Toasted Cecchi, Almonds, and Pistachios |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Recipe courtesy of Giada Delaurentis put here for safe-keeping. Ingredients:
1 (15 ounce) can garbanzo beans (cecchi beans) |
1 tablespoon olive oil, plus |
3 tablespoons olive oil |
1 cup shelled pistachios |
1 cup raw almonds |
1 tablespoon sugar |
1 tablespoon chopped fresh rosemary leaf |
1 tablespoon chopped fresh thyme leave |
1 teaspoon coarse sea salt |
1/2 teaspoon cayenne |
Directions:
1. Preheat the oven to 400 degrees F.
2. 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.
3. 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.
4. Bake for 10 more minutes.
5. Let cool slightly and place in serving bowls.
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