Chick peas (Garbanzo) (Cicer arietinum)
Chick peas are native to western Asia and are very popular in Mediterranean countries, and many traditional dishes are prepared from this versatile legume. In Middle Eastern countries hummous, which is a mixture of chick peas, sesame seeds, oil, spices and lemon juice, is prepared from chick peas, and falafel, which is the filling for Arab bread, also has a chick-pea base. Chick peas can be used in stews, roasts, patties and a variety of spreads including an excellent substitute for butter. Sprouting greatly improves the protein, vitamin and mineral availability and also reduces the concentration of indigestible carbohydrates present in the pea. Chick peas are a very rich source of iron, and even cooked chick peas will supply almost double the amount of iron of an equivalent portion of steak. Calcium levels are also high in chick peas, exceeding those of steak by many times, and in view of the protein composition of the peas, more of this calcium can be retained than if the protein were of animal origin. Furthermore, a meal combining grains, particularly rice, with chick peas, will supply a complete protein meal superior to that of meat.