Ingredients
Rosemary, Red Chile and Sea Salt Roasted Chickpeas:
- 1 1/2 cups chickpeas cooked
- 1 tbsp olive oil
- 2 tsp rosemary fresh, chopped; plus more for sprinkling
- red pepper flakes to taste
- salt sea, flaky
Cacio e Pepe Roasted Chickpeas:
- 1 1/2 cups chickpeas cooked
- 1 tbsp olive oil
- pepper black; freshly ground
- salt kosher
- 1/3 cup parmesan cheese freshly grated
Umami Roasted Chickpeas:
- 1 1/2 cups chickpeas cooked
- 1 tbsp olive oil
- 2 tsp fish sauce
- 2 tsp maple syrup
- 1 clove garlic finely grated or minced
- red pepper flakes
- salt kosher
- sesame seeds toasted, for topping
Instructions
Rosemary, Red Chile and Sea Salt Roasted Chickpeas:
- Preheat an oven to 400°F. Place chickpeas on a rimmed baking sheet, and toss with olive oil, rosemary and couple pinches of red chile flakes and salt. Roast, tossing occasionally, until crispy and golden on the outside and creamy within (about 20 - 25 minutes). Season to taste with additional salt and finish with a sprinkling of chopped rosemary.
Cacio e Pepe Roasted Chickpeas:
- Preheat an oven to 400°F. Place chickpeas on a rimmed baking sheet, and toss with olive oil, a few grinds of black pepper and a couple pinches of salt. Roast, tossing occasionally, until crispy and golden on the outside and creamy within (about 20 - 25 minutes). Transfer to a bowl and toss with Parmesan cheese and a few more grinds of black pepper. Season to taste with additional salt.
Umami Roasted Chickpeas:
- Preheat an oven to 400°F. Add olive oil, soy sauce, fish sauce, maple syrup and garlic to a medium bowl, whisking to combine. Add the chickpeas and toss to evenly coat. Turn out chickpeas (and any liquid) on to a rimmed baking sheet. Roast, tossing occasionally, until crispy and golden on the outside and creamy within (about 30 - 35 minutes). Season to taste with salt, and finished with a sprinkling of toasted sesame seeds.