Roasted Chickpeas with Nuts and Seeds
7 ounces cooked dried or drained canned chickpeas (garbanzos)
7 ounces mixed nuts (almonds, walnuts pine nuts, etc.) and seeds (pumpkin, sunflower, etc.)
Juice of 2 lemons
Sea salt and freshly ground black pepper
Preheat oven to 350 degrees.
Put chickpeas with the nuts and seeds in a small pan. Add lemon juice and just enough water to cover them, plus a generous shake of salt and pepper. Bring to a boil and simmer 5 to 6 minutes, then drain.
Spread mixture out on a flat ovenproof tray or dish and bake in preheated oven 20 to 25 minutes, shaking it every now and then to mix the peas, nuts and seeds around and checking to make sure that they do not burn.
Serve at once or store in an airtight container up to two weeks.
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