a la MasterChef Roast Chickpeas and Cashews

So, this notion of eating smaller 'meals' throughout the day, as opposed to substantial breakfast, lunch and dinner - are you for it or are you against it?  The idea is reasonable, I suppose, as it may sate your hunger more consistently, but the temptation is there to increase the portion sizes regardless (that's what I'd probably do, anyway).

It also comes down to what you are actually eating - a handful of raw almonds every 2 hours would probably be better than a handful (or 2) of Tim Tams...

In an effort to eat more healthily, snack-wise, I was inspired by an idea in the first MasterChef Australia magazine, for some chickpea nibbles. The magazine had almonds and chickpeas, but I have substituted cashews.  I'm not really qualified, but in terms of nutrition, almonds would probably have more health benefits.

Roasted Chickpeas and Cashews

makes 1 1/2 cups

Ingredients

1 x 400g chickpeas, rinsed and drained

2 tblsp olive oil

1/2 cup raw cashews

1/2 tsp ground cumin
1 tsp sea salt flakes

2 sprigs fresh rosemary

Method

1.  Preheat oven to 200 deg C.

2.  Place the chickpeas on a paper towel and pat them dry.  Then put them in a baking tray with 1 tablespoon of olive oil, and toss to coat.  Roast in the oven for 15 minutes, stirrring occasionally so they brown evenly.

3.  Reduce oven to 180 deg C.  Add the cashews to the baking tray together with remaining 1 tablespoon of olive oil, cumin and salt.  Roast for a further 10 minutes, until the cashews are golden brown and the chickpeas are crisp.

4.  Add the rosemary and roast for another 5 minutes.

5.  Set aside to cool before serving.

The chickpeas and nuts can be stored in an airtight container for 2-3 days.

Ingredients; chickpeas covered in oil before roasting

Fancy enough to serve at your next drinks party.

Or just grab a handful for a snack - much better for you than a Tim Tam!