It looks like everything is in order and the business, I mean blog, is officially up and running. I guess that means I should formally welcome you to Table for One.
As I sit down to write this post, I have a big bowl of pasta just off to my right. It’s bubbling, bright, and smells delightful. It is actually leftover from last nights meal ( a recipe that I will be sharing with you shortly). The thing with this big bowl of leftovers is that it contains one of my favorite foods that I add to everything. They are CHICKPEAS! And they make me one happy lady.
Chickpeas should seriously be considered a superfood. They are packed with fiber (12 grams per cup), protein (14 grams per cup), and provide an excellent source of vitamins and minerals like iron, zinc, potassium, and phosphorous. While they are high ranking in the nutritional department, their versatility is equally impressive. There are so many uses for chickpeas. Their simple flavor and hearty texture make the perfect complement to a variety of foods. I have considered myself a chickpea soup and chickpea salad master for years, but thought it was time to venture out and try some new recipes with these little beans.
I decided I would start off with a snack: Curry Roasted Chickpeas . . .
I have heard of roasting chickpeas many times before, but never gave it a try for some reason. The rave reviews that this snack was getting told me that I was missing out on something. It’s true, I really was missing out. These babies are so good! Roasted chickpeas are perfectly poppable, portable, and can be made in just a pinch. Even better is the price. The can of chickpeas cost me $.89. What a steal! I roasted mine with curry powder which gave them the perfect amount of flavor and just a hint of spicy-ness. If you are not a fan of curry, try using cayenne pepper, cinnamon sugar, or garlic powder and lime juice. You really can’t go wrong with any of these flavor combinations. Don’t these look tasty?
Curry Roasted Chickpeas Print Here
Makes about 4 Snack Sized Packs
Prep Time: 5 Minutes
Total Time: 35-45 Minutes
1 (15 ounce) Can Chickpeas (Drained and Rinsed)
2 Teaspoons Olive Oil
2 Teaspoons of Curry Powder (Can also use the full amount of curry recipe at bottom of page)
1. Preheat oven to 400 Degrees F and line a baking sheet with aluminum foil.
2. Place chickpeas (drained and rinsed) on a sheet of paper towel and pat dry. Place dried chickpeas in a medium size bowl. Add oil and curry mixture. Coat chickpeas completely.
3. Pour onto lined baking sheet and bake in the oven for 30-40 minutes.
Homemade Curry Powder:
1 Teaspoon Ground Coriander
1 Teaspoon Ground Cumin
1/4 Teaspoon Chili Powder
1/4 Teaspoon Pepper
1/8 Teaspoon Fennel Seed
(Recipe contains roughly 150 calories per serving)
After roasting a big batch of chickpeas, I started thinking I might as well make a chickpea classic to share with you. Hummus has always been a favorite of mine. This traditional Middle-Eastern dip has a very mild taste and an unbelievably smooth texture. I could eat it by the spoonful, but that would be weird. Instead I choose to dip tons of fresh veggies and pita chips in this thick, creamy spread.
I find that there is just one problem with making homemade hummus. Most traditional recipes call for tahini, a sesame seed paste. This stuff is pretty expensive. It averages somewhere around $8.00 a container and I don’t use it much when cooking so it may end up going to waste. Because I didn’t want to buy tahini, I started messing around with a tahini-free hummus and found the perfect secret ingredient. It’s greek yogurt! I actually like my hummus better than the store-bought brand and it costs so much less. I bought the chickpeas for $.89 and you can buy a carton of greek yogurt for $1.00, the rest of the cost comes from the spices and lemon juice which are common ingredients in most any kitchen. Play around with the recipe to make it your own. I love topping my hummus with roasted red peppers, extra garlic, or pine nuts.
Serves: 10 (Roughly 2 Tablespoons per serving)
Total Time: 5 Minutes
1 (15 ounce) Can of Chickpeas (drain and rinse, but save liquid in a separate bowl)
2 Tablespoons Saved Chickpea Juice
2 Tablespoons Lemon Juice
1 and 1/2 Tablespoon Minced Garlic
1/2 Cup Greek Yogurt (Plain)
1 Teaspoon Cumin
1 Teaspoon Paprika
1. Combine all ingredients (including saved chickpea juice) in a blender or food processor until thick and smooth.
2. Add a dash of paprika over the top before serving. Enjoy.
If you don’t regularly buy large containers of plain Greek yogurt, buy a single serve container. They are close enough to 1/2 cup. Feel free to add extra spices and lemon juice to complement the additional yogurt.
(Recipe contains roughly 60 calories per serving)
And here is that perfect pasta recipe that I told you I would be sharing!
Cooking dinner for one can be a big pain. Not only do most recipes serve 4-6 people with enough leftovers to last a year, but they are time intensive and contain ingredients I don’t normally keep in my pantry. The kinds of recipes that I find myself cooking again and again are the ones that I will be sharing with you on Table For One. This chickpea and spinach sauté is a perfect example. I know that I will be making this quite often. It takes no time to cook and is so fresh. It is the perfect summer pasta!
Spaghetti and Chickpea Sauté Print Here
Makes 3 Servings
Total Time: 15 Minutes
Roughly 1/2 Box Whole Wheat Spaghetti Noodles
1 Tablespoons Olive Oil
1 Tablespoon Minced Garlic (or 2 whole cloves of garlic, minced)j
1/2 White Onion, Minced
1 (15 Ounce) Can Chickpeas (Drained and Rinsed)
1/2 Cup Fresh Tomatoes, diced or 1/4 Cup Sun-dried Tomatoes
2 Cups Baby Spinach
1 Teaspoon Dried Basil or 1 Tablespoon Fresh Basil, Chopped
1/4 Teaspoon Red Pepper Flakes
Salt and Pepper to Taste
Parmesan Cheese, Grated
1. Cook spaghetti according to directions on box.
2. Heat oil in a large skillet. Add onions and cook over medium-high heat until slightly translucent or about 3 minutes.
3. Add garlic, chickpeas, and tomatoes and cook for another 5 minutes.
4. Add spinach, basil, and red pepper flakes to skillet. Cook until spinach is wilted.
5. Drain spaghetti, but save 1/4 cup of water to add to the sauce.
6. Add pasta and saved water to the skillet. Turn off heat and toss lightly. Top with Parmesan cheese and salt and pepper.
(Recipe contains roughly 350 calories per serving)
Three servings may seem like a lot if you are cooking for one, but 2-3 servings of a dish is quite useful. Its an easy way to have a couple of meals accessible when time is limited. I plated myself a serving for dinner and then divided the rest into two plastic containers to take for meals throughout the rest of the week. I can guarantee that even you leftover-haters will love this pasta reheated!
Questions of the Day:
1. What is your favorite use for chickpeas?
2. Have you made roasted chickpeas before? What spice combination is your favorite?
3. Leftovers? Like or dislike?