Crunchy Garbanzo Beans with Parmigiano-Reggiano and Rosemary

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Ingredients:

• 2 Tbsp. olive oil
• 2 (15 oz.) cans Garbanzo Beans, drained and rinsed
• 1/2 tsp. salt
• 1/8 tsp. freshly ground pepper
• 1 Tbsp. chopped fresh rosemary
• 3 Tbsp. freshly ground Parmigiano-Reggiano cheese

Directions:

1. Preheat oven to 400. Line a large baking sheet with parchment paper or silpat mat.
2. Rinse the beans in a colander, drain and dry with a paper towel.
3. Add the oil, salt and pepper to the beans and toss to coat.
4. Spread beans in an even layer on baking sheet and bake for 30 minutes, until crunchy, stirring and shaking the pan midway through baking.
5. 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. 
6. 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