are also used to make besan (chickpea flour), which is the base for various dishes like pakoras and ladoos.
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Interestingly, chickpeas are nitrogen-fixing plants, meaning they enrich the soil by converting atmospheric nitrogen into a form plants can use. Growing your own chickpeas reduces reliance on store-bought products and contributes to a sustainable and self-sufficient lifestyle.
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There are two main types of chickpeas Desi chickpeas: Small, darker, with a rough coat. Common in India and well-suited for semi-arid regions. Kabuli chickpeas: Larger, lighter, and smoother. This is the type commonly found in supermarkets and is grown in more temperate climates. Take your pick as per what suits your climate and growing conditions best. Here are some tips on how to grow chickpeas at home.
Sowing Chickpea Seeds
Chickpeas are typically grown from seeds, and you can start them directly in the ground or in pots. They need around 90-100 days to mature, so plan accordingly. Soaking the seeds overnight in water can help speed up germination, although this step isn’t necessary. Commonly, chickpeas don’t do well when transplanted, so it's best to sow the seeds directly into the soil or final container.
Plant the seeds 1-2 inches deep, spacing them 3-6 inches apart. If you are planting them in rows, keep about 18-24 inches between rows. If you are growing them in containers, use large pots and make sure they have drainage holes. Use well-draining potting soil enriched with compost. Water the soil immediately after planting the seeds but avoid overwatering.
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Caring For The Chickpea Plant
Chickpeas need full sunlight for optimal growth. It is important that they get at least 6-8 hours of direct sunlight daily. When you are growing them in containers, place them in a sunny spot such as a balcony, rooftop, or sunny windowsill. Chickpeas need moderate watering. Overwatering can lead to root rot, while under watering may cause the plants to underperform. Once the plants are established after about 4-6 weeks you can water them less frequently.
Also Read: 7 Tips To Master Punjabi Chole At Home
Mulching can help retain moisture in the soil, especially during warmer days. A 2-inch layer of organic mulch like straw or grass clippings around the base of the plants will protect the soil from drying out and prevent weed growth. Chickpea plants are relatively short and don’t usually require staking, but in windy areas or if the plants grow taller, you might need to provide some support.
Keeping The Pests In Check
Keep the area around your chickpea plants free from weeds, as they can compete for nutrients and water. Be gentle when weeding near chickpeas since their roots are shallow and can be easily disturbed. Chickpeas are relatively pest-resistant, but you may encounter aphids, spider mites, or cutworms. Use organic insecticides like neem oil or introduce beneficial insects like ladybugs to keep pests in check.
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Harvesting Chickpeas
Chickpeas can be harvested in two ways. If you want to enjoy chickpeas fresh, similar to peas, harvest the pods when they are young and green. The pods will be tender, and the chickpeas will be softer. For dried chickpeas that are usually used in cooking, allow the pods to dry on the plant until they turn brown and brittle. This usually happens 90-100 days after planting. Cut the pods or pull up the entire plant and hang it upside down to dry in a warm, well-ventilated area if you’re harvesting for dry chickpeas. Once fully dry, remove the chickpeas from the pods.
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The fresh, green chickpeas should ideally be eaten soon after harvesting or they can be stored in the fridge for up to a week. The dried chickpeas should be stored in a cool, dry place in an airtight container. They can last for months and can be rehydrated by soaking in water before cooking.