Gonzo Garbanzos
December 2006
Skip store-bought nut mix and instead serve these crunchy, seasoned chick peas at your next get-together.
Makes: 8 servings
Prep: 10 mins
Cook: 35 mins
- 2 15 1/2ouncecans chickpeas (garbanzo beans)drained, rinsed and patted dry
- 1/4cup olive oil
- 1 teaspoon coarse salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1/2teaspoon cayenne pepper
- 2 teaspoons dried thyme
- 1 cup shelled pistachios (optional)
- Preheat the oven to 400 degrees . Place the chickpeas in a medium bowl and discard any loose skins. Toss with the olive oil, salt, black pepper, cumin and cayenne until evenly coated. Spread the chickpeas on a large rimmed baking sheet and bake, stirring occasionally, until golden and crisp, about 25 minutes. Remove from the oven and quickly stir in the thyme and pistachios, if using. Bake until crunchy, about 10 minutes more. Let cool and serve at room temperature.