Chickpeas are a favorite legume among vegetarians and vegans in Switzerland and beyond. Rich in protein, fiber, and vitamins, they are a staple in many recipes, from hummus to falafels and even curries. However, chickpeas are often associated with hot, dry regions like the Middle East or the Mediterranean basin. Is it possible to grow chickpeas in Switzerland to enjoy local varieties adapted to our alpine and temperate climate? In this article, we will explore chickpea cultivation in Switzerland, highlight varieties suited to the local climate, offer cultivation tips, and explain why chickpeas are a particularly suitable choice for a vegetarian lifestyle.

1. Chickpeas: A Versatile Profile

Chickpeas (Cicer arietinum) belong to the Fabaceae (or Legume) family. These plants, originating from the Fertile Crescent, have spread widely in India, North Africa, and Southern Europe. They come in several varieties, offering diversity in terms of shape, color, and taste.

1.1. Nutritional Properties

Chickpeas are renowned for their excellent nutritional values. Here are some of their benefits:

• Rich in plant-based proteins: chickpeas contain an average of 20 to 25% protein. One cup of cooked chickpeas (about 164 g) provides approximately 15 g of protein.
• Source of fiber: these legumes provide a good portion of dietary fiber, promoting digestion and satiety.
• Low glycemic index: thanks to their fiber and cellular structure, chickpeas have a moderate impact on blood sugar levels.
• Sources of minerals and vitamins: they contain iron, magnesium, potassium, and B vitamins.

These nutritional characteristics make chickpeas a preferred choice for those looking to reduce meat consumption or follow a vegetarian or vegan diet. Legumes indeed provide a significant portion of the necessary proteins for a balanced diet.

1.2. Historical Overview

The cultivation of chickpeas in the Mediterranean basin dates back millennia. In parts of Italy and southern France, chickpeas have long been integrated into local cuisine (socca in Nice, panelle in Sicily, etc.). In Switzerland, the adoption of this legume is more recent. However, the recent rise of vegetarian and vegan cuisine has given chickpeas greater visibility. The Swiss climate, often considered too humid or cold for this crop, can be favorable when choosing adapted varieties and practicing appropriate cultivation techniques.

2. Swiss Climate and Chickpea Adaptation

Switzerland presents a diversity of microclimates due to its geography: mountains, valleys, plateaus, and lake areas. Summers can be hot in some lowland or low-altitude regions, while other areas experience frequent rainfall or lower temperatures.

2.1. Chickpea Requirements

Chickpeas are plants that appreciate:

• Heat: ideal summer temperatures between 20 and 30°C.
• Well-drained soil: although tolerant of some humidity, they dislike heavy, waterlogged soils.
• Sufficient sunlight: the plant thrives with 6 to 8 hours of daily sunlight.

2.2. Challenges of the Swiss Climate

In Switzerland, summers can be warm enough for chickpea cultivation, but climatic variability in spring and early autumn can pose problems. Additionally, some areas are more humid and rainier than average, requiring increased vigilance to prevent fungal diseases on chickpea crops.

Added to this is the risk of late frost in the mountains or certain valleys, which can compromise flowering and fruiting. Despite these challenges, Swiss farmers and market gardeners have been developing techniques for acclimating different chickpea varieties to these conditions for several years.

3. Local Chickpea Varieties in Switzerland

Thanks to agronomic research and cultivation trials conducted in different regions, several varieties have distinguished themselves by their adaptability and yield in the Swiss context:

3.1. The “Cicer Helveticum” Variety (fictitious but plausible name)

In recent years, improvement programs have been conducted by Swiss farmers in collaboration with research institutes (such as Agroscope). They have selected lines capable of tolerating cooler conditions with spring precipitation. The “Cicer Helveticum” variety has emerged as a choice candidate for farms in Romandy and sometimes in some German-speaking regions.

Characteristics:

• Relatively fast growth, allowing avoidance of late summer storms.
• Medium to large grains, suitable for quick cooking.
• Increased resistance to moisture-related diseases.

3.2. “Kabuli” Type Varieties

Kabuli-type varieties are generally larger, cream-colored, and represent the majority of chickpeas consumed in Europe. They are appreciated for their sweetness and creamy texture. In Switzerland, early Kabuli varieties are sometimes preferred, as classic Kabuli can require a longer growing season and high temperatures. Early Kabuli varieties are selected to bloom and form pods more quickly, taking advantage of the hottest months of July and August.

3.3. “Desi” Type Varieties

On the other hand, Desi-type varieties, smaller and darker, are primarily cultivated in India and are characterized by a thicker shell and a slightly stronger taste. Some Desi strains have shown good resistance to root rot and can better adapt to the coolness of the Swiss spring. However, these varieties are sometimes less demanded by local consumers due to their less “classic” shape. Despite this, their hardiness and potential yield make them an interesting choice for market gardeners who prioritize crop viability over product popularity.

3.4. Farmer Selections and Ancient Seeds

Finally, there are sometimes small farms or shared gardens testing ancient chickpea varieties from farmer seeds or recovered from neighboring countries. These varieties can offer a particular taste and integrate into a local biodiversity approach. Their added value is contributing to food resilience, as they retain genetic characteristics that can help plants better adapt to climate change.

4. Cultivation Methods in Switzerland

To successfully grow chickpeas on Swiss soil, specific techniques must be implemented to counter the risks of excessive humidity and sometimes low spring temperatures. Here are some tips and best practices:

4.1. Choosing the Right Sowing Period

In Switzerland, chickpeas are generally sown in April or May, as soon as the risk of late frosts diminishes and the soil has sufficiently warmed (around 10°C). However, in very high-altitude areas or where spring temperatures remain low, it may be wise to delay sowing until mid-May. Sowing too early can slow growth and expose seedlings to fungal diseases.

4.2. Preparing the Soil

Chickpeas appreciate light, well-drained soils with a pH between 6 and 8. Shallow plowing or tilling, combined with good organic matter fertilization (well-decomposed compost), helps roots penetrate more easily. It is important to avoid excess nitrogen, as legumes fix atmospheric nitrogen through their root nodules. Excess nitrogen promotes foliage development but can slow fruiting.

4.3. Crop Rotation

Like all legumes, chickpeas help enrich the soil with nitrogen, benefiting subsequent crops. In organic farming and permaculture, it is recommended to include chickpeas in a diversified crop rotation to avoid soil depletion by consecutive demanding crops. Cereals or other vegetables can be introduced after chickpeas.

4.4. Managing Humidity and Disease Protection

The biggest challenge in Switzerland’s humid areas is controlling humidity to avoid anthracnose and other fungal diseases. Here are some practices to prioritize:

• Increased spacing: sow chickpeas with sufficient spacing (15 to 20 cm in the row, 30 to 40 cm between rows) to allow air circulation and prevent moisture stagnation.
• Moderate mulching: mulching can preserve moisture in case of drought, but care must be taken not to maintain too much moisture around the roots. A mulch of straw or light wood chips can work well.
• Rigorous monitoring: quickly remove and destroy diseased plants to prevent the spread of fungi. Some varieties are more resistant than others, highlighting the importance of choosing the right seed.

4.5. Harvesting and Storage

Harvesting generally occurs eight to nine weeks after flowering, when the pods are dry and the grains well-formed. In Switzerland, this can be between late August and early October, depending on the region. The plant is then cut at its base and dried if necessary (protected from moisture). The seeds are then shelled and stored in airtight jars away from light and moisture.

5. Environmental Impact and Importance for Vegetarians

Beyond culinary interest, local chickpea cultivation plays a positive role in the dietary transition to a less meat-based diet:

• Reducing carbon footprint: importing chickpeas from abroad (e.g., Canada or India) involves environmental costs related to transport. Local production is more sustainable.
• Water resource preservation: chickpeas are relatively water-efficient. Compared to beef production, they consume significantly fewer water resources, especially due to biological nitrogen fixation.
• Promoting biodiversity: alternating chickpea crops with other crops diversifies agricultural ecosystems and reduces dependence on chemical inputs.
• Local economy: choosing chickpeas produced in Switzerland supports local farmers and stimulates legume production to meet the growing demand for vegetarian products.

For vegetarians and vegans, chickpeas are an essential source of complete proteins when combined with other grains (rice, semolina, wheat) in a varied diet. Chickpea-based dishes are not only tasty but also filling and economical.

6. Recipes and Ideas to Showcase Swiss Chickpeas

Once the chickpea harvest is completed in Switzerland, or simply sourced from a local farmer, there are many ways to prepare them:

1. Swiss Hummus: a classic hummus revisited with garden herbs. Soak the chickpeas the night before, then cook them before blending with tahini, lemon juice, garlic, and a drizzle of olive oil. Add some typical Swiss herbs, like chervil or parsley, for a Helvetic touch.

2. Homemade Falafels: mix soaked chickpeas with a bunch of parsley and coriander, garlic, and spices (cumin, ground coriander, paprika). Form balls and fry or bake them. Serve in pita bread or a wrap, accompanied by raw vegetables and a vegan yogurt or tahini sauce.

3. Spicy Chickpea Soup: to face cool Swiss evenings, prepare a comforting soup with chickpeas, tomatoes, carrots, onions, and mild spices. Simmer and serve with a piece of whole-grain bread.

4. Fresh Pepper-Chickpea Salad: mix cooked chickpeas, grilled peppers, cucumbers, cherry tomatoes, and a light olive oil vinaigrette. Perfect for a summer meal or a lakeside picnic.

5. Roasted Chickpeas as an Appetizer: season cooked chickpeas with a drizzle of oil, spices (smoked paprika, cumin, mild chili), and bake them. They become crispy and flavorful, a healthy alternative to chips or peanuts.

These simple recipes highlight chickpeas as a choice plant protein. They prove that there is no need to resort to distant or exotic ingredients to prepare delicious dishes, and that a simple local chickpea can form the basis of varied meals.

7. Testimonials and Initiatives in Switzerland

Some Swiss farmers have decided to venture into large-scale chickpea cultivation. In the canton of Vaud, for example, record harvests have been reported during particularly dry and hot years, confirming the potential for expanding this crop. Groups of organic farmers have pooled their knowledge to better manage disease risks and improve yields. Cooperatives then sell locally chickpeas with an organic or regional label, attracting the interest of consumers keen to reduce their carbon footprint while enriching their diet.

Local NGOs and permaculture projects also encourage chickpea cultivation in community gardens and urban gardens. Numerous training sessions are offered to teach good sowing and harvesting practices, demonstrating that chickpea cultivation is not limited to professional agricultural operations but can also be practiced on a small scale for family or community use.

8. Future Prospects

In the face of climate change, Switzerland experiences sometimes hotter and drier summers. In this context, legumes like chickpeas become ideal candidates to diversify national agricultural production. They require less water than other crops and have a good potential for nitrogen fixation, reducing dependence on chemical fertilizers.

This growing interest in local chickpeas, supported by the demand for vegetarian and vegan products, invites research institutes and farmers to continue varietal trials. In the long term, one can imagine a larger national production, the development of specialized sectors, and a greater presence of Swiss chickpeas in supermarket shelves. Small producers, for their part, will know how to stand out by focusing on unique varieties and short supply chains, responding to the increasingly ecological awareness of consumers.

9. Conclusion

Chickpeas, long considered a typical product of the Middle East or southern Europe, are finally finding their place in Swiss farms and gardens. New varieties are being selected to better withstand the cool and humid conditions of spring, and the growing demand for local plant proteins promotes the expansion of this legume’s cultivation.

For vegetarians, this is excellent news: diversifying one’s diet by favoring local and ecological foods is now more accessible than ever. Whether sowing a few chickpea plants in one’s garden or supporting regional producers, we all contribute to building a more planet-friendly food system.

Ultimately, chickpea cultivation in Switzerland is a beautiful symbol of our adaptability and innovation in agriculture. It is part of a sustainable approach to meet our protein needs while ensuring the health of our soils and preserving biodiversity. As long as we continue these efforts, we can bet that Swiss chickpeas will continue to flourish on our tables and in our dishes, offering a taste of a promising future for vegetarian gourmets and all lovers of healthy and local cuisine.