The Puglia black grain chickpea is a variety traditionally grown in the Puglia region of Italy. It grows about 40 cm tall, with pods containing two wrinkled black grains. It has a very good flavor and is much higher in fiber and iron than the blond varieties. This local Italian variety has a very black grain, smaller and slightly pointed, like a corn kernel. Its rough, irregular skin requires a 12-hour soaking time and a 2-hour cooking time.

The delicate flavor of the Puglia black-grain chickpea allows it to be eaten seasoned with olive oil, adding color to your dishes. It can also be used in recipes such as paella, hummus, or panisse, a traditional Marseille dish.

Desi type, it is more rustic, more productive and resists heat well.

Black-grain chickpeas can also be used as green manure, as they fix nitrogen in the soil.

Successful sowing of Puglia black-grain chickpeas

Sow in late February in the south and late April in the north, every 20 cm in rows spaced 40 cm apart, in a sunny position. It prefers a temperate climate and is resistant to heat and drought. Sow in well-drained soil, as it is particularly sensitive to excess root water. Thin out and hill up to 10 cm.

The optimal growing temperatures for chickpeas are between 21°C and 29°C. However, they can tolerate very high temperatures during the fruiting period. Chickpeas can grow with an annual rainfall ranging from 600 mm to 1000 mm. Their roots can reach up to two meters deep.

Harvesting chickpeas

Harvesting takes place from July to September, when the pods are dry. Let the pods dry on the ground, then thresh them.