Chickpea
The chickpea or chick pea is an annual legume of the family Fabaceae, subfamily Faboideae, cultivated for its edible seeds. Its different types are variously known as gram, Bengal gram, chana (চানা), garbanzo, garbanzo bean, or Egyptian pea. It is one of the earliest cultivated legumes, the oldest archaeological evidence of which was found in Syria.
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Research Mentions
Gene editing gives disease-prone pulses a shortlist of pathogen-blo...
Chickpeas, lentils, and dry beans fail at alarming rates when fungal or bacterial disease sweeps ...
Evaluation and identification of chickpea gamma-ray mutant lines fo...
Chickpeas grown in drought-prone regions — including backyard dry gardens and water-restricted pl...
Carboxylate exudation and reproductive effort are associated with l...
Chickpeas grown in your garden or in farmers' fields could soon need a fraction of the phosphorus...
Mineral dusts protect stored pulses from beetle damage without chemicals
If you grow or store dried beans, lentils, or chickpeas at home, inert dusts like diatomaceous ea...
Soil bacterium protects chickpeas from wilt, boosts harvest yields
If you grow chickpeas or peas in your garden and have battled the wilting, yellowing collapse tha...
Two chickpea genes turn on during drought and salt stress
Chickpeas are a staple legume in gardens and diets worldwide, and finding the genes that let a ha...
Chickpea flowering genes shift timing but don't guarantee bigger harvests
If you've ever grown chickpeas or their cousins in a vegetable patch, this explains why picking a...
