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Saturday, September 01, 2007

Smoked Paprika Chickpeas, Moroccan Olives, and Spicy Curried Cashews

Seasonal Recipe of the Week
Its hot, I’m tired, and I need a drink. So maybe a nice little nibbly snack is in order. Here are a few great ideas which are easy, fast, tasty and not onion soup dip and cheap chips (which is not that bad sometimes)!

Smoked Paprika Chickpeas

1 can chickpeas, rinsed and drained
1 drizzle olive oil
1 teaspoon smoked paprika
Salt and pepper to taste
1/2 teaspoon Cumin

Mix together, place on sheet pan roast in 350 oven for 20 minutes.

Moroccan Olives

1 pound Kalamata olives, pitted
1/2 cup lemon juice
2 cloves crushed garlic
1 cup chopped cilantro
1 teaspoon sweet paprika
1/2 cup olive oil
1/2 teaspoon Harrisa (Moroccan hot sauce)

Simply combine and let sit 1 hour in fridge before serving.

Spicy Curried Cashews

4 cups raw cashews
2 egg whites
1/2 cup water
1 teaspoon kosher salt
1/2 cup sugar
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1 teaspoon curry powder
1/4 teaspoon allspice

Spray a cookie sheet well with non-stick spray. Beat up the egg whites and water and add all spices. Taste and adjust. Toss nuts in spice mixture and spread out on sheet pan. Bake for 10-15 minutes in a preheated 350 oven, or until they are nicely browned — not burnt. Let cool on sheet pan and then with a flat spatula break them off and crumble large lumps with your hands. Store in airtight container. Make martini now.