Recipe information
Yield
Makes 2 1/2 cups Servings
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
Need to make a substitution?
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. DO AHEAD 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.