Kala Chana Garbanzo or Chickpea is excellent for home gardens, especially in dry, short-season areas. Originally from India, the mature seeds are often parched and eaten as a snack. The fresh or dried seed is cooked in soups, stews and is a main ingredient in hummus. The roasted seed is sometimes used as a coffee substitute.

It has a slightly sweet flavor and a floury texture reminiscent of sweet chestnuts. The mature seed can also be sprouted and eaten raw. It is also ground into a meal and used with cereal flours for making bread, cakes, etc. A good source of carbohydrates and protein, it is often used by vegetarians and vegans as it has one of the highest protein levels of all plants.

65-100 days. (Shelly or Dry Bean)

Approx 50 seeds per pack

Planting Instructions

Outdoor Sowing Recommended.

Beans need well-drained soil and at least 6 - 8 hours of full sun. When all danger of frost is past, and the ground is thoroughly warm, plant beans 1.5" deep, every 3 - 4", firming soil over seeds. Water weekly in dry weather.

Planting every 3 weeks until midsummer assures a continuous supply of beans.