I love chickpeas as much as the next chick. Arguably, maybe even more. I have definitely eaten more than my own weight in hummus over the course of my lifetime, but I am definitely not against finding more ways to sneak them into my diet still.
Protein packed and full of fibre, chickpeas are a must for veg-heads and meat eaters alike. Adding more plant-based protein into your diet will help to reduce inflammation, decrease overall caloric intake (think weight loss), lower cholesterol, lower blood pressure, and increase the quality and quantity of the nutrient content of your meals.
This recipe is incredibly versatile. The spices can be changed to make countless different flavors and the finished product can be added to almost any meal for added protein and crunch. Try them in my Cauliflower + Leek Soup and Kale Caesar (as pictured above).
Benefits of Turmeric:
Turmeric is anti-inflammatory herb that I would bathe myself in if it wouldn’t turn me yellow forever. In its raw form it looks like a knobby brown root that is bright orange in the middle. When purchased as a powder it has a glowing orange colour and stains everything in sight (you've been warned).
Turmeric is highly beneficial and therapeutic for SO many different conditions, specifically those caused by inflammation. It is great for your circulatory system, and immune system. Also skin stuff: acne, eczema, or psoriasis. It can work wonders for those living with symptoms of asthma or other respiratory conditions. This multi-purpose spice would be a great additional for athletes whose bodies endure a lot of stress. It is great for pain relief, and is wildly beneficial in instances of joint inflammation specifically. Turmeric is often used to help those with Crohn’s Disease or IBD as well. It is a potent anti-oxidant and delicious ingredient that can be easily added into many recipes. *Caution should be taken if consuming large amounts of turmeric and are taking any medications that affect blood clotting.
- 1 cup dried chickpeas
- 1/8 tsp chilli powder
- 1/8 teaspoon cumin
- 1/2 tsp black pepper
- 1/2 tsp turmeric
- sea salt/himalayan salt to taste
If you don’t have these spices on hand, improvise. Any spice combination will do! But I highly recommend mixing in some turmeric.
- Cover chickpeas in 2 cups of water. Cover and soak overnight.
- Rinse and drain.
- Bring 3 cups of water to a boil. Add in your soaked chickpeas and reduce to a medium-low heat and cover. Cook for around an hour or until chickpeas are quite soft.
- Preheat oven to 400.
- Rinse and drain the cooked chickpeas. Place them into a bowl. Melt 1 tbsp coconut oil and drizzle over top. Mix in the turmeric, chilli pepper, cumin, black pepper and salt.
- Spread the chickpeas evenly onto a dry baking sheet.
- Bake for approximately an hour, stopping every 20 minutes to rotate the chickpeas.
- Snack away or mix into salads, stir-frys, on top of soups.
One cup dried chickpeas = 3 cups cooked
One cup dried chickpeas = 2 15 oz cans
Soaking your dried legumes before cooking helps to improve the digestibility of them, and decreases the amount of time it takes to cook them. Cover your legumes in a bowl or pot with water with a couple extra inches of water as they will greatly expand. Cover with a cloth and let sit overnight. (Exception: Lentils only need a few hours to soak)