2 15 1/2-ounce cans chickpeas, drained
1/4 cup oil
1 teaspoon coarse sea salt
1 teaspoon ground cumin 1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 cup shelled raw pistachios
2 teaspoons fresh thyme leaves
Preheat oven to 400. In a bowl combine the chickpeas, oil, salt, cumin, black pepper and cayenne pepper. Transfer mixture to rimmed baking sheet. Bake until garbanzos are golden and crisp, stirring occasionally with metal spatula, about 20 minutes. (This can be done 4 hours ahead and kept at room temperature). Just before you’re ready to serve add the pistachios and thyme into garbanzo mixture. Mix to combine and bake until beans and pistachios are crunchy, about 12 minutes. Transfer mixture to bowl and serve warm.