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    Home » This and That » Toasty Chicks ‘n Cashews: Spicy Sweet. Snackable!

    by Kathy Patalsky · updated: Sep 30, 2019 · published: Jul 28, 2009 · About 2 minutes to read this article. 9 Comments

    Toasty Chicks ‘n Cashews: Spicy Sweet. Snackable!

    I was craving a snack. Something to munch. Something with protein. Fiber. A little spice. A little sweet. Something dense. Something savory. Flimsy chips or plain nuts would be easy to grab, but so bor-ing. I want a simple, healthy-hearty snack. Something fast. Easy. Satisfying. Hmmm. Beans. Nuts. Those sound good. Nutrient dense. But still boring. Toasty, spicy, sweet. Yum. Ingredient makeover? Yes! So, I crept into the kitchen, grabbed some cashews, poured some canned garbanzo beans into a hot pan and started adding spices, flavors and other yummy things. The result: Toasty Chicks and Cashews. Good cold, delicious toasty hot. Spicy, sweet and totally snackable! Here’s the 5 minute recipe…

    Toasty Chicks and Cashews
    makes about 3 cups

    1 can organic garbanzo beans, drained
    ¼ cup salted cashews
    1 teaspoon ground cumin
    ¼ teaspoon cinnamon
    ½ teaspoon cayenne
    1 teaspoon paprika
    ½ teaspoon salt
    ½ teaspoon chili pepper
    ½ teaspoon onion or garlic powder
    1 teaspoon fresh ground black pepper
    3 tablespoon agave syrup
    2 tablespoon olive oil
    optional: 1 tablespoon lemon juice for moister chickpeas with a zesty flavor.
    optional: ½ teaspoon liquid smoke for a smokier flavor.
    *I basically did a mix-match of spices. I loved the flavor that came out, but if you want to modify it a bit I’m sure it will be just as tasty and healthy!

    Directions:
    1) Drain beans very well.
    2) In a skillet, add 1 tablespoon oil and turn heat on high.
    3) Add half the portion of beans and coat well in oil.
    4) Allow beans to toast to brown. Toss a bit and let toast again.
    5) Add in additional oil and beans. Toss well.
    6) Shake pan and toast outside of beans a bit more.
    7) 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.
    8) Toss well-coating the beans evenly with spices.
    9) 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.
    10) 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 much occurs though.
    11) Let cool slightly before serving. Serve over salads or on their own.


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    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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