Roasted Chickpeas with Rosemary and Sea Salt

• 2 cans (15 Oz. Size) Garbanzo Beans
• 2 Tablespoons Olive Oil
• 1 teaspoon Sea Salt, Plus An Additional Pinch For Roasted Beans
• 1 teaspoon Dried Rosemary Leaves

1. Preheat your oven to 400 degrees F.
2. Drain the beans and rinse under cold water.
3. Line a rimmed baking sheet with a few sheets of paper tower and pour the beans onto it.
4. Take each end of paper towel and bring them over to cover the beans, rolling them so they can dry.
5. This will also help get rid of some of the skin.
6. Pour the olive oil over the beans and sprinkle the sea salt.
7. Using a mortar and pestle, knife, or spice grinder, smash up the rosemary leaves and then sprinkle on top of the beans.
8. Use your hands or spatula to toss the ingredients and then arrange the beans in a single layer.
9. Bake for 45 minutes, checking every 15 minutes, tossing them around each time.
10. The beans are done when theyre golden brown and crispy on the outside and a touch soft on the inside.
11. Sprinkle a pinch of salt on top and enjoy!
12. Serves 6 (about 1/2 cup per serving).

garbanzo beans, olive oil, salt, rosemary

Taken from tastykitchen.com/recipes/appetizers-and-snacks/roasted-chickpeas-with-rosemary-and-sea-salt/ (may not work)