Dill Pickle Chickpea Crunchies
1/2 Cup Cold Water
1/2 Cup White Vinegar
1/4 Cup Apple Cider Vinegar
2 - 3 Teaspoons Light Agave Nectar
3 Cups Cooked Chickpeas
2 Tablespoons Olive Oil
1/4 Cup Roughly Chopped Fresh Dill
3 Cloves Garlic, Finely Minced
1 Teaspoon Coarse Sea Salt or Kosher Salt
1/2 Teaspoon Mustard Powder
1/4 Teaspoon Ground Coriander
1/4 Teaspoon Celery Seed
1/8 Teaspoon Ground Black Pepper
Pinch Red Pepper Flakes
Place all of the ingredients for the brine in a medium-sized jar, including the chickpeas, shake it up, and place it in the fridge. Allow the brine mixture to infuse into the beans for 12 - 24 hours. As one might presume, the longer the chickpeas soak, the more strongly they'll be flavored with vinegar. It's up to you whether that's a good or bad thing. Bear in mind that the bite will mellow significantly after a trip to the oven, so don't be afraid of having very vinegary beans at this stage.
Once the chickpeas have been "quick pickled," drain them thoroughly but do not rinse. Preheat your oven to 375 degrees while you measure out and prep the seasonings. Toss the chickpeas into a bowl along with the oil and all of the aromatics, stirring so that every last bean is thoroughly coated. Transfer to a jellyroll pan or large baking dish (anything with sides- These edible marbles will want to roll right out otherwise) and spread them evenly in one layer.
Bake for 45 - 60 minutes, stirring every 15 or so, until the chickpeas have shrunken in size and are golden brown, with darker spots in some areas. It can be hard to tell when they're done since the chickpeas will continue to crisp up as they cool, but listen closely and they should rattle when you shake the pan. Remove from heat and let cool completely before snacking and/or storing in an airtight container.
Makes 1 1/2 - 2 Cups Chickpea Crunchies
©Hannah Kaminsky http://www.bittersweetblog.com