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Spicy Toasted Garbanzo Beans and Pistachios

['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']

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.)
Stir pistachios and thyme into garbanzo mixture. Bake until beans and pistachios are crunchy, about 12 minutes. Transfer mixture to bowl and serve warm.

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