As a vegetarian, legumes make up an essential part of my diet. A stellar source of protein, fiber and vitamins, the variety of different beans to choose from means that my menus are always varied and never boring. Of all beans though, plump nutrient dense chickpeas are likely my favorite and accordingly one that features frequently on my dinner table. They feature in cuisines from around the world and are an especially versatile bean. They star in curries, soups and stews, salads, dips (such as hummus), snacks and appetizers (such as falafel), burgers and scrambles, and even desserts such as cookies and brownies—they are also made into a flour (besan), and their cooking liquid (aquafaba) may be used as an egg replacement.

This time around, I offer up an Indian curry with coconut milk and lots of iron-rich hardy greens. The earthy flavors really come through here, and it happens to be an easy and relatively quick dish to prepare and cook too. Serve with a rice dish, such as cracked black pepper rice, and a favorite Indian flatbread for a complete and satisfying meal.

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Baked beans are a popular traditional comfort food in North America and the British isles. Even those who profess not to care for beans likely enjoy a healthy helping once in a while, even if they are often consumed from a can. But they're one of the easiest way to cook beans at home, and I have many recipes for baked beans that appear from time to time on my table. This latest version is sure to become a favorite. Here I've added some red pepper with the beans and for the seasoning, a good dose of sweet paprika, chili powder, and fresh mint. For a smoky version, use smoked paprika instead. Economical, healthy, hearty, and easy to prepare, most of the cooking time is hands-off as the beans simmer in the oven. I served them with cornbead muffins and a barley soup for a complete and nourishing dinner.

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This very easy-to-digest split mung bean and rice dish is incredibly simple to make, with only a handful of ingredients and hardly any preparation. And when it comes to rice and earthy dal, you aren't sacrificing any flavor either. Pure comfort food, any split dal may be used in place of the mung beans, such as toor dal or red lentils, though I enjoy the sweet earthy flavour of split mung, otherwise known as moong dal. You can even omit the step to soak the dal and rice, though for digestive ease, I do recommend you soak for at least one hour, but if you are really pressed for time, simply rinse and proceed with cooking the dish. Serve with a vegetable side and Indian flatbreads for a complete meal.

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I have long made an effort to incorporate a wide variety of vegetables in my dinners on the grounds that every vegetable offers its own unique nutritional profile in addition to flavor. But I admit that broccoli doesn't feature as often in my meals as it ought to given its status as one of the top nutrient-dense vegetables—and it's not that I don't love its taste, especially when cooked. But it does have a stronger flavor than many vegetables, and I've just never figured out as many things to do with it. But craving an Asian-style fried rice, broccoli seemed like a perfect fit with the robust flavors of toasted sesame oil, sriracha sauce, and tamari sauce that I planned on using. So were the succulent chunks of fried tempeh I added, a protein-rich traditional Indonesian food made from fermented soybeans that has an appealing nutty flavor when fried but which absorbs almost any flavors you would like to add to it.

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