Spicy Toasted Garbanzo Beans and Pistachios

These are my favorite snacks in the world. I used to be the person who would remove garbanzo beans from my salads and wrap them in my napkin. HOW COULD I DO SUCH A SILLY THING? I love them now! I crave them! And in particular, I love them in this recipe!

2 15 1/2-ounce cans garbanzo beans (chickpeas), drained and patted dry with paper towels
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

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 (mine took almost 40 minutes to crisp). Can be made 4 hours ahead. Keep at room temperature.)

Stir pistachios and thyme into garbanzo mixture. Bake until beans and pistachios are crunchy, about 12 minutes. Transfer mixture to bowl and serve warm.
Makes 2 1/2 cups.

Trisha
from Bon Appétit ,February 2003

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