Photography by Angie Norwood Browne
Lemon and Rosemary roasted Garbanzo Beans
1 can garbanzo beans peeled and washed and dried
1 preserved lemon chopped into small pieces
1/4c. rosemary chopped
flake sea salt
high end extra virgin olive oil ( I used Lucero Taggiasca)
Preheat oven to 400 degrees. Toss ingredients together and place in baking pan. Bake for 30 minutes. They are best eaten hot.