Chickpeas are a great ingredient for so many dishes! In salads, in soups, in spreads and dips like the popular hummus, as crispy snacks seasoned however you like and for a while now - even used to make pasta!
SOME OF THE NUTRITIONAL BENEFITS OF CHICKPEAS:
- Great source of plant-based protein
(28 grams provide about 3 grams of protein)
- Great for maintaining bone structure and strength due to its iron, phosphate, calcium, magnesium, manganese, zinc, and vitamin K content
- Contains Vitamin C (helps raise immunity and fight infections)
- Contains Vitamin B6 (great for stomach and heart health)
- Some research shows that including chickpeas in your diet lowers the amount of low-density lipoprotein, or bad cholesterol, in the blood
- High in fiber (helping to keep you regular)
Pasta has always been an industrial food staple due to the usual long shelf life and the popularity amongst all food cultures.
In the past years, the trend with gluten-free and the fight against GMO has shaken things up a bit and the market has begun to see pastas made from different flours, legumes, vegetable and roots.
This is not a new discovery. Pasta has been made from different types of flours, not wheat, for a long time. Humans have always made with what they had.
Chickpeas are a very sturdy and versatile legume and make for a protein packed pasta.
Compared to the traditional wheat pasta, a 2 ounce serving has slightly less calories, double the fiber, and up to double the protein and is lower in carbs!
POPULAR CHICKPEA PASTA COMBINATIONS
As far as sauces chickpea pasta goes great with kale pesto, creamy tomato sauce and spicy arrabbiata sauce.
This pasta also pairs very well with vegetables like zucchinis, fresh peas, and cherry tomatoes. It can hold a lot of ingredients without being overpowered or losing its flavor profile.
Whatever you pair it with make sure, like most pasta, to cook it al-dente!