Turmeric and honey roasted chickpeas

I use this spice a lot in Indian dishes like Saag Paneer and Chana masala, and one of our favorite cold-weather drinks, spiced turmeric milk. We also use it to make these colorful and delicious turnip pickles.

Roasted chickpeas have been on my to-make list for quite sometime now. I thought the turmeric would go perfectly with them and I was correct. These little chickpeas are nutty, sweet, salty, and have a bit of spice - not to mention the lovely color they pick up from the turmeric (as always, be careful when using turmeric as it will stain). They make a great snack or appetizer before an Indian meal. We ate them with this Chicken & Apple Indian curry.

Turmeric and honey roasted chickpeas
1 can (15.5 oz.) chickpeas, drained and rinsed
1-1/2 tablespoons coconut oil
1 heaped teaspoon ground turmeric
1/2 teaspoon ground coriander
dash of cayenne pepper
1-1/2 tablespoons honey
sea salt, for sprinkling

After you have drained and rinsed the chickpeas, set them on a plate lined with paper towels to dry for about 45 minutes. Give them a stir about halfway through the time to help them dry thoroughly.

Preheat the oven to 450 degrees and line a baking sheet with parchment paper. 

Gently stir together all the ingredients except the salt in a bowl until combined and the chickpeas are well-coated. Pour them onto the baking sheet and spread them out in an even layer.

Roast on the bottom rack of the oven for about 15 minutes, stirring halfway through. They are done when they turn golden and fragrant. Sprinkle them with sea salt to taste.

Serve warm or at room temperature.