Spicy Toasted Garbanzo Beans And Pistachios Recipes

Steps:

• 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.)
• Stir pistachios and thyme into garbanzo mixture. Bake until beans and pistachios are crunchy, about 12 minutes. Transfer mixture to bowl and serve warm.

Steps:

• Preheat the oven to 400 degrees F.
• Place the garbanzo beans on a foil-lined baking sheet. Toss with 1 tablespoon of olive oil and spread the beans in a single layer. Place in the oven and bake until golden, about 30 minutes.
• Remove the garbanzo beans from the oven. Add the remaining ingredients to the garbanzo beans and carefully stir to coat all the beans and nuts. Spread the mixture out to a single layer. Bake for 10 more minutes. Let cool slightly and place in serving bowls.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour the olive oil into an ovenproof pan. Stir the garlic, cumin, and cayenne pepper into the olive oil and mix well. Add the garbanzo beans and toss to coat evenly.
• Bake in preheated oven until garbanzo beans turn golden, about 30 minutes. Remove from oven, and sprinkle with feta cheese and thyme. Serve warm.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a bowl, toss the garbanzo beans together with the oil, sea salt, cumin, black pepper, and cayenne pepper. Transfer to a shallow casserole dish.
• Bake in the preheated oven, stirring occasionally, until garbanzo beans are golden and crisp, approximately 20 minutes. Remove from the oven, stir in pistachios and thyme, and continue baking an additional 10 minutes, or until beans and pistachios are lightly crispy. Serve immediately.

Steps:

• Preheat oven to 400°F.
• Toss garbanza beans with the next 5 ingredients in medium bowl.
• Transfer mixture to rimmed baking sheet. Bake until garbanzos are golden and crisp, stirring occasoinally with a metal spatula, about 20 minutes. Note: you can make this up to 4 hours ahead, and hold at room temperature.
• Stir pistachious and thyme into garbanzo mixture. Bake until beans and garbanzos are crunchy, about 12 minutes. Transfer mixture to a bowl and serve warm.

Steps:

• Drain garbanzo's in a strainer and rinse well with cool water. Shake to help remove water. Let sit to drain while proceeding.
• Cover a rimmed cookie sheet or shallow casserole dish with cooking spray. Pour garbanzos on the foil and spread them into a single layer. Take a few sheets of paper towel and gently press over the top of the beans just to remove any extra liquid- speeds cooking time too.
• Spray top of beans with cooking spray and sprinkle seasonings over the beans. Shake pan to help distribute the seasoning and make sure the beans are all in a single layer.
• Place pan in an oven and set to 350 F- no need to preheat. Use lowest rack on oven and return every 15-20 minutes or so to shake the pan so nothing burns. Be gentle or they may spill over the sides. Cook until beans are browned and crispy. About 45 minutes.
• Remove from oven and pour into a plastic bowl with tight fitting lid to cool. Careful they are HOT to the touch!
• Snack away! Keep these stored in the bowl for best freshness or in a ziploc bag.