Recipes

Ingredients

• 1 can organic chickpeas drained
• 1/4 cup roasted cashews
• 1 tspn ground cumin
• 1/4 tspn cinnamon
• 1/2 tspn cayenne pepper
• 1 tspn paprika
• 1/2 tspn salt
• 1/2 tspn chilli pepper
• 1/2 tspn onion or garlic powder
• 1 tspn fresh ground black pepper
• 3 tbspn agave syrup
• 2 tbspn olive oil
• Optional: 1 tbspn lemon juice for moistening chickpeas with a zesty flavour.

Preparation

Drain beans very well. In a frypan, add 1 tbspn oil and turn heat on high. Add half the portion of beans and coat well in oil. Allow beans to toast to brown, toss a bit and let toast again. Add in additional oil and beans and toss well, shaking pan to toast outside of beans a bit more. When the beans 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 beans evenly with the spices. Reduce heat to med-high and allow to cook through. A little more browning is a good thing. When the beans look just about done, and have absorbed all the liquid, add in the cashews. Toss cashews with beans, they should soak up any remnant spices and moisture. Brown the beans and cashews as much as you'd like. However, if the beans start getting mushy, you know they are done. Try to pull them from the heat before the mush occurs. Let cool slightly before serving. Serve over salads or on their own.