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Crunchy Garbanzo Beans

2 Tbsp. olive oil
2 cans (16 oz. each) garbanzo beans, rinsed and drained
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1 Tbsp. chopped, fresh rosemary
3 Tbsp. Parmesan Reggiano cheese, grated

Preheat oven to 400°F. Line a baking sheet with aluminum foil. Rinse the beans, drain, and dry well with a paper towel. Add oil, salt, and pepper to the beans and toss evenly to coat. Spread beans evenly on the baking sheet and place in the oven. Bake for 30 minutes stirring and shaking the pan midway through. Sprinkle rosemary over the beans and continue to cook for 8–10 minutes until beans are crunchy. Remove from the oven and transfer to a serving bowl. Sprinkle the cheese over the beans and stir to evenly distribute. Serves 6 to 8.

 

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