Atlas mountain trail mix
- Preparation and cooking time
- 400g can chickpeas drained and rinsed
- 1 tbsp coconut oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp ground ras-el-hanout
- 1 tsp chilli powder
- handful each of: almonds, toasted coconut flakes, pumpkin seeds, dried apricots, sultanas
- STEP 1
Preheat oven to 200°C. Dry the chickpeas with kitchen roll (the drier they are, the crispier they will be). Combine all the spices and salt and pepper in a small bowl.
- STEP 2
Give the chickpeas another dry. Heat the oil in a roasting tray in the oven, then add the chickpeas. Roast for 25-30mins, until golden brown. After 15mins add the spice mix and shake so the chickpeas are well coated. Transfer to another tray/plate to cool and crisp up.
- STEP 3
Roast the almonds and pumpkin seeds. Shake them around to coat them in the spice mix left in the tray and roast for 10mins. Once cooled, toss everything together with the dried fruit and use immediately or store in an airtight container for up to 2 days.