Coconut Curry Popcorn & Cinnamon Honey Roasted Chickpeas

popcornCoconut Curry Popcorn

Photo & recipes by Emily Armstrong

With the Food & Garden Film Festival taking place on Thursday, March 26, here are some fun snack foods for you to make.  By the way, why not grow popcorn in your community garden plot this year?

1/2 cup organic popcorn kernels
2 tbsp. coconut oil (1 tbsp. melted)
1/2 tsp. red pepper
1/2 tsp. curry powder
salt to taste

1. Heat over medium-high heat, 1 tbsp. coconut oil and kernels in a medium to large pot. Make sure they heat up together. The kernels should cover the bottom of the pot without overlapping.

2. The kernels will get hot and start to pop. At that point, partially cover the pot with a lid and gently shake it while kernels pop. There should be steam escaping from the pot while the kernels pop.
3. Once the kernels have stopped popping, transfer to a large bowl. Add 1 tbsp. melted coconut oil, spices, and salt. Gently shake bowl to coat the popcorn. Add more salt for tasting preferences and enjoy!


chickpeasCinnamon Honey Roasted Chickpeas


 1 15 oz. can chickpeas
2 tsp. olive oil
1 tsp. ground cinnamon
1 tbsp. coconut sugar
Honey to drizzle

1. Preheat oven to 375 degrees. Drain, rinse, and dry chickpeas on a paper towel. While they dry, whisk together olive oil, cinnamon, and coconut sugar in a small bowl.

 2. Once the chickpeas are dry, place in a medium bowl and coat with the oil mixture. Spread chickpeas on a baking sheet and bake for 35-40 minutes. They should be crunchy and no longer soft in the middle.


3. Take out of oven and drizzle evenly with honey. Allow chickpeas to cool before serving. Store in an airtight container at room temperature.


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