Game Day Garbonzos
My go-to recipe for any get-together (or any night when I'm feeling snacky) is Rachael Ray's Gonzo Garbanzos. These crunchy, spicy little snacks are perfect for eating by the handful, and it takes only about half an hour to throw a batch together. Plus, because they're basically beans roasted in olive oil, they're healthy!
Recipe courtesy Rachael Ray for Rachael Ray Magazine
Two 15.5-ounce cans chickpeas (garbanzo beans)-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 until evenly coated. Spread the chickpeas on a large rimmed baking sheet and bake, stirring occasionally, until golden 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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