Kitchen Meetup Grain Legume

Grain legumes such as lentils, chickpeas, soya beans and peas are a type of legume – plants that fix nitrogen from the air through symbiotic relationships with bacteria. They enrich the soil, reduce the need for fertiliser and promote biodiversity. Yet although they account for around 6 per cent of Germany’s cultivated land, most pulses end up being used as animal feed or energy crops.

Pulses are, however, valuable sources of protein for the human diet. Despite the hype surrounding hummus and falafel, German culinary culture has fallen behind when it comes to pulses. Varieties such as field beans, flat peas and red chickpeas – which grow well here – rarely make it onto our plates. We asked ourselves: why do peas only feature as an old-fashioned ingredient? How can field beans be celebrated in fine dining in the same way as meat from pasture-raised animals? What can we learn from food cultures where grain legumes are held in higher regard?

Following the visit to the field at Hof Albers, the food tasting session at Restaurant Remi focused on what can be done with grain legumes in the kitchen – if you take them seriously: as a main ingredient, as a sensory challenge, and as a vehicle for exciting culinary traditions from around the world.

A variety of dishes were served:
pearl peas instead of polenta in Marieke Völsch’s Mexican-inspired stew, a douhua in a whirlwind of flavours by Chao Liu of Tantan Douhua, a composition of field beans, bitter notes and fruity sweetness, perfectly tailored to our microbiome by Olya Tarasyeyeva; and an entire legume-themed table by Antonio Di Santo from Zum Heiligen Teufel, comprising field bean and almond hummus, deep-fried puffed red chickpeas, marinated field beans and a pea and orzo soup. All of this accompanied by stories, textures, acids and roasted flavours.

What became clear:
These grain legumes are unique and present a challenge – in terms of texture, flavour and preparation. They tell of soils, cultures and climate adaptation – and open up new perspectives on plant-based cuisine, beyond the beaten track, and offer wonderful flavours. Finally, we compiled a list of concrete steps that are now needed to bring grain legumes to the table.

If you’re just as hooked and are also interested in sourcing and processing grain legumes, get in touch with LeguNet and Kiwerta Brandenburg!