John Myers
Parmesan Chickpeas
The perfect parmesan chickpeas recipe with a picture and simple step-by-step instructions.
- 2,5 tbsp Extra virgin olive oil
- 1 large can Chickpeas
- 0,5 Cup Grated Parmesan
- Sea salt, pepper from the mill, paprika
- Preheat the oven to 240 ° O / bottom heat. Spread 2 teaspoons of the oil in a larger roasting pan and put it in the hot oven and preheat it.
- Drain the chickpeas, drain them and rinse under cold water. Then spread out on a kitchen towel and pat dry. If the skins come off the peas in the process, remove them. Grate the Parmesan. Mortar a little salt.
- Put the peas in a bowl. Add the rest of the oil, the ground sea salt, the pepper and the grated Parmesan and mix everything well until the peas are coated.
- Take the hot tin out of the oven briefly and spread the peas flat in it. If you want 2 flavors, you can now sprinkle half of the peas with paprika. Then put the mold back in the oven for 10 minutes and roast the peas. Then loosen both types (if possible without mixing them) with a wooden spoon and turn them so that the peas get heat from all sides. The remaining baking time is then another 7-10 minutes – depending on the oven, it may be longer. They need to be lightly crispy.
- Place on a tray to cool slightly and add a little salt and pepper if necessary. They taste best when served a little lukewarm. You can also briefly reheat the cold in the oven.
- This is a so-called “good conscience snack” ………. ;-)))))
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