Chickpeas, which are made into Agin Chickpea, are grown ecologically in the Agin District Center and its villages in Elazig Province.,The Agin District has a calcareous soil structure and has adapted to the regional climate differently from other regions. The chickpea variety, which has a thick, hairy shell but a good shelling ability, is grown ecologically in natural environments without being subjected to any chemical pesticides or fertilization. The biggest difference between Agin roasted chickpeas and other roasted chickpeas is the production technique. The hairy chickpeas grown in the Agin region are boiled in oak wood and lye in ovens. Other regions do not use the boiling technique in roasting chickpea production. The boiled chickpeas are roasted one time in a sand composed of 5 carbonate extracted in the Agin region. Other region's roasted chickpeas are roasted 3-4 times without sand. Agin roasted chickpeas are shelled after a single roasting process and offered for sale. Other region's roasted chickpeas are rested for 10-15 days after the first roasting and then offered for sale after a 2nd-3rd roasting process.

Agin Leblebisi yapilan nohutun Elazig Ili Agin Ilçe Merkezi ve köylerinde ekolojik olarak yetistirilmesi,Agin ilçesi toprak yapisi itibari ile kireçli bir yapi özelligine sahip olmasi ve diger yörelerden farkli bölge iklimine uyum saglamis olan ve tüylü özellik arz eden kabugu kalin fakat, kabuk salma özelligi iyi olan nohut türünün ekolojik olarak hiçbir kimyasal ilaçlama ve gübrelemeye tabi tutulmadan dogal ortamlarda yetistirilmesi, Agin leblebisi ile diger leblebiler arasindaki en büyük fark yapim teknigidir. Agin yöresinde yetisen tüylü nohut kurulan ocaklarda mese odunu küllü suyun içerisinde haslanmaya tabi tutulur. Diger yörelerin leblebi üretiminde haslanma teknigi yoktur. Haslanmis nohut Agin yöresinde çikarilan 'si karbonattan olusan bir kumda bir seferde kavrulmaya tabi tutulur. Diger yöre leblebileri ise 3-4 kez kavrulma isi kumsuz olarak yapilar. Agin leblebisi tek kavrulma isleminden sonra kabugu alinir ve satisa sunulur. Diger yöre leblebileri ise ilk kavurmadan sonra 10-15 günlük dinlendirmelerin ardindan 2-3. kavurma islemlerine tabi tutularak satisa sunulur.