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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

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.

Hi, I'm Kathy! I'm so glad you are here! I've been sharing my vegan life and recipes here on the blog since 2007...

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