Crispy Turmeric Roasted Chickpeas (Garbanzo Beans) are a great Vegan & Gluten-Free healthy snack or delicious salad topping!
I’ve been looking at my pantry recently that has somehow started to overflow in the past weeks. Does this ever happen to you? I shop with a shopping list, and yet I still bring stuff home that I already have, like 3 packs of chickpeas, but no flour. Or 4 packs of rolled oats, but no beans. It’s a bit frustrating and I have been contemplating on what to do about it.
First things, first. Stock equals cost, so I need to get rid of it by using it ASAP. So this is my challenge for the upcoming month, one that I am sure Mitja (being the minimalist) will fully support. Empty our pantry, freezer and our storage room as much as possible of excess, while still keeping it functional, and feed us yummy food, because we’re not trash cans. I am excited to learn how to use up foods that are just sitting there, unused.
My other challenge will be going to the store as little as possible. Luckily we’re coming in December, the festive month when people usually go nuts in the shops, and I avoid them like the plague. Yes, that’s my “dirty” secret. In December, I only shop for the bare minimum. And in small shops in the country, not in the city, because I absolutely hate crowds and overflowing parking lots. I might even order groceries online for the first time ever and have them delivered because we do live in the 21 century.
So first on the menu is chickpeas. I have a few tins of it on a shelf in the storage room. Btw, we have a storage room because my kitchen is on the small side. What with the fridge, the oven, the dirty drawer for trash and the dishwasher, I barely have enough room for pots and pans, let alone any food storage en-masse. And the food in the storage room takes about 2 shelves. So, not A LOT, but still more than I’ve been using and I want to use up old foods and replenish the bare minimum with fresh stock. Makes sense?
So, back to chickpeas. I’ve been known to make falafel here and there, but I have not experimented much more than that with chickpeas. Some people love them and eat them straight from the can, but I like mine a bit more processed than that.
Enter these Crispy Turmeric Roasted Chickpeas that are – besides being delicious – also a great vegan & gluten-free snack or a crispy topping for soups and salads.
The skeptic picky me is usually reserved around new foods and have Mitja taste it first and tell me if I’m going to like it or not. But not with these lovelies. I knew straight away this was going to be epic!
And what’s not to like? The humble chickpeas are coated with a layer of golden spices and quality olive oil and then slowly roasted in the oven until golden-brown and crispy. So easy, so delicious!
And I guess I’m all for Turmeric these days, but this spice is just so pretty! Just a dash of it to any dish and it turns the food an amazing golden-yellow. Not to mention, it’s healthy, too!
- 400 grams canned chickpeas
- 3 tbs olive oil
- 1 ts red paprika
- ½ ts turmeric
- cayenne pepper
- thyme, oregano
- Preheat oven to 200°C / 390°F.
- Drain chickpeas, wash and thoroughly dry. If any skin comes off, you can remove it, but this is optional. Use paper towels to completely dry your chickpeas.
- In a bowl, pour olive oil, then add your spices: 1 ts red paprika, 1/2 ts turmeric, a pinch of cayenne pepper, a pinch of salt, a pinch of ginger, thyme and oregano. Combine well.
- Add dried chickpeas to the olive oil coating and toss to combine.
- Place coated chickpeas on a baking tray, lined with baking paper or aluminium foil and bake for about 30 minutes, or until the chickpeas turn golden-brown. Remove from oven and set aside to cool. During cooling, the chickpeas will turn crispy. Serve as snack, or as topping in soups or salads.
If you like this recipe, you can let us know in the comments below or on social media using #vibrantplate and tag us @vibrantplate. We’re always happy to read your feedback!
Use Crispy Chickpeas two ways: