The agreeably nutty taste and soft feel of chickpeas—also known as garbanzo beans—creates them a pleasant adding up to soups, salads, and stews. And, definitely, they are the starring element in hummus. Chickpeas are a legume or pulse where single seedpod includes two or three peas. The brown chickpeas also called like Desi (or Indian) chickpeas. Like rich nitrogen yielding chickpeas are generally cultivated via organic cultivators amid their wheat crops to reinstate nitrogen to earth.