Curicumin Power in Spicy Curried Chickpeas #HighFiber



Day three of the A-Z Challenge and I am still going strong . I am blogging  the letter C and writing about one of my favorite spices curicumin aka turmeric ! The power of this ancient yellow spice is becoming a trend. From Alziemrs to cancers curicumin seems to be the cure. I grew up on this yellow vibrant spice and find it very easy to incorporate it into my cooking . It has been touted for its high antioxidant power and is a powerful anti inflammatory and antiseptic. It has been found beneficial in the treatment of arthritis and pancreatic cancer.

Some ways to use curicumin/ turmeric

Use liberally in curries. It can be used in most Thai and Indian dishes. Check out my curicumin loaded lentil chili.

Use in egg salad, potato salad , chicken salad and Tuna salad. It adds flavor.

Use in soups, chili , and sauces. It adds flavor and a rich color to the dish.

You can also take the pill form, but using it in a dish is so much yummier.

I am sharing with you one my favorite recipes loaded with curicumin: Spicy Curried Chickpeas.

This dish is simple to make , high in fiber, heart healthy and Vegan. Eat with pita bread or Indian Nan or scoop over rice for a simply spicy relish meal.  You can also use it a healthy filling for a wrap. Be creative !!



Spicy Curried Chickpeas

Rating: 41

High fiber, heart healthy, vegan dish loaded with curlicue in


  • 1 cup raw chickpeas or 1 cup canned chickpeas
  • 1 large onion finely chopped
  • 2 tomatoes chopped
  • 2tsps ginger pasted or finely grated
  • 1tsp curiumin/turmeric
  • 1tsp cumin powder
  • 1tsp chili powder or chili flakes
  • 1tsp garam masala
  • 1/2 cup cilantro
  • 2 tbsp Olive oil
  • Salt to taste


  1. Soak raw chickpeas for 6-8hrs. If using canned, rinse at least 3 times.
  2. Sauté onion in olive oil till transparent.
  3. Add grated ginger, curicumin,chili and cumin and sauté for 2minutes.
  4. Add chopped tomatoes and sauté until oil floats on top
  5. Add chickpeas and cook till soft ( about 30mts for raw & 15 mts for canned).
  6. Add garam masala, salt and cilantro.
  7. Serve hot with over rice or with bread or Indian naan. You can also use as a filling for wraps.



About Sunithi Selvaraj, RD

Registered Dietitian with a sweet tooth and a passion for eating healthy ( quite a combo) Nutrition Geek, Healthy Nut.........


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