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Vegetables
The chickpea is part of the Vicieae tribe, the genus Cicer, a genus that includes several spontaneous annual and perennial species. The species Cicer arietinum is cultivated, which is divided into four subspecies: orientale, asiaticum, mediterraneum and euroasiaticum. The subspecies euroasiaticum is particularly important and includes several ecotypes, distinguished by the height of the bush, the color of the flowers and the shape of the bush. Chickpea beans are used in food in different forms, respectively fried, as a substitute for coffee, etc. Like animal feed, the grains (crushed) have more limited uses for horses and pigs. The straws (by-products) have a poor fodder value, because they become lignified and the leaves fall easily. Due to the content of oxalic and malic acid, the green plant is not used in animal feed.
Sowing
Sowing is carried out when the soil is about 4 °C. Delaying the sowing in its cultivation area can lead to the drying of the soil, delayed sprouting and fruiting, and, implicitly to a decrease in production.
Soil
It prefers soils with a medium texture, rich in calcium. It does not grow in heavy, excessively wet, poorly aerated soils, but it makes good use of sandy and slightly salinized soils.
Fertilisation
Specific fertilizers can be applied, and the doses are established following agrochemical tests of the soil.
Harvesting
The optimal period to harvest is when the pods are yellow and the leaves have fallen. It is done in two stages or it is harvested directly with the combine.
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