Ingredients
2
cans (15 oz each) chick peas or garbanzo beans, drained, rinsed
1
tablespoon olive oil
1/2
teaspoon dried rosemary leaves
1/4
teaspoon salt
1/2
teaspoon dried thyme leaves
1/2
teaspoon dried oregano leaves
Preparation
Heat oven to 425°F.
Pat chick peas dry with paper towels, removing any loose skins. Place chick peas in ungreased rectangular pan, 15x10x1 inch. Drizzle with oil, and sprinkle with seasonings; toss to coat. Spread chick peas in single layer in pan.
Bake 20 minutes; stir. Bake 15 to 20 minutes longer or until slightly browned and crispy. Serve immediately.
