Crunchy Parmesan Roasted Chickpeas

Crunchy Parmesan Roasted Chickpeas

Categories: Sides & Salads, Starters

Serves: 4 Preparation time: 5 Cooking time: 35

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Ingredients

  • 2 tbsp Filippo Berio 100% Italian Extra Virgin Olive Oil (approx.)
  • 1 can (400g) of chickpeas, drained and rinsed
  • 1/2 tsp smoked paprika
  • 1/4 tsp each kosher salt and freshly ground pepper
  • 1 tbsp grated Parmesan cheese

Method

  1. Spread chickpeas on prepared pan; bake, stirring every 10 minutes, for 35 to 40 minutes or until golden brown and crisp. Let cool completely on pan.
  2. Lay chickpeas in single layer between layers of paper towel; let stand for 20 minutes or until very dry. In bowl, whisk together oil, paprika, salt and pepper; add chickpeas, tossing gently to coat.
  3. Spread chickpeas on prepared pan; bake, stirring every 10 minutes, for 35 to 40 minutes or until golden brown and crisp. Let cool completely on pan.
  4. In large bowl, toss chickpeas with Parmesan. Store in an airtight container at room temperature for up to 3 days.

Cooks tips

Enjoy roasted chickpeas as a wholesome snack, salad topping or pasta garnish.

Cook with:

100% Italian Extra Virgin Olive Oil

100% Italian Extra Virgin Olive Oil is perfect for those who prefer an intense, full flavoured oil. It has the deep aroma of green olives and artichoke, with the lively, fruity taste of olives. Hints of herbs, artichoke, ripe tomato and leafy notes combine leaving a spicy and slightly bitter finish.

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