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Rosemary, Red Chile and Sea Salt Roasted Chickpeas

Rosemary, Red Chile and Sea Salt Roasted Chickpeas

Servings 3 servings
Author Brandon Matzek

Ingredients

  • 1 1/2 cups cooked chickpeas (prepared from dry)
  • 1 tablespoon olive oil
  • 2 teaspoon chopped fresh rosemary, plus more for sprinkling
  • Crushed red chile flakes, to taste
  • Flaky sea salt

Instructions

  1. Preheat an oven to 400°F. Place chickpeas on a rimmed baking sheet, and toss with olive oil, rosemary and couple pinches of red chile flakes and salt. Roast, tossing occasionally, until crispy and golden on the outside and creamy within (about 20 - 25 minutes). Season to taste with additional salt and finish with a sprinkling of chopped rosemary.