Chickpea Cultivation: Varieties, Growth Conditions, and Uses

Chickpea (Cicer arietinum L.), commonly known as gram or Bengal gram, is one of the oldest cultivated legumes – domesticated nearly 10,000 years ago alongside wheat, barley, and lentils. Today, it stands as one of the most important pulse crops globally, serving as a primary protein source for millions of people, especially in South Asia. India dominates global chickpea production, contributing roughly 75% of the world’s total output. Whether you are an agriculture student, a budding farmer, or someone curious about pulse crop science, understanding how chickpea is grown – its varieties, ideal conditions, and wide-ranging uses – is essential knowledge.

Global and Indian production overview 🔗

Chickpea is the third largest produced food legume globally, cultivated across more than 50 countries spanning Asia, Africa, the Americas, and Oceania. In 2023, worldwide production reached approximately 16.5 million tonnes. Asia accounts for the lion’s share – around 86% of the total – followed by Africa, the Americas, and Europe.

India is by far the single largest producer. During 2021-22, India’s chickpea production stood at 13.75 million tonnes from an acreage of about 10.91 million hectares. The crop alone contributes nearly 50% of India’s total pulse production. The leading chickpea-producing states include Maharashtra, Rajasthan, Madhya Pradesh, Gujarat, and Uttar Pradesh. Other significant chickpea-producing countries include Turkey, Pakistan, Australia, Ethiopia, and Myanmar.

Two main types: Desi and Kabuli 🔗

Chickpeas are broadly classified into two main types – Desi and Kabuli. These differ in appearance, growing regions, nutritional profile, and culinary applications.

Desi chickpea (brown gram) 🔗

Desi varieties have smaller, angular-shaped, and dark-coloured seeds (brown, black, or green) with a rough, thick seed coat. They are the most widely grown type in South Asia, Ethiopia, Mexico, and Iran, and are especially dominant in India. Desi chickpeas are better adapted to semi-arid tropical environments and show higher drought tolerance compared to Kabuli types. In Indian cuisine, they are processed into chana dal (split pulse), besan (gram flour), and used in a wide range of snacks, sweets, and dishes.

Kabuli chickpea (white gram) 🔗

Kabuli varieties produce larger, rounder, cream-to-white-coloured seeds with a thin, smooth coat. They are grown mainly in the Mediterranean region, West Asia, North America, and parts of Europe. The name “Kabuli” is believed to have originated from Kabul, Afghanistan. These chickpeas were introduced to India in the 18th century and are popularly known as kabuli chana. In global markets, Kabuli types command higher prices and are widely used to make hummus, salads, and stews.

Nutritional differences 🔗

Both types are nutritionally rich, but they differ in certain aspects. Research published in the journal Food Science & Nutrition found that protein content in chickpeas ranges from about 20% to 25%, depending on the cultivar and growing conditions. Desi types tend to have higher crude fibre and slightly more protein, while Kabuli types contain more starch and fat. Both are excellent sources of essential amino acids, dietary fibre, minerals like iron, zinc, phosphorus, and calcium, as well as vitamins including B-complex vitamins and β-carotene.

Nutritional value and health significance 🔗

Chickpea is a valuable and affordable source of plant protein, especially for vegetarian populations. On average, chickpea seeds contain 18-25% protein, 50-60% carbohydrates, 4-6% fat, and significant amounts of dietary fibre (18-22 g per 100 g). They also contain bioactive compounds such as flavonoids, isoflavones, and phenolics that contribute to various health benefits.

Regular consumption of chickpeas has been linked to improved blood sugar management, better digestive health, and reduced risk of heart disease. Their high fibre content aids satiety and weight management, and their low glycemic index makes them suitable for people with diabetes. With the global rise in demand for plant-based protein, chickpeas are increasingly used in protein isolates, plant-based meat alternatives, and fortified food products.

Climate and weather requirements 🔗

Chickpea is a cool-season crop, primarily grown during the Rabi (winter) season in India. It performs best in regions with mild, dry winters and warm conditions at the time of maturity.

The optimal temperature range for chickpea growth is 18-30°C. During the vegetative phase, the crop benefits from cool temperatures (20-25°C). However, it needs warmer conditions during pod filling and maturity. Temperatures below 15°C can damage pollen and reduce pod set, while temperatures above 35-37°C during flowering can cause flower drop and poor pod formation.

Chickpea is relatively drought-tolerant due to its deep taproot system that can access moisture from lower soil layers. It requires about 150-250 mm of water across the growing season, mostly from residual soil moisture. Excess rainfall or high humidity during the flowering and podding stages increases the risk of diseases like Ascochyta blight and Botrytis grey mould. A relative humidity of 21-41% is considered ideal for seed setting.

Frost, hailstorms, and unseasonal heavy rains are damaging to the crop and can lead to significant yield losses.

Soil requirements 🔗

One of the most important agronomic considerations for chickpea is soil aeration. The crop is highly sensitive to waterlogging, which means it grows best in well-drained sandy loam to clay loam soils. Heavy, poorly drained soils restrict root development and increase the risk of root rot diseases.

The ideal soil pH for chickpea cultivation is 6.0 to 7.5 – neutral to slightly alkaline. Soils that are too acidic or saline are not suitable. The crop also prefers soils with good residual moisture content, which is why deep ploughing during the monsoon season (before Rabi sowing) is recommended. This helps conserve rainwater in the soil profile for subsequent use by the chickpea crop.

Black cotton soils (vertisols) and red soils are commonly used for chickpea cultivation in India, provided they have adequate drainage. On light or sandy soils, plants tend to remain short, while on heavy soils with high water retention, excessive vegetative growth can occur at the expense of pod formation.

Land preparation and seedbed requirements 🔗

Chickpea demands a rough and well-aerated seedbed rather than a fine, compact one. A very fine seedbed can restrict root zone aeration, which the crop needs for healthy nodulation and nitrogen fixation. The recommended practice is two to three ploughings followed by planking to create a loose and cloddy seedbed.

If chickpea follows a kharif fallow, it is beneficial to carry out a deep ploughing during the monsoon. This helps in two ways: it conserves more rainwater in the deeper soil layers and breaks any hard pans that could restrict root growth. The field should be prepared in wattar condition – that is, at optimum soil moisture – which ensures proper seed-soil contact and uniform germination.

Seed rate and sowing 🔗

The seed rate for chickpea depends on the seed size and variety. For Desi types, a seed rate of about 60-80 kg/ha is common, while for the larger-seeded Kabuli varieties, it can go up to 80-100 kg/ha. Seeds are typically sown at a depth of 5-10 cm. Row-to-row spacing of 30-45 cm is standard, with plant-to-plant spacing of about 10-15 cm.

Sowing time in northern India is generally mid-October to mid-November. In central and southern India, it may extend from October to December depending on the local climate and the preceding kharif crop.

Seed treatment and inoculation 🔗

Treating seeds with appropriate fungicides before sowing helps protect young seedlings from soil-borne diseases like Fusarium wilt and collar rot. Additionally, inoculation with chickpea-specific Rhizobium bacteria is highly recommended. This promotes effective root nodulation, enabling the plant to fix atmospheric nitrogen and thereby reducing the need for nitrogenous fertilizers.

Nutrient management 🔗

Being a leguminous crop, chickpea can fix a significant portion of its nitrogen requirement through the symbiotic relationship with Rhizobium bacteria in root nodules. As a result, it requires relatively modest fertilizer inputs compared to cereal crops.

A general recommendation is to apply a starter dose of 15-20 kg nitrogen per hectare along with 40-60 kg phosphorus per hectare as a basal dose at the time of sowing. Phosphorus is particularly important for healthy root development, nodulation, and overall plant vigour. Potassium application (20-30 kg/ha) is also recommended depending on soil test results. In soils deficient in micronutrients like zinc and boron, foliar sprays at the recommended dose can improve yield and seed quality.

Incorporating well-decomposed farmyard manure (FYM) at a rate of 5-10 tonnes per hectare a few weeks before sowing further improves soil structure, organic matter content, and nutrient availability.

Water management and irrigation 🔗

Chickpea is largely grown as a rainfed crop in India, relying on stored soil moisture from the preceding monsoon season. In most cases, one or two light irrigations are sufficient – one at the pre-flowering stage and another during the pod-filling stage, if moisture is deficient.

Over-irrigation is harmful. Excess soil moisture promotes excessive vegetative growth, delays maturity, and increases the risk of root rot and other soil-borne diseases. The key principle is to maintain moderate and consistent moisture, particularly during the critical reproductive phase, without ever allowing waterlogging.

Major pests and diseases 🔗

Like all crops, chickpea faces threats from several pests and diseases that can significantly reduce yields if not managed properly.

Key pests 🔗

Gram pod borer (Helicoverpa armigera) is the most destructive insect pest of chickpea, capable of causing yield losses of up to 75%. The larvae feed on leaves, flowers, and developing pods. Management strategies include timely sowing, use of pheromone traps, biological control agents like Trichogramma, and judicious application of recommended insecticides. Termites can also cause seedling mortality, especially in dryland conditions, and are managed through seed treatment with appropriate chemicals.

Key diseases 🔗

Fusarium wilt is a vascular disease causing yellowing and drooping of leaves, eventually killing the plant. It is best managed by using resistant varieties and practising crop rotation. Ascochyta blight is another serious disease, especially in humid conditions, causing necrotic lesions on leaves and pods. Dry root rot becomes problematic when plants face post-flowering drought and heat stress, turning roots black and brittle. Using resistant varieties, treating seeds with fungicides, and following a 3-4 year crop rotation are the most effective disease management practices.

Uses of chickpea 🔗

Chickpea has remarkably diverse uses – in food, animal feed, and even soil improvement.

Food uses 🔗

In India, Desi chickpeas are processed into dal (split pulse), besan (gram flour), roasted snacks, sweets, and a wide variety of traditional dishes. Green immature pods are also consumed as a vegetable. Kabuli chickpeas are popular in global cuisines as hummus, falafel, salads, stews, and canned whole beans. Chickpea flour is gluten-free and serves as a high-protein alternative to wheat flour in baked goods. The global chickpea market was valued at about $14.9 billion in 2023 and is projected to continue growing, driven by rising demand for plant-based protein products.

Animal feed 🔗

Chickpea straw and husk are used as animal fodder. The seeds themselves, being high in energy and protein, also serve as livestock feed in some regions.

Soil health 🔗

As a legume, chickpea enriches soil fertility by fixing atmospheric nitrogen through root nodulation. Including chickpea in crop rotations – especially with cereals like wheat and rice – helps reduce the need for synthetic nitrogen fertilizers and improves the overall health and structure of the soil.

Improved varieties in India 🔗

Indian agricultural research institutions have developed numerous improved chickpea varieties suited to different agroclimatic zones. Some widely recommended Desi varieties include JG 14, Pusa 362, BGD 103, and GNG 1581. For Kabuli types, Pusa 1108 (Kabuli Chana), KAK 2, and MNK 1 are popular. The choice of variety depends on the specific region, soil type, available irrigation, and disease prevalence. Farmers should consult their local Krishi Vigyan Kendra (KVK) or state agricultural university for the most suitable varieties for their area.

Harvesting and storage 🔗

Chickpea reaches maturity in about 90 to 180 days, depending on the variety and growing conditions. The crop is ready for harvest when about 80-90% of the pods have turned brown or straw-coloured and the leaves have started yellowing and drying. Plants are either uprooted or cut close to the ground, then left in the field for a few days to dry before threshing.

After threshing, seeds should be dried to a moisture content of about 10-12% before storage. Proper storage conditions – cool, dry, and well-ventilated – are essential to maintain seed quality and prevent losses from stored grain pests. Kabuli types, with their thinner seed coat, tend to deteriorate faster in storage and need extra care.

What do you think? With India being the world’s largest producer and consumer of chickpeas, what more can be done to improve yields in rainfed areas where most chickpea is grown? And as the global demand for plant-based protein continues to rise, how might chickpea cultivation evolve in the next decade?

References

1. https://en.wikipedia.org/wiki/Chickpea
2. https://arccjournals.com/journal/agricultural-science-digest/D-6065
3. https://iipr.icar.gov.in/chickpea-crop/
4. https://www.nature.com/articles/s41598-020-70963-6
5. https://pmc.ncbi.nlm.nih.gov/articles/PMC9834862/
6. https://eos.com/blog/growing-chickpeas/
7. https://www.growtechsol.com/Chickpea.html
8. https://tropicallegumeshub.com/wp-content/uploads/2020/07/ChickpeaManual_full.pdf