parmesan + herb baked chickpeas
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
Beans
  • 1x 14 oz. can of chickpeas
  • ¼ c. flour
  • ¼ tsp. garlic powder
  • ½ tsp. sweet smoked paprika
  • ¼ c. ground parmesan cheese
  • 1 tsp. roughly chopped rosemary
  • ½ c. Italian-style seasoned bread crumbs*
  • salt + pepper
  • olive oil cooking spray
Egg wash
  • 1 egg, lightly beaten
  • splash of water
Garnish
  • ¼ c. roughly chopped herbs, such as parsley and basil
  • Small block of parmesan cheese for shavings + extra ground parmesan to taste*
  • 1 lemon
* You can also use seasoned Panko breadcrumbs.
** Substitute for with Pecorino cheese for a piquant, salty flavor.
Instructions
  1. Preheat your oven to 425 F. Generously coat a rimmed baking sheet with olive oil spray.
  2. Rinse and drain the chickpeas. Pat dry with paper towels as best you can (they will not be completely dry).
  3. For the egg wash, lightly beat the egg and water in a bowl. Set aside.
  4. Place the flour into a shallow bowl.
  5. Combine the garlic powder, paprika, parmesan cheese, rosemary, and bread crumbs. Mix well until everything is blended together.
  6. To bread the chickpeas, you will need to work in batches. Begin by rolling a small portion of the beans in flour shaking off any excess as you go.
  7. Coat them in the egg wash, draining off the extra liquid.
  8. Add them to the bread crumb mixture. Toss well with your hands so that they are evenly coated. Repeat this process until you have used up all of the chickpeas.
  9. Place the beans onto the prepared baking sheet.
  10. Coat thoroughly with olive oil spray. Shake the pan once or twice to move them around and spray again. They key to a golden crust it to make sure that they have an even application of oil.
  11. Bake for 15 minutes, tossing once halfway through cooking time.
  12. Remove from the oven and season with salt + pepper.
  13. Transfer to a serving platter.
  14. Using a vegetable peeler, shave some of the parmesan cheese over the top. Garnish with extra ground parmesan to taste.
  15. Top with chopped herbs.
  16. Serve warm with a squeeze of lemon.
Recipe by The Clever Carrot at https://www.theclevercarrot.com/2014/06/parmesan-herb-baked-chickpeas/