Banza! Banza!
2002
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Banza! Banza!

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There’s a new pasta in town and it’s not your traditional wheat-based product. Banza pasta is ingeniously made from chickpeas!

With a hearty texture and denser on the palate, the pasta is filling with a satisfying earthiness. The chickpea as base ingredient is a great high-protein alternative to regular pasta and is especially good for those who prefer a gluten-free diet.

It also cooks slightly differently, creating a roiling foam on the surface of the water which is easy to sift off so you do have to pay attention once you drop it in the pot to boil.

I made a fantastic dish with Otomat sauce, sautéed zucchini, sliced chicken meatballs with carmelized onion and finished with parmesan and black pepper accompanied by Ina Garten’s Confetti Corn, one of my favorite side dishes.

The pasta comes in various shapes and sizes just as traditional pasta does and is a pleasure to prepare for a meal.

As Banza says, “it’s pasta that loves you back!”

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