Spicy Toasted Garbanzo Beans and PistachiosBrian Leatart
Recipe information
Yield
Makes 2 1/2 cups
Ingredients
2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
1/4 cup corn oil
1 teaspoon coarse sea salt
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 cup shelled raw pistachios
2 teaspoons fresh thyme leaves
Preparation
Step 1
Preheat oven to 400°F. Toss garbanzo beans with next 5 ingredients in medium bowl. Transfer mixture to rimmed baking sheet. Bake until garbanzos are golden and crisp, stirring occasionally with metal spatula, about 20 minutes. (Can be made 4 hours ahead. Keep at room temperature.)
Step 2
Stir pistachios and thyme into garbanzo mixture. Bake until beans and pistachios are crunchy, about 12 minutes. Transfer mixture to bowl and serve warm.
