Turmeric & black pepper roasted chickpeas!
This little snack is so handy for keeping in your drawer at work for when the hunger strikes or you’re trying to avoid the big batch of leftover buns lying in the office conference room. 

Handy, chickpea, cancer fighting snack Grainfree Lunch snack vegan


Most people now know how good turmeric is for us and how good it is at fighting/reducing risk of cancer due to its high curcumin content (link A, link B), however, some people don’t know that it has a very low bio-availability (in other words, it’s not absorbed well) therefore it won’t have much of an effect.

So what can we do about it?

How well the turmeric and its beneficial compounds are absorbed can be modified by consuming certain ingredients alongside it such as:
*Black pepper
* Olive oil
* Ginger

Black pepper is the most effective due to its piperinecontent but there aren’t many recipes that combine it and turmeric, so having a big batch of this stuff at the ready for snacking on during the week really helps to up the intake. Curcumin is also fat soluble so make sure to use a good quality oil in the turmeric recipes.



-400g carton chickpeas
-1 tspn each of turmeric & cinnamon- try to use Ceylon
-1 tablespoon olive oil
-Ground black pepper (be as generous as you can)
Feel free to add either a tablespoon of tamari for saltiness or maple/honey for sweetness

To cook
*Note: Don’t use your bare hands mix in the chickpeas as turmeric easily stains the skin

Drain & rinse the chickpeas then place In a bowl & combine the spices, pepper and oil. Roll the chickpeas through the mixture using a utensil so your fingers don’t get stained.
Place the chickpeas on a baking tray with some non-stick parchment & pour over any remaining mixture then cook for around 40mins at 150°C.