Spicy Indian Roasted Chickpeas

Today marks the completion of week 1 of Sugar-Free September!

Overall, I’ve been feeling great. I’ve managed to avoid all added sugars, mostly by preparing nearly all my meals at home. Fortunately it was one of those rare weeks where we didn’t have some type of birthday/retirement/going away celebration in the office, so I wasn’t faced with too much temptation.

Mike and I visited my sister since she moved away to start grad school (so proud!), but we chose a raw food restaurant that was vegan, gluten- and sugar-free, so it was definitely easier than going to your typical restaurant. I had soft tacos with a walnut ‘meat’ filling. So tasty! We all enjoyed out meals.

jill-laura-guelph

I have been feeling energetic enough for the most part, though both Mike and I had an energy slump one afternoon and we wondered if it was because of the no-sugar thing. We still went for a run later on, so it couldn’t have been that bad!

mike-jill-guelph

I’d say that so far the main benefit I’ve experienced is that I’ve felt great about my food choices all week. In addition to avoiding sugar, I’ve just been trying to make good choices and have been eating heavily plant-based meals. I’ve also been relying on seeds, nuts and nut-butters to keep me full. I definitely do find that I get hungry much more quickly only a couple hours after these sorts of meals, but the good part is that when I get hungry, I can just go eat more of the healthy stuff, but I’m still left feeling light.

spicy roasted chickpeas

My favourite snacks this week have been veggies and hummus, chia pudding and this batch of chickpeas I roasted up. This is basically the crunchy snack version of chana masala. So easy! Just use chickpeas out of the can, toss them in spices and roast.

If you’re not a fan of spicy foods, then try these Rosemary Garlic Roasted Chickpeas.

Click through for the recipe!

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Easy Indian Chana Masala | Curried Chickpeas

chana masala

We all have those quick, and easy meals that we turn to when we get home late and hungry and need to get something on the table asap. Those meals that don’t require any fancy ingredients, precise measurements or a sink full of pots and pans. Scrambled eggs was often that meal for me. Lately it’s been cereal. Oh, and sweet potato fries. The thing is though, if you have 3 different lazy/last-minute meals then you’re eating a lot of eggs, cereal, and fries. But if you expand that repertoire to include this Chana Masala dish then you get to eat more interesting stuff more often.

curry ingredients

I love chickpeas. And this dish just requires that you open a couple cans and stir in chopped veg and spices. So easy, yet so much better than an almond butter sandwich.

curried chickpeas

I made chana masala after seeing Angela’s recipe in The Oh She Glows Cookbook. (Love her book so much by the way! I’ve made a a few recipes so far and of course she never lets me down.) I pretty much stuck to her version, which you can find over here.

easy vegan chana masala

Make this recipe once and you’ll see why it’s a great Tuesday night option. You just need to have rice ready to go in the fridge. Or eat it over greens, or smooshed on toast!

What’s your go-to meal?

curried chickpeas

If you love chickpeas.

Rosemary Garlic Roasted Chickpeas

August always brings on that terrifying realization that summer is winding down even though it feels like it barely got started. But it also brings relief that there are still a couple months left of warmer weather and there’s still hope that I’ll check off a few more of my summer to-dos.

There’s still plenty of time to go camping and cottaging and to have a bonfire on the beach, and to eat s’mores, fresh berries and burgers off the grill. There’s still loads of time for organizing kitchen cabinets and painting shelves and wrapping up craft projects that were started optimistically months ago. There are lots of evenings and weekends to visit with friends and go on dates and go for hikes, bike rides and swims. There are still many more warm summer mornings for going on runs and hot, humid summer nights for strolls and beers on patios. There’s no need to panic. Summer isn’t over and there’s time left yet. Right?

rosemary garlic chickpeas

Well, at least Mike is checking off one of his summer to-dos with an upcoming boat trip with the boys. I roasted up some seasoned chickpeas for him to take along as a snack. They travel well and are perfect for when you’re in the middle of nowhere and can loudly crunch to your heart’s content (rather than trying to muffle it with the slowest chew ever in your office cubicle).

Rosemary Garlic Roasted Chickpeas
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 3 cups cooked chickpeas
  • 2 tbs coconut oil
  • 3 tbs nutritional yeast
  • 1 tbs fresh rosemary
  • 2 tsp paprika
  • 2 tsp fine sea salt
  • 1-2 cloves garlic, crushed
Instructions
  1. Pre-heat over to 375F.
  2. In a large bowl, coat chickpeas with coconut oil and toss with spices. Adjust to taste.
  3. Bake on a parchment-lined baking tray for 60 minutes, turning halfway.

roasted chickpeas