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Thursday, May 14, 2009

Gonzo Garbanzos

This is a great party snack. I found the recipe in EveryDay with Rachael Ray and have been making it several times a year ever since. It makes an appearance at most friend and family gatherings. The trick with these is getting the baking time just right -- you want them to be hard and crispy, not mushy. This requires frequent sampling when in the final segment of baking -- hey, I'm willing to make that sacrifice!

Gonzo Garbanzos
EveryDay with Rachael Ray, December/January 2007

Makes 2 3/4 cups
Prep Time 10 Minutes
Cook Time 35 Minutes

Two 15.5 ounce cans chickpeas -- drained, rinsed and 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 (optional)

  • Preheat the oven to 400.
  • Place the chickpeas in a medium bowl and discard any loose skins. Toss with the olive oil, salt, black pepper, cumin and cayenne pepper until evenly coated.
  • Spread the chickpeas on a large rimmed baking sheet and bake, stirring occasionally, until golden brown 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.

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