It is grown between altitudes of 1,700 and 2,400 meters above sea level, often as a second crop after the main wheat and teff harvests, utilizing the remaining residual soil moisture. Chickpea is mostly grown on Vertisols (also known as black cotton soils), since it has a good water holding capacity.
Two types of chickpea, Kabuli and Desi, are currently produced in Ethiopia.
Kabuli or garbanzo type is usually large seeded with seed size ranging from 6–8 mm and smooth cream white seed coat color. The production of Kabuli types is currently limited to few pockets, primarily in Eastern Shoa region where access to improved varieties has been promoted through better linkages with the research and extension system.
Desi type chickpea, traditionally widely grown in the country, is small seeded with seed size ranging from 3–6 mm, and hard and reddish-brown coloured seed coat. It is mainly found around Debrezeit.
Desi type has a smaller, reddish brown colored seed with a thick seed coat seeded. This variety of chickpea is grown for local consumption Ethiopia traditionally produces the Desi type though it started recently.
|Location||Chickpea is predominantly produced in the mixed crop-livestock farming systems of the central, north and northwestern highlands of Ethiopia.It is mainly found around Debrezeit.|
Chickpeas can be consumed raw, most frequently being used in salad. Chickpeas are commonly used in hummus, which is prepared by cooking chickpeas, and then ground into a paste. Chickpeas can also be popped and eaten like popcorn, or ground into flour. They are also commonly used in soups, stews, and chilis.