Lunch: Indian-Spiced Roasted Chickpeas

Recipe by Naomi Witzke Spicy roasted chickpeas are crisp, spicy little nibbles. This is one snack that you can feel good about munching.

This recipe includes fertility superfoods such as:

Cinnamon, Lemon

Health and fertility benefits of Indian-Spiced Roasted Chickpeas

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

2 cups canned chickpeas, rinsed and drained
1 tablespoon lemon juice
2 tablespoons olive oil
1 teaspoon brown sugar
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 teaspoon garam masala
1 pinch ground black pepper
1 pinch cayenne pepper, or to taste
1/2 teaspoon salt, or to taste

Instructions

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Stir together the chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread the chickpea mixture in a single layer on the prepared baking sheet.
Roast in the preheated oven until the chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.

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