Snickie Snackies: Crispy Curry Chickpeas & Cashews
It's a blustery one out there today! Just hearing the wind howling makes me want to curl up on the couch with a big cup of coffee and never leave. This type of weather is also perfect for those long days of cooking I referenced in my last post. Tomorrow I have plans for a feast with friends visiting from out of town, so I'm saving most of my cooking energy for then. In the meantime, feast your eyes on these babies.
This effortless snack is full of fiber and protein, with a kick of curry spice. Make a batch this weekend to snack on throughout the week, or finish them afer a night out this weekend.
Crispy Curry Chickpeas & Cashews
Makes: ~4 cups
Preparation Time: ~5 minutes active, 30-45 minutes baking
Ingredients:
cooking spray (I used coconut oil)
2 15-oz. cans/boxes low-sodium chickpeas, rinsed, drained & dried
1 c. cashews, unsalted
2 tbsp. madras curry powder
salt, to taste
Method:
1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil. Lightly coat foil with cooking spray until evenly covered. Spread out chickpeas on the baking sheet, along with the cashews in a single layer. If there is not enough space for a single layer, use two baking sheets. Sprinkle with curry powder and stir/shake the pan until the curry powder is evenly distributed.
2. Bake for 30-45 minutes, shaking the pan every so often, making sure they're not burnt. Taste test for crispiness and once close to done, turn off oven and let chickpeas/cashews cool in the oven while it is off to continue to dry them out/crisp. Make sure to leave them until completely cooled, otherwise the heat will build condensation a container and make your chickpeas soggy (believe me, I've made this mistake one too many times). Sprinkle with salt to taste and enjoy!
