Roasted chickpeas are a delicious snack to enjoy during an aperitif or while watching TV, something that stimulates our appetite!
This is a delightful recipe that has been prepared for many years in my hometown, especially during festivals dedicated to chickpeas, a typical local product.
I personally love them and I recommend you follow this recipe because it’s sure to succeed and be well-appreciated.
The soaking period compared to when preparing chickpea soup is much shorter, so they can be prepared on the same day.
Try making them yourself by following my recipe!
I’m looking forward to your photos if you replicate this or other recipes on my blog, if you like, I will post your photos on my Facebook page with your name.
Approximately 1330 Kcal total
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 5 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Abruzzo
- Seasonality: All Seasons
Ingredients for Roasted Chickpeas
- 12.3 oz dried chickpeas
- 2 tsps salt (scant)
- 1 cup white wine (generous)
Tools
- 1 Frying Pan frying pan
Preparation of Roasted Chickpeas
Take the chickpeas and soak them in white wine for 2-3 hours, after the time has passed, drain them well, transfer them to a non-stick frying pan, maybe cook them in two batches if they are too crowded, add the salt, and roast them over medium heat.
Stir the chickpeas occasionally to brown them evenly.
Once cooked, transfer them to a bowl to serve and enjoy!
