Toasted Cecchi, Almonds, and Pistachios

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
2 1/2 cups
Level:
Easy

Ingredients
  • 1 (15-ounce) can garbanzo (cecchi) beans, drained and rinsed
  • 1 tablespoon olive oil, plus 3 tablespoons
  • 1 cup shelled pistachios
  • 1 cup raw almonds
  • 1 tablespoon sugar
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon cayenne
Directions
  • Preheat the oven to 400 degrees F.

  • Place the garbanzo beans on a foil-lined baking sheet. Toss with 1 tablespoon of olive oil and spread the beans in a single layer. Place in the oven and bake until golden, about 30 minutes.

  • Remove the garbanzo beans from the oven. Add the remaining ingredients to the garbanzo beans and carefully stir to coat all the beans and nuts. Spread the mixture out to a single layer. Bake for 10 more minutes. Let cool slightly and place in serving bowls.


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