Toasted Cecchi, Almonds, and Pistachios - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 (15-ounce) can garbanzo (cecchi) beans, drained and rinsed
- 1 tablespoon olive oil, plus 3 tablespoons
- 1 cup shelled pistachios
- 1 cup raw almonds
- 1 tablespoon sugar
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 1 teaspoon coarse sea salt
- 1/2 teaspoon cayenne
Instructions
- Preheat the oven to 400 degrees F.
- 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.
- 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. Bake for 10 more minutes. Let cool slightly and place in serving bowls.
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