Roasted Chickpeas Involtini
A roasted Italian chickpea involtini with porcini mushrooms and garlic, finished with balsamic vinegar, chili flakes and fresh basil, served over gnocchi.
Ingredients
Instructions
Drain and season the chickpeas, then sear them over medium-high heat until well browned, about 4 minutes.
Add the porcini mushrooms and garlic, cooking until softened, about 6 minutes.
Stir in the balsamic vinegar, chili flakes, oregano and fresh basil for 3 minutes.
Cook the gnocchi separately according to package directions.
Let the chickpeas simmer for about 13 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the gnocchi, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.