Roasted Chickpeas with Turmeric and Chili

5 50 1256
Ingredients Minutes Calories
Prep Cook Servings
5 min 45 min 1
Roasted Chickpeas with Turmeric and Chili
Health Rating


1 1/2 cup Chickpeas, raw (sprouted)
3 tsp Canola oil (organic)
1/2 tsp Turmeric, powder
1/2 tsp Chili powder
1/2 tsp Salt


To Sprout chickpeas. Soak dry white chickpeas overnight in 3 times the amount of water.

Drain, rinse and let sit damp for a day covered with a damp towel or light lid. Rinse every 6-8 hours. See Leanne’s sprouting guide here.
Rinse the sprouted chickpeas and pat dry. Or use canned/cooked chickpeas, pat dry.

In a bowl, add the chickpeas, add the turmeric, chili, salt and mix. Add oil and mix to distribute.

Spread the chickpeas on parchment lined baking sheet.
Bake in pre-heated 325 degrees F for 35-45 minutes.
Turn the sheet at 25 minutes. Check after 35 minutes for doneness.
Take baking sheet out when almost done, since the chickpeas will continue to harden and dry once out. Err on the side of some underbaked, to avoid baking them into stones.
Cool for a few minutes, Eat!

Nutrition Facts

Per Portion

Calories 1256
Calories from fat 290
Calories from saturated fat 26.7
Total Fat 32 g
Saturated Fat 3.0 g
Trans Fat 0.3 g
Polyunsaturated Fat 12.1 g
Monounsaturated Fat 12.9 g
Cholesterol 0
Sodium 1272 mg
Potassium 2679 mg
Total Carbohydrate 183 g
Dietary Fiber 31 g
Sugars 32 g
Protein 58 g

Dietary servings

Per Portion

Meat Alternative 7.5
Vegetables 10.4

Energy sources

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