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Post by ottawagardener on Oct 28, 2008 8:23:34 GMT -5
Anyone grow or know where I can purchase popping style chick peas (ie. popcorn). I heard about them in Deppe's book but can't seem to locate them or her chickpea project.
Thanks.
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Post by americangardener on Oct 28, 2008 9:05:18 GMT -5
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Post by orflo on Oct 28, 2008 9:47:43 GMT -5
There is a difference between nunas (I'm trying two varieties this year, they didn't even flower up to now, I'll place a picture soon), which are in fact phaseolus vulgaris, but , as Dave mentioned, they are daylength-sensitive; and popping chickpeas. I tried one of the popping varieties of Carol Deppe's book, it did do OK in the exceptional 2003 summer, but I never had a crop again....  Chickpeas are generally speaking not suited for our climate (kala chana could be an exception, it gave me a small crop in this bad year). In 2003, I did indeed pop some of these chickpeas, and the taste was really good, they don't pop as much as popcorn does, but I liked the taste so much more. I don't remember the exact name of the popping chickpeas, I think it was 'brown popping chickpea' or something similar. Check the USDA/GRIN , my seeds came originally from there. The nunas seeds come from the Lima market, a friend living part-time in Peru send them to me, the beans are beautiful, but I need an exceptional autumn to produce something (or I could reduce the daylight time from August on, but it's a bit awkward doing that on 3 metres (10 ft) long beans.). |
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Post by orflo on Oct 28, 2008 13:37:56 GMT -5
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Post by ottawagardener on Oct 28, 2008 20:33:18 GMT -5
Yes, I was thinking of the popping chickpeas. I grew winnifreds chickpeas from Salt Spring Seeds and they did well here but then I may be generous as to what I think well means.  I am curious to try Kabouli black chickpeas or well any other. I'll go look into that source you suggested. Thanks. |
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Post by canadamike on Oct 28, 2008 21:02:27 GMT -5
I got chick peas from 123 seeds in France, I think the name is ARES, they are said to be for the north, a smaller version of the grocery store ones. I'll try them next year
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Post by flowerpower on Oct 29, 2008 6:09:07 GMT -5
Mike, so the Ares would be a Garbanzo bean or pois chiches? I hope they do great for you.  |
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Post by ottawagardener on Dec 10, 2008 21:19:45 GMT -5
Just for fun, I took some of my small rough chickpeas and tried to pop them. What can I say? I'm obsessed. Every since I read about them in Deppe's book, I've been very interested in trying it out.
So, it worked... sort of.
I had the oil too hot so had to shake vigourously, some burn before they popped but most popped and they were edible not too hard. The best cooked ones tasted fantastic.
Still on my quest.
Telsing.
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Post by ottawagardener on Dec 10, 2008 21:21:00 GMT -5
Oh and a question for those that have grown popping chickpeas, were they smooth and full? I imagine that they would be to contain enough of a pop?
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Post by canadamike on Dec 10, 2008 22:08:09 GMT -5
I don't know if you make a difference in english between garbanzo beans and chick peas, but both are POIS CHICHES in french. The term haricots garbanzo is also used, but not on this side of the continent, and pois chiches is the norm.
Cicero, the great theorist and roman philosopher (Marcus Tullius Cicero) owed his cognomen ( nickname) cicero, meaning chickpea, to a big bump , a chickpea of sort, at the end of his nose.
I used that tid bit of history I knew when young to justify my disgust towards humous, which I related to nasal mucus because of the great man... proof that if education helps fight stupidity it does not kill it...
I have since made peace with humous, but I am still able to be stupid.....
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Post by grunt on Dec 11, 2008 0:13:03 GMT -5
Michel: I think we all manage to do that.
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Post by ottawagardener on Dec 11, 2008 0:18:35 GMT -5
And with that, I'll mention that some separate Desi (small and rough) from Kabouli (larger and smooth) as two dominant varieties available. If it's helpful, mine are Desi.
As for nasal phlem... thankfully I have not been put off humus...
Telsing.
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Post by PatrickW on Dec 11, 2008 8:46:13 GMT -5
When you grow chickpeas keep in mind an unusual rhizobia bacteria is required for nitrogen fixing. I say unusual, because it's not the same as is used by common varieties of beans or peas. Since there is a good chance wherever you grow your chick peas, none have been grown there for a very long time or perhaps ever, so it may take some time before the rhizobia becomes established on it's own. You may want to buy an inoculant. I think Bountiful Gardens in the US sells this, and they do ship overseas.
I had this problem once. I grew chick peas two years in a row, and they did much better the second year with the inoculant. They also got a bit neglected, and overtaken by weeds, so in any case didn't do well. They're difficult if you have lots of weeds in your garden, because not only do they seem to fix a lot of nitrogen, but the plants don't provide a lot of ground cover. You really have to keep on top of the weeds or things get out of hand quickly.
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Post by ottawagardener on Dec 11, 2008 9:18:42 GMT -5
Yes, they have lacey foliage. I underplanted them with carrots and beets and the combo did well though I could have easily spaced them really close like beans and had a better yield as a result. Despite their reputation as a southern crop, the variety that I grew, did well well enough. I really, really want to try very small chickpeas though.
Anyone?
You aren't going to make me start hunting accessions are you?
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Post by orflo on Dec 11, 2008 9:57:18 GMT -5
Maybe I still got some black kabuli laying about, it will be old seed, chickpeas are very hard to grow here, but I've mentioned that already. Home-growns do have a better taste compared to the shop-bought, more pronounced flavours are included. But that's just the way it goes: large-scale agriculture with less tastier varieties that are easier to transport and to handle generally....
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Chickpeas are generally speaking not suited for our climate (kala chana could be an exception, it gave me a small crop in this bad year). In 2003, I did indeed pop some of these chickpeas, and the taste was really good, they don't pop as much as popcorn does, but I liked the taste so much more. I don't remember the exact name of the popping chickpeas, I think it was 'brown popping chickpea' or something similar. Check the USDA/GRIN , my seeds came originally from there. 
I am curious to try Kabouli black chickpeas or well any other. I'll go look into that source you suggested.
