chickpeas

Chickpeas are an excellent source of nutrients, they are also known as garbanzo beans. They were one of the first cultivated crops and one of the most popular in the world. They appeared about 3,000 BC in the Mediterranean basin and spread to India and Ethiopia. They are very popular in Middle Eastern and Indian dishes as hummus, falafel and curries.
They belong to the class of food called legumes, including beans, lentils and peas as well. There are two types of chickpeas, the cream colored ones, kabuli type, which are the popular ones in our food stores and the Desi-type, which are darker in color and smaller. The kabuli type represents only 10 to 20% of the chickpeas cultivated worldwide.
They have a nutty like taste and buttery texture. They are very versatile and can be used in salads, mixed with pasta, tomatoes, made into a paste with garlic and olive oil, etc.

• Eating chickpeas regularly reduce the risk of coronary heart disease and improve the levels of good cholesterol, (HDL).
• They contain 12.5 g of fiber of which 2/3 is insoluble fiber and reduces the risk of colon cancer up to 40%. 
• They reduce the absorption of sugar as well, which is important to those suffering from diabetes as well as those with blood sugar challenges (metabolic syndrome).
• Remember also that foods high in fiber will fill you up longer.
• Very rich in calcium and magnesium in a 1:1 ratio.
• They are very rich in potassium as well.
• Chickpeas contain selenium, a powerful antioxidant.
• Chickpeas have some phosphorus and copper as well.
• They are rich in iron.
• Folate is present as well, except when canned it is reduced.
• They are beneficial for the pancreas and stomach.

When using canned be sure the cans don't contain BPA in their lining. BPA is Bisphenol-A a plastic and resin ingredient used to line metal food and drink cans. It is linked to cancer, birth defects, miscarriages and insulin resistance. As always it is better to cook your chickpeas.
http://organicgrace.com/node/316
http://www.businessweek.com/lifestyle/content/healthday/639231.html