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

Hummus is the Arabic word for chickpeas, it’s regularly cooked and finely ground and made into a paste and blended in with tahini (Sesame seed paste). Snacks: Roasted and spiced, Falafel (Tameiah), In curries, Cooked in stews, or ground into gram flour, In preparing sweets and desserts such as halo-halo.
Snacks: Roasted and spiced
Falafel (Tameiah)
In curries
Cooked in stews, or ground into gram flour
In preparing sweets and desserts such as halo-halo.

Primary Users

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.

Grain processing organizations

Animal feed makers

Culinary Hotspots


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