Cooking with turmeric can sometimes be tricky- since it is such a vibrant, colourful spice.  Turmeric is one of the best spices out there to prevent inflammation and cancer in the body, which makes it one of our favorite ingredients.  This recipe is easy to whip up quickly and is vegan, gluten free and easy to digest.

Coconut Turmeric Chickpeas

2.5 cups chickpeas
1 tsp Tikka Masala powder or Curry powder (Aravinda’s spices)
1 tsp turmeric
1/8 tsp sea salt
1/2 tsp coconut sugar
1/2 cup coconut milk
2 cups cooked quinoa
large handfulfresh cilantro, for garnish

Directions:
1. Preheat the oven to 350.
2. Mix together the coconut milk, Tikka Masala powder, sea salt, and coconut sugar.
3. Mix together the sauce with chickpeas and spread out on a baking sheet.
4. Bake for 15-25 minutes, until the liquid is mostly absorbed and the chickpeas are beginning to crisp.
5. Serve over quinoa and top with fresh cilantro.