Chickpea is one of the important food legumes cultivated in several countries. It originated in the Middle East (area between south-eastern Turkey and adjoining Syria) and spread to European countries in the west to Myanmar in the east. It has several vernacular names in respective countries where it is cultivated or consumed. Taxonomically, chickpea belongs to the monogeneric tribe Cicereae of the family Fabaceae. There are nine annuals and 34 perennial species in the genus Cicer. The cultivated chickpea, Cicer arietinum, is a short annual herb with several growth habits ranging from prostrate to erect. Except the petals of the flower, all the plant parts are covered with glandular and non-glandular hairs. These hairs secrete a characteristic acid mixture which defends the plant against sucking pests. The stem bears primary, secondary and tertiary branches. The latter two branch types have leaves and flowers on them. Though single leaf also exists, compound leaf with 5–7 pairs of leaflets is a regular feature. The typical papilionaceous flower, with one big standard, two wings and two keel petals (boat shaped), has 9 + 1 diadelphous stamens and a stigma with 1–4 ovules. Anthers dehisce a day before the flower opens leading to self-pollination. In four weeks after pollination, pod matures with one to three seeds per pod. There is no dormancy in chickpea seed. Based on the colour of chickpea seed, it is desi type (dark-coloured seed) or kabuli type (beige-coloured seed). Upon sowing, germination takes a week time depending on the soil and moisture conditions
