There are thousands, probably hundreds of thousands, of food bloggers who are posting their own recipes and techniques, making demonstration cooking vlogs, and basically wanting to get appreciated for their culinary skills. Some are professionals who are coveting a spot on Food Network Channel or the Cooking Channel; maybe even that Top Chef position at a famous restaurant. The majority are home cooks, like myself, and while many get that great opportunity to have a cookbook published, the rest depend on a following online.
Personally, I think we should all support each other, but then again, I'm naive and still believe in fairness. So, I don't mind having another be a guest on my food blog. I don't mind giving credits to a recipe I found on another food blog. It certainly is wonderful to know that many feel the same as I do, and I've been a guest, or been credited by others.
So, I'm shutting up for now, and let me introduce you to Belinda Y. Hughes and one of her recipes from Cafe Belinda...Crispy Chickpeas. It is a vegetarian recipe Belinda obtained from Tupperware, so they're credited with that. Belinda enjoys vegetarian cuisine, and I know many of you will enjoy reading her blog for new recipe ideas. With all that said...here's Belinda Y Hughes!
Belinda Y. Hughes proudly
represents Avon and Tupperware and food blogs at Cafe Belinda. She is also the
author of Confessions of a Red Hot Veggie Lover 2, a veggie cookbook, available
on Amazon. When her nose isn’t buried in a gripping mystery or sizzling
romance, you can find her hiking, watering her organic, companion-planted
container garden or deep in a bubble bath with the dial set on public radio or
classic rock.
Tupperware: http://belindayhughes.my.tupperware.com
Cafe Belinda: http://cafebelinda.blogspot.com/p/recipe-index.html
Confessions of a Red Hot
Veggie Lover 2: https://www.amazon.com/gp/product/B00H4L35NM
Pinterest: https://www.pinterest.com/belindayhughes
Twitter: https://twitter.com/BelindaYHughes1
Chickpeas, also called
garbanzo beans, are like a really good yoga teacher - unbelievably flexible.
No, these limber legumes won’t do your planks, but you can blend them into
hummus (see Mary's yummy recipe here) sprinkle them into salads, soups and stews,
or nosh on them as healthy low-carb keto snacks.
The quick and easy, keto
vegan recipe I’m sharing today, Crispy Chickpeas, can spice up all of the
above. Keep them on hand and you’ll always be ready for snacking, gifting and
camping.
Important Note: Keep chickpeas away from
non-human family members. For some, their bellies and reproductive systems are
not chickpea-friendly. Resist “the look”.
Did You Know?
The great Italian orator
Cicero’s family got their name because they raised chickpeas (cicer). No chickens were used in the
naming of chickpeas. It’s a long crazy story across eons, lands and languages.
As for garbanzo, that comes from the Basque word garbantzu, which means “dry seed”.
Health Benefits of Chickpeas
Chickpeas are powerhouse
superfoods! Just a few things they do for you:
●
Balance blood sugar
●
Ease bowel movements & improve regularity
● Reduce cholesterol & inflammation
● Dial back cancer risk (fight
cancer & help eliminate sick & dying cells)
If you’re not already
scarfing down chickpeas, you need to be. These guys are your new bffs.
Per cup, chickpeas contain:
●
~269 calories
●
~4 g fat
●
34 (canned) to 45 (dried cooked) g carbohydrates
●
9 (canned) to 12 (dried cooked) g fiber
●
6-7 g sugar
● 10 (canned) to 15 (dried
cooked) g protein
Of the Recommended Daily
Allowance (RDA) of vitamins and minerals, they contain, per cup:
●
6-8% of calcium
●
40% of fiber (incl. pre-biotic fiber)
●
8 (canned) to 22 (dried cooked)% of iron
●
15 (canned) to 70 (dried cooked)% of folate/folic acid
● 17 (canned) to 39 (dried
cooked)% of phosphorus
While this recipe calls for
canned chickpeas, I recommend either getting cans marked BPA-Free or going for
the dried beans. They’re more budget-friendly and far more beneficial
nutrition-wise, as you can see. Plus, this addictive, versatile recipe gives
you a reason to buy in bulk.
You may notice some links in
the Crispy Chickpeas recipe. That’s because Mary graciously agreed to do a
guest post swap with me, to help me introduce you to my Tupperware store. In
exchange, she shared her recipe for Vegetable Lasagna Rustico (two words: Alfredo sauce!)
on my veggie food blog, Cafe Belinda. Merci beaucoups, Mary!
Now, grab your favorite beverage
and let’s whip up some superfood snacks!
Sources:
Did You Know:
Health Benefits: https://www.webmd.com/food-recipes/health-benefits-chickpeas#1
 |
| Photo courtesy of Tupperware |
Recipe: Crispy Chickpeas (courtesy of Tupperware)
Serves 4
Serving size ¾ cup
Prep Time: 10 minutes
Cook Time: 15 minutes
Total time: 25 minutes
(reserve the liquid, aka aquafaba, to
sub for egg white in other vegan recipes)
2 tsp. paprika
2 tsp. cumin
2 tsp. coriander
1 tsp. pepper
2 tsp. kosher salt
- Place
chickpeas in a medium bowl and add olive oil. Add
remaining spices, seal and shake to evenly coat.
- Place
chickpea mixture into the base of the MicroPro® Grill and place the cover in
grill position. Make sure the cover is touching the chickpeas.
- Microwave
on high power 10 minutes.
- At the end of cooking time, uncover and stir chickpeas. Replace
cover in grill position and return to microwave to cook on high power for
an additional 5 minutes. Serve.
Mary Cokenour
