Chickpeas
Chickpeas (Cicer arietinum) are a versatile ingredient used in a wide range of cuisines around the world.
Chickpeas and garbanzos are the same thing, the latter being the Spanish name for chickpeas.
A relatively new crop for the Inland Northwest, production started in the 1980s, but only took off in earnest after 2000. It stands to reason that chickpeas would do well in the Inland Northwest climate, considering its similarities to Central Asia, a long-established chickpea growing region.
The origins of chickpeas lie in Turkey, where its wild ancestor, Cicer reticulatum, is found. Chickpeas were domesticated around 7,000 BCE and spread throughout the Mediterranean Basin, Central Asia, and India.
Species and varieties
Chickpeas
Chickpea (Cicer arietinum)
Kabuli varieties
Desi varieties
In the Pacific Northwest
Production of chickpeas in the Pacific Northwest is concentrated in and around Washington’s Palouse and Columbia Basin and in the Idaho panhandle, with some additional production in Oregon’s eastern Cascades.
Chickpeas are a cool-weather crop planted in spring. They really dislike warm summer conditions during their growing period, but a dry and hot summer is important to allow the chickpeas to dry out before they are harvested by mid-September. Some farmers use desiccant herbicides to ensure the process. These include Roundup and Reglone, the latter of which is no longer approved for use in the EU as of 2018. Fortunately, desiccant-free chickpeas are available, and will often be labeled as such.
Chickpeas are a legume and add nitrogen to the soil. They are thus frequently used as a rotation crop in dryland wheat systems in which they are grown without irrigation.
Chickpea varieties
The two main types of chickpeas, kabuli and desi, can both be grown in our region.
Though less productive overall, there are early-maturing varieties of chickpeas that can be grown in the Northwest Coast region; many seed catalogs carry varieties and advertise consistent (but also lower) yields in our local region.
Kabuli varieties are large with a thin seed coat. Their color is usually light, ranging from white to tan. They are mainly grown around the Mediterranean Basin, in Central Asia, and in South America.
Desi varieties tend to be smaller and more angular, with thicker coats that must often be removed before consumption. Their color range is greater, including tan, brown, black, and green. Some are even speckled. They are grown in India and other parts of the Indian subcontinent, as well as in Ethiopia, Mexico, and Iran. By far, most of the chickpeas grown in the world are of the desi type.
Cooking with chickpeas
As with other legumes, chickpeas are often encountered in their dried form. Split chickpeas are those that have been husked and split (like split peas). These tend to be desi varieties , although either kind can be husked and split. Split chickpeas are known as “chana dal” in India.
Roasted chickpeas are eaten as a crunchy snack, like peanuts.
Young, green chickpeas can be eaten similarly to edamame (vegetable soybean). You can boil them, steam them or even roast them in their shells, or they can be used like other fresh legumes. In our region, they are harvested in mid-July or early August.
Young leaves of the plants are used as a vegetable in India and Nepal.
Chickpeas can be ground into a useful flour. Also known as “besan flour”, chickpea flour is used in products such as Middle Eastern “falafel”, Provencal “panisse”, and Indian “pakora”. The flour fries well and has a light texture and nutty flavor. It is also made into sweet desserts in India and Southeast Asia.
A more recent development, the cooking liquid from chickpeas can be used as a replacement for egg whites with which meringues, mousses, and other dishes can be prepared. This is commonly called “aquafaba” (“bean water”).
