This month’s theme for The Recipe Redux is:
Spooky Spices: You know they are lurking there, way in the back of your spice drawer. There lie the herbs, spices, or rubs that are getting dusty because you’re afraid to use them… you simply don’t know what to do with them! Well, pull them out and show us a recipe you created to deliciously conquer that fearful spice. (Or maybe the recipe was a flop- and the spice still gives you nightmares?!)
On Monday evening, I felt a familiar twinge at the back of my throat, the kind of feeling you get right before you are about to get sick. I spent all Monday and Tuesday running errands and working in the kitchen, and all this activity was beginning to make me feel under the weather. Rather than eat nourishing meals throughout the day, I was scarfing down chocolate muffins before leaving the house, eating brownie scraps with tidbits of fruit, and not drinking enough water. In an attempt to scare away whatever bug is trying to get me down, I made a jar of these turmeric spiced crispy chickpeas. (I do have to admit that while there are spices I have yet to conquer, turmeric is not one of them. Oops! ; ) )
Why eat chickpeas?
- Chickpeas are filled with fiber and protein, both of which are ideal for powering through a long day. One cup of chickpeas alone provides you with 15 grams of protein and 12.5 grams of fiber. The fibrous content of chickpeas helps to lower LDL cholesterol and maintain blood sugar levels, as fiber slows down the speed at which you absorb the sugars from your food.
- Chickpeas are also filled with manganese (1.7mg, which is 94% of the daily recommended intake!), which supports bone structure and development and wound healing. Manganese supplements are often given to those who have osteoporosis and anemia.
- The presence of folic acid, on the other hand, helps to promote cell growth and may prevent birth defects, certain heart defects, and limb malformations when consumed by pregnant women. Eating foods with folic acid may also help to prevent genetic mutations linked with cancer development.
- It is important to note that chickpeas aren’t a complete protein, and are best paired with other complete proteins: quinoa, hemp seeds, chia seeds, rice, and/or whole grains.
These chickpeas are super easy to make at home, and are a great homemade alternative to store-bought snacks. Since chickpeas don’t have a very strong flavor, they serve as a perfect vehicle for spices and herbs. Although you can season these chickpeas with whatever spice you like, I paired these chickpeas with turmeric, a spice that is well known for its healing powers. As I wrote in another post:
- Turmeric root has no cholesterol and is an excellent source of iron, fiber, potassium, magnesium, and vitamin B6.
- Thanks to its main component curcumin, turmeric has great healing properties, and studies have shown that turmeric not only boosts immunity, but also prevents certain cancers and liver diseases, the development of type two diabetes, prevents and slows down Alzheimer’s in the brain, and can help with arthritis.
- Turmeric also helps soothe menstrual pain.
- Turmeric is most commonly used in Indian curries, and can also be used to make tea.
- Its anti-inflammatory and antibiotic properties means that you can also make a turmeric and oil paste for wounds to speed up the healing process.
If you need anymore convincing, check out Mind Body Green’s piece “25 Reasons Why Turmeric Can Heal You.”
Turmeric Spiced Crispy Chickpeas
yields six cups
- 6 cups chickpeas, cooked. If you are using dried chickpeas, make sure you soak them overnight or for at least twelve hours.
- 1/3 cup coconut oil
- 1 tablespoon + 2 teaspoons ground turmeric
- 1 tablespoon smoked paprika
- 2 teaspoons sea salt, or to taste
- black pepper, to taste
- Preheat the oven to 200ºC/400ºF.
- Drain the chickpeas and blot with a paper towel to dry them.
- Pour the chickpeas into a large bowl and mix with the rest of the ingredients. You can also shake the chickpeas with the spices and seasoning in a ziploc bag, although I haven’t tried this method myself.
- Transfer the chickpeas onto two large baking trays lined with baking paper. Spread the chickpeas evenly across both trays.
- Place the chickpeas in the oven and roast for 35-45 minutes.
- Remove the chickpeas from the oven. They should have a nice golden colour and be crispy on the outside. Although they might be a bit soft on the inside, they crisp up significantly once they are out of the oven and have some time to cool.
- Allow the chickpeas to cool before serving. Store in an airtight container if you want to preserve the freshness and crispiness of the chickpeas.
Enjoy : )
What are other spices you’d like to pair these chickpeas with? What are some of your favourite homemade snacks? Let me know in the comments below!
Wishing you much love and happy kitchen adventures,