We buy #10 cans of chickpeas at Costco to have on hand, and this morning I opened one. Now, I normally cook my own chickpeas from scratch, but sometimes, it's nice to open a can and just go to town cooking without having to dirty up my pressure cooker.
The #10 can can has around 16 cups of cooked chickpeas, so you can bet that I've been using them in various recipes. I made hummus, created a new 4 Ingredient Burger which I will share later.
The Boyfriend came home with some of the best store bought pickles the other day, and I knew immediately I would be re-using the brine. (Daikon Pickle anyone?)
I decided to roast the chickpeas in pickle brine. Yum!
Pre-heat oven to 400
- 4 cups cooked chickpeas
- 1 1/4 cups pickle brine
- 1/4 cup white vinegar
- 1 tbsp fresh dill
- Pepper to taste
- In a large skillet, add the chickpeas, brine and vinegar. Bring to a boil for 3 minutes. Drain and reserve liquid for another use.
- Spray a cookie sheet with cooking spray and arrange chickpeas in a single layer (I used 2 sheets so they had a lot of room between them to crisp up)
- Bake for 45 minutes, shaking halfway through and rotating pans.
- Stir in fresh dill and pepper