Bean Seeds - Black Garbanzo/ Black Chickpea
(Cicer arietinum) Annual. 100 days to maturity.
Black garbanzo or Black Chickpea is a new-to-us heirloom variety that originated from Kabul, Afghanistan. The 2' high plants produce unusual dark purple beans - their color comes from a pigment called anthocyanine, which helps seeds to sprout in cool soil, making this variety perfect for short season areas. Black Garbanzo's nutty flavor and firm texture is a great addition to Mediterranean, Indian, and Asian cuisines.
Timing: Start chickpea seeds indoors approximately 4 weeks before the last average frost date, or direct sow once the soil has warmed up in the spring.
Seeding: Plant garbanzo 1½ to 2 inches deep, spaced 3 to 6 inches apart. Thin successful plants to 6 inches apart. Space rows 18 to 24 inches apart.
Growing: Garbanzo Beans should have evenly moist soil at all times. Water lightly at planting, medium at flowering, and heavily throughout harvest time. Avoid overhead watering.
Harvesting: Garbanzo beans for fresh eating can be picked when pods are still immature and green; they can be eaten like snap beans. For dried chickpeas, harvest the entire plant when the leaves have withered and turned brown; place the plant on a flat, warm surface and allow the pods to dry. Collect the seeds as the pods split.