Brian was no food scientist. And you can ask his roommate - he wasn’t exactly a chef, either. Just a kid who liked to play with his food who held the belief that his favorite dishes ought to be more nutritious.
He wanted to challenge the food industry to innovate on behalf of people like him. So he teamed up with his big brother Scott, and brought that passion to grocery shelves across the country. In a little over a year, we’ve gone from selling in 2 stores to 2,000.
TheBanza team is growing, but their mission is the same: to make the foods you love, love you back. You can find them working out of a rehabbed house in Detroit, and a one-bedroom apartment in Manhattan. Whether selling in the grocery aisles, or cooking up new recipes, they connect over their love of food.
Banza makes a variety of of chickpea pasta. They have Shells, Elbows, Penne, Rotini, Spaghetti and now the have an entire line of Mac and Cheese
Elbows with White Cheddar, Elbows with Classic Cheddar, Shells with Classic Cheddar and Deluxe Rich & Creamy Cheddar Elbows.
- The first step is to bring a pot of water to a boil and then pour in the Banza chickpea pasta. Cook for 3 minutes stirring occasionally. Next strain theBanza but do not rinse it.
- Pour 1/4 cup milk, and 2 tbsp butter into a pan, add cheese and mix.
- The last step is to add cooked Banza to the mixture and stir.
Or buy your Banza directly from their website.
Banza is giving away a variety case of their mac and cheese to two (2) lucky Simple Side of Life readers so make sure you follow on as many social media sites as possible. Pin, post and tweet for extra entry points. Good Luck!!