- 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.