Ingredients:
- 1 can organic chickpeas, drained
- 1/4 cup salted cashews
- 1 tsp ground cumin
- 1/4 tsp cinnamon
- 1 tsp paprika(Red chilli powder)
- 1/2 tsp salt
- 1/2 tsp chili pepper
- 1/2 tsp onion or garlic powder
- 1 tsp fresh ground black pepper
- 2 Tbsp olive oil
- optional: 1 tbsp lemon juice for moister chickpeas with a zesty flavor.
Method:
- Drain chickpeas very well.
- In a Pan, add 1 Tbsp oil and turn heat on high.
- Add half the portion of chickpeas and coat well in oil.
- Allow chickpeas to toast to brown. Toss a bit and let toast again.
- Add in additional oil and chickpeas. Toss well.
- Shake pan and toast outside of chickpeas a bit more.
- When the chickpeas have some nice brown edges, add in the remaining ingredients (except the cashews)-add the agave first. Toss well. Then add in all the spices.
- Toss well-coating the chickpeas evenly with spices.
- Reduce heat to med-high and allow to cook through. A little more browning is a good thing.
- When the chickpeas look just about done-and have absorbed all the liquid, add in the cashews. Toss cashews with chickpeas-they should soak up any remnant spices and moisture.
- Brown the chickpeas and cashews as much as you’d like. However, if the chickpeas start getting mushy-you know they are done. Try to pull them from the heat before the much occurs though.
- Let cool slightly before serving. Serve over salads or on their own.
