Kala Chana Garbanzo/Chickpea Seeds - (Cicer arietinum)
- Seed Count:
- Approx 50 seeds per pack
- Days to Maturity:
- 65-100 days
- Bush Garbanzo
- Heirloom, Non-Hybrid, Non-GMO seeds
Kala Chana Garbanzo/Chickpea
This 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.
For Snap Beans, wait until they are about pencil size, but harvest before the beans inside the pods become lumpy. Snap beans, are snapped, strings removed and eaten fresh or cooked.
For Fresh Shell Beans, let the seeds in the pods get good and fat. You shell/remove the green beans from the pod and they are eaten fresh or cooked.
For Dried Beans, let the pods get brown and dry on the plant. Pick them before they can split open and spread out to finish drying. Remove from dried pods and store. Dried beans are usually soaked and cooked.
From the soil to the seed to the food you eat - we'll help you grow your best garden!
I grew this and several other types of beans in a very wet, hot summer. This was by far the lowest-producing bean plant. We ended up with pounds and pounds of black beans, but from five chickpea plants, we maybe got 50 beans. The few beans we did receive were tasty enough to inspire me to try again next year, but I'm not holding out hope for a large enough harvest to ever make a meal.