My Favourite Legume of All

Legumes are fruits from the Fabaceae family of plants. We extract beans, peas, lentils, carob and peanuts from the cozy pods they grow in. 

They are one of the very best forms of soluble fiber you can find, in addition to being low in fat and high in protein. By eating this soluble fiber, you can lower the LDL cholesterol in your body, which lowers your risk of heart disease.

Legumes are also high in iron, folic acid, magnesium and copper. These minerals are often low or absent in women's diets.

I like a good lentil or a black bean or white kidney. I dig the soybean: tofu, soy milk, soy protein powder in my morning smoothie. You may even catch me eating a soybean or two in their raw, unprocessed form. The soybean is, without doubt, an extremely versatile fruit (bean.)

But, ultimately, I cannot disguise my love of another...

It is the one I bought in a twelve-pack from Costco, the one that I enjoy in salads and soups and dips: the sweet, beloved garbanzo bean. 

Also known as the chickpea, the grabanzo was one of the earliest vegetables that man is known to have farmed. There must be great wisdom in a plant that man has cultivated for so long.

I love the chickpea for it's sweet, mild flavour and creamy texture. If I were forced to eat them everyday for the rest of my life, I would not be sorry.

I make variations of the following recipe all the time. It's another recipe that feels good to eat.

You can add more or less chicken stock depending on on the thickness you prefer for the sauce. Naturally, vegetarians should opt for a vegetable stock instead.

Soba Noodles & Greens with Garbanzo Sauce

1 pkg soba noodles

10-15 florets of broccoli

5 leaves of collard greens, chopped roughly

Boil and generously salt 2 liters or so of water. Drop in noodles and chopped collards. Cook for 5 minutes. Add broccoli; cook 3 more minutes. Drain, reserving a cup of the cooking liquid.

1 can of chickpeas (garbanzo beans)

2 cups of chicken stock

2 cloves of garlic, minced

salt (optional) & pepper

Purée half the chickpeas with garlic and chicken stock. Add chicken stock until the sauce reaches your desired consistency. Add a touch of pepper and salt, if desired.

1 avocado, cubed

2 tbsp of fresh cilantro, chopped

2 tbsp of sesame seeds

couple pinches of crushed red peppers (add more to preference)

drizzle of sesame oil

2 lemon wedges

Toss the collards, broccoli and soba noodles with the chickpea sauce and reserved chickpeas in the cooking pot. Heat gently on low heat. Add a little of the cooking water to help the noodles bind to the sauce.

Add the sesame seeds and crushed red pepper. Divide mixture amongst  bowls. Top each bowl with avocado, a squirt of lemon, fresh cilantro and a drizzle of sesame oil.

Serves four.