Spicy Potatoes, Chickpeas & Asparagus
Spicy Potatoes, Chickpeas & Asparagus
Serves 3
Ingredients
- 3 cups small potatoes, halved
- 1 can organic chickpeas, drained (420g)
- 1 tbsp. grapeseed oil
- 1 tsp turmeric powder
- 1 tsp chilli flakes
- 1 tsp cumin powder
- 1 bunch asparagus, trimmed
- 1 red onion, sliced
- salt and pepper to taste
Method
- Get a large oven tray ready and preheat the oven to 220C.
- Add the potatoes to one side of the baking tray and the chickpeas in the middle. Drizzle half of the oil all over the potatoes and chickpeas, followed by half of each of the spices. Toss to combine.
- Cook for 20 to 25 minutes then remove the pan from the oven. Turn the potatoes and toss the chickpeas.
- Add the asparagus and onion to the other side of the pan and drizzle the remaining oil and spices. Toss well and pop back into the oven for an additional 10 to 15 minutes or until the vegetables are tender.
- Divide into bowls. Season with salt and pepper to taste.
Benefits
TURMERIC is the ultimate anti-inflammatory food! Turmeric works in every part of the body to reduce inflammation. It can also move out excess fluid and encourages huge detoxing from the liver so that all toxins are sent out of your body. This may assist with weight loss goals as well.
Chickpeas are high in protein so will keep you full and help maintain healthy glucose, insulin and lipid levels while warding off hunger and sweet cravings.
Asparagus is a great source of inulin which is an insoluble fibre that feeds the good bacteria in your gut and helps keep your bowels regular. If the bugs in your gut are happy and getting the food they need to thrive you will have less bloating, better overall digestion and less inflammation.
Nutritional value per Serve
- 352 Kcal
- 7g Fat
- 62g Carbs
- 13g Fibre
- 14g Protein