Turmeric Spiced Crispy Chickpeas


This month’s theme for The Recipe Redux is:
Spooky Spices: You know they are lurking there, way in the back of your spice drawer. There lie the herbs, spices, or rubs that are getting dusty because you’re afraid to use them… you simply don’t know what to do with them! Well, pull them out and show us a recipe you created to deliciously conquer that fearful spice. (Or maybe the recipe was a flop- and the spice still gives you nightmares?!)

On Monday evening, I felt a familiar twinge at the back of my throat, the kind of feeling you get right before you are about to get sick. I spent all Monday and Tuesday running errands and working in the kitchen, and all this activity was beginning to make me feel under the weather. Rather than eat nourishing meals throughout the day, I was scarfing down chocolate muffins before leaving the house, eating brownie scraps with tidbits of fruit, and not drinking enough water. In an attempt to scare away whatever bug is trying to get me down, I made a jar of these turmeric spiced crispy chickpeas. (I do have to admit that while there are spices I have yet to conquer, turmeric is not one of them. Oops! ; ) )

turmeric spiced crispy chickpeas // gratitude and greens

Why eat chickpeas?

  • Chickpeas are filled with fiber and protein, both of which are ideal for powering through a long day. One cup of chickpeas alone provides you with 15 grams of protein and 12.5 grams of fiber. The fibrous content of chickpeas helps to lower LDL cholesterol and maintain blood sugar levels, as fiber slows down the speed at which you absorb the sugars from your food.
  • Chickpeas are also filled with manganese (1.7mg, which is 94% of the daily recommended intake!), which supports bone structure and development and wound healing. Manganese supplements are often given to those who have osteoporosis and anemia.
  • The presence of folic acid, on the other hand, helps to promote cell growth and may prevent birth defects, certain heart defects, and limb malformations when consumed by pregnant women. Eating foods with folic acid may also help to prevent genetic mutations linked with cancer development.
  • It is important to note that chickpeas aren’t a complete protein, and are best paired with other complete proteins: quinoa, hemp seeds, chia seeds, rice, and/or whole grains.

turmeric spiced crispy chickpeas // gratitude and greens

These chickpeas are super easy to make at home, and are a great homemade alternative to store-bought snacks. Since chickpeas don’t have a very strong flavor, they serve as a perfect vehicle for spices and herbs. Although you can season these chickpeas with whatever spice you like, I paired these chickpeas with turmeric, a spice that is well known for its healing powers. As I wrote in another post:

  • Turmeric root has no cholesterol and is an excellent source of iron, fiber, potassium, magnesium, and vitamin B6.
  • Thanks to its main component curcumin, turmeric has great healing properties, and studies have shown that turmeric not only boosts immunity, but also prevents certain cancers and liver diseases, the development of type two diabetes, prevents and slows down Alzheimer’s in the brain, and can help with arthritis.
  • Turmeric also helps soothe menstrual pain.
  • Turmeric is most commonly used in Indian curries, and can also be used to make tea.
  • Its anti-inflammatory and antibiotic properties means that you can also make a turmeric and oil paste for wounds to speed up the healing process.

If you need anymore convincing, check out Mind Body Green’s piece “25 Reasons Why Turmeric Can Heal You.”

turmeric spiced crispy chickpeas // gratitude and greens

Turmeric Spiced Crispy Chickpeas
yields six cups

INGREDIENTS

  • 6 cups chickpeas – if you are using dried chickpeas, make sure you soak them overnight or for at least twelve hours
  • 1/3 cup coconut oil
  • 1 tablespoon + 2 teaspoons ground turmeric
  • 1 tablespoon smoked paprika
  • 2 teaspoons sea salt, or to taste
  • black pepper, to taste

INSTRUCTIONS

  1. Preheat the oven to 200ºC/400ºF.
  2. Drain the chickpeas and blot with a paper towel to dry them.
  3. Pour the chickpeas into a large bowl and mix with the rest of the ingredients. You can also shake the chickpeas with the spices and seasoning in a ziploc bag, although I haven’t tried this method myself.
  4. Transfer the chickpeas onto two large baking trays lined with baking paper. Spread the chickpeas evenly across both trays.
  5. Place the chickpeas in the oven and roast for 35-45 minutes.
  6. Remove the chickpeas from the oven. They should have a nice golden colour and be crispy on the outside. Although they might be a bit soft on the inside, they crisp up significantly once they are out of the oven and have some time to cool.
  7. Allow the chickpeas to cool before serving. Store in an airtight container if you want to preserve the freshness and crispiness of the chickpeas.

Enjoy : )

What are other spices you’d like to pair these chickpeas with? What are some of your favourite homemade snacks? Let me know in the comments below! 

Wishing you much love and happy kitchen adventures,
Gen.

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more chickpea recipes:
yotam ottolenghi & sami tamimi’s basic hummus by kristen miglore on food52
cilantro lime chickpea salad by heather’s dish
spicy chickpea burgers by amy bites

sources: [1] [2] [3]

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The 411: Coffee


I had my first sip of coffee when I was a little girl. My dad was (and still is) a coffee fanatic, and every time he ordered a cup of coffee, I asked if I could stir the coffee and sugar in for him. One day when my dad was at work, I saw my mom’s cup of coffee sitting on the dining table at breakfast. Gripped by my curiosity as to what that mysterious cup of dark liquid was, I took a little sip. I was absolutely repulsed. On that day, I swore that I would never enjoy coffee, much less drink it, even as an adult. My parents laughed at my childish oath, both insisting that my university experience and entering the workforce would not be complete without coffee, and would even necessitate it. And they were right. I first ventured into “coffee” in my second year of university with Starbuck’s caramel macchiato. It was pretty sweet and I couldn’t taste the coffee at all, a perfect (or not so perfect?) place to begin. I am proud to say that I have now moved onto drinking better coffee, and, as you can tell by my recent blog post on real deal pumpkin lattes, I am no longer a Starbucks drinker. To follow up that post, I decided to write another post exclusively on coffee’s potential health benefits and to debunk some myths surrounding the much-loved coffee bean.health benefits of coffee // gratitude and greens

When I hear people talking about their coffee consumption, I often hear people say they drink too much coffee and are trying to cut back. Although coffee is perceived as an unhealthy habit by many, a recent study undertaken by Harvard University shows that drinking up to six cups of coffee a day is not associated with increased mortality from cancer, cardiovascular disease, and other causes. Unless you suffer from tremors, sleep deprivation, or are feeling stressed all the time, there is no real reason to cut back on your coffee consumption. The summary of Harvard’s research on coffee suggests that while there may be potential health benefits to drinking coffee, more research still needs to be done.

health benefits of coffee // gratitude and greens

So, are there any health benefits to drinking coffee? Well, yes…

  • Coffee is filled with anti-oxidants and flavonoids.
  • Coffee drinkers have a reduced risk for diabetes. A study found that, compared to non-coffee drinkers, coffee drinkers experienced reduced levels of interleukin and isoprostane, two inflammatory markers related to diabetes. If you’re not a fan of caffeine, there is also evidence that suggests decaf coffee may have the same effect as regular coffee.
    • Those who drink more than 6 or 7 cups are 35% less likely to have and develop type 2 diabetes, while those who drink 4-6 cups are 28% less likely to.
  • According to the American Academy of Neurology, caffeine (not coffee itself) helps alleviate symptoms of Parkinson’s Disease. In a study conducted on patients of Pakinson’s Disease, those who consumed caffeine showed improvement in stiffness experienced and the speed of movement compared to those who did not consume caffeine.
  • Another Harvard study found that adults who drink 2-4 cups of caffeinated coffee a day were less likely to be depressed and at risk of suicide: “Caffeine not only stimulates the central nervous system but may act as a mild antidepressant by boosting production of certain neurotransmitters in the brain, including serotonin, dopamine, and noradrenaline.” The study warns, however, that depressed adults should not increase their caffeine intake, as this could result in side effects.
  • 112,897 men and women who drank coffee were observed over a 20 year period. What researchers discovered was that women who drank three or more cups a day were less at risk of developing skin cancer.
  • Contrary to the popular belief that coffee dehydrates, scientists at the University of Birmingham found that “coffee, when consumed in moderation by caffeine habituated males provides similar hydrating qualities to water.” (Sidenote: I find myself feeling thirsty and dehydrated if my cup of coffee isn’t followed by a glass of water, so just listen to your body! Know when to stop with the caffeine and make sure you are hydrated regardless of whether you are drinking coffee.)

And no…

With the above in mind, it seems that coffee does appear to be beneficial to our health. It is important, however, to remember that one cup of coffee is an 8 ounce serving with 100mg of caffeine. The addition of milk, sugar, cream, and other artificial additives and flavourings not only strip much of coffee’s health benefits, but also have further implications for your health. And, as with everything we eat and drink, moderation is key.

So, what do you think? Are you a coffee addict? How does coffee make you feel? Let me know in the comments below!

Happy coffee drinking,
Gen.

Sources: [1] [2] [3] [4] [5]

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Friday.


Since moving into my new home, I’ve had little to no time for recipe development. My days have been consumed with furnishing my new home and constantly, seemingly never-ending trips to home stores for hangers, bins, soap dishes, candles, and other tidbits that, despite being little, seem to make this space feel homier. I have a gorgeous view of downtown Toronto, and at night the glow of buildings, street lamps, and cars light up what would otherwise be a dark night sky. With the exception of Thanksgiving dinner, cooking in this kitchen has been slow, and most of my meals this week have been out. Two nights ago, I finally spent some quality time with my kitchen. I made a pumpkin spice cake, gooey cinnamon buns, and last night, made an acorn squash soup. Some highlights from this week…

I shared a recipe for real deal pumpkin spice lattes yesterday.

Yesterday morning I had an out-of-this-world blueberry acai bowl topped with pecans, chia seeds, raw cacao nibs, and blueberries.

I finished the graduate edition of Lean In: Women, Work, and the Will To Lead by Sheryl Sandberg. It was such an inspiring and encouraging read, and I wish I could share every single page I dog-eared. Below are excerpts that really caught my eye while reading the introduction to her book, and you can read the full introductory chapter here.

“…knowing that things could be worse should not stop us from trying to make them better. When the suffragettes marched in the streets, they envisioned a world where men and women would be truly equal. A century later, we are still squinting, trying to bring that vision into focus. The blunt truth is that men still run the world. Of the 195 independent countries int he world, only 17 are led by women. Women hold just 20 percent of seats in parliaments globally.”

“…women have slowly and steadily advanced, earning more and more of the college degrees, taking more of the entry-level jobs, and entering more fields previously dominated by men. Despite these gains, the percentage of women at the top of corporate America has barely budged over the past decade. A meager twenty-one of the Fortune 500 CEOs are women. Women hold about 14 percent of top corporate jobs, 3 percent of board seats, and 5 percent of congressional seats. While women continue to outpace men in educational achievement, we have ceased making real progress at the top of any industry. This means that when it comes to making the decisions that most affect our world, women’s voices are not heard equally.”

“A truly equal world would be one where women ran half our countries and companies and men ran half our homes. I believe that this would be a better world.”

In honour of World Food Day yesterday, I’m sharing one of my favourite organizations with you. Feedback is an amazing organization working to eliminate food waste. To join the movement and find out more about food waste, visit their website here.

Although I haven’t had much time to read blogs this week, here are some recipes that got me drooling:

skinny-pumpkin-chai-latte-1

EDOC9996

Chia_berry_porridge_3

DELICIOUS-Vegan-Banana-Bread-Cinnamon-Rolls-One-bowl-9-ingredients-and-so-delicious-vegan

What are your plans for the weekend? Anything exciting? Let me know in the comments below!

Happy Friday and an amazing weekend to all,
Gen.

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