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.
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:
* Olive oil
* Ginger
Recipe
-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.
