Rosemary Parmesan roasted chickpeas

Ingredients

For 1 serving

• Cooked chickpeas100 g
• Extra virgin olive oil1 teaspoon
• Rosemary2 g
• Parmigiano Reggiano10 g
• Saltto taste

Contains: lactose,

Method

1. Heat a conventional oven to 200 °C and line a small baking tray with baking paper.
2. Drain the cooked chickpeas, rinse them and dry them carefully with a tea towel, discarding any skins that come off.
3. Strip the rosemary needles from the sprig and chop them finely; meanwhile grate the Parmigiano.
4. Toss the chickpeas with the oil, the rosemary and a pinch of salt, spread them in a single layer on the tray and roast for 25 minutes, shaking the tray halfway, until they start to colour.
5. Take them out, sprinkle with the Parmigiano, stir and return to the oven for 5–8 minutes, until the cheese has melted and turned golden; let them cool for a few minutes before serving.