As soon as I got off work, I hurried home, changed into my gym clothes and then it started down pouring. Obviously, this is not an excuse to skip the gym, but I definitely wasn’t feeling the walk there. So, I decided to make a couple of meals using…chickpeas! Mostly because I had four cans sitting in my cupboard.
Not that it totally matters, but the organic chickpeas have much less sodium than regular chickpeas, so if you are trying to watch out for that, I’d go organic.
One of my all-time favorite and go-to chickpea recipes is the spicy roasted chickpeas, which I got from FitSugar.
However, I wanted to incorporate them into my dinner and dessert today, rather than just a snack. Though I do live only two blocks away from a grocery store, I like to try to use what I have, if possible. So, I decided to make pasta with chickpeas.
Recipe: (serves 1)
1/3 box of whole grain pasta
1/4 can of chickpeas
1 tbsp olive oil
Pinch of basil
Pinch of garlic powder
While the pasta is cooking, cut up 1/2 of a tomato and sprinkle with basil. In a bowl, combine chickpeas and garlic powder. When the pasta is finished, drain and pour olive oil overtop. Mix. Add the garlic-covered chickpeas and the basil-covered tomatoes and viola! Protein-packed pasta.
Though the dinner was plenty filling, I was craving something sweet (and wanted to use up another can of chickpeas). I went to my cupboard and refrigerator and saw that I had chocolate chips AND coconut–my favorite flavors. So, I experimented and I was pleasantly surprised with how they turned out.
Recipe: (serves 1-2)
1 can chickpeas
1/2 cup chocolate chips
1 1/2 tbsp coconut oil
1/4 tsp sugar
Pinch of shredded coconut
Drain the can of chickpeas so all of the juices (yummmmmm) are mostly gone (I usually do this by dabbing them with a paper towel). This step is KEY in making the chickpeas crunchy and not soggy. Once they are drained and mostly dry, combine the coconut oil, sugar and chocolate chips. Sprinkle entire mixture onto a pan covered in foil. Bake at 400º for 25-30 minutes. Sprinkle with shredded coconut.
These were so delicious and I was very pleased, so hopefully you will be too. Oh, and I ended up making the spicy roasted chickpeas with the leftover can of chickpeas from the pasta dish–no use in having 3/4 of a can left.
Enjoy the rest of your evening, everyone!