Crispy Nahit de PapasUser Submitted Recipe
Chickpeas with Parmesan and Paprika
2 (15 ounce) cans chickpeas or garbanzos
1 cup finely grated Parmesan cheese
1/2 teaspoon sweet or smoked paprika (optional)
Rinse and drain the chickpeas, then spread out on paper towels and let them dry.
Place the chickpeas in a large dry nonstick skillet over medium heat and toast them, shaking the pan occasionally, until golden and crispy, about 15 minutes.
Add the Parmesan cheese and paprika and shake the pan to evenly coat the chickpeas. Remove from the heat and continue shaking the pan until the cheese is golden and sticks to the chickpeas.
Servings4 to 6
119 calories per serving
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