Ceci Recipe

Inspired by Razza

Time20m

Serves4

Chickpeas with California extra virgin olive oil and parmigiano reggiano.

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Ingredients

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1
Prepare the chickpeas
Drain and rinse the canned chickpeas under cold water. Set aside.
2
Sauté the garlic
In a large skillet, heat the California extra virgin olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
3
Add chickpeas
Add the drained chickpeas to the skillet. Stir well to coat with the olive oil and garlic.
4
Season the mixture
Sprinkle salt and black pepper over the chickpeas. Cook for about 5-7 minutes, stirring occasionally until heated through.
5
Add cheese and parsley
Remove from heat and stir in the grated Parmigiano Reggiano cheese and chopped fresh parsley.
6
Serve
Transfer to a serving dish and enjoy warm as a side or main dish.