Canning chickpeas yourself yields a superior product and opens the door to creating unique flavors not found in common grocery store cans of chickpeas.
Chickpeas are staple legume in many cultures throughout history. One of my favorite books in the Bible, Ruth mentions them by name.
And Boaz said unto her at meal-time: ‘Come hither, and eat of the bread, and dip thy pita in the chomets (חימצה)
Yes, Ruth enjoyed humus and pita bread just like me!
Before I can my chickpeas I soak them overnight in a large bowl filled with water 5 inches over the surface of the top of the peas.
The next day I wash the chickpeas under cold running water and then drain.
Next I put the chickpeas in a large saucepan. I add water to cover about 2 inches above the peas and bring mixture to a boil. Then I reduce heat and allow them to simmer for about 20 minutes.
While they are simmering I prepare my jars in a boiling water bath to be sure they are clean and sterilized.
After the chickpeas have simmered I ladle them into jars with the liquid I cooked them in. These are the ones I use in salads or making humus. If I plan on serving them as a side dish I drain the chickpeas and pack them with hot chicken broth, a sprig of rosemary, one bay leaf and one small whole clove of garlic.
After you have canned your own chickpeas be sure and try my recipe for Chickpea Salad with Pesto and Feta. It is a healthy and delicious salad that pulls together the summer flavors of fresh basil and parsley. The addition of smooth creamy feta and just a splash of red wine vinegar makes this salad a wonderful salad to serve to your family and friends on a warm summer day.
- 1 lb dried chickpeas
- Optional items: chicken broth, sprig of rosemary, bay leaf, clove of garlic
- Soak chickpeas in a large bowl with 5 inches of water above the surface of the peas overnight.
- Drain chickpeas.
- Put chickpeas in a large saucepan. Add water to cover by 2 inches. Bring mixture to a boil.
- Reduce heat and simmer for 20 minutes.
- Pack hot peas into hot jars, leaving 1-inch of head space. Add ½ teaspoon of salt to each pint jar or 1 teaspoon to each quart jar.
- If you prefer a seasoned chickpeas substitute hot chicken broth for water and add a sprig of rosemary, 1 small clove of garlic, 1 bay leaf to each jar.
- Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip- tight.
- Place jars on the rack in pressure canner containing 2 inches of warm water.
- Place lid on canner and turn to locked position. Adjust heat to medium-high.
- Vent steam for 10 minutes
- Put weighted gage on vent: bring to pressure to 10 pounds.
- Process pint jars for 1 hour and 15 minutes or quart jars for 1 hour and 30 minutes
- Turn off heat; cool canner to zero pressure.
- After 5 minutes, remove lid. Let jars cool 10 minutes.
- Cool 12 hours on the counter then remove rings and store jars.