A kind of chick-pea, much used in Spain, especially in the olla podrida.
The chick-pea has not been found in the lake-dwellings of Switzerland, Savoy, and Italy.
The chick-pea, as found by experiment, can be parched over coals in a few moments and thus be made edible.
The gram, or chick-pea, and various kinds of pea and vetch are grown intermixed with the wheat.
Parched gram, or chick-pea, is commonly used by Indian travellers as a convenient and readily portable form of food.
1712, false singular back-formation from chich-pease (1540s), from French pois chiche, from Latin cicer "pea," of uncertain origin, but with likely cognates in Greek kikerroi "pale," Armenian sisern "chick-pea," Albanian thjer "lentil." For second element, see pease. The Latin plural, cicera, is also the source of Italian cece and was borrowed into Old High German as chihhra (German Kichererbse).