Turmeric Roasted Sprouted Chickpeas

Ingredients

• 1.5 cups sprouted chickpeas, 1/2 heaping cup dry
• 2-3 teaspoons organic canola or virgin olive oil
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder, or black pepper or cayenne to taste
• salt to taste, 1/2 teaspoon

Steps

1. For sprouting, give the dry white chickpeas an overnight soak in 3 times their amount of water.
2. Drain and rinse the chickpeas. Leave them damp for a day under a damp towel or a light lid, rinsing them every 6-8 hours.
3. Rinse the sprouted chickpeas and pat them dry. If you use canned or cooked chickpeas instead, pat those dry.
4. Put the chickpeas in a bowl and mix in the turmeric, chili, and salt. Add the oil afterward and mix again to distribute it.
5. Spread the chickpeas out on a baking sheet lined with parchment.
6. Put the chickpeas in a preheated oven at 325 degrees F and bake for 35-45 minutes.
7. At 25 minutes, turn the baking sheet. Check the chickpeas for doneness after 35 minutes.
8. Take the baking sheet out while the chickpeas are still just shy of done. They'll keep hardening and drying after they come out of the oven, so leave them a little underbaked to keep them from turning rock-hard.
9. After a few minutes of cooling, the chickpeas are ready to eat.