Updated June 2011 by Diane Huntrods, AgMRC, Iowa State University.

Overview
Chickpeas (Cicer arietinum) are a legume and a native of the Mediterranean region. The earliest chickpeas were found 7,500 years ago in Turkey and were known by the name "falcon face" in ancient Egypt.

Chickpeas, which grow in pods on small bushes, can be tan, yellow, red, dark green or brown in color. The two main varieties of chickpeas are the large, light-seeded kabuli type, also called garbanzo beans, and the small, dark-seeded desi type.

Chickpeas are a major ingredient of many Middle Eastern, Mediterranean and Indian dishes. Dhal, or split desi chickpeas dried and cooked into a thick soup, is a traditional dish in India. Hummus, mashed chickpea mixed with oils and spices, is a popular appetizer in the Middle East and Mediterranean region.

Production
Chickpeas are mainly cultivated in Idaho, Washington, California and North Dakota. The Palouse region of western Idaho and eastern Washington is especially well suited to chickpeas. This region produces the large kabuli chickpeas; North Dakota is the leading producer of small desi chickpeas.

According to the National Agricultural Statistics Service (2011), chickpeas were planted on 146,000 acres in 2010. Total chickpea acreage increased in all states except California.

U.S. production totaled 1.9 million cwt in 2010, an increase from last year's 1.4 million cwt (ERS 2011). Idaho became the leading producer of chickpeas in 2010, harvesting 658,000 cwt, followed by Washington with 611,000 cwt, California with 271,000 cwt and North Dakota with 250,000 cwt (NASS 2011). South Dakota, Montana and Oregon also produce chickpeas.

Climate and Temperature
Some chickpeas can seed at 40 degrees F, but other varieties need 46 to 50 degrees F to seed. In the United States, seeds are sown in spring in late March to mid April. The crop tolerates frost and high temperatures during flowering.

Water
Chickpeas are grown as a rainfed cool weather crop or as a dry climate crop in semi-arid regions. Irrigated crops yield 20 to 28 percent more than rainfed crops. For optimum yield, chickpeas need 12 to 18 inches of soil moisture during the growing season.

Planting
Chickpeas are self pollinated and propagated from seeds. In most areas, chickpeas are cultivated once about 3 to 4 weeks after sowing. Depending on their size, seeds are planted in narrow rows spaced 6 to 12 inches apart and at a depth of 1 to 2 inches.

Harvesting
Chickpeas need 3 to 7 months to reach maturity. At maturity, the leaves turn brown and/or yellow. Tall cultivars can be mechanically harvested. Regular cultivars are harvested by uprooting.

Drying and Storing
Chickpeas are stored at 15 percent seed moisture in bags; bulks are subject to insect damage.

According to FAO figures, India was the world’s largest producer of chickpeas in 2008, followed by Turkey and Pakistan.

Prices
With 2010 prices declining slightly to $27 per cwt, U.S. chickpea production was valued at $50.5 million. In comparison, prices averaged $33.10 per cwt in 2008, and chickpea production was valued at around $34.9 million.  (NASS 2011)

Value-added Products
Chickpeas take many forms as food items. In North America, most kabuli chickpeas are marketed as canned chickpeas for salads. They are also marketed as dry chickpeas and ground flour for baking purposes. Research is currently underway to develop a chickpea milk.

Elsewhere, chickpeas are eaten fresh as a snack food or served as a side dish. When prepared as a vegetable, they are sometimes simply tossed with pepper, salt and lemon or parched, fried, roasted or boiled. Sprouted chickpeas are eaten as a vegetable or added to salads. Young plants and green pods are eaten like spinach. When dried chickpeas are ground, the flour can be used to make bread.

Nutritional Value
One cup of cooked chickpeas contains: 164 percent of the daily value of molybdenum, which is a major component of the enzyme that detoxifies sulfites; 70.5 percent of the daily value of folate, 84 percent of the daily value of manganese, 29 percent of the daily value of protein and 49 percent of the daily value of fiber. Chickpeas have been known to prevent blood sugar from rising and to lower cholesterol. They are an excellent source of energy.

Export and Import
Economic Research Service data (2011) indicate that 2010 exports of chickpeas jumped to a record 111.4 million pounds valued at a record $32.8 million. Spain was the largest market, purchasing garbanzo beans valued at $11.7 million, a significant increase from 2009. Other major markets included Italy and Canada.

Imports of dried chickpeas fell in 2010, decreasing to 37.8 million pounds. Canada was the largest supplier of dried chickpeas to the United States, shipping more than 10,400 MT valued at $8.2 million. Other major suppliers were Mexico, India and Turkey.  (FAS 2010) 

Trends
Per person consumption of garbanzo beans has slowly increased in the United States. In 2010 the amount of garbanzos eaten per person increased, reaching 0.43 pounds. The consumption rate has fluctuated from 0.07 to 0.45 pounds per person.  (ERS 2011)
 

Prepared August 2007 and updated June 2011.