Chickpeas don’t really have a good reputation. Like legumes, their consumption has been divided by four in 20 years. However, like legumes, they have many nutritional benefits. And fortunately, it does not seem to be a fatality.
Indeed, they are part of vegetable proteins. “It does not replace meat, but it complements it for those who eat less meat”, describes Benjamin Tron. Installed for 10 in its Villard Farmin Bourdeaux, in the Drôme, agriculture has developed a whole reflection around its organic production of chickpeas.
Especially since the price is advantageous, he recalls: “With 150 grams of chickpeas for two people, you can have a complete meal. It’s cheap and very nutritious.”
Success of organic and sweet chickpeas
It has gone so far as to allow the production of grilled and salted chickpeas for aperitifs and even a chocolate or praline range. Barely launched at the beginning of the year, its sweet chickpeas are a great success for Easter.
This production also has many advantages, rejoices Benjamin Tron. “The cycle is different from other cultures. They are sown early. It allows you to spread out the work. We harvest them immediately, in good conditions.”
In addition, the chickpea will capture nitrogen from the air and feed it into the soil. An ideal element to be able to replant other crops following. Last advantage, chickpeas require very little water and therefore no irrigation. Given the period, it’s a safe bet that chickpeas will regain their former success.
