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.
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.
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
Preheat oven to 400 F (200 C).
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.