It is so like the chickpea, channa, garbanzo bean, etc., etc., that neither you nor anyone else can tell them apart (in fact, they are the same thing). The name you mention comes, no doubt, from the Italian word for chickpea - ceci, pronounced, CHAY-chee.
How do I determine how much orange oil to use in place of grated orange peel? What would the ratio be?
Pronounced “cheychee” for Italian CeCi beans or garbanzos in Spanish