A super easy, 10-minute sautéed chickpea recipe with coconut oil, turmeric, and paprika. This healthy meal prep ingredient is naturally vegan, gluten-free, and packed with flavor. Add superfood turmeric chickpeas to salads, bowl meals, eggs, pasta, rice, or vegetable sides for added protein and fiber.
I have loved turmeric AND chickpeas since my wayback college days when I worked in a health food store (read more about that HERE). That was during the 90’s. Those ingredients were hippie food. Now they’re superfood. 🤣
No matter what, I’ve always loved turmeric for the way it naturally colored and flavored my food with such vibrancy and depth.
I guess I think of it an acquired taste, but like any ingredient, turmeric needs to be properly balanced with other flavors in order to make sense to your taste buds and not get rejected.
So, if you’ve tried turmeric, and you hate it, please give it another try with this chickpea recipe.
How to use turmeric chickpeas
I like to prepare these chickpeas as a meal-prep ingredient, which then becomes a healthy topping for salads, Buddha bowls, soup, pasta, rice, and vegetable sides. You name it! These chickpeas are SO versatile and healthy!
In fact, this chickpea recipe is a glorious example of how to use turmeric in cooking. Knowing how to use the spice may not be intuitive to everyday home cooks.
Once you make this recipe and use these chickpeas as a topping, you’ll get a better feel for how it to use turmeric to flavor other things. I have a friend who puts it on popcorn…and it’s so yum!! I also love it on rice.
Turmeric chickpeas…beans with benefits
Who knew that turmeric would eventually become a go-to ingredient that’s believed to provide so many health benefits. Healthline sums up a nice list of turmeric benefits in this article and I’m loving the sound of it all.
I can’t speak from personal experience about turmeric health benefits, but I sure love knowing the spice has such a good reputation in the medical community!
Turmeric Chickpeas Ingredients
chickpeas – You can use reduced-sodium canned chickpeas or cook them from scratch using my hands-free no-soak method. For this recipe, I love canned beans when I’m meal prepping in a hurry. When I use the scratch-cooked beans, I follow the same prep instructions for canned, which is to rinse and towel-dry the chickpeas before coating them in oil and seasonings.
coconut oil – I’ve tested this recipe with coconut oil, olive oil, and sesame oil. I’ve wholeheartedly settled on the sweetness and nuttiness that coconut oil brings to this recipe. It offsets any bitterness in the chickpeas and actually brings out their sweetness. These things are important when you’re seasoning with turmeric.
ground turmeric – The star ingredient of this recipe. Ground turmeric is a staple pantry ingredient here at TKG HQ. You can certainly use fresh turmeric root for this recipe, but you’ll need to increase the amount to 1 tsp and grind it finely with a microplane.
ground paprika – A mild aromatic made from certain types of red pepper that adds color to the chickpeas in this recipe.
sea salt – You can use any salt you prefer, but I recommend a [fine sea salt] for this recipe. It makes all the difference in the texture AND flavor when you use a quality salt that dissolves easily and distributes evenly.
Turmeric Chickpeas Recipe Steps
Step 1: Rinse, drain, and towel-dry the chickpeas until the surface is dry.
Step 2: Combine cooked chickpeas, coconut oil, ground turmeric, and ground paprika in a mixing bowl; toss to evenly coat chickpeas with oil and seasonings.
Step 3: Heat a 10″ skillet over medium-high heat; add chickpeas and sauté 3-5 minutes, until fragrant and thoroughly heated.
Step 4: Remove from heat; serve immediately as a topping for warm entrees, or allow to completely cool, then refrigerate in an airtight container up to 5 days.
Use as a meal prep ingredient to top salads, Buddha bowls, pasta dishes, rice dishes, or vegetables.
Recommended kitchen tools
- can opener (if using canned beans)
- colander or mesh strainer (to drain the beans)
- paper towel or flour sack towel (to remove excess moisture from beans)
- 10″ skillet (to sauté the beans)
- silicone spatula (or any stirring utensil)
- meal prep container (for storage)
More Chickpea Recipes
Crispy Roasted Chickpeas are a healthy snack and salad topping.
Lemony Kale Avocado Chickpeas Salad – One of my most popular salads…shared over 250,000 times!
Kale Chickpea Soup In A Hurry – Literally, a 15-minute soup that’s so yum and easy to make.
Classic Hummus – Because everyone needs a gorgeous, reliable, classic hummus recipe up their sleeve.
Vegan Thai Coconut Vegetable Curry – One of my favorite ways to eat ALL the produce!
Turmeric Chickpeas Recipe
- 1 15 oz can Reduced-Sodium Chickpeas
- 1 Tbsp Coconut Oil
- 1/2 tsp Ground Turmeric
- 1/4 tsp Ground Paprika
- 1/8 tsp Sea Salt
- Prep the chickpeas by draining, rinsing, and towel-drying them to remove all moisture from the surface.
- Heat a 10" skillet over medium-high heat; add COCONUT OIL and allow to melt.
- Add TURMERIC and PAPRIKA, heat for 30 seconds, stirring continuously to avoid burning the spices.
- Stir in CHICKPEAS, coating them with the seasoned oil; continue heating until chickpeas are fully warmed, stirring as needed.
- Remove chickpeas from heat; serve warm as a topping for entrees.
- **To reheat, I recommend adding a small amount of coconut oil (or water) to the chickpeas and either pop them in the microwave for 30 seconds or heat in a skillet on medium-high heat until warmed through.
To use for meal prep
- Allow chickpeas to completely cool, then refrigerate in an airtight, meal prep container up to 5 days.
- Enjoy the chickpeas (cold or warm) on your favorite salad, bowl meal, pasta, rice, or vegetable.
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