Ingredients

• 2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
• 1/4 cup corn oil
• 1 teaspoon coarse sea salt
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 cup shelled raw pistachios
• 2 teaspoons fresh thyme leaves

Instructions

1. Preheat oven to 400°F. 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.)
2. Stir pistachios and thyme into garbanzo mixture. Bake until beans and pistachios are crunchy, about 12 minutes. Transfer mixture to bowl and serve warm.