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Chickpea is a very drought-tolerant, nitrogen-fixing, cool season crop that tolerates heat during fruiting and ripening.  It is grown as a cool season annual in a broad belt through the Mediterranean region to the subtropical and tropical regions of Asia, Europe, Central, and  South America. The main use of chickpeas is as a pulse prepared as dahl or flour, but the immature green pods and tender shoots are also used as vegetables.

Developed at the University of California Davis, this variety is a large-seeded garbanzo bean resistant to fusarium wilt.