How to grow chickpea
Overview
Chickpea (Cicer arietinum) is a cool-season legume grown for its nutritious seeds or green pods. It is a rewarding crop for home gardeners due to low water needs and ability to fix nitrogen. Regular picking of young pods encourages further production.
Varieties
- Tyson — A popular desi-type with brown seeds, high yield, and good disease resistance in Australian conditions.
- Sona — A kabuli-type with large cream seeds, excellent for hummus and culinary use.
- Howzat — Desi variety suited to southern Australia, known for strong early vigour and drought tolerance.
Soil Preparation
Chickpeas prefer well-drained loam or sandy soil with pH 6.0–7.5. Improve drainage with organic matter if soil is heavy. Avoid waterlogged sites to prevent root rot.
Growing Guide
Sow seeds directly into well-drained soil in full sun at 3–5 cm depth, spacing 15–20 cm apart with rows 45–60 cm. Avoid overwatering; chickpeas prefer dry conditions once established. In cool zones, plant after last frost; in Mediterranean zones, autumn sowing suits the dry spring harvest. Support tall varieties with stakes if pods become heavy.
Sowing
Sow seeds directly 3–5 cm deep, 15–20 cm apart, in rows 45–60 cm. Germination takes 7–14 days; soaking seeds overnight speeds sprouting. Do not transplant seedlings.
Care
Apply a low-nitrogen fertiliser at planting and again at flowering. Stake plants if pods become heavy. Remove spent plants after harvest to prevent soil-borne disease.
Companion Planting
Plant with dill, coriander, and summer savory to attract beneficial insects. Avoid alliums like onions and garlic, which can stunt legume growth.
Common Pests & Risks
Aphids and pod borers are common; treat aphids with neem oil or insecticidal soap. Fungal diseases such as Ascochyta blight and root rot occur in wet conditions; ensure good air circulation and avoid overhead watering.
Harvesting
Harvest green pods when plump and tender for fresh use, or wait until the plant dries and pods turn brown for dry chickpeas. For dry harvest, cut the whole plant when most pods are brown, then dry further in a sheltered spot.
In the Kitchen
Use fresh green pods in salads or stir-fries. Dry chickpeas require soaking overnight before cooking for curries, hummus, or stews. Store dry seeds in airtight containers in a cool, dark place.
Troubleshooting
Yellow leaves: often caused by waterlogging or early nitrogen deficiency; improve drainage and consider a balanced feed. Brown leaf spots: Ascochyta blight; remove affected leaves and ensure airflow. Stunted growth: root rot from wet soil; reduce watering and improve drainage. Pods not filling: heat stress or lack of pollination; provide afternoon shade in hot spells. Aphid infestation: spray with neem oil or insecticidal soap.