Roasted Chickpeas with Rosemary and Sea Salt

Preheat your oven to 400°F.

Drain the beans and rinse under cold water. Line a rimmed baking sheet with a few sheets of paper tower and pour the beans onto it. Take each end of paper towel and bring them over to cover the beans, rolling them so they can dry. This will also help get rid of some of the skin.

Pour the olive oil over the beans and sprinkle the sea salt. Using a mortar and pestle, knife, or spice grinder, smash up the rosemary leaves and then sprinkle on top of the beans.

Use your hands or spatula to toss the ingredients and then arrange the beans in a single layer.

Bake for 45 minutes, checking every 15 minutes, tossing them around each time. The beans are done when they’re golden brown and crispy on the outside and a touch soft on the inside. Sprinkle a pinch of salt on top and enjoy!

Serves 6 (about 1/2 cup per serving).