In Ethiopia chickpeas are consumed widely fresh as green vegetables, sprouted, fried roasted and boiled. It is also ground into flour to make baby feed mixed with other cereals, soup bread and meat. It is also used to rehabilitate depleted fallow lands through utilizing crop rotation system. Chickpeas in Ethiopia hold fourth in the production and area coverage in the total pulse category. The chickpea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East. Other common names for the species include garbanzo bean, ceci bean, chana, sanagalu, and Bengal gram.
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Chick Peas |
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Type |
Ethiopian origin |
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Altitude |
1800-2700 mt |
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Color |
Yellow |
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Food content |
high protein |
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Purity |
Grade 2 &3 |
