Chickpeas, also called garbanzo beans, are annuals that choose great seasons. Plant them right across the day of your last frost, putting them in a sunny place with well-drained soil. This flexible legume grows as a plant which is about 18-inches tall. Chickpeas are fairly simple to develop in the house garden and will be harvested early as chick peas that are green, or upon maturity for use as chick peas.
Early Harvest — Green Chickpeas
Wait about 100 times from planting to harvest chick peas that are green. Green chickpeas are harvested early, with one or two âpeasâ in each slender, green pod. They’re a delicacy in several areas, prized for his or her fresh, taste that is springy.
Pick the pods from the plant, using your fingers to pinch off them. Gather the pods in some other container, bucket or a basket.
Store green chick peas in a airtight container. Store them in the fridge for five to 7 days. Blanch the garbanzos that are harvested by inserting in to an ice-bath and steaming for one to to 2 minutes. Drain and freeze for as much as eight months.
Use your chick peas that are harvested to get a refreshing take on traditional favorites. They shelled and steamed, or can be cooked within their pods, or blanched to make hummus that was clean or kicked guacamole up, or add to other dishes and salads.
Harvesting Mature Chick Peas
Chickpeas simply take anywhere from three to seven months to achieve maturity. Wait till the leaves of the plant have shriveled up and turned brown before eliminating the entire plant in the bottom.
Lay the chick-pea plant on a warm area. Let the plant dry for many days to give time to dry up to the pods. Split the pods open and gather the seeds. Test the one — then it’s dry enough to shop when you bite it if it hardly dents.
Shell your entire dried chick peas and store in a airtight container in a cool place. Dried chick peas may be stored for as much as one year.
Soak dried chick peas before utilizing them and cooking them.