Chickpeas, also known as garbanzo beans, are a protein-rich legume cultivated globally for their edible seeds. While they are not a crop that tolerates neglect, they are considered moderately easy to grow, provided their specific environmental needs are consistently met. Success depends on whether your local climate aligns with their preference for a cool, moist spring followed by a long, warm, and dry summer. Careful site selection and timing the planting are necessary to avoid extreme weather conditions.
Establishing the Necessary Environment
Chickpeas thrive in Mediterranean or semi-arid climates, needing a long growing season with full sun exposure (a minimum of six to eight hours daily). Plants perform best when daytime temperatures range between 70 and 80 degrees Fahrenheit (21–27°C) and nighttime temperatures stay above 65°F (18°C). Temperatures exceeding 98°F (37°C) during flowering can cause the blossoms to drop, preventing pod formation and reducing the potential yield.
The ideal soil for this crop is a well-draining sandy loam or silt loam, which prevents the waterlogging that can lead to root rot. Chickpeas have a deep taproot system, making them relatively drought-tolerant once established, but they will not survive in heavy clay or waterlogged areas. Soil pH should be neutral to slightly alkaline, ideally between 6.0 and 7.5. The deep, well-drained soil structure is more important than high fertility, as overly rich soil encourages excessive leafy growth prone to disease.
Planting and Initial Sowing
Sowing should occur in the spring, typically two to four weeks before the final expected frost, once the soil temperature is at least 45°F (7°C). Before planting, the seeds should be treated with a specific bacterial inoculant containing Mesorhizobium ciceri to ensure the plant can fix its own nitrogen. This nitrogen-fixing process is essential, as the correct bacteria strain allows the plant to access atmospheric nitrogen, reducing the need for external nitrogen fertilizer.
Sow seeds directly into the garden at a depth of 1 to 2 inches, depending on the seed size, and space them about 4 inches apart. The seeds should sprout within 10 to 21 days. Planting them densely helps the naturally bushy plants support one another, eliminating the need for trellising or staking.
Ongoing Care and Maintenance
During the growing season, chickpeas require consistent moisture, particularly during the critical flowering and pod-setting stages. A general guideline is to provide about one inch of water per week, though very hot conditions may necessitate up to two inches. It is important to water deeply and infrequently, directing the water toward the soil line to keep the foliage dry, which minimizes the risk of fungal diseases.
Chickpea plants are poor competitors with weeds, so early and consistent weeding is necessary until the plant canopy closes and begins to suppress weed growth naturally. Hand-weeding is preferred over tilling near the plant, which can damage the shallow lateral roots and the nitrogen-fixing nodules. The most significant disease threat is Ascochyta blight, a foliar fungus that can cause substantial yield loss, especially in humid conditions. Proper plant spacing for air circulation and avoiding overhead watering are the best preventative measures.
Harvesting and Curing
The entire growth cycle typically takes between 90 and 120 days. The crop is ready for harvest when the majority of the plants have turned yellow and the pods have dried to a brown color. At this stage, 80 to 90 percent of the leaves will have dropped, and the seeds will have reached their full maturity. Harvesting too early results in green, immature seeds, which compromises their quality and storage potential.
For a home gardener, the simplest method is to pull up the entire plant once the pods are dry. The plants should then be left to cure in a dry, well-ventilated area for several days to ensure the seeds fully dry down to a storage-safe moisture content of 10 to 12 percent. Proper curing prevents mold and maximizes the longevity of the dried beans. Once cured, the pods are easily threshed, or shelled, by hand to separate the chickpeas for consumption or long-term storage.