- 1 15oz can of garbanzo beans
- 1 tsp of truffle oil
- 2 tsp grated parm cheese
- a pinch of salt
- a tbl of freshly chopped parsley
so you’ve seen the recipes for roasted chickpea’s floating around right? please tell me i’m not the only one?
i’m a chickpea fan (aka, garbanzo bean). i’ve made a couple recipes before. i won’t lie, i prefer them canned and i prefer eating them right out of it (so do my kids). when i saw these recipes floating around i was intrigued. roasted chickpeas? really? seriously? you roast them?
my previous thoughts on the roasted chickpea: hard, dry, and a not so good tasting snack. i was wrong.
when i popped one of these delicious little babies in my mouth the world around me changed. the weather changed, my children went from grumpy, tired and crazed to smiling and joyful (ok, not really but a girl can dream). it was like one of those movies where everything is in slow motion and beautiful music starts playing (not really, but again, i can dream).
a great snack, and if you are a fan of truffle fries, you know those fries sprinkled in truffle salt, cheese and parsley, you will love these (they taste just like a french fry!)
truffle roasted chickpeas
be careful, this recipe is very confusing (not)…preheat your oven to 425.
- drain and rinse the can of chickpeas. dry them well. i used my salad spinner to dry them off. one little pull and i was good to go. paper towels work just as well.
- on a parchment lined baking sheet, spread out your dried beans. place in oven at for 10 minutes.
- after 10 minutes take out and give a little shake. bake for another 10 minutes.
- when the beans have been cooked for 20 minutes take them out of the oven and add truffle oil and a pinch of salt. cook another 5 minutes.
- add parm and parsley, if you want, bake for another minute to melt the cheese
what i learned about roasted chickpeas (this recipe)…they are awesome. go make them. now. happy friday!