With its increasing demand, its high nutritious value and ability to grow in drought conditions, the chickpea provides a viable and sustainable option for farmers in rain-fed areas.
With its increasing demand, its high nutritious value and ability to grow in drought conditions, the chickpea provides a viable and sustainable option for farmers in rain-fed areas
P ulses are consumed widely in India and chana, or chickpea, tops the list. The chickpea, a light brown pulse, known also as Garbanzo bean, is a good source of protein. It is used for making flour in many parts of the world. The crop has the capacity to grow in drought conditions and does not need nitrogen fertilizers. Chickpea is a highly nutritious pulse and is placed third in the list of importance of legumes cultivated in the world. It contains 25 per cent proteins, which is the maximum provided by any pulse, and 60 per cent carbohydrates. The variety of the chickpea is determined by its size, colour and taste. Two of these varieties, namely, the kabuli and the desi, are very important in terms of their usage and commercial purposes. India mostly produces the desi chickpeas and not the kabuli.
- Desi chickpeas: These are split peas, and are relatively small in size, with a thicker seed coat than the kabuli. These chickpeas are dark brown in colour and can be used and served in many ways.
- Kabuli chickpeas: These have a whitish-cream colour, are relatively bigger in size and have a thinner seed coat. Kabuli chickpeas are generally used in soups and salads or to make flour.
In India, the seeds for chickpeas are sown from September to November. The maturity period of the desi type is 95–105 days and of the kabuli type is 100–110 days. The harvesting of the plant is done when its leaves start drying and shedding in February, March and April