Chickpea is the most important pulse crop in Ethiopia. The bulk of the crop variety in the country is dominated by the sweet Desi type, and the Kabuli type is also grown in limited areas. 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 by utilizing a crop rotation system. Chickpeas in Ethiopia hold fourth in the production and area coverage in the total pulse category.

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