Review of Banza Shells Made from Chickpeas - Banza by stevenneoh

I don't care how many people will tell me this is wrong, but on one work trip to India I discovered the joys of having #pasta with chutney, and I've never looked back 😚 For the #conchiglie on this occasion, I probably didn't get the chutney moist enough for the combination to work, but that takes nothing away from the quality of the product. I love Banza's clear product labelling, as well as their use of #chickpeas which is wholesome, less food coma-inducing, and easier to cook to the right/desired texture 😀

In case anyone's interested, here's the recipe for my cashew chutney (serves 3-4):
- 1 cup of cashew nuts
- 1 medium-sized garlic
- 4 medium-sized peppers (bell or chilli depending on your tastebuds)
- handfuls of tarragon, basil, and mint leaves
- cumin seeds
- cooking oil of choice (I used garlic-infused olive)
- 1 cup coconut milk yoghurt (I used half a cup so that's why it wasn't wet enough 😕)

1. Soak the cashew nuts overnight
2. Cube the peppers and garlic. Toss in the olive oil, coat with the cumin seeds, and bake for 15-18 minutes at 180-200 degrees
3. Drain the cashews, toss in the mixed leaves and the cubed vegetables
4. Blend to desired fineness
5. Mix in coconut yoghurt and stir. Add olive oil if desired.
6. When serving, condiment with salt and pepper

#abillionlove