Benefits of Chickpeas & A Roasted Squash and Chickpea Curry!
Top 8 Benefits of Chickpeas
Packed with nutrients - Chickpeas contain a moderate amount of calories and several vitamins and minerals. They’re also a good source of fibre and protein.
May help keep your appetite under control - Chickpeas are high in protein and fiber, which makes them a filling food that may help lower appetite and reduce calorie intake at meals.
Rich in plant based protein - Chickpeas are an excellent source of protein, which has a variety of health benefits, ranging from weight management to bone health. They are a great choice for individuals who avoid animal products.
May help you manage your weight - Chickpeas contain a moderate amount of calories and are high in fibre and protein, all properties that play a role in weight management.
Support blood sugar control - Chickpeas have a low GI and are also a great source of fibre and protein, all properties that support healthy blood sugar control.
May benefit digestion - Chickpeas are high in fibre, which benefits your digestion by increasing the number of healthy bacteria in your gut and helping waste flow efficiently through your digestive tract.
May protect against certain chronic diseases - Chickpeas have many characteristics that may help prevent some chronic illnesses, including heart disease, cancer and diabetes.
Inexpensive and easy to add to your diet - Chickpeas are cheap and taste great when added to a variety of recipes. They are the main ingredient in hummus and make a great substitute for meat due to their protein content.
ROasted squash and chickpea curry
We are always looking for fresh, quick evening meal recipes that are nutritionally super-charged. The cauliflower rice makes this a light meal that’s full of nutrients. Squash is an excellent source of vitamins A and C to support your immune system as well as fibre and other vitamins & minerals. Whilst the chickpeas provide the protein you need to grow a healthy baby!
½ butternut squash, peeled and diced into inch size cubes
200g chickpeas, tinned
1 onion, diced
1 red pepper, diced
200g tomatoes, tinned
1 clove garlic, chopped
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
250ml vegetable stock
½ fresh red chilli de-seeded and finely chopped
2 tbsp olive oil
30g fresh baby spinach
2 tsps fresh ginger grated
Ground black pepper
Pre-heat the oven to 180C.
Place the squash in a large roasting tin, sprinkle over the spices, a tablespoon of olive oil and a pinch of salt. Roast for 20-30 minutes, until softened.
Meanwhile in a large pan, add a tablespoon of olive oil, once hot, add the onions, peppers, chilli and garlic and a pinch of salt. Sweat them with the lid on, stirring occasionally for about ten minutes.
Add the squash when ready, bay leaf, stock and tinned tomatoes, and cook for thirty minutes. Add the spinach for the last couple of minutes.
Serve with brown rice or cauliflower rice.
Source: Rosie Letts Nutrition