Turmeric Sauteed Chickpeas Recipe
Sauteed chickpeas are a practical way to jazz up chickpeas in minutes. This quick and easy method turns them into a delicious snack or protein-rich topping for salads and bowls.
Servings: 6 ¼ cup servings
Calories: 21kcal
Equipment
- can opener if using canned beans
- 9-inch fine mesh sieve to drain beans
- paper towels or cloth towels
- 10-inch skillet
- airtight container
Ingredients
- 1 (15-ounce) can Chickpeas (drained) or 1 ½ cups cooked chickpeas
- 1 tablespoon Coconut Oil
- ½ teaspoon Ground Turmeric
- ¼ teaspoon Ground Paprika
- ⅛ teaspoon Sea Salt
Instructions
- Prep the chickpeas by draining, rinsing, and towel-drying them to remove all moisture from the surface.
- Heat COCONUT OIL in a skillet over medium heat.
- 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 from heat and serve immediately. To store, cool completely and refrigerate in an airtight container up to 5 days.
- Enjoy sauteed chickpeas (cold or warm) on your favorite salad, bowl meal, pasta, rice, or vegetable.
- To reheat, pop them in the microwave for 30 seconds or heat them in a skillet on medium heat until warmed through.
Notes
- Turmeric stains: Ground turmeric is a potent yellow that stains white towels, so use it carefully.
- Dry the chickpeas: Pat them dry before sautéing to ensure they become crispy rather than soggy.
- Preheat the pan: Start with a hot pan and add chickpeas once the oil is shimmering for optimal cooking.
- Don't overcrowd the pan: Cook chickpeas in a single layer to ensure they crisp up evenly. Overcrowding can lead to uneven cooking.
- Experiment: Try various spices and flavored oils to find your perfect flavor combination!
Nutrition
Serving: 0.25cup | Calories: 21kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Sodium: 49mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg