Crunchy Parmesan Roasted Chickpeas

SERVES: 4

PREPARATION TIME: 5 minutes

COOKING TIME: 35 minutes

Ingredient

2 tbsp Filippo Berio 100% Italian Organic Extra Virgin Olive Oil (approx.)
1 can (19 oz) 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

Preheat oven to 400°F. Line baking sheet with parchment paper.
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.
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.
In large bowl, toss chickpeas with Parmesan. Store in an airtight container at room temperature for up to 3 days.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.