Chickpea is a vegetable which is otherwise called gram, or Bengal gram, garbanzo or garbanzo bean, and now and then are called Egyptian pea, Ceci, Chana or Kabul Chana. Its range of etymologies is reflective of its diverse sources of production.
Wellsprings of Chickpea:
Chickpeas are developed in the Indian subcontinent, Australia, Mediterranean, Western Asia, the Palouse area, and the Great Plains. India is the world chief in Chickpea (Bengal gram) creation.
Other key producers are Australia, Pakistan, Turkey, Burma, Ethiopia, Sudan, and Iran.
Sourced from Sudan
General Uses of Chickpea
Many food manufacturers use chickpeas to produce dry and canned chickpeas and hummus paste. Households use dry and canned chickpeas as well as chickpeas flour in baking delicious dishes.