Interstitial Cystitis Friendly Garlic Parmesan Roasted Chickpeas
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- ½ tsp kosher salt
- ¼ tsp black pepper
Ingredient noteBlack pepper can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ¼ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
- ⅓ cup finely grated parmesan cheese
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the drained chickpeas in a single layer on a clean kitchen towel or several layers of paper towels and pat them thoroughly dry, rubbing gently to loosen any skins that come free. Discard the loose skins. Let the chickpeas air-dry for 5 minutes — the drier they are, the crispier they will roast.
- 2
Transfer the dried chickpeas to a rimmed baking sheet and spread in a single layer. Roast for 25 minutes, shaking the pan once halfway through, until the chickpeas are lightly golden and beginning to feel firm when pressed.
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