chickpea

[ chik-pee ]

/ ˈtʃɪkˌpi /

Also called garbanzo. a widely cultivated plant, Cicer arietinum, of the legume family, bearing pods containing pealike seeds.

the seeds of this plant, used extensively as a food.

Origin of chickpea

1540–50; alteration of chich-pea, equivalent to late Middle English chiche (< Middle French ≪ Latin cicer chickpea) + pea¹

Parched gram, or chick-pea, is commonly used by Indian travellers as a convenient and readily portable form of food.

Rambles and Recollections of an Indian Official |William Sleeman
A kind of chick-pea, much used in Spain, especially in the olla podrida.

Roman Catholicism in Spain |Anonymous
The chick-pea, as found by experiment, can be parched over coals in a few moments and thus be made edible.

The Laurel Health Cookery |Evora Bucknum Perkins
The chick-pea has not been found in the lake-dwellings of Switzerland, Savoy, and Italy.

Origin of Cultivated Plants |Alphonse De Candolle

The gram, or chick-pea, and various kinds of pea and vetch are grown intermixed with the wheat.

Rambles and Recollections of an Indian Official |William Sleeman

chickpea

/ (ˈtʃɪkˌpiː) /

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

Also called: garbanzo the seed of this plant

C16 ciche peasen, from ciche (from French chiche, from Latin cicer chickpea) + peasen; see pea