Cicer arietinum aka Bengal Gram

Cicer arietinum, or chickpea, is an annual in the pea family. Its names also include garbanzo, gram and Egyptian pea. Kew gives its native range as southeast Türkiye to Iran. Its exact wild origins are still unclear. Sources report no known wild habitat. People have likely grown chickpeas for more than 10,000 years. Growers now raise this food crop in warm temperate regions. They grow it in tropical regions too.

Garden plants reach about 1.6–3.3 feet [0.5–1 metre] in height and width. They may stand upright or spread, with a bushy or climbing form. Stems can stay single or branch near the base. Small green leaves give the plant a feathery look. A deep taproot can reach 3.3–6.6 feet [1–2 metres]. Most side roots spread near the soil surface. The flowers come in pink, white or purple. They look like sweet pea blooms and appear in summer. The plant can pollinate itself; insects also pollinate the flowers. RHS says plump green pods hold two or three seeds. Harvest can begin about 100 days after sowing.

Grow chickpeas in full sun for the best yield. Partial shade can reduce the crop. RHS favours fertile loam that holds water but drains well. It also lists clay, sand and chalk as suitable soils. Neutral or alkaline soil suits this plant. Choose a sheltered spot facing south or west. RHS advises regular feeds while the plant grows. These should be rich in potassium and phosphorus. Sow seed to raise new plants; they need no pruning. RHS gives a UK hardiness rating of H3. PFAF lists USDA zones 8–11. Chickpeas also suit semi-arid regions, where the climate is fairly dry.

Chickpeas suit food beds and courtyard gardens. They also fit informal cottage gardens. Bacteria in their roots help them fix nitrogen. This supports crop rotation. Farmers may use leaves and husks as livestock feed. Aphids, bean beetles and flea beetles may attack plants. Leafhoppers and mites can cause problems too. Diseases include anthracnose, blight and mosaic virus.

Seeds supply protein and carbohydrates for soups, stews and flour. People use roasted seeds as snacks or in place of coffee. Sources list leaves, young shoots and young pods as edible too. Leaves and pods contain oxalic acid and may irritate skin. One cited report calls the leaves poisonous. Heavy intake can hinder the body's uptake of calcium. Cooking lowers oxalic acid levels. People prone to kidney stones, gout or arthritis should take care. Sources record past use of pod exudate as medicine. This is the fluid that seeps from pods. They do not establish that this use is safe or works.