Roasted Sprouted Chickpeas with Turmeric and Chili. for Barbara. Vegan Glutenfree recipe

Omg… the only thing I can really watch is some straight lined event and one of the faves is swimming of course. Lochte really deserves his wins this year, but I was still rooting for Phelps. He just has that thing about him. I already knew the result and when I saw the delayed telecast, I still watched with bated breath. wow. Hows your Olympics weekend coming along.

When I am stuck to the TV, I need something to snack on. And when hubbs is around, we need like 5 times more and a variety of healthy munchables.
Already made batches of these roasted beans and baked fries. Lets see whats is store tomorrow.

Chickpeas, sprouted over 2 days, then spiced with a little turmeric, chili and salt and roasted in the oven to make an addictive snack. You can change up the spices, add some chopped herbs, and make so many variations.
The cool thing about Sprouted beans is that you dont have to cook them! you can directly bake them. Sprout any large beans, spice, roast and munch… so many beans, lentils and peas out there. Mung beans, black eyed peas, red lentils, black chickpeas.(Kidney beans and soy bean sprouts can be toxic, especially raw. Though there is conflicting information on the interwebz, Use them canned and cook them thoroughly).
These crunchy roasted sprouted beans also make a great addition to salads instead of croutons. You can also use canned or cooked chickpeas or other beans like cooked beans used for these Roasted Garam masala Chickpeas.

These turmeric chickpeas are for Taste of Yellow for Barbara.
I happened upon Barbara’s blog sometime 2 years back and would read it off and on. Barbara was fighting cancer since 2004 and lost the battle a few weeks back. Rest in peace Barbara.
She created the Taste of Yellow event for food bloggers to participate and to raise awareness for cancer and it was her way of supporting the LiveStrong Foundation.
Meeta’s Monthly Mingle is honoring Barbara Harris and her Taste of Yellow event this month. The event is being hosted by Jeanne of Cooksister.

The event also talks about sharing stories or talking about the big C. I have many stories I can share, which will just make me feel depressed. What I’d like to share is how we all can help, by offering to do some work, by showing some extra love and care, by doing things without being asked. For anyone going through any chronic illness or a bad time, let us all Be there, reach out and do something.


Spiced and ready to bake.
Baked, hot and getting crunchy
Turmeric Roasted Sprouted Chickpeas
1.5 cups sprouted chickpeas (1/2 heaping cup dry)
2-3 teaspoons organic canola or virgin olive oil
1/2 teaspoon turmeric
1/2 teaspoon red chili powder (or black pepper or cayenne to taste)
salt to taste (1/2 teaspoon)

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!

If you havent already, do stop by my SoDelicious Ice cream review post for coupons Giveaway. And stop by next week for an interview with Dr McDougall about his book The Starch solution.

And for the furry members of the family. Make these roasted sprouted chickpeas without any salt, oil or spices. Roast sprouted beans until crunchy. Chewie’s current faves are some crunchy roasted sprouted black eyed peas and chickpeas. A little turmeric helps them furry babies too. Look how he “waits” to get the crunch.
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    • says

      Thanks for the info. I did not know about kidney beans. Though there is conflicting information about cooked sprouted beans. I’ll update the post about them.

  1. says

    Those sprouted chickpeas look like a fun science experiment! And the result looks to be an addictively tasty snack! Awesome! I love that Chewie likes them too! :-)

    • says

      these are a fun and very addictive science experiment. give them a go.
      I use these as treats for chewie. he is anyway such a cute little veggie eating food motivated fat dog:)

  2. says

    I was so attracted with the pics when started reading the post, never seemed it would be such simple recipe. Quite unique in its presentation and am sure flavor too :)

    • says

      They taste like dalia(the dry chana things) that we put in other savory snacks. Must more nutritious though when made at home:)

  3. says

    I need to try these this week! They look like an awesome snack, love the flavors. Maybe dumb question though… what are sprouted chickpeas.. ?

    • says

      Dry chickpeas or chickpea seeds( the ones not in the bowl in the pictures) can be sprouted like any seed. You can plant the sprouts to get a chickpea plant too. Sprouted seeds are often easier to digest and more nutritious than soaked/cooked/canned seeds/beans. you can use canned or cooked chickpeas for the recipe too,

  4. says

    I’d love to snack on real healthy treats. Specially now that my daughter is starting to have her snack and eating habits developed, I start to open her eyes to the benefits of healthy snacks. Good habits start early as they say 😉 Thanks for the post!
    I would like to invite you to Yumgoggle. Your phenomenal photos have caught our attention, we have been on the lookout for unique and interesting bloggers since we launched our food photo submission site which is This will allow you to showcase all your great work and share it with our visitors. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! Sorry for the shameless plug to our site =)

    • says

      😀 chewie beats all doggies when it comes to eating beans, veggies and what not. the only things he does not eat it a jalapeno pepper!

  5. says

    One of my favorite things is roasted chickpeas…I might have to Paper, Scissors, Rock Chewie for the ones on the rug next to him :)

    • says

      i keep sprouting beans and lentils every week, esp now in summer. they just add so much more nutrition. all my current daal soups are made with srouted lentils instead of just soaked

  6. says

    I’ve never sprouted beans before and think this would be a great way to introduce that into my life….although my impatience may lead me to use canned ones 😉 Either way, I love the idea of crunchy, turmeric spiced chickpeas!

    Thanks for linking up to HVF! Hope to see you next week!

  7. says

    Whoops – don’t know if my comment went through last time? Just wanted to say that I LOVE spicy roasted chickpeas, although I’ve only tried them with tinned chickpeas not sprouted ones. Great recipe! And so true what you say about the best way of helping somebody going through a serious health (or other) crisis is helping without being asked. Thanks for taking part in this extra special Mingle :)

    • says

      yes, cooked too long. they become stones quite quickly. It depends on the chickpeas and your oven. the chickpeas should have a nice color and when pressed, they should still get pressed. the outer might be hard, but the inner should not be tough. they will continue to harden when taken out.. you can bake for just 20 odd minutes too if you are not going to keep them more than 1-2 days.

  8. says

    I make a varient of this treat with balsamic vinegar, salt and cayenne pepper. However, I have never thought of sprouting them, and I lover turmeric. I really want to give these a try!


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