A small, round, beige legume. When cooked, they have a creamy texture and nutty flavor.

Most likely originated from the central portion of the Fertile Crescent, or present-day Turkey, Iran, and Syria. 

Ancient Romans cultivated chickpeas, spreading them throughout the Mediterranean region.

Chickpeas are a great source of protein, fiber, iron, calcium, and amino acids. Hummus is a popular chickpea dish, traditionally made in the Middle East, North Africa, and Turkey.

“Cicer arietinum L.” from Kew Science Plants of the World Online

http://www.plantsoftheworldonline.org/taxon/urn:lsid:ipni.org:names:486336-1 

The Oxford Companion to Food. 3rd ed., by Alan Davidson and edited by Tom Jaine (2014)