We’re surrounded by extraordinary things every single day without realizing it. Would you have guessed that chickpeas are one of them? They’re staples in dishes around the world and throughout history… but why is this?

We’ve said it before, but it bears repeating: the more we know about the food we consume, the better it will be. With this knowledge, we’re able to appreciate the journey it took to end up on our plates.

And when it comes to the most widely consumed legume in the world 1, learning about the chickpea can connect the plate sitting in front of us to so many other tables around the globe.

These funny little legumes have a history (almost) richer than their flavor and texture. Yet a lot of us don’t really know anything about them. Let alone know how chickpeas are grown, or how they’ve traveled around the world.

But after this article, you’ll have discovered what you’re really looking at when you open that can of beans or pull the lid off of your delicious hummus treat.

Image: Hard working hands scooping up bright green chickpeas

Source: Wikimedia

Whether they’re roasted, mashed, fried or added to a stew or curry, chickpeas will find a way into my life every week. These adorable beans are a staple, not only in my cupboard but cupboards all around the world—just as they have been for centuries.

So we’re going to take a closer look at these world-renowned legumes and discover how chickpeas are grown, and where in the world they come from! 

“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” – J.R.R. Tolkien, The Hobbit

Of course, to find all of this out, we’re going to turn to one of our absolute favorite food-education creators, True Food TV. Whenever I see a new video from them, I know it’s going to be good. So here we are again, about to learn so much more about our food from their series, How Does It Grow?

In this episode, Nicole Jolly runs us through a brief history on this amazing legume, then shows us how chickpeas are grown and harvested!

I never knew so much was hidden behind these cute little beans. Take a look:

We’ve paired this video with thought-provoking discussion questions perfect for the classroom in this touchstone on our education platform, EWCed!

At EWC, we want to support the amazing creators who are helping us learn more about the world. Thank you to Nicole Jolly and all of True Food TV for bringing such informative and well-done content to the world!

You can learn more about some of your favorite foods by jumping over to their YouTube channel. And stay up to date with all that they’re up to by giving them a follow on Twitter!

P.S. Here’s an important piece of information. One of the commenters on the video, Paul Paulson, noted about chickpeas: “In Germany, it’s called Kichererbse which means giggle pea”. Now you know too. 

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So, what will you think about the next time you see some chickpeas?

Their roots in the Middle East? How cute they look in their little shells? How you’d like to try a green one?

It’s funny—the more we let ourselves learn about the world, the easier it is to find what’s awesome in all the little things around us.

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How about a simple way to enjoy chickpeas?

Dump two cans in a colander to drain. Sprinkle with salt, and any spice you like: chili powder, sambal, garlic powder, 5-spice, curry powder, really anything you have. Then toss it all with about two teaspoons of olive oil. Dump onto a baking sheet and put in the oven on 400 until golden brown and irresistibly crunchy! 

Stay open to new possibilities!

  • Sam

“No problem can be solved from the same level of consciousness that created it.”—Albert Einstein 

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  1. https://cals.arizona.edu/fps/sites/cals.arizona.edu.fps/files/cotw/Garbanzo_Beans.pdf
  2. “CHICKPEA | How Does It Grow? (Garbanzo).” YouTube, True Food TV, 29 Nov. 2018, www.youtube.com/watch?v=_EL8DL1N-lQ. Accessed 19 Dec. 2018.

Sam has written and edited hundreds of articles since joining the EWC team in 2016. She writes about topics from the wonders of nature to the organizations changing the world and the simple joys in life! Outside of the EWC office, she’s a part-time printmaker, collector of knick-knacks, and taster of cheeses.