Rinse the chickpeas and pour into a pan and add 1 tbs oil, herbs and spices of choice ( *I used a pre-made spice mix I had made previously which I think had paprika, cumin, parsley, brown sugar, chili, granulated onion, garlic salt, pepper, and Himalayan salt). Let the chickpeas roast and then add the cashews and seeds. You just want to roast the nuts and seeds a little before sprinkling over the soup.