Roasted Chickpeas

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My newest obsession…roasted chickpeas. They can be made with whatever seasoning you like. My favorite is salt and vinegar. To make them, preheat your oven to 400 and line a baking tray with parchment paper. Drain and rinse two cans of chickpeas, then put them in a pot. Add enough white vinegar to cover them, turn heat to high and boil for a couple of minutes. Turn heat off and let it sit for 30 minutes. Drain chickpeas and place on baking tray. Roast for 30 minutes, then take the tray out of the oven, spray chickpeas with oil oil and sprinkle with salt. Put the tray back in the oven for another 30 minutes, or until crispy. Be careful not to burn them.

For a spicy mix, skip the vinegar boiling step. Place chickpeas in a bowl. Add 1 teaspoon of cumin, 1 teaspoon chilli powder, a pinch of cayenne and salt. Roast for the same amount of time, spraying with olive oil half way through.

These are so good and don’t last long in my house.

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