Monday, August 24, 2009

Need a healthy, crunchy snack?

I was reading 'Self" magazine last month and came across a recipe for Roasted Chickpeas by Zooey Daschanel. From looking at the recipe, I knew I would want more cumin. So I doubled the cumin and added some Lavender Pepper. I must admit that it needed even more spice. I will make them again and triple or quadruple the cumin. If you like things a little more mild, then I would stick to doubling the cumin.

Chickpeas a.k.a. Garbanzos beans "are a good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, garbanzos' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, garbanzos provide virtually fat-free high quality protein. But this is far from all garbanzos have to offer. Garbanzos are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Sulfites are a type of preservative commonly added to prepared foods like delicatessen salads and salad bars. Persons who are sensitive to sulfites in these foods may experience rapid heartbeat, headache or disorientation if sulfites are unwittingly consumed. If you have ever reacted to sulfites, it may be because your molybdenum stores are insufficient to detoxify them (courtesy of".

1 comment:

Dance said...

I LOVE chick peas. These look so delicious. Thanks