Move Over Potatoes…..
I love potatoes. I don’t think that I have eaten a potato in any form that I haven’t liked! Mashed, baked, tots, steak fries, curly fries, twice baked, garlic, cheddar mashed, topped with bacon, topped with butter, topped with sour cream, made with milk, made with cream, made with chicken stock. Then you have russet potatoes, red potatoes, white potatoes, butter potatoes, yellow potatoes, baby potatoes, fingerling potatoes, sweet, and purple potatoes. Potatoes are a great form of potassium, and fiber, and are a good, cheap way, to fill the hole. Those of you who tried my Penny Pincher’s Potato Soup know what I am talking about! Even if you are on a diet potatoes are great! They are no longer a “no no”, and are an amazing way to round out your nutritional food choices. (As long as they aren’t fried!)
I know that there are a lot of people who are trying to go low carb by substituting cauliflower for potatoes. I’m not a low carber, and I don’t condone low carb eating, BUT I am always up for a change. My family isn’t a big cauliflower fan, and I have to admit, unless it has garlic butter, or cheese, neither am I. One of the things I love about interacting with other bloggers, and people who leave comments on my blog, is their recipe inspiring thoughts. I have to give my inspiration credit for this recipe to my friend, and fellow blogger, Debra over at Jaguar Spirit. She is not a food blogger so I try to take all of her ideas and just run with them! Debra you knocked this idea straight out of the park!
When I made my Raw Chocolate Chip and Almond Cookie Dough she mentioned that it made her rethink mashed potatoes. In all honesty I had thought of making a cream soup with chickpeas, but never a potato “replacement”. (You can never replace potatoes 😉 ) While you may not be able to “trick”anyone into believe these are potatoes you might just turn them into lovers of this new side dish! I was a tad skeptical when I put these together wondering if I was making a big mistake, but they are creamy, and a little bit sweet, and just absolutely yummy!
Let me break down the difference for you and you be the judge, cup for cup. One cup of regular potatoes has 258 calories, 60 grams of carbs, 5 grams of fiber, 5 grams of protein, and 632 mg of potassium. One cup of chickpeas contains slightly more calories at 269, but only has 45 grams of carbs with a lowly 33 grams of net carbs because of its 12 grams of fiber, it also contains 15 grams of protein, and around 475 mg of potassium. Over all not bad!
Am I trying to push potatoes out as a popular side dish? Absolutely not! I am merly suggesting that there are more side dishes then you may have originally thought. 🙂 I topped my mound of glorious “notatoes” with a dab of butter and some chopped celery leaves, I love the crunch and contrast. In all reality you could top them with anything that you would love to put on potatoes, or your fauxtatoes (mashed cauliflower). They are simple, yet elegant, and give you quite a bit of nutritional punch for the money. I used a pitcher blender, but an immersion blender would work so much better! Grab your favorite main course, add a side of “notatoes”, sit back, relax, and enjoy!
Creamy “Notatoes” (Chickpeas)
By Angie Gouchenour
1 ½ cups cooked chickpeas (I used chickpeas I cooked from dry) – Warmed
½ cup milk (or a little more depending on how thin you like them. I used 1%) – warmed
¼ teaspoon sea salt
1/8 teaspoon black pepper
In a blender add warmed chickpeas and milk (Or a bowl using an immersion blender)
Blend until smooth
Add salt and pepper; blend to combine
Serve or store in a sealed container in the refrigerator
130 calories per ½ cup serving