Name: Cacio e Pepe Roasted Chickpeas
Ingredients: 2, 15-ounce cans chickpeas, drained and rinsed; 3 tablespoons olive oil; 1/2 teaspoon sea salt; 1 1/2 teaspoon coarse fresh cracked black pepper (if you have more fine ground black pepper, use 1/2 to 1 teaspoon); 1/4 cup finely grated parmesan cheese, plus much more for serving

Ingredients

Scale

2, 15-ounce cans chickpeas, drained and rinsed
3 tablespoons olive oil
1/2 teaspoon sea salt
1 1/2 teaspoon coarse fresh cracked black pepper (if you have more fine ground black pepper, use 1/2 to 1 teaspoon)
1/4 cup finely grated parmesan cheese, plus much more for serving

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Instructions

Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
Spread drained and rinsed chickpeas in a single layer across the baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper and toss to coat.
Sprinkle finely grated cheese over the mixture. Toss to coat.
Place in the oven and bake for 18 to 20 minutes, tossing the mixture twice during baking.
Remove from the oven and allow to cool enough to touch. Sprinkle with more finely grated cheese, place in a serving bowl, and sprinkle with more fresh cracked pepper. Enjoy!
Store the roasted chickpeas in an air tight container at room temperature.