Toasted Chickpeas and Pistachios

For a while now, I’ve been intrigued by these toasted chickpeas recipes I’ve seen Giada, Rachael and Martha make in their TV shows.  I’ve never been too much of a fan of beans, but for some reason I was always intrigued to know how this tasted.  Giada and Rachael described them as popcorn.  Some were baked and some recipes are fried.  I decided to go the healthier route and make it baked in the oven.

TOASTED CHICKPEAS AND PISTACHIOS

1 10 oz can garbanzo beans, drained and rinsed

1 tablespoon olive oil, plus 3 tablespoons

1/2 cup shelled pistachios

1 tbs brown sugar

2 tbs butter

1 tablespoon chopped fresh rosemary leaves

1 tsp Kosher salt

½ tsp Pepper

1/2 cup peeled almonds (optional)

1. Preheat the oven to 400 degrees F.
2. Place the garbanzo beans on a parchment-lined baking sheet. Toss with 1 tablespoon of olive oil and spread the beans in a single layer. Sprinkle with the salt and pepper.  Place in the oven and bake until golden, about 30 – 40 minutes.
3. Remove the beans from the oven. Add the remaining ingredients to the garbanzo beans and carefully stir to coat all the beans and pistachios. Spread the mixture out to a single layer. Bake for 10 more minutes.
4. Mix the butter and the sugar and toss together with the toasted nuts.  Let cool slightly and place in serving bowls.

I liked the mixture, but just when it’s out of the oven.  I was not too thrilled with them after they cooled off.  The chickpeas turn soft again.  I liked the flavor and the texture when they’re still warm out of the oven.

But I find this is a very innovative (at least for my crowd here in Puerto Rico) nibble to have at the beginning of a party.  It’s a nice complement to other dips and appetizers.  It’s nice to have something that is not wheat based…

Tags: chickpeas, pistachios