I love going to Seedy Saturdays and am always on the lookout for new and interesting seeds to me that I can try growing. Last year I picked up some Kabouli black chickpeas to grow in the kitchen garden. The kitchen garden is a series of plant tables my husband made to raise gardening to my level after knee replacement surgery. I use all sorts of containers, at least a foot deep, to grow veggies and herbs.
The Kabouli chickpeas are an Afghani type which gives black chickpeas.
They were planted in a large container on May 14, 2017 and by May 24 they had grown to almost 4 cm tall and look different from the other pea varieties that I have planted.
This legume isn’t really a pea, nor a climber, but grew in a bush style with nice foliage.
Flowers were a dusty rose, rather like the bloom on other pea plants.
There was a good harvest of seedpods by the beginning of August and when left to dry the black chickpeas were inside, usually 2 to a pod.
They were interesting to grow but I won’t be growing them again, as I am only growing veggies they we eat on a regular basis, like tomatoes, peas and beans. But that doesn’t mean I won’t try something new this year. I usually keep one container in the kitchen garden for growing something I’ve not grown before.
I do buy chickpeas in a can and love to roast them in the oven using this recipe and it is delicious using honey and cinnamon.