Crunchy Cumin and Turmeric Roasted Chickpeas

Chickpeas are such a stereotypical vegan food but that doesn’t mean that they have to be bland or boring – combining them with flavorsome spices and roasting until crispy makes them truly delicious. Despite being small, chickpeas are packed full of goodness; they pack in calcium, iron and fiber along with a generous dose of zinc and copper (1). What chickpeas are most famed for however is their high protein content – with 15g per cup, they set you well on your way to reaching your recommended daily intake. Not only do the spices add flavour in this recipe, but an incredible boost of nutrients too as turmeric is anti-inflammatory, boosts the immune system, improves mood and aids both sports performance and recovery. Although often overlooked, cumin has health benefits of its own as it aids digestion, contains anti inflammatory compounds and improves blood cholesterol levels.

These chickpeas definitely pack a nutritional punch but most importantly, they taste amazing too – they’re my latest obsession and I eat them almost everyday! I love these served in a lunch bowl alongside homemade falafels, pomegranate seeds and spinach but they’re equally amazing with sweet potato fries, avocado and veggies or even served alone for the perfect high protein snack.

Ingredients (Serves 1)

  • 1/2 400g can chickpeas
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp olive oil

Method

  1. Pre-heat the oven to gas mark 6 and line a baking tray with baking paper.
  2. Rinse and drain the chickpeas, before placing them on a tea towel – you then want to place another tea towel on the top and press gently on the chickpeas so that the excess liquid is absorbed.
  3. Coat the chickpeas in the oil and spices and place on the lined baking tray. Roast for 15 minutes, then remove the tray, give everything a stir and return to the oven to roast for a further 10-15 minutes, until golden brown and crispy.
  4. These are great served either hot or cold, however leaving them to cool for 10 minutes before tucking in (if you can wait that long!) allows them to get even crispier.

If you make these, don’t forget to tag me on Instagram @nourishingyas x

Sources

  1. Nutritiondata.self.com. (2018). Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt Nutrition Facts & Calories. [online] Available at: https://nutritiondata.self.com/facts/legumes-and-legume-products/4326/2 [Accessed 6 Oct. 2018].
  2.  JS, J. (2018). Anti-inflammatory properties of curcumin, a major constituent of Curcuma longa: a review of preclinical and clinical research. – PubMed – NCBI. [online] Ncbi.nlm.nih.gov. Available at: https://www.ncbi.nlm.nih.gov/pubmed/19594223 [Accessed 6 Oct. 2018]
  3. Wei, J. et al., Anti-Inflammatory Effects of Cumin Essential Oil by Blocking JNK, ERK, and NF-κB Signaling Pathways in LPS-Stimulated RAW 264.7 Cells. Current neurology and neuroscience reports. Available at: https://www.ncbi.nlm.nih.gov/pubmed/26425131 [Accessed October 6, 2018].
  4. Taghizadeh, M. et al., 2016. The Effect of Cumin cyminum L. Plus Lime Administration on Weight Loss and Metabolic Status in Overweight Subjects: A Randomized Double-Blind Placebo-Controlled Clinical Trial. Current neurology and neuroscience reports. Available at: https://www.ncbi.nlm.nih.gov/pubmed/27781121 [Accessed October 6, 2018].

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Hi, I'm Yasmin! Plant based recipe developer and certified health and wellness influencer. I share simple, nourishing plant based recipes along with tips on healthy living, mental health and well being, in the hope that I can inspire others to be the healthiest and happiest versions of themselves.

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