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2 15 1\/2-ounce cans garbanzo beans (chickpeas), drained<\/span><\/p>\n 1\/4 C. corn oil<\/span><\/p>\n 1 tsp. coarse sea salt<\/span><\/p>\n 1 tsp. ground cumin<\/span><\/p>\n 1 tsp. ground black pepper<\/span><\/p>\n 1\/2 tsp. cayenne pepper<\/span><\/p>\n 1 C. shelled raw pistachios<\/span><\/p>\n 2 tsp. fresh thyme leaves <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Preheat oven to 400\u00c2\u00b0F. 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.)\u00c2\u00a0 <\/span>Stir pistachios and thyme into garbanzo mixture. Bake until beans and pistachios are crunchy, about 12 minutes. Transfer mixture to bowl and serve warm. <\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 2 15 1\/2-ounce cans garbanzo beans (chickpeas), drained 1\/4 C. corn oil 1 tsp. coarse sea salt 1 tsp. ground cumin 1 tsp. ground black pepper 1\/2 tsp. cayenne pepper 1 C. shelled raw pistachios 2 tsp. fresh thyme leaves \u00c2\u00a0 Preheat oven to 400\u00c2\u00b0F. 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…<\/p>\n