Crispy Cider Vinegar Roasted Chickpeas from Constantly Cooking by Paula Roy
1 can (19 oz / 540 mL) chickpeas, rinsed well
1 1/2 cups (375 mL) cider vinegar
1 1/2 tablespoons (22 mL) olive oil
1 1/2 teaspoons (7.5 mL) coarse sea salt
1/2 teaspoon (2.5 mL) freshly ground pepper
Pour the vinegar into a medium-sized saucepan. Cover pot with a lid and place on high heat. As soon as the vinegar is boiling, add the rinsed chickpeas to the pot and remove from heat.
Let stand 30 minutes.
Preheat oven to 400F.
Drain chickpeas, discarding vinegar. Pour chickpeas out onto a clean dish or paper towel and roll them around gently to dry thoroughly.
Put chickpeas in a clean bowl and drizzle with olive oil. Toss gently to coat evenly.
Spread chickpeas out onto a baking sheet. Sprinkle with salt and pepper.
Roast in oven for 40 – 45 minutes, jiggling the baking sheet occasionally.
The chickpeas will turn a dark golden brown and get crunchy. If you take them out of the oven too soon, you can always put them back in the oven for a few more minutes later.
Thanks to Paula Roy for a great recipe!
Tip: Throw a few chickpeas into soup as a garnish. Here is our chicken vegetable soup made even better with a few roasted chickpeas!