Sort ingredients
kibamaru
QR Code
Listen
Pdf
Fully zest a lemon into a mixing bowl then cut the lemon in half.
Heat up a medium sized sauté pan with 2 tsp olive oil over medium-low heat. Place the lemon halves cut side down into the pan on one side and the cashews on the opposite side of the pan. Cook the lemon undisturbed for 4-5 minutes or until the bottom of the lemon has mostly browned. In the meantime, stir the cashews frequently to evenly toast them.
Remove the lemons from the pan and add ½ tsp of sumac, 2 tsp maple syrup and a pinch of salt to the cashews. Remove the pan from heat and stir the cashews well to coat and set to the side.
To the mixing bowl, add the grated garlic, shallots, red wine vinegar, 1 tablespoon of oil, cumin, the remaining sumac and the juice of the seared lemons then stir well to combine.
Add the chickpeas, toasted cashews, parsley and a pinch of salt. Stir well to combine then adjust seasoning to taste. For best flavor, cover the bowl and place in the fridge for at least 1 hour to marinate before serving.
To turn the chickpeas into a full meal, serve them overtop cooked quinoa and a side of cucumber.