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Spicy Pickled Chickpeas Recipe

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2 (15.5 ounce) cans of chickpeas, rinsed and drained

1 large Hungarian Pepper, thinly sliced and diced, or 1/4 cup Tabasco sauce 

2 tsp. dried dill weed

1 tsp. paprika

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. kosher salt

1 cup water, hot out of the tap

1/2 cup white vinegar

1/2 tsp. sugar

You will also need a 1-quart container with a tight-fitting lid. We used a wide-mouth Ball canning jar.