Recipe: great snack for get together

I found this recipe years ago when I was putting together a Dip and Appitizer  buffet for the “big game.”  These are absolutely delicious,Crunchy, and spicy. They’re not too hot! But you can exchange your favorite spice for the Cayanne if you choose or use a quarter teaspoon.  Also I use alminds  instead of pistachios. Leave a comment below if you try this Rachel Ray recipe.

Gonzo Garbanzos

(Rachel Ray Magazine)

2 15 1/2 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, I use almonds)

Preheat the oven to 400 degrees . 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.

http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/on-hand-ingredients-recipes/gonzo-garbanzos