Why did my Chickpea water congeal? I cooked a bag of chickpeas in a slow cooker, just water and the peas.
Once the peas were soft I ate them with the water they were cooked in, like a bean soup.
Once that cooled the "soup" congealed like jello.

I didn't know it would do that. Is that good for you...I mean it looked like something that would clog your arteries.
Chickpeas are starchy, so it's natural that the liquid they are cooked in will thicken when it cools. It will not 'clog your arteries' - food doesn't travel directly to your bloodstream in the form in which you eat it.