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Salt and Vinegar Chickpeas

no-more-ramen:

Ingredients

  • olive oil
  • salt
  • 3/4 cup of white vinegar
  • can of chickpeas
  • 1/2 cup of water

Utensils

  • measuring cups
  • OPTIONAL: measuring spoons to measure out olive oil; I prefer to use them to make sure that oil is dispersed evenly
  • cookie sheet or pizza pan
  • foil (makes cleanup waaay easier)
  • pot
  • oven
  1. preheat your oven to 400 degrees 
  2. pour vinegar, water, and chickpeas into a pot. Make sure that your vinegar and water cover the chickpeas. If needed, add a little extra of both.
  3. bring the chickpeas, water, and vinegar to a boil, then remove from heat and let sit for 30 minutes
  4. meanwhile, wrap your cookie sheet in foil
  5. after 30 minutes, drain the water/vinegar and coat the chickpeas with olive oil and salt
  6. put your peas on the pan
  7. put the pan in the oven for 20-30 minutes. 
  8. Watch your chickpeas pretty closely after 20 minutes to prevent them from burning
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