Crunchy Garbanzo Beans with Parmigiano-Reggiano and Rosemary
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Ingredients:
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2 Tbsp. olive oil
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2 (15 oz.) cans Garbanzo Beans, drained and rinsed
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1/2 tsp. salt
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1/8 tsp. freshly ground pepper
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1 Tbsp. chopped fresh rosemary
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3 Tbsp. freshly ground Parmigiano-Reggiano cheese
Directions:
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Preheat oven to 400. Line a large baking sheet with parchment paper or silpat mat.
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Rinse the beans in a colander, drain and dry with a paper towel.
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Add the oil, salt and pepper to the beans and toss to coat.
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Spread beans in an even layer on baking sheet and bake for 30 minutes, until crunchy, stirring and shaking the pan midway through baking.
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Sprinkle the rosemary evenly over the beans and continue to bake for 8-10 minutes, until beans are crunchy. Some will be slightly soft in the center. Remove the pan from the oven and transfer the beans to a serving bowl.
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Sprinkle the cheese over the beans and stir to evenly distribute the cheese.
Nutritional Analysis:
Calories: 145
Fat: 5 g
Cholesterol: 1 mg
Fiber: 7.4 g
Recipe provided by Cindy Kleckner, RD, LD, Cooper Clinic