Over the weekend I tried out a recipe from Rachael Ray’s magazine for “Gonzo Garbanzos”
I’ve been snacking on this crunchy mix for the past few days. Of course, I didn’t follow the recipe ACCURATELY. There is something about recipes that give me A.D.D. — I have a hard time reading the whole thing again after I’ve read it once. My mistake was putting the pistachios in at the very beginning…they turned out super “roasty” not burnt… still good though.
I’ll be making this again- but correctly. The spice is perfect and I find myself walking by the container of it in my kitchen…swiping copious handfuls between picking up laundry and baby burp cloths from the garage. Perhaps these will be my savory treat for my Christmas goodies packages 😉
-makes 2 1/4 cups
-2 15.5 oz cans chickpeas- drained, rinsed & patted dry
-1/4 cup olive oil
-1 teaspoon coarse salt
-1 teaspoon black pepper
-1 teaspoon ground cumin
-1/2 teaspoon cayenne pepper
-2 teaspoons dried thyme
-1 cup shelled pistachios
1. Preheat oven to 400 degrees.
2. Place the chickpeas in a medium bowl and discard any loose skins. Toss with olive oil, salt, black pepper, cumin & cayenne until evenly coated.
3. Spread the chickpeas on a large rimmed baking sheet and bake, stirring occasionally, until golden and crisp. This takes about 25 minutes.
4. Remove from the oven and add the pistachios and thyme. Bake until crunchy, about 10 minutes more. Let cool and serve at room temperature.