Recipe · Snack
Turmeric Roasted Chickpeas
- Prep
- 5 min
- Cook
- 30 min
- Total
- 35 min
- Serves
- 4
The crunchy snack that earns its place: chickpeas bring fibre and plant protein, turmeric brings curcumin, and roasting them crisp gives you something to reach for instead of chips. A pinch of black pepper in the spice mix is what makes the curcumin actually absorbable.
Tip: Dry the chickpeas until they almost squeak, and rub off any loose skins — trapped moisture steams them soft, and the skins are what stops them crisping evenly.
Ingredients
- 2 cans chickpeas, drained and patted very dry
- 1 tbsp olive oil
- 1 tsp ground turmeric
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- Pinch of black pepper
- 1/2 tsp sea salt
Method
- Heat the oven to 200C. Dry the chickpeas thoroughly with a tea towel — the drier they are, the crispier they roast.
- Toss with the oil, then the turmeric, paprika, cumin, pepper and salt until evenly coated.
- Spread in a single layer on a lined tray with space between them.
- Roast 28-30 minutes, shaking the tray twice, until deep gold and crunchy.
- Cool completely before storing — they crisp further as they cool.