Fried Chickpeas with Turmeric
Be a super hero with a super food!
Fried chickpeas with turmeric.
In the spirit of International Women’s Month, I’m going to talk about a super chick – a chickpea that is!
It’s not just any pea, and not the kind our parents forced us to eat. It’s a “super” food, packed with protein and fiber, and made for versatility.
From soups and salads to delicious hummus, you can prepare this lovely legume in ways that will delight any palate.
History of the Chickpea
The chickpea, also commonly known as the garbanzo bean, is one of the most widely consumed and earliest cultivated legumes in the world, dating back more than 7,000 years in the Middle East.
Some well-known benefits of chickpeas are: they are high in protein, vitamins and minerals; aid in weight loss, boost heart health, and stabilize blood sugar.
Today’s recipe is easy and inexpensive with super-sized flavor and health benefits.
Everyone, I offer you fried chickpeas with turmeric and garlic.
Turmeric is a Powerful Spice
Dr. Josh Axe considers turmeric “one of the most powerful spices on the planet.” This ancient flavoring, also referred to as “golden spice” is from the ginger family and adds even more power to “super chick’s” punch.
It provides the vibrant yellow color and earthy flavoring in Indian curry, and has been used medicinally for more than 4,000 years. Turmeric’s health benefits include anti-inflammatory properties, cancer-fighting antioxidants, and it helps to lower cholesterol and prevent heart disease.
Give Your Body The Gift Of Good Taste and Health With Fried Chickpeas
So what are you waiting for? Try it out. Chickpeas and turmeric are easy to find in your grocery store. When you’re done devouring its delicousness, take your “super hero” stand with hands on hips and eyes to the sky becuase you’ve just given your body the gift of good taste and health!
Afterwards offer a warm smile to those with whom you share the table.Print
It’s nice to take a new spin on an ingredient that we often don’t think is very versatile. Use these chickpeas in a salad, with yogurt as a side to a sandwich, or eat them by the handful as a snack.
- 2–15 oz cans chickpeas, drained, rinsed, skins removed
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- olive oil
- kosher salt
- Heat a medium skillet over medium heat. Once heated, add enough olive oil to cover the bottom of the skillet.
- Add chickpeas to the skillet.
- Once chickpeas being to brown add the turmeric and garlic powder.
- Continue to pan fry until a nice brown develops.
- Just before removing the chickpeas from the skillet, add the red pepper flakes.
- Season with kosher salt to taste.