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.