Crispy pecorino, garlic and rosemary chickpeas
- 400g Asda good and balanced chickpeas in water
- 1tbsp extra virgin olive oil
- 1tsp ground black pepper
- 1 garlic cloves, finely chopped
- 1tsp dried rosemary
- 1tbsp grated pecorino Romano cheese
Preheat the oven to 200C/180C fan/gas 6.
Drain and rinse the chickpeas under a cold tap. Sandwich the chickpeas between two sheets of kitchen paper and gently roll using the palms of your hands to dry and remove the husks.
Pour the chickpeas onto a baking try and toss in the oil, pepper, garlic and rosemary.
Roast in the oven for 35 mins, tossing occasionally until the chickpeas are crisp and golden. Mix in the pecorino in the final 10mins of cooking. Cool completely and store in an airtight container in the fridge.