Black Kabouli Chickpea

Cicer arietinum 'Black Kabouli'

vegetable

Black Kabouli is an unusual heirloom chickpea (garbanzo) from Afghanistan, with charcoal-black, knobbly seeds that are even richer in flavor than the familiar tan kind. The plants are small, bushy, and branching, around 1 to 2 feet tall with delicate ferny leaves, carrying short pods that each hold one or two seeds. Chickpea is a cool-season annual legume that needs a fairly long season to dry down, but it is genuinely easy to grow - it can be sown as early as garden peas - and like other pulses it fixes its own nitrogen and is notably drought-tolerant once up.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Cucumber: A ground-running crop that uses space around the small upright chickpea plants
• Corn: Shares the bed and benefits from the nitrogen the chickpeas fix
• Marigold: Helps suppress soil nematodes around the planting

❌ Keep away from

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide

• Ascochyta blight →

  The key chickpea disease - plant certified disease-free seed, rotate at least three to four years away from chickpea, scout regularly, and never work the plants when foliage is wet

• Aphids →

  Rinse colonies from new growth and encourage ladybugs and lacewings

• Root rot →

  A problem in wet ground - plant only in well-drained soil and do not overwater

🌾 Harvest & storage

Chickpeas take about 100 days to mature. For fresh green chickpeas, pick the plump immature pods and eat the seeds like a shelling pea. For dried beans, leave the crop until the whole plant yellows and the leaves wither, then pull the plants and dry them on a warm, airy surface before threshing out the seeds. Each pod yields only one or two seeds, so grow a generous patch.

🥗 Nutrition & benefits

Cooked chickpeas are a nutritional powerhouse at about 164 calories per 100 g, with around 8.9 g protein, a high 7.6 g fiber, a strong 172 mcg folate, plus iron, magnesium, and manganese. Filling and versatile, they are the base of hummus, curries, stews, and roasted snacks; the black-seeded type cooks up especially nutty.