5 Ingredients, 10 minutes to a superfood side dish that you can also use for salads, rice, pasta, or your bowl meals.
Turmeric is a superfood and a must-have in your spice cupboard. Curcumin (a naturally occurring chemical in Turmeric) has demonstrated many potential health benefits, including the potential to improve heart health and slow onset of Alzheimer’s and cancer. It’s also a potent anti-inflammatory and antioxidant and has shown promise as means for improving symptoms of depression and arthritis.
While not fully studied or validated in human trials, Turmeric is showing promise as an aid in the race to control the spread of COVID-19. A recent study published in Frontiers of Pharmacology found that curcumin with piperine (black pepper) could be an effective adjuvant therapy for the treatment of COVID-19.
Our fresh Turmeric from Wayanad, India is offered directly from our farms in Wayanad, India (Turmeric's original birthplace) and has higher concentrations of Curcumin -- giving you the maximum potential benefits of this remarkable spice.
Tip: Curcumin is poorly absorbed into the bloodstream but consuming it with Black Pepper - Organic from Wayanad can help boost its absorption and health benefits.
- 1 ½ cups cooked chickpeas
- 1 Tbsp coconut oil
- 1 Tsp turmeric
- 1/3 Tsp paprika
- 1/8 Tsp salt
Heat a 10” skillet over medium heat; add 1 Tbsp of coconut oil and allow it to melt. Then, add the turmeric and paprika, and stir for 30 seconds continuously to avoid burning the spices. Stir in the chickpeas, coating them with the seasoned oil until they are fully warmed and VOILA your Turmeric Chickpeas are ready!