TURMERIC GINGER BLACK PEPPER RECIPES

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CRUNCHY CHICKPEAS WITH TURMERIC, GINGER AND PEPPER RECIPE ...



Crunchy Chickpeas With Turmeric, Ginger and Pepper Recipe ... image

Roasted chickpeas are tossed in an addictive spice combination of turmeric, ginger and black pepper. The beans are dry-roasted and then tossed in the spice-infused oil to ensure they get ample coverage. Eat these on their own as a snack or use as a topping for savory yogurt or a curry. You may want to make a double batch — they’ll go quickly.

Provided by Colu Henry

Total Time 45 minutes

Yield About 1 cup

Number Of Ingredients 6

1 (15-ounce) can chickpeas, drained and patted very dry
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
Kosher salt

Steps:

  • Heat oven to 400 degrees. Spread the chickpeas out evenly on a sheet pan and roast until crisp and golden in spots, shaking the pan occasionally, about 20 to 25 minutes. Turn off the oven and let the chickpeas hang out for another 10 to 15 minutes, checking in occasionally to make sure they do not burn. This will help keep them crunchy for an extended period of time.
  • In a 10-inch skillet, heat the olive oil over medium-low heat. Add the turmeric, ginger and black pepper, and stir frequently until the mixture is fragrant, about 1 minute. Add the chickpeas and toss to coat in the spiced oil. Season well with salt and serve warm. Store any leftovers in an airtight container for up to a week.

Nutrition Facts : @context http//schema.org, Calories 212, UnsaturatedFatContent 7 grams, CarbohydrateContent 25 grams, FatContent 10 grams, FiberContent 7 grams, ProteinContent 8 grams, SaturatedFatContent 1 gram, SodiumContent 266 milligrams, SugarContent 4 grams, TransFatContent 0 grams

CRUNCHY CHICKPEAS WITH TURMERIC, GINGER AND PEPPER RECIPE ...



Crunchy Chickpeas With Turmeric, Ginger and Pepper Recipe ... image

Roasted chickpeas are tossed in an addictive spice combination of turmeric, ginger and black pepper. The beans are dry-roasted and then tossed in the spice-infused oil to ensure they get ample coverage. Eat these on their own as a snack or use as a topping for savory yogurt or a curry. You may want to make a double batch — they’ll go quickly.

Provided by Colu Henry

Total Time 45 minutes

Yield About 1 cup

Number Of Ingredients 6

1 (15-ounce) can chickpeas, drained and patted very dry
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
Kosher salt

Steps:

  • Heat oven to 400 degrees. Spread the chickpeas out evenly on a sheet pan and roast until crisp and golden in spots, shaking the pan occasionally, about 20 to 25 minutes. Turn off the oven and let the chickpeas hang out for another 10 to 15 minutes, checking in occasionally to make sure they do not burn. This will help keep them crunchy for an extended period of time.
  • In a 10-inch skillet, heat the olive oil over medium-low heat. Add the turmeric, ginger and black pepper, and stir frequently until the mixture is fragrant, about 1 minute. Add the chickpeas and toss to coat in the spiced oil. Season well with salt and serve warm. Store any leftovers in an airtight container for up to a week.

Nutrition Facts : @context http//schema.org, Calories 212, UnsaturatedFatContent 7 grams, CarbohydrateContent 25 grams, FatContent 10 grams, FiberContent 7 grams, ProteinContent 8 grams, SaturatedFatContent 1 gram, SodiumContent 266 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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