Sometimes fried foods gets a bad reputation and is often considered unhealthy. I find that unfair. I believe, once again, it’s down to the ingredients we use, in this case the oil we chose to fry our food in, that can make the difference between healthy and unhealthy.
Many oils are inflammatory and can release toxic particles when they reach high temperatures.
Coconut oil and extra virgin olive oil are amongst the best ones. Coconut oil it is a saturated fat made up of medium-chain fatty acids making it a more stable fat.
A study [link] shows how this oil does not deteriorate even after 8 hours of continuous deep frying at 180°C.
Love chickpeas ♥
Chickpeas are super healthy legumes. They help us to maintain stable blood sugar levels and they are a good source of plant protein.
This food contains a high content of vitamins and minerals such as vitamin K, B6, folate, magnesium, potassium, iron, calcium, zinc, copper, manganese and selenium as well as high fibre content.
Folate, particularly important as its deficiency can contribute to various disorders in our body such as anemia, poor immune function and digestive problems.
It is also essential to pregnant women, its deficiency can cause neural tube defects, such as spina bifida.
Spicy fried chickpeas ♥
2 tablespoons oil / coconut butter
1 teaspoon of turmeric
2 teaspoons of paprika (spicy or sweet)
2 teaspoons of cumin powder
2 cans of chick peas
Himalayan pink salt (a pinch)
Drain the chickpeas from their storage liquid or cooking water and pat them dry.
Oil the pan/wok and allow it to warm up for a few seconds
When hot add coconut oil and turmeric
Add the paprika and the cumin so that they are well mixed with coconut oil
Add the chickpeas and fry for about 5-7 minutes or until golden and crunchy.
Remove them using a slotted spoon and put them on a plate with a kitchen cloth to absorb excess oil.
Sprinkle them with salt and serve them hot.