Chickpeas are a staple in my diet. Not only are they really versatile and able to be used in sweet and savory dishes, but they are a perfect food for runners. High in both carbohydrate and protein, beans in general provide many essential nutrients that I need to fuel long runs. Start your Meatless Monday off right!
Not only are they great in macronutrients, but they have a swell micronutrient profile as well. Chickpeas are a great source of fiber which helps cleanse the colon and maintain a healthy gut.
Why is that important?
Well, I eat a lot, fiber helps my body process those calories and nutrients and then swiftly eliminates the extras.
Chickpeas also provide 70% of your RDA for folate (helps make DNA) and almost 80% for both manganese and calcium (healthy bones, essential enzyme function).
Pasta is something I eat TONS of. Not only spaghetti, but I enjoy every shape, color and type available. When I was sent a few boxes of Banza to try, I was overjoyed simply because, well, a new type of pasta shipped to my door is like the second Christmas.
Banza pasta is non-GMO, naturally gluten-free and high in protein thanks to it’s signature ingredient: CHICKPEAS
How does it taste?
It’s heartier than other pastas I’ve tried, but honestly if I didn’t cook it myself, I wouldn’t know the difference. It was simple to make, delicious to eat and most importantly, I had a great run the next morning (that’s how I judge the worthiness of food).
Now of course I had to create a recipe with this pasta (although I loved it with this cheese sauce) and it seemed like a natural fit to make an almond butter pasta.
The inspiration for this recipe comes from my attempt to use up veggies in my fridge for my future move and a stew I absolutely adore. At my (old..sob) past job, I always got excited for West African Stew. Not sure exactly what is in it other than collard greens, peanuts and sweet potato, but it is mighty delish!
This recipe is a take off from that. Subtract the sweet potato, add some beans and almond butter and we’ve got a WINNER WINNER TOFU DINNER!
This pasta dish is perfect for cold nights or next day lunches eaten cold. Try it out and then share the love and tell Banza what you thought!
Almond Butter Chickpea Pasta With Butter Beans
- 2 T almond butter
- 1 T tomato paste
- 1 cup vegetable broth
- 2 T ginger
- 1 clove minced garlic
- 1/4 cup diced onion
- 1 cup fresh spinach
- 1/2 cup butter beans
- 1 cup Banza Chickpea pasta, cooked to instructions
- In a small pot, boil the vegetable broth over medium heat.
- Add onion, garlic, ginger and salt. Allow to simmer for 8-10 minutes.
- While that is simmering, in a small bowl, stir together almond butter and tomato paste until combined.
- Transfer 1/4 cup of the simmering liquid to the bowl and stir until no clumps remain.
- Marry the contents of the bowl to the rest of the vegetable broth in the pot.
- Stir in the spinach and butter beans.
- Allow to heat through for another 5-10 minutes.
- Add the pasta to the pot and stir to coat.
Serve immediately, keeps about a week in the fridge.Try this Almond Butter Chickpea Pasta with Butter Beans made with @barneybutter and @eatbanzo #vegan #glutenfree Click To Tweet