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Michelle’s Zesty Garbanzo Beans with Pistachio Nuts

Michelle recommends serving the zesty garbanzo beans with a bold red meat, grilled tofu and vegetables or cooled down atop a bed of salad greens.

Ingredients:

2 (15.5-ounce) cans garbanzo, rinsed and drained
1 cup raw shelled pistachios
1 tsp ground black pepper
1 tsp ground cumin
1 tsp sea salt
1/2-tsp cayenne
1/4-cup quality olive oil
2 tsp finely chopped thyme leaves

Directions:

Preheat oven to 400ºF.

Combine garbanzo beans, spices and olive oil in a bowl and mix thoroughly. Place in a shallow baking dish, spread evenly and bake for approximately 20 minutes, or until garbanzo beans are golden and crispy. Stir occasionally to ensure that the olive oil doesn’t settle to the bottom of the pan.

Remove from oven and mix in the pistachios and thyme. Bake for an additional 10 minutes.

Serve immediately if you’re enjoying this hot as a dinner side dish.

Final product:

Submitted by:

Michelle Tsutsumi

From:

Chase, BC

Tags: chickpeas, garbanzo beans, shelled pistachios, cumin, cayenne, olive oil, thyme, gluten-free, lactose-free, pescetarian, vegan, vegetarian, side dish, salad

Rancho Vignola products:

Crop news: harvest season has begun!

It’s that time of year again!

With the fall harvest right around the corner, we have some crop news updates for you on hazelnuts, pistachios and a variety of fruit.

Keep reading for full details.

Read more...

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Recipe

Thank you! Your submission has been received!

Oops! Something went wrong while submitting the form! 

Michelle’s Zesty Garbanzo Beans with Pistachio Nuts

Michelle recommends serving the zesty garbanzo beans with a bold red meat, grilled tofu and vegetables or cooled down atop a bed of salad greens.

Ingredients:

2 (15.5-ounce) cans garbanzo, rinsed and drained
1 cup raw shelled pistachios
1 tsp ground black pepper
1 tsp ground cumin
1 tsp sea salt
1/2-tsp cayenne
1/4-cup quality olive oil
2 tsp finely chopped thyme leaves

Directions:

Preheat oven to 400ºF.

Combine garbanzo beans, spices and olive oil in a bowl and mix thoroughly. Place in a shallow baking dish, spread evenly and bake for approximately 20 minutes, or until garbanzo beans are golden and crispy. Stir occasionally to ensure that the olive oil doesn’t settle to the bottom of the pan.

Remove from oven and mix in the pistachios and thyme. Bake for an additional 10 minutes.

Serve immediately if you’re enjoying this hot as a dinner side dish.

Final product:

Submitted by:

Michelle Tsutsumi

From:

Chase, BC

Tags: chickpeas, garbanzo beans, shelled pistachios, cumin, cayenne, olive oil, thyme, gluten-free, lactose-free, pescetarian, vegan, vegetarian, side dish, salad

Rancho Vignola products: