CHICKPEA CRACK

The crunch is so satisfying, the flavors, so deeply pleasant, you won’t enjoy the taste of a potato chip ever again.
At least not for awhile.

WHAT YOU NEED:

2 cans of chickpeas (rinsed and drained)
2 Tablespoons of EVOO
1-2 Tablespoons brown sugar
1-2 teaspoons cumin
1-2 teaspoons cardamom
1-2 teaspoons sea salt
a pinch of red pepper flakes
a dash of cinnamon

WHAT YOU DO:

1) Place the chick peas and oil into a hot skillet (those cast iron ones are divine for this) and cook on medium heat til the beans are a toasty, golden brown. Keep stirring.
2) Toss in the spices one-by-one and keep stirring. I know your arm is tired, but it will be worth it. Then, mix well at the end.
3) Remove skillet from heat and cool.

Special Note: If all goes well, they’ll be a crunchy, sweet, and savory treat satisfying both the need for a little dessert type boost, while also giving your body an excellent vegan source of protein, providing satiation from hunger and satisfaction because you could have scarfed so many other naughty treats, but you didn’t.

Enjoy!