A new publication in Nature Reports on a toolkit for improved chickpea varieties

Food legumes are essential for nutrition security. Chickpea, ICARDA staple crop and the third most-produced food legume worldwide, especially in South Asia and sub-Saharan Africa, is a vital source of protein, fiber, and micro-nutrients. The first chickpea crop was cultivated around the same time as wheat and barley, some 10,000 years ago in the Middle East.