Legumes: good for me, good for the climate
Loose or in cautiously prepared cans, legumes are always the way to go. Great for the environment and the climate, they have everything to please you! Here are the assets chickpeas, beans, lentils and other peas have for the environment and our health.
What are legumes?
They are crops harvested for their dry grain aimed for human or animal food. Among the most famous representatives, there are white or red beans, chickpeas, split peas or even lentils which themselves have several types. In the story of food, legumes are as important as grains – wheat, corn, rice… - with which they are traditionally combined. Easy to transport, store and use, they are also very nourishing and delicious!
Legumes to the rescue of the climate
Today, we rediscover in France as elsewhere their farming and environmental interest. In 2016, a report by the FAO highlighted their many assets. Water saving, legumes are able to grab and fix the air’s nitrogen which improves soil fertility and reduces the needs for fertilizers – especially nitrogen fertilizers. The results is decreasing greenhouse gas emission! Legumes also help trap carbon in the soil and maintain and or develop diversity in crop and the ground. In other words, it meets the demands of sustainable farming and allows to fight against climate change. Their long shelf life are also a great asset in the fight against food waste. Finally, they are full in proteins and affordable allowing for more plant-based proteins in our diets.
Healthy
On top of that, legumes are genuine concentrated sources of nutrient. They also have a high – plant-based – protein content, ideal when combined with grains. Couscous (wheat + chickpeas), minestrone (wheat + beans) chili (corn + beans) and other famous traditional meals which were not born out of nowhere: long before nutritionists, we knew about the benefits of combining legumes and grains. They are also great sources of dietary fibre, minerals, B-group vitamins, free from cholesterol and characterized by a low glycemic index. They consumption allow to diminish meat consumption – as we know intensive farming is not great for sustainable development.
Action!
And at the table? The obligation to soak legumes before cooking them can often discourage cooks in a hurry. The solution to save time? Cans:
- Often in Middle Eastern recipes and vegetarian diets, chickpeas are delicious in salads, hummus and plant-based currys. Don’t forget the properties of the liquid they are kept in: whisked like eggs whites, they can be added in any mousse or meringue. Great to avoid waste!
- A staple of French families and French bistros, lentils are great in salads, soups, mashes, terrines and other stews.
- As for the beans, it is ubiquitous in Latin American cooking and European casserole dishes. Delicious in a chili (with or without meat) or in a Mexican salad with Bonduelle corn!