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n. pl. gar·ban·zos
[Spanish, from Old Spanish garbanço, perhaps alteration (perhaps influenced by Old Spanish garroba, carob) of Old Spanish arvanço (compare Portuguese ervanço, chickpea), perhaps from Gothic *arwaits; akin to Dutch erwt and Old High German araweiz, pea, both from Proto-Germanic *arwait-*arwīt-, pea, pulse, probably from the same European substrate source as Greek erebinthos, chickpea, and Greek orobos and Latin ervum, bitter vetch (Vicia ervilia), a vetch once widely cultivated in the Mediterranean region as a pulse and as fodder for livestock.]
n, pl -zos
(Plants) another name for chickpea
[C18: from Spanish, from arvanço, probably of Germanic origin; compare Old High German araweiz pea]
1. a plant, Cicer arietinum, of the legume family, bearing pods containing pealike seeds.
2. chickpeas, the seeds of this plant, used as a food.Also called garbanzo.
[1540–50; chich-pea < late Middle English chiche < Middle French « Latin cicer chickpea]
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|Noun||1.||garbanzo - the seed of the chickpea plant|
legume - the fruit or seed of any of various bean or pea plants consisting of a case that splits along both sides when ripe and having the seeds attach to one side of the case
|2.||garbanzo - large white roundish Asiatic legume; usually dried|
legume - the seedpod of a leguminous plant (such as peas or beans or lentils)