Garbanzo beans, commonly known as chickpeas, are a versatile and nutrient-dense legume. The timing of the harvest is the most important factor determining whether the result is a tender, fresh vegetable or a dried pulse suitable for long-term storage. Chickpeas are typically ready for harvest around 100 days after planting, but the specific stage depends entirely on the intended culinary use. Successfully timing the harvest requires observing the plant’s distinct visual cues, which signal the switch from the vibrant, green growing phase to the mature, dry stage.
Harvesting Garbanzo Beans for Fresh Use
For immediate consumption, garbanzo beans are harvested in their immature state, often called green garbanzos. This stage offers a sweet, grassy flavor and a tender texture, similar to fresh shelling peas. The optimal time to begin picking is approximately 60 to 70 days after planting, depending on the variety and local weather conditions.
The best visual cue is the appearance of the pod itself, which should be bright green, slightly firm, and noticeably plump. The harvest must occur before the pods show any signs of yellowing, which indicates the start of the drying process. The beans inside are soft, plump, and green, easily shelled for use in recipes or eaten raw.
Harvesting Garbanzo Beans for Dry Storage
Harvesting chickpeas for dry storage requires allowing the plant to reach full maturity, typically around 100 days after planting. This process is marked by a clear dieback of the entire plant, signaling that nutrient transfer to the seeds is complete. The first indicator is the widespread yellowing and eventual browning of the leaves and stems.
The entire plant will wither and dry, becoming crisp as moisture leaves the foliage. The pods transition from green to a brittle, straw-like texture, and some may rattle when shaken. The mature beans inside these dry pods will be hard and tan or brown. At this point, the entire plant should be pulled or cut at the base to prepare for the final curing process.
Curing and Storing Dried Chickpeas
After the plants are harvested, the next step is curing, which is the final stage of drying the beans. The whole plants are laid out on a clean, warm surface in a dry, well-ventilated location, such as a garage or shed. This air-drying period allows any remaining moisture in the pods and stems to be fully transferred to the atmosphere, ensuring the seeds are completely dry.
The curing is complete when the pods are fully brittle and begin to split open naturally. The chickpeas are then shelled and must have a moisture content of around 14% for safe, long-term storage.
Preparing for Storage
If the seeds are intended for food storage, they can be pasteurized to eliminate potential insects or eggs. This is done by heating them in an oven at 160°F for 30 minutes or by freezing them at 0°F for 48 hours. The fully dried chickpeas should be stored in airtight containers in a cool, dark, and dry environment.