>> Wednesday, April 22, 2015
Everybody's all about roasted chickpeas lately, but my sister Beth, who is the Queen of Dill Pickles, had an idea for pickle-flavored roasted chickpeas. How could that be wrong?
Roasting chickpeas is a little more complicated than the recipes that say pop them in the oven for 45 minutes and they come out crunchy and yummy. The best method seems to be to roast them for half the time period, take them out and let them cool 10 minutes, then roast them the rest of the way. This allows the inside of those little beauties to reach maximum crispiness.
This recipe is great to make after you've just finished a jar of pickles. Don't throw away the brine - marinate the chickpeas, then roast them up.
Ingredients1 28-oz can cooked chickpeas, drained and rinsed
1 1/4 cups pickle brine
1/4 cup white vinegar
1 clove garlic, minced
1 tbsp sea salt
1 tsp dill
Pepper to taste
Allow to cool before sealing in an airtight bag or jar.
Makes about 3 cups.