Chickpea Pasta!

You guys already know that I’m a huge fan of chickpeas. They have everything you need – protein, iron, calcium. You can read Healthy Eating Essential: Chickpeas to learn a little more, but if you’re already sold on the magic of chickpeas here’s a fun way to eat more of them.

There are so many ways to serve up pasta: with tomato sauce, grilled eggplants, mac and cheese style… the list goes on forever. Regular old white pasta is not very healthy for you, but chickpea pasta is awesome and packed with the stuff you need to stay healthy and energized. My one tip with chickpea pasta and with any other kind of whole grain pasta would be to add a little extra of your seasonings to the sauce. The pasta has a tiny bit of flavor so you need a little more pepper or garlic than usual to balance out the flavors and make your sauce still pop. When you use natural seasonings, like fresh basil, adding extra is good for you anyway.

Banza is a brand I’m enjoying right now. They come in a ton of shapes and sizes and are easy to have sent right to your door from Amazon. If you buy in bulk the shipping is free. Check out some of the styles below and get yourself a nice selection to play with. My favorite are the shells, but a good place to start is the variety pack. We’d love to know what you thought and if there was a special sauce that you enjoyed the most with it.

I’ll be posting up a recipe for healthy mac and cheese using nuts and yams for the “cheese” on some chickpea shells soon. Enjoy! 🙂

17 thoughts on “Chickpea Pasta!

  1. Karen says:

    Thanks for your article. I had bought a box of chickpea pasta comma but then so discouraged with gluten-free foods in general that I had been very reluctant to even bother. You give me hope! Flavor is exactly the thing that was missing lol.

    Liked by 1 person

    • omprojectblog says:

      I hope you enjoy it! Yeah, it’s almost like the whole grains suck up all the flavor so you have to add extra. : ) Def keep trying different brands out. I had the same experience with tofu meat and kept trying new stuff out until I found something I really sincerely enjoy.

      Liked by 1 person

  2. mmalip says:

    Chickpeas find their way into all kinds of things in my kitchen! From chocobananzo cupcakes to pancakes (chick flips) to faux tortillas and “corn bread! Last night they turned up in chick chick chilladas!

    Liked by 1 person

  3. willo says:

    I’ve found chickpea flour to be a really good choice in a lot of recipes that I adapt to be gluten free. My SIL doesn’t like it, though; she claims she can ALWAYS taste its presence. 😦

    I’ll have to try this brand of pasta.

    When I was in the very strict phase of my food elimination diet, I found a recipe for “besan puda” (it goes by other names, too) made from chickpea flour, and that was the only tasty savory food on my menu for a stretch of time.


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