Senegalese Spicy Chickpeas

Ramping up for a Senegalese Cashew Soup, I made the ‘accessories’ first. These heavily spiced chickpeas are used to top off the soup however, I found they are quite good solo as a snack. I tried two versions, one with coconut oil, the other with olive oil. I’m not a fan of coconut oil strictly from a sat fat perspective, however the olive version does not have even half the flavour of the coconut oil version. Balance, always balance.

  • 2 C Chickpeas, Cooked
  • 1 t Cumin
  • 1 t Coriander
  • 1 t Salt
  • 1 t Coconut Sugar
  • 2 t Coconut Oil
  • 1/2 t Cayenne

Heat coconut oil in microwave until liquid, about 20 seconds. Mix coconut oil and all other ingredients in a large bowl, coat well. Preheat oven to 200, spread chickpeas over baking pan in a single layer. Bake for 20 minutes.

IMG_1705 IMG_1706

Hopefully tonight I can get to the Spicy Senegalese Tofu and then the Senegalese Cashew Soup, however a wine-tasting may interrupt. The horror.

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3 thoughts on “Senegalese Spicy Chickpeas

  1. Pingback: Senegalese Cashew Soup | Free Time

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