Garbanzo beans, or chickpeas are a staple food in the Middle East and are high in potassium, calcium, iron and vitamin A. These round, pale yellow legumes are traditionally used to make hummus - a thick mixture of chickpeas and tahini used as a dip or spread - and they are also great with grains.
A member of the pea family, these small, disk-shaped seeds have been found in excavations dating from the Bronze Age. These little legumes are nutritional dynamos - they are high in calcium, magnesium, potassium, phosphorus, chlorine, sulfur and vitamin A - and are available in brown, red, and green varieties.
These small, dark green beans are grown in India and the Orient. Sprouted, they are the mainstay of stir-fries and make a wonderful addition to salads. Try tossing a handful of sprouted mung beans in soups just before serving, or mix them with millet and a little ground cumin for a savory side dish.
These flavorful members of the legume family come in both yellow and green varieties and make a wonderfully substantial soup that is easy to make and loaded with nearly any grain and are especially delicious with buckwheat or wild rice.
The soybean has been a major source of food and oil in the Orient for thousand of years, but it was unknown in Europe and America until 1900. The soybean is the only legume that's a complete protein by itself, and it is the most versatile bean around - you will find soybeans in a variety of forms, from dried or toasted soybeans to tofu, miso, tempeh and tamari.
select one here...