Cicer

Cicer is a small genus of flowering plants in the legume family Fabaceae. It includes the domesticated chickpea, Cicer arietinum, as well as several wild species. The type species is Cicer arietinum L. The genus is native to southwestern Asia and the eastern Mediterranean and is now cultivated in arid and semi-arid regions worldwide.

Cicer species are annual herbs with herbaceous stems, pinnate leaves, and pea-like flowers. The best-known member, Cicer arietinum, exists in Desi and Kabuli seed types; Desi seeds are smaller and darker with a wrinkled coat, while Kabuli seeds are larger, pale, and smooth. Pods usually contain one or two seeds.

Ecology and cultivation: Cicer species prefer warm climates, full sun, and well-drained soils. They are drought-tolerant and respond to inoculation with Rhizobium bacteria by forming nitrogen-fixing nodules, which can improve soil fertility. Cropping systems often include rotations to reduce disease pressure.

Agricultural and culinary significance: Chickpeas are a major pulse crop in many regions, with India, Australia, Turkey, Ethiopia, and Mexico among leading producers. They are consumed whole, split, or ground into flour, and are central to dishes such as hummus, stews, and flatbreads. They are nutritious, high in protein and fiber.

Genetic resources and challenges: Wild relatives such as Cicer reticulatum and Cicer echinospermum are valued for breeding disease resistance and stress tolerance. Major pests and diseases include Ascochyta blight, Botrytis, and Fusarium wilt, managed through resistant varieties, crop rotation, and good cultural practices.