eş: garvance, pois bécu, pois maraîcher, pois pointu, pois de brebis, ciserolle
köken: pois + chiche, from Old French cice (probably altered under the influence of chiche), itself borrowed from Latin cicer. Cf. also Old French ceire, which was inherited.
köken: From a Byzantine Greek *ρεβίθιν (*rebíthin), from Ancient Greek ἐρεβίνθιον (erebínthion), from a diminutive of Ancient Greek ἐρέβινθος (erébinthos).
köken: First attested in 1572. csicser + -i (adjective-forming suffix) + borsó (“pea”), from earlier csicserborsó [1395] with alteration due to a folk-etymological reanalysis, a partial calque of Latin cicerpisum, cicer (“chickpea”) + pisum (“pea”).
köken: Unknown. A Wanderwort akin to Old Armenian սիսեռն (siseṙn, “chickpea”), Ancient Macedonian κίκερροι (kíkerroi, “chickpea”), perhaps also Ancient Greek κριός (kriós, “a variety of chickpea”). Compare also Old Georgian ცერცჳ (cercwi, “broad bean; Vicia faba”), whence Georgian ცერცვი (cercvi).
chickpea (plant of genus Cicer) · a dish made of chickpea
çekim: çoğul наху́ти
köken: Borrowed from Ottoman Turkish نخود (nohut), from Classical Persian نخود (naxōd).
Etimoloji
From Old Galician-Portuguese garvanço, from ervanço, from an Indo-European substrate language (Proto-Germanic *arwīts (“pea”), Latin ervum (“vetch”)) and ultimately possibly a Mediterranean borrowing cognate with Ancient Greek ἐρέβινθος (erébinthos). Cognate with dialectal Portuguese ervanço, Spanish garbanzo.