Ethiopian chickpeas are a high-protein legume, integral to both local cuisine and global markets. Cultivated predominantly in regions like Shewa, Amhara, and Oromia, these chickpeas are available in two main varieties:
Kabuli: Large, light-colored seeds, favored for export due to their size and appearance.
Desi: Smaller, darker seeds, commonly used in domestic dishes and for producing chickpea flour (Shiro).These chickpeas are rich in protein, fiber, and essential minerals, making them a staple in vegetarian diets and a valuable ingredient in various cuisines worldwide.
