Turmeric-Roasted Chickpeas

The trick to getting the most out of turmeric is to combine it with a fat (such as oil) and piperine, a compound found in black pepper, which can enhance curcumin absorption by up to 2,000 percent. That’s why it’s combined here with both, for a tasty snack that’s a simple way to supplement your diet.

Turmeric-Roasted Chickpeas

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Course

Appetizers and Openers

Servings

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Ingredients

• 14 oz (398 mL) can chickpeas
• 1 tsp (5 mL) coconut oil or olive oil
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) black pepper
• 1/2 tsp (2 mL) ground turmeric
• 2 tsp (10 mL) lemon juice or pomegranate molasses

Ingredients 14 oz (398 mL) can chickpeas 1 tsp (5 mL) coconut oil or olive oil 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) black pepper 1/2 tsp (2 mL) ground turmeric 2 tsp (10 mL) lemon juice or pomegranate molasses

Course Appetizers and Openers Servings Print Recipe

Instructions

1. Preheat oven to 400 F (200 C).
2. Strain, rinse, and dry chickpeas, then toss with oil and salt. Bake on parchment-lined baking sheet for 20 minutes. Remove chickpeas to bowl and toss with remaining ingredients. Pour back onto baking sheet and bake for a further 5 to 10 minutes, depending on how crispy you want them.

Recipe Notes

Each serving contains: 146 calories; 7 g protein; 3 g total fat (0 g sat. fat, 0 g trans fat); 23 g total carbohydrates (4 g sugars, 6 g fibre); 151 mg sodium