Parmesan Roasted Chickpeas and Linguini

At the request of Chef Laura I am posting this recipe. It is not so much a recipe, as something I threw together for lunch. Some days I pick through what is in my pantry and fridge and see what I can make of it. This was a particularly tasty concoction. My children LOVE roasted chickpeas. They eat them on their own, hot out of the oven. (Yes I am fortunate to have children who love beans.) They make a wonderful snack. If you have fresh herbs on hand, feel free to toss some on. You can also substitute your favorite pasta for the linguini. Again, its what I had leftover from Sunday's dinner.

Parmesan Roasted Chickpeas and Matchstick Carrots with Whole Wheat Linguini

Serves 4


2 cans chickpeas -- rinsed and drained
2 cups matchstick carrots
1 package fresh whole wheat linguini -- cooked
4 Tablespoons olive oil -- divided
1/4 cup shredded parmesan cheese
Cooking spray
kosher salt and fresh cracked pepper -- to taste
garlic powder -- to taste

Cook linguini according to package directions. Drain and toss with 2 Tablespoons of the olive oil.

Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and spray lightly with cooking spray.

Place the chickpeas and carrots in the center of the sheet. Drizzle with remaining 2 Tablespoons of olive oil, sprinkle with salt, pepper, and garlic powder. Spread evenly across the sheet.

Roast for 20 minutes until chickpeas and carrots are slightly browned. Sprinkle with the parmesan cheese and bake an additional 5 minutes.

Serve over the linguini.