Turmeric and honey roasted chickpeas

Disclosure: Flavor of the Earth provided me with the turmeric; however, all opinions are my own.

I love turmeric, so I was very excited to see that Flavor of the Earth (who I partnered with before when trying out their real Ceylon cinnamon - this is now the only ground cinnamon I use) now sells organic turmeric. I love their cinnamon, so I was super excited to try the turmeric. 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. As I've mentioned before, we have tried to incorporate more turmeric into our diet for its health benefits. This turmeric is so fragrant, colorful, and flavorful. You can really smell and taste the freshness of the turmeric.

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.

Here is some information provided from Flavor of the Earth about their company and their organic turmeric: Flavor Of The Earth is on a mission to provide only the freshest, most flavorful spices that also have positive health benefits for the user.  We only source our product from the best growers, usually small growers, to ensure proper care and growing of the product.  Then, we always fresh grind our Turmeric in very small "gourmet size" batches and immediately pack it in our Flavor Pouch.  This ensures that we capture the best flavor, the most nutritional benefits and the maximum health benefits of the product.  We often run out of product available for sale due to this reason.  But, we would rather this than have a large quantity of mediocre, stale product sitting on a shelf like most sellers of Turmeric. 

• 100% USDA Certified Organic
• Freshly Ground In Very Small Batches To Ensure Maximum Freshness, Taste and Strength
• Our Ultra Pure Organic Turmeric Root Powder is high in anti-oxidants and is 18 times stronger in essential ingredients than is common turmeric
• No chemicals, pesticides, preservatives used. Salt free, Dye Free, All Natural
• Our special Flavor Pouch does not impart a plastic taste like a plastic jar would

Flavor Of The Earth Organic Turmeric (Curcumin) is Ultra-Pure and freshly ground from the root in very small batches. It's grown on a small farm in India by people who care about natural farming. Then, after waiting a full 9 months for it to mature, it's hand harvested in the morning, right after the dew has dissipated. This ensures you get only the best in purity, effectiveness and flavor.

What was I cooking one year ago?: Chana masala 
Two years ago?: kabocha squash & ricotta pierogi 
Three?: orange & honey roasted rutabaga 
4?: cider-braised short ribs