The chickpea is quite the noble bean.

It’s a tropical or sub-tropical leguminous plant that’s been cultivated for what seems like forever, in countries as widespread as Lebanon, Australia, India, Canada, Spain, and Mexico.
Its nutty, buttery flavor is much loved in classic dishes like hummus, chana masala, and chorizo with chickpeas.

 

The Good Bean uses a special variety of chickpea called the “Desi” chickpea. These little guys have three times the soluble fiber, are a great source of plant protein, and have half the carbohydrates of the typical “Kabuli” chickpeas you find in cans everywhere.
Desi chickpeas are also antioxidant powerhouses that have an extremely low glycemic index, making them perfect for diabetics, unlike their Kabuli cousins. Oh, and they’re perfect roasted.

 

Another wonderful benefit of chickpeas is that growing them actually makes soil healthier. Chickpea crops put nourishing nitrogen back into land that has been overworked and depleted of nutrients.
Farmers often use chickpea crops as a “rotation” crop, cycling a harvest at some point in the year to give their lands some TLC.

 

So eat more chickpeas, in whatever form – canned, mashed, in a curry, or of course, in The Good Bean – they’re good for your body and they’re good for the earth!