General Description/History

• probably originated in Turkey
• chickpeas have been grown for thousands of years in the Middle East and Mediterranean regions and have been found in archaeological sites dating back to 3500 BC
• a member of the pea family, chickpeas are small (5 to 10 mm) rounded peas with a yellow/beige colour and a distinctive groove down the middle of one side
• there are 2 types: Kabuli, grown in temperate regions like northern Victoria, and Desi, which is grown in semi-arid to tropical regions
• chickpeas have a wide variety of uses: they are eaten fresh as green vegetables, fried, roasted, or boiled; they can be ground and the flour can be used as soup, dhal, or to make bread. Dhal is the split chickpea without its seedcoat, dried and cooked into a thick soup.
• Available all year round

Season: Summer,Autumn,Winter,Spring

Botanical Name: Cicer arietinum (Fabaceae)

Alternative Names: 

Availablity: January,February,March,April,May,June,July,August,September,October,November,December

Growing Areas: 

Victoria & New South Wales