The power of spices and legumes
Ancient Egyptians revered the bounty of the Nile, which provided an abundance of crops, fruits, and vegetables on its fertile banks. This made it easy for them to embrace a vegetarian lifestyle. But that was not their only secret to tasty veggie meals.
Legumes like beans, lentils, and chickpeas were commonly considered a nutritious and versatile source of protein key in the ancient Egyptian diet. Alongside aromatic herbs like coriander, cumin, dill, and thyme, they could create many delicious and filling dishes without animal protein.
