Chickpeas are most frequently recognized as the main ingredient in hummus, but did you know they can be used to make pasta? Banza, based out of Detroit, is doing just that.
Chickpeas, also known as garbanzo beans, are a high-protein legume that is believed to have been eaten as long as 7,500 years ago. A nutrient-dense food, chickpeas feature protein, fiber and several vitamins and minerals, such as iron and phosphorus.
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The four varieties of chickpea-based pasta currently offered boast an impressive 14g of protein and 8g of fiber per 2-ounce serving. For comparison, the same amount of traditional wheat pasta has only 7g of protein and 2g of fiber. In addition to an impressive macronutrient profile, Banza has a simple ingredient list, including just chickpeas, tapioca (a thickener), pea protein and xanthan gum (for fiber). Those concerned about allergens or cross-contamination will be pleased to know that it’s made in a gluten-, wheat-, soy-, egg-, lactose-, and nut-free facility and is certified gluten-free and Kosher.
Chickpea-based pasta is cooked the same way as wheat pasta and can be substituted in any recipe containing pasta without anyone noticing the difference.
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Banza With Veggie Marinara Sauce
Ingredients (Serves 2-4)
- 1 box Banza chickpea pasta
- 1 bag Birds Eye Steamfresh© vegetable medley
- ½ jar Rao’s Homemade Marinara Sauce
- Bring a pot of water to a boil.
- Add entire contents of box of Banza™ and stir occasionally for the next 7-10 minutes (taste test to make sure it’s cooked to your liking).
- Follow directions on frozen vegetables to microwave them while pasta is cooking.
- When pasta is done, carefully drain water.
- Add marinara sauce and veggies to the pot, stirring to mix thoroughly.
- Portion out onto plates & enjoy.
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