Turmeric roasted chickpeas. V. GF.
The mighty chickpea! I always just relegate chickpeas to my salad or in hummus recipes. I occassionally remember roasting them up but typically prompted by someone or something. However, once roasted, I am slightly addicted to their crunchy texture.
After meeting with my sports dietitian last week she mentioned whipping these up to add to my salads for extra protein. Plus they are packed with potassium, fiber, B6 and magnesium. I then started to think of all of my knee swelling last week and remembered adding more turmeric to my diet (typically added to my smoothies). Turmeric is also packed with iron, vitamin B6 and fiber. My brainchild was born. These have a bit of an Indian spin with a bit of heat. Great snacking idea. Perfect for lunches. Toppers for soup or salads. I keep a bag in my car for a quick snack when needed. About 100 calories for 1/2 cup – these beat any other greasy option out there. PLUS that protein! Great post workout fuel for hungry muscles. This recipe is super forgiving with the spices you add so add more or less of what you love. My recipe is a mere guideline.
Ingredients:
2 cans of chickpeas, drained and rinsed well – allow them to dry out for at least 30 minutes
1 tablespoon of melted coconut oil
2 teaspoons of ground turmeric
1 teaspoon of smoked paprika
1 teaspoon of garlic powder
1/2 teaspoon cayenne powder
1/4 teaspoon of salt
Method:
Preheat your oven to 350 degrees and grab a sided baking sheet and set that aside.
Into a large mixing bowl, add your coconut oil, turmeric, paprika, garlic, cayenne and salt. Whisk together. Then add your chickpeas and toss to coat. Once the oven is preheated, pour the chickpeas out on baking sheet in an even layer. Place in the oven and bake for 20 minutes. Then remove and gently shake the baking sheet to roll the beans around a bit and place back in the oven for an additional 30 minutes or until golden brown. As they cool, they will get crunchy. Store once completely cooled in an airtight container.
Prior to baking, make sure the chickpeas are in a single layer for baking.
Then enjoy!
Sunday: 7 outdoor, hilly miles
Monday: Testing at my dietician’s office so I couldn’t workout or eat. Rest day.
Tuesday: 11 outdoor miles.
Wednesday: Traveling to client. Rest day.
Thursday: 11 outdoor miles.
— Knead to Cook
Hi robin! Can you use dry chickpeas for this recipe?
You could but of course would need to be soaked and cooked prior to making. They are so yummy. Good luck!
Thanks! Good to know
This looks so good! I’m going to try it, thanks for the recipe
Thanks Kylie! oxo Good luck on the giveaway!
Turmeric powder has become one of my fav ingredients since I found out it is a great anti inflammatory food! I will be trying these soon 🙂
I use it daily! Good luck! oxo