Ingredients
1 1/2 tablespoon extra virgin olive oil
2 teaspoon extra virgin olive oil
2 cans 15-ounce cans organic chickpeas, drained, rinsed well, and patted dry (or 3 cups cooked chickpeas)
1/2 cup finely shredded Parmesan cheese (not pre-grated or it will not melt) Sea Salt
1/4 teaspoon Sea Salt
1/8 teaspoon Freshly ground black pepper
Preparation
Pour 1 1/2 tablespoons of the olive oil into a large baking dish. Place it in the hot oven.
In a small mixing bowl combine the chickpeas, 2 teaspoons of extra virgin olive oil, the Parmesan cheese, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper. Mix well until the chickpeas are thoroughly coated.
Carefully remove the hot baking dish from the oven and pour the chickpea mixture in. Use a wooden spoon to spread the chickpeas into a single layer. Roast for 10 minutes; stir them once with the wooden spoon. Continue to cook until crispy and golden brown, an additional 7 to 10 minutes. Season with additional salt and pepper as desired, and serve hot or at room temperature. (Do not drain on paper towel or they will loose their crispiness.)
