RECIPE

Chickpea Starter

Serve with Sardine and Breadcrumb Pasta with Puttanesca Salad.

Ingredients

  • 2 cans chickpeas (14 ounces), drained and rinsed
  • 1 teaspoon freshly ground black pepper
  • A handful of grated Parmigiano Reggiano

Preparation

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.

What's Fresh from @RachaelRay

Rachael Ray