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serves
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Ingredients
- 400 g tinned chickpeas
- 1 cup white vinegar
- 1 tsp extra virgin olive oil
- Salt to taste
Ingredients
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Instructions
- Rinse and drain the chickpeas and place in a saucepan with the vinegar. Bring to a boil. Remove from the heat as soon as boiling commences and allow chickpeas to soak for 40 minutes in the warm vinegar.
- After the 40 minutes, drain chickpeas of excess vinegar (liquid can be saved for another batch). Preheat oven to 200C.
- Line a baking tray with baking paper and spread chickpeas in an even layer. Coat with olive oil and salt (to taste).
- Bake for 35-40 minutes, shaking the tray every 10 minutes to make sure they are colouring evenly and not burning.
- Let stand for 10 minutes before serving.
- Keep in an airtight container in the fridge or freezer.
- To restore from frozen, defrost in fridge and heat in the oven.
Recipe Notes
127 calories per serve.