Garlic, Rosemary and Parmesan Roasted Chickpeas

10 minutes
50 minutes
4 portions

A healthy snack rich in fibre and protein that is so delicious… you will have a hard time not going back for more! Enjoy it as is or add to salads, soups, pasta…

Ingredients

Servings: 1 1/2 cup

1 540 ml can chickpeas, rinsed and well-drained
15 ml (1 tbsp.) olive oil
10 ml (2 tsp.) fresh rosemary, finely chopped
1 large garlic clove, finely minced
75 ml (1/3 cup) Biobio Parmigiano Reggiano, freshly grated
2.5 ml (1/2 tsp.) sea salt
Ground pepper to taste

Preparation

With the rack in the middle position, preheat the oven to 375 °F.

Pat dry the chickpeas with paper towels. Place on a baking sheet and drizzle with olive oil. Mix thoroughly and spread the chickpeas evenly on the baking sheet.

Put in the oven and bake for 30 minutes, mixing a few times during cooking.

In the meantime, mix all the other ingredients in a bowl. Spread the mixture on the chickpeas and mix thoroughly. Put back in the oven for 20 minutes or until chickpeas are golden and crispy. Mix a few times during cooking.

Towards the end of the cooking time, check the chickpeas to prevent them from burning.

Cool completely before serving.

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Pairings

These medium-bodied wines offer supple tannins that often carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.