chickpea

chickpea, annual plant (Cicer arietinum) of the family Leguminosae (pulse family), cultivated since antiquity for the somewhat pealike seeds, which are often used as food and forage, principally in India and the Spanish-speaking countries. The seeds are boiled or roasted and have been substituted for coffee. Other names are ceci, garbanzo, and gram pea. Chickpeas are classified in the division Magnoliophyta, class Magnoliopsida, order Rosales, family Leguminosae.

---

chickpea

 or garbanzo

Annual legume (Cicer arietinum) widely grown for its nutritious seeds. The bushy 2-ft (60-cm) plants bear pinnate leaves and small white or reddish flowers. The yellow-brown peas are borne one or two to a pod. Chickpeas are an important food plant in India, Africa, and Central and South America. They are the main ingredient of hummus, a sauce originating in the Middle East. In southern Europe, chickpeas are a common ingredient in soups, salads, and stews. A kind of meal or flour is also made from chickpeas.

---

chickpea

a bushy leguminous plant, Cicer arietinum, cultivated for its edible pealike seeds in the Mediterranean region, central Asia, and Africa