Cicer arietinum L. SYNONYM(S) : Cicer sativum Schkuhr.
ARABIC : Hummus (Hommos), 
Hhimmass, Hommos malana.
ARMENIAN : Sisér (Sisyr, Sisiér).
ASSAMESE : 
Butmah.
BENGALI : 
Butakala, 
Chanaabatulaa (Chanabartula), 
Chotobata (Chotobut).
BURMESE : 
Kalabèh.
CHINESE : 
Ying zui dou, 
Ji dou, 
Ji tou dou, 
Hui hui dou (medicinal
name).
CZECH : Cizrna beraní.
DANISH : Kikært, Kikerært.
DUTCH : Keker, Kreukerwt, Kikkererwt, Sissererwt (Flemish), Sissererwten (Flemish).
ENGLISH : Chick pea, Chickpea, Bengal gram,
Garbanzo bean (USA), Garbanzo (USA).
FINNISH : Kahviherne.
FRENCH : Pois chiche, Cicérole,
Gairance.
GERMAN: Echte Kicher, Kichererbse,
Kichererbsen.
GREEK : Revithi (sing.), Revithia
(plur.).
GUJARATI : 
Chanaa, 
Chaniaa.
HINDI : 
Chan, 
Channaa daal, 
Chanaa ( Chana -
Rajasthan), 
Chunnaa.
HUNGARIAN : Bagolyborsó, Csicseri
borsó.
ITALIAN : Cece, Pisello cece, Pisello
cornuto.
JAPANESE : 
Hiyoko mame,
Hiyoko mame.
KANNADA : 
Kariikadale.
KOREAN : 
I chip t'eu kong (Ee chip t'eu kong), 
May bu ri
kong.
MALAY : Kacang Arab, Kacang kuda.
NEPALESE : Canaa
(Cana).
NORWEGIAN : Bukkeert.
POLISH : Ciecierzyca pospolita.
PORTUGUESE : Grão de bico, Grão gravanço,
Ervanço.
PUNJABI : 
Chanaa.
RUSSIAN : 
Nut
baranii, 
Turetskii gorokh.
SANSKRIT : Chanaka, Harimantha, Salealpriya,
Vajimantha.
SINHALESE : Kondi, Kodala.
SPANISH : Garbanzo.
SWEDISH : Kaffeärt, Kikärt.
TAMIL : 
Kadalaii
(Kadalai).
TELUGU : 
Harimandhakama (Harimandhakama).
THAI : 
Thua hua chaang.
TURKISH : Nohud (Nochut).
Add flour to each common name and eat pakauda wherever u r in the world..
