Turmeric Roasted Chickpeas
1 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 teaspoon salt
2 teaspoon olive or grapeseed oil
1 can chickpeas (garbanzo beans)
Open and rinse the can of chickpeas.
On a lined baking sheet (parchment, silpat or tinfoil will do) toss chickpeas with olive oil, salt and spices.
#SpoonTip: Taste one raw and adjust the flavors according to your liking.
Bake for 20 minutes. Jiggle the pan to move the chickpeas around and ensure even cooking. Bake another 20 minutes and remove to cool.
Store in a container or plastic bag at room temperature if you don’t eat all of them immediately.
Recipe by University spoon