This post is sponsored by Bonduelle and as always, photos and words by me.
I recently worked with Bonduelle to create a simple recipe using some of their new canned products. The new products include organic chickpeas, organic kidney beans, white beans and mixed beans – all of them are steamed and therefore very crisp and delicious. The cans they use are also free from Bisphenol A (BPA) which make them a very good choice when buying canned beans. The products can be found at Coop and City Gross (in Sweden).
Pulses (beans, peas and lentils) are a wonderful source of protein, fiber and essential nutrients, making them a healthy addition to your diet. They could also play a central role in solving the global problem of hunger and malnutrition, and the United Nations declared that 2016 will be the International Year of Pulses, with the intention to position pulses as a primary source of protein and other essential nutrients.
Personally I have come to love pulses more and more over the years, and some of my favorite go-to-recipes are this dip (omit the ramps when not in season) and other kinds of hummus, this soup topped with spicy chickpeas, this soup topped with mung bean sprouts and endless variations of chickpea/lentil patties like these (in Swedish only).
For this recipe I chose to go with Bonduelle’s canned organic chickpeas. And it has quickly become a favorite side dish in our house, because it can be thrown together in five minutes and goes well with grilled food as part of a meal, or as a snack or small meal on its own. Or with my maple roasted carrots.
Enjoy!
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And don’t miss the Bonduelle contest over att their Facebook fan page with the chance to win a box filled with their new canned products. The contest closes on Monday, June 13th.
Chunky chickpea mash
serves 2 as a main or 4 as a side
1 can Bonduelle chickpeas, well rinsed
1 garlic clove, grated
2-3 tbsp extra virgin olive oil
juice from half a lemon
75 g feta cheese, crumbled
3 tbsp finely chopped herbs of your choice (I used chives, oregano and chervil)
sea salt + hand crushed black pepper
1) In a medium size bowl roughly mash the chickpeas and the garlic with the back of a fork or a potato masher. You’re not looking for a hummus-like purée but something closer to a coarse mash with a few smaller bits to hold it together.
2) Add olive oil and lemon juice and stir until everything is coated in oil/juice.
3) Add the feta cheese, herbs and a few pinches of salt and pepper. Stir until just combined and serve with the roasted carrots.
The mash is also wonderful on toasted bread, and it needs nothing else on it.
Maple roasted carrots
serves 2 as a main or 4 as a side
8 medium sized carrots
1 tbsp olive oil
1 tbsp maple syrup
pinch of sea salt
dash of cayenne pepper
1) Preheat the oven to 225° C (440° F). Rinse and scrub the carrots (no need to peel).
2) Slice the carrots lengthways into halves or quarters so that they are evenly sized. Use your hands to cover the carrots in oil/maple syrup and place on a baking tray.
3) Sprinkle with salt and a small dash of cayenne pepper and roast the carrots 20-25 minutes until tender. Serve with the chickpea mash.
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