These tasty little garbanzos are great served with drinks or sprinkled over a salad for added protein. Be warned, they are addictive! They are best eaten the day they are made.

Makes 1 1/2 cups

INGREDIENTS

• 1 1/2 tsp. ground cumin
• 1 tsp. cayenne pepper
• 1 tsp. smoked paprika
• 1/2 tsp. sugar
• 2 tbsp. olive oil
• 1 1/2 cups canned garbanzos, drained
• 1–2 tbsp. tamari

INSTRUCTIONS

1. Combine the cumin, cayenne, paprika, and sugar in a bowl and set aside.
2. Put the oil in a skillet over medium heat and cook the garbanzos for about 10 minutes until they are golden brown.
3. Add the spice mixture and toss to combine.
4. Drizzle with the tamari, stirring until evenly coated.
5. Transfer to a plate and cool to room temperature, tossing occasionally to separate.

VARIATIONS:

SPICED PECANS:

• Prepare the basic recipe, using pecans in place of the garbanzos. Omit oil and dry roast until golden.

SPICED ALMONDS:

• Prepare the basic recipe, using almonds in place of the garbanzos. Omit oil and dry roast until golden.

SPICED PUMPKIN SEEDS:

• Prepare the basic recipe, using pumpkin seeds in place of the garbanzos. Omit oil and dry roast until golden.

SPICED SEED MIX:

• Prepare the basic recipe, replacing the garbanzos with 1/3 cup each of pumpkin seeds, sunflower seeds, pine nuts, and 2 tablespoons each of sesame seeds and flax seeds. Omit the oil and dry roast the pumpkin seeds, sunflower seeds, and pine nuts for 2 minutes. Then add the sesame seeds and flax seeds and continue to roast until golden before adding the spice mixture and tamari.