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Chickpea Starter

Chickpea Starter


  • 2 cans chickpeas (14 ounces), drained and rinsed

  • 1 teaspoon freshly ground black pepper

  • A handful of grated Parmigiano Reggiano


After rinsing, dry chickpeas in a kitchen towel.

In a dry nonstick skillet over medium heat add the chickpeas. Season with black pepper, to taste, and cook, shaking pan often until chickpeas are toasted and light golden brown, about 7 minutes. Stir in the cheese and toss to coat chickpeas. Serve as a snack or starter.