These roasted sprouted chickpeas are perfect for a healthy snack. Flavored with turmeric and chilli for a spicy kick. A vegan and gluten free recipe Jump to 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.
Sprouts..
Spiced and ready to bake.
Baked, hot and getting crunchy
Turmeric Roasted Sprouted Chickpeas
These roasted sprouted chickpeas are perfect for a healthy snack. Flavored with turmeric and chilli for a spicy kick. A vegan and gluten free recipe
Servings: 6 servings
Calories: 73kcal
Ingredients
- 1.5 cups (8.68 oz) sprouted chickpeas 1/2 heaping cup dry
- 2-3 teaspoons (2 teaspoons) organic canola or virgin olive oil
- 1/2 teaspoon (0.5 teaspoon) turmeric
- 1/2 teaspoon (0.5 teaspoon) red chili powder or black pepper or cayenne to taste
- salt to taste 1/2 teaspoon
Instructions
- 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!
Notes
Nutritional values based on one serving
Nutrition
Nutrition Facts
Turmeric Roasted Sprouted Chickpeas
Amount Per Serving
Calories 73 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 11mg0%
Potassium 145mg4%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 60IU1%
Vitamin C 0.7mg1%
Calcium 18mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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.
These crunchy chickpeas are being shared at Ricki’s wellness weekend, Slightly indulgent Tuesdays, Hearth and soul blog hop, Healthy Vegan Fridays, Allergy Free Wednesdays
cgvegan says
July 29, 2012 at 8:15 amDon’t sprout kidney or soy beans, they’re toxic!
Richa says
July 29, 2012 at 6:27 pmThanks 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.
Hannah says
July 29, 2012 at 10:37 amRoasted chickpeas from the can are so delicious, I can only imagine how wonderful the sprouted version would be!
Richa says
July 29, 2012 at 6:29 pmthey taste pretty much similar.:) healthier and quicker to bake though
LONNA RICHMOND says
January 10, 2019 at 8:21 amand no can to add to recycling or trash
maryellen1952 says
June 12, 2013 at 3:37 pmMy dogs LOVE cooked chickpeas. I make a treat with chickpeas, peanut butter & yogurt. They chow it down!
Gabby @ the veggie nook says
July 29, 2012 at 1:01 pmI’ve never sprouted chickpeas before, I’m intrigued!
Richa says
July 29, 2012 at 6:30 pmyou should try them. sprouts are fun!
Caitlin says
July 29, 2012 at 1:35 pmthis looks SO COOL, richa! i need to try this! i love how they still have their little tails after you bake them, too 😉
Richa says
July 29, 2012 at 6:33 pmtry them! i think anything chickpea needs to be tried immediately by theveganchickpea!
Caitlin says
July 29, 2012 at 11:41 pmwell ok then! will begin sprouting tonight!
dassana says
July 29, 2012 at 6:22 pmloved the yellows in the post…. me too planning my next post all yellow….
Richa says
July 29, 2012 at 6:33 pmthanks Dassana. cant wait to see what you post:)
Karen's Vegan Kitchen says
July 29, 2012 at 7:32 pmI haven’t had much luck in the past with the roasted chickpeas but these look like a winner. I can’t wait to try them!
Richa says
July 30, 2012 at 2:33 amThanks Karen. I usually bake at lower temperature and take them soon. Let me know how it works out!
Kristy says
July 29, 2012 at 8:32 pmThose 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! 🙂
Richa says
July 30, 2012 at 2:37 amthese 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:)
Nupur says
July 29, 2012 at 9:13 pmI 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 🙂
Richa says
July 30, 2012 at 2:35 amThey taste like dalia(the dry chana things) that we put in other savory snacks. Must more nutritious though when made at home:)
Kalyani says
July 29, 2012 at 11:40 pmhealthy snack ….. nice presentation …..
Richa says
July 30, 2012 at 2:32 amThanks Kalyani!
Kristina says
July 30, 2012 at 12:50 amI need to try these this week! They look like an awesome snack, love the flavors. Maybe dumb question though… what are sprouted chickpeas.. ?
Richa says
July 30, 2012 at 2:32 amDry 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,
prachi jain says
July 30, 2012 at 9:33 amThanx for this link,its look awesome with yellow,nd thanx again to this dish recipe i can’t wait for try to this,
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Ice Cream Display
Yumgoggle says
July 30, 2012 at 10:05 amI’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 http://www.yumgoggle.com/gallery/ 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 =)
Leanne @ Healthful Pursuit says
July 30, 2012 at 2:09 pmI thought Pebbles was the only Pom that liked chickpeas, I guess not! She eats them up like crazy. Any time she hears the sound of uncooked chickpeas dropping into the slow cooker she gets all excited.
Richa says
July 31, 2012 at 3:38 am😀 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!
Cara says
July 30, 2012 at 2:34 pmOne of my favorite things is roasted chickpeas…I might have to Paper, Scissors, Rock Chewie for the ones on the rug next to him 🙂
Richa says
July 31, 2012 at 3:39 amby the time you do that, he will have gobbled all up. he is faster than you can say chewie.
Marus says
July 30, 2012 at 3:05 pmThey look like an delicius snack.
Good day
Richa says
July 31, 2012 at 3:39 amThanks Marus!
erinwyso says
July 30, 2012 at 4:17 pmThese look gorgeous! I’ve never sprouted chickpeas before, but now I will definitely have to try. Thanks Richa!
Richa says
July 31, 2012 at 3:40 ami 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
shelby everydayvegangirl says
July 31, 2012 at 4:02 amI’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!
Sunday Morning Banana Pancakes says
July 31, 2012 at 6:51 pmThese look like the most amazing snackies ever- I have never had roasted chickpeas, they must be utterly addicting!
Laureen @ Fox in the Kitchen says
August 1, 2012 at 7:03 amHi Richa,
Didn’t realise sprouted chickpeas don’t need to be boiled before baking. Gotta love a nutritious snack that is cute with little tails on 🙂
Adding this to my Must-Make page & shared on FB
Enjoy your day!
Melanie says
August 2, 2012 at 1:20 pmThose sprouted chick peas are the cutest!
Gabby @ the veggie nook says
August 2, 2012 at 11:30 pmJust wanted to let you know I’m featuring this recipe on Healthy Vegan Fridays this week! Thanks for submitting it 🙂
Jeanne says
August 8, 2012 at 11:01 pmWhoops – 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 🙂
Paz says
August 9, 2012 at 11:47 pmI love chickpeas and love your recipe. I can’t wait to try it!
[email protected] Today says
August 10, 2012 at 10:44 pmBeen meaning to roast chick peas for awhile, will likely have to wait a little longer until the temperatures drop a bit. Thanks for sharing on Hearth & Soul Hop. 🙂
Laureen @ Fox in the Kitchen says
August 20, 2012 at 4:06 amI’ve never had sprouted chickpeas before but I love the idea and have some soaking now…we’ll see what I end up with in a couple of days 🙂
hollowmoon says
October 1, 2012 at 5:05 pmplease don’t eat Canola!! it’s awful stuff.. very bad for you.. brilliant recipe x
Anonymous says
January 20, 2013 at 5:24 pmThese were delicious but tough – any suggestions? Cooked too long or too short? Thanks!
Richa says
January 20, 2013 at 6:54 pmyes, 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.
Troy says
April 23, 2013 at 12:59 amI 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!