Chick Pea

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.

 

Chick Peas

Type

Ethiopian origin

Altitude

1800-2700 mt

Color

Yellow

Food content

high protein

Purity

Grade 2 &3

 

Types of Chick Pea

GRADE

3-Feb

SPLIT

Ethiopian oilseeds and pulses are known for their flavor and nutritional value as they are mostly produced organically. For instance, the Ethiopian white oil seeds.