Red Chickpea (Cicer arietinum): The chickpea is the third-largest producing crop in the world, just after soybeans and beans. It is among the oldest domesticated crops. Thanks to its long roots, it is drought-resistant and an excellent source of protein, having been with us since the dawn of history. Like the black chickpea, it is an extremely hardy variety , ideal for growing in difficult agricultural conditions, requiring almost no irrigation or treatments.
Sow in February. It dislikes clayey and overly fertile soils, which can cause problems during fruit set. Dry, sandy soils are excellent. Watering can be suspended once the plant is well established. It tolerates waterlogging. Compared to the common chickpea, the seed is tough and requires a long soaking and cooking time (preferably in a pressure cooker).
