Chickpeas, also known as garbanzo beans, are masterful at controlling hunger. The main reason: They're high in fiber and protein, and they have a low glycemic index. Additionally, each half-cup serving has less than 150 calories. That's a powerful combination when you're trying to control your weight.
Incorporating chickpeas into your daily diet can help lower LDL (bad) cholesterol levels, which reduces the risk of heart disease. These little legumes also happen to be gluten-free.
They're incredibly versatile and can be added to soups, stews and salads, blended into creamy hummus, or roasted up and served as a crunchy, satisfying snack.
This Chili-Roasted Chickpeas recipe is smoky, not spicy, due to the dusting of Indian spices.
- 2 15-ounce cans chickpeas (rinsed, drained and patted dry)
- 1 tablespoon grapeseed oil
- 1 teaspoon gluten-free chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon kosher salt
Preheat the oven to 400 degrees Fahrenheit. Arrange the chickpeas on a thick-bottom, stainless-steel sheet pan or cookie sheet. (A thick-bottom or professional-grade pan will ensure the chickpeas cook evenly and don't burn.)
Add the spices and toss to ensure they're evenly distributed. Sprinkle with salt, and roast for 40 minutes or until the chickpeas are crispy.
Cool completely before serving. The chickpeas will stay fresh stored in an airtight container for up to three days.
Makes 7 Half-Cup Servings
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