Ingredients 300 g dried chickpeas
30 g Emmental cheese
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1 teaspoon of garlic powder
1 tablespoon of harissa paste
1/2 teaspoon of extra virgin olive oil
1 stalk of rosemary
You have two options - you can use canned chickpeas and start right away with the baking; or use the dry ones and start the night before.
I am using dry chickpeas - measure the 300 g of dried chickpeas and pour them into a bowl.
Wash them with cold water and leave them to soak overnight. Add more water if it all gets soaked up.
Put the bowl in the fridge overnight.
The next day, wash them and discard the water. *Pour them into a pot and cook them for 25-30 minutes, until they're soft, but a little bit crunchy.
Discard that water as well and pour the cooked chickpeas into another bowl.
Now add all the ingredients on top of the chickpeas and stir to combine.
Line a baking sheet with baking paper and preheat the oven to 200 C.
Add the chickpeas to the baking sheet and arrange them in a single layer. Add one stalk of rosemary on top.
Use a baking sheet that is big enough so that the chick peas are in a single layer.
Put the baking sheet into the oven and bake for about 30 minutes, mixing through every 10 minutes, until they're crunchy.
Serve hot, warm or at room temperature, they're delicious either way.