banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Turmeric Roasted Chickpeas

Tumeric for Health

    Share

    Turmeric Roasted Chickpeas

    This bright orange rhizome, turmeric, is essential in Indian curries and Ayurvedic medicine, but lately it has also grown in popularity as a dietary supplement touted for its anti-inflammatory and antioxidant properties.

    Advertisement

    It’s most commonly found as a dried spice, but it’s also available at natural health stores as capsules or tablets, and also in ointments, energy drinks, soaps, and cosmetics, where it’s often labelled under the name of its most active compound, curcumin.

    The amount of turmeric in a recipe will be much less than in a pill, but whichever form you use, always buy a high quality, preferably organic, version, since some powders have been shown to contain fillers such as cassava, barley, or wheat, even when the only listed ingredient is turmeric.

    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.

    Advertisement

    Turmeric Roasted Chickpeas

    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

    Nutrition

    Per serving:

    • calories146
    • protein7g
    • fat3g
      • saturated fat0g
      • trans fat0g
    • carbohydrates23g
      • sugars4g
      • fibre6g
    • sodium151mg

    Directions

    01

    Preheat oven to 400 F (200 C).

    02

    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.

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.