15-MINUTE CRISPY CHICKPEAS

2-3 servings, 15 minutes

INGREDIENTS

• 1 tsp cumin seeds (you can also use the sattvic spice mix if you have it on hand)

• 1/2 tsp paprika

• 1 tbsp ghee

• 1 15oz can or jar of organic cooked chickpeas

• Salt & pepper to taste

• Juice of 1/2 - 1 lime

DIRECTIONS

1. Add cumin seeds and paprika to a spice grinder and grind into a uniform powder, set aside.

2. Heat the ghee in a medium saucepan over medium heat. Add the chickpeas and ground spices and stir.

3. Cook for 10-12 minutes or until brown and crispy, stirring occasionally - you don't want to over-stir or they will lose their crispy-ness - adding more ghee if needed.

4. Season with salt & pepper and fresh lime juice when serving.

#kidfriendly #pitta #kapha #spring #summer

Notes

• I tagged this as kid-friendly because my 1-year-old LOVES it, it is super quick for a busy mom, and you can use it in a variety of different ways. I make these all the time.

• Serve as part of a grain bowl with cumin rice, kale pesto or fennel bulb pesto, on a bed of wilted greens, in a wrap, taco, with roasted veggies or pasta - however you'd like!

• Chickpeas can be difficult to digest - if you are dealing with intense gas & bloating right now, this would not be the recipe I would advise to you. BUT if you do well with chickpeas, your digestion is generally strong, and you just want to keep it that way - this would be a good way to have them. Their dryness is antidoted with the ghee (fat), and their gas-forming tendencies are reduced with freshly ground cumin.

• Summer is a great time to have chickpeas - digestion is generally stronger for most people, chickpeas are cooling, and the body is usually asking for extra protein - it is pitta aggravation season!