Herbarium of the Ancients — Detailed NotebookFR · EN
chickpea
Cicer arietinum
Read before use: the information below describes traditional and informational uses — it does not replace the advice of a healthcare professional. In case of doubt, pregnancy, breastfeeding, ongoing treatment, or use in children, seek advice before use.
May cause bloating or digestive discomfort in people sensitive to legumes, especially when consumed raw or insufficiently cooked. Raw chickpeas contain antinutritional substances that long cooking eliminates; never consume them raw. In case of urinary stones, gout, or chronic digestive disorders, advice from a healthcare professional is recommended before regular use in herbal tea or decoction.
Decoction — Seeds (dried chickpeas)
Traditional cooking water
Cook a handful of dried chickpeas, previously soaked overnight, in a generous amount of water until tender. Keep the cooking water and drink it warm, between meals, according to traditional use. One cup, once or twice a day, according to tradition.
Powder / Flour — Dried and ground seeds
Flour in poultice or mask
Mix chickpea flour with warm water or milk to obtain a paste, apply in a thin layer on cleansed skin and leave on for a few minutes before rinsing. External use only, according to ancient domestic traditions. Dosage should be validated with a healthcare professional or recognized pharmacopoeia before use.
Where to find it
Obtaining the plant
Chickpeas can be easily found in grocery stores or organic shops, in dried form, canned, or as flour; they can also be easily cultivated in a sunny garden in temperate to warm climates.
Harvest season
When to harvest it
The harvest of pods takes place in late summer, when the plants turn yellow and the seeds are well-formed and hardened inside.
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