Grilled Chickpeas with Cassava

Instructions

1. 1

   Bring a large pot of salted water to boil and add the cassava cubes. Simmer for 12-15 minutes until fork-tender but still holding their shape. Drain well and pat completely dry with paper towels.

   Tip: Drying the cassava thoroughly helps it get crispier when grilled.

2. 2

   In a large bowl, combine olive oil, cumin, smoked paprika, garlic powder, sea salt, and black pepper. Mix until well blended.

   Tip: Toasting the spices in a dry pan for 30 seconds before mixing deepens their flavor.

3. 3

   Add the dried chickpeas and cassava cubes to the spiced oil. Toss gently but thoroughly, ensuring all pieces are evenly coated with the seasoning mixture.

   Tip: Work in batches if needed to avoid breaking the cassava or chickpeas.

4. 4

   Preheat your grill to medium-high heat and lightly oil the grates. Thread the chickpeas and cassava alternately onto wooden or metal skewers, or use a grill basket for easier handling.

   Tip: Soak wooden skewers in water for at least 30 minutes before using.

5. 5

   Place skewers on the hot grill and cook for 6-8 minutes per side, rotating occasionally for even charring and cooking. The cassava should develop light golden-brown spots and the chickpeas should be crispy.

   Tip: Don't move the skewers too frequently; let them sit for a minute or two per side to develop flavor.

6. 6

   Transfer the grilled chickpeas and cassava to a serving platter. Squeeze fresh lime juice over the top while still warm.

   Tip: The lime juice will help brighten all the smoky flavors from the grill.

7. 7

   Top with fresh cilantro, sliced red onion, and minced jalapeño. Toss gently to combine and serve immediately.

   Tip: Add these fresh toppings just before serving to maintain their crunch and vibrant flavor.