Italian Roasted Chickpeas
Try our delicious ideas for cooking with chickpeas. Featuring our Drained and Ready to Serve Chickpeas they are great on their own as a snack, or they can be used as a topping for soups and salads to add texture.
Ingredients
2 tbsp Napolina Olive Oil
1-2 springs of fresh rosemary
1x 150g can Napolina Drained and Ready to Serve Chickpeas
Pinch of sea salt flakes
Method
Preheat the oven to 180ºC / 160ºC fan. Heat 2 tablespoons of Napolina Olive Oil in a small saucepan on a medium to high heat.
Once heated, tilt the pan, gathering the oil to one side. Add the rosemary and fry for 5-10 seconds until crisp. (Be careful as the oil can spit when the rosemary is added). Using tongs, lift the rosemary out and dry on kitchen roll.
Take the pan off the heat and add the Napolina Drained and Ready to Serve Chickpeas, mixing them in the oil.
Using a slotted spoon, drain the chickpeas, place on a baking tray and roast in the oven for 35 minutes or until golden and crisp, shaking halfway through.
While the chickpeas are roasting, crush or chop up the crispy rosemary, removing the stalks first.
Once the chickpeas are done, sprinkle over the crispy rosemary and season to taste with salt.
Our Drained and Ready to Serve Chickpeas are great on their own as a snack, or they can be a topping for soups and salads to add texture.
Check out the rest of the new Drained and Ready to Serve Pulses range here.
