Set your oven to roast at 400 degrees.
Into a loaf pan add:1 can organic garbanzo beans, drained1/3 beefsteak tomato, diced3 TBSP curly parsley, chopped1 tsp dried rosemaryA drizzle of extra virginia olive oilA generous pinch of kosher salt (and more to taste once cooked)
Mix together and pop into the oven, stirring once after 15 minutes. Keep cooking until the beans start to get crunchy 30-40 minutes.Season again if desired and serve! You can refrigerate any leftovers (you won't have any) or the whole dish to toss into alas or with sautéed spinach the next day.
