Chickpea and Vegetable Tagine Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 1 cup water
- 3/4 cup uncooked quinoa, rinsed and drained
- 1/2 teaspoon kosher salt, divided
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups chopped onion
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- 4 garlic cloves, chopped
- 3 cups Sun Gold or cherry tomatoes, halved
- 1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
- 1 medium zucchini, halved lengthwise and thinly sliced
- 1/4 teaspoon freshly ground black pepper
Instructions
- Bring 1 cup water, quinoa, and 1/4 teaspoon salt to a boil in a small saucepan over medium-high heat. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed.
- Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add onion to pan; sauté 4 minutes. Add cumin, coriander, cinnamon, turmeric, and garlic; cook 1 minute, stirring constantly. Add tomatoes; cook 2 minutes or until tomatoes begin to release their liquid. Add chickpeas and zucchini. Cover, reduce heat to medium, and cook 5 minutes. Stir in remaining 1/4 teaspoon salt and pepper. Serve zucchini mixture with quinoa.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon.
Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).
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