Whether you call them garbanzos or chickpeas, a half-cup serving of these hearty legumes provides about 40% of your daily protein needs and 70% of your daily fiber intake, helping to stabilize blood sugar, control cravings, and prevent overeating, Gidus says.
They’re also a great source healthy unsaturated fats that can whittle your waistline. A 2009 study from the University of Newcastle in Australia found that participants who consumed the most unsaturated fats had lower body mass indexes and less belly fat than those who consumed the least.
Cumin-Spiced Chickpeas
Ingredients
- 2 (15-ounce) cans garbanzo beans
- 3 tablespoons ground cumin
- 2 tablespoons kosher salt
- Vegetable oil
Preparation
Rinse and thoroughly drain garbanzo beans; dry with paper towels. Combine cumin with kosher salt; set aside. Heat about 1 inch vegetable oil in a medium sauté pan. When hot, carefully add a few garbanzo beans to oil; cook until crisp and dark golden brown. Remove beans with a slotted spoon, and place on plate lined with paper towels; sprinkle with cumin-and-salt mixture. Repeat with the remaining beans; serve warm.
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