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Common Name: Chick Pea

General Information

Cicer arietinum is an annual plant that can grow up to 0.60 metres tall.
It is harvested from the wild for local use as a food and medicine

Known Hazards

The foliage and seedpods contain oxalic acid and can irritate the skin[, , ]. There is also one report that the foliage is poisonous[] - this might relate to the oxalic acid. Oxalic acid can lock up certain nutrients in the diet, especially calcium, and therefore heavy use of foods that contain this substance can lead to nutritional deficiencies. Cooking will greatly reduce the oxalic acid content. People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their diet since the oxalic acid can aggravate their condition[].

Botanical References

,

Range

Asia? Original habitat is obscure.

Habitat

Unknown in the wild.

Properties

Edibility Rating
Medicinal Rating
Habit	Annual
Height	0.60 m
Cultivation Status	Wild

Cultivation Details

Requires a hot sunny position[, , ], tolerating drought once established[, ]. Prefers a light well-drained fertile soil[, ]. Tolerates a pH in the range 5.5 to 8.6.
Plants are hardy to about -25°c when covered by snow[]. This suggests that plants can be autumn sown - some trials are called for, especially of some of the hardier cultivars[].
The chickpea is widely cultivated in warm temperate and tropical areas for its edible seed[, ]. There are many named varieties, some of which should be suitable for cultivation in Britain[]. Plants only succeed outdoors in Britain in hot summers[, ]. Plants are about as hardy as broad beans[] but they often do not succeed in mild moist maritime climates because the seedpods are hairy and this holds moisture. The moisture then encourages fungal growth and the seed usually rots before it is fully mature[]. Plants require 4 - 6 months with moderately warm dry conditions if they are to crop well[].
This species has a symbiotic relationship with certain soil bacteria, these bacteria form nodules on the roots and fix atmospheric nitrogen. Some of this nitrogen is utilized by the growing plant but some can also be used by other plants growing nearby[]. When removing plant remains at the end of the growing season, it is best to only remove the aerial parts of the plant, leaving the roots in the ground to decay and release their nitrogen.

Edible Uses

Seed - raw or cooked. The fresh or dried seed is cooked in soups, stews etc[, , , , , ]. It has a somewhat sweet flavour and a floury texture somewhat reminiscent of sweet chestnuts[]. The mature seed can also be sprouted and eaten raw[]. Parched seeds can be eaten as a snack[]. The seed can also be ground into a meal and used with cereal flours for making bread, cakes etc[, , ]. The seed is a good source of carbohydrates and protein.
The roasted seed is a coffee substitute[, , , , ]. The roasted root can also be used[].
Both the young seedpods and the young shoots are said to be edible[, , , , , ] but some caution is advised. See the notes above on toxicity.
A refreshing drink can be made from the acid dew that collects on the hairy seedpods overnight[].

Medicinal

An acid exudation from the seedpods is astringent[]. It has been used in the treatment of dyspepsia, constipation and snakebite[].

Other Uses

None known

Propagation

Seed - sow mid spring in situ under cloches. Chick peas can germinate at lower temperatures than broad beans[]. Could an early spring or even autumn sowing outdoors be successful?