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.
Produces small, rough-coated, red-brown seed (Desi type); approximately 3.5 months to first seed harvest.
Produces large, round, smooth, light brown seed (Kabuli type); approximately 4.5 months to first harvest.