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I like to have chickpeas stocked year-round in my pantry. There are so many great ways to add these creamy beans to recipes. Canned chickpeas are great to add to soups, salads, or, my favorite, make a big bowl of hummus for snack time.

Pint jars of chickpeas that have been pressure canned

What are chickpeas?

Chickpeas are a legume that has been a staple in many cultures throughout history. The “peas” themselves are seeds encased in small pods that grow on the plant. 

Are chickpeas different than garbanzo beans?

No, chickpeas and garbanzo beans are the same types of seed. The term “garbanzo” came from the Spanish-speaking bean eaters, who added the bean to their soups and stews. It’s thought that we got the name garbanzo from the Spanish word “garbantzu” which literally translates to dry seed.

The name chickpea is thought to come from the French words “chiche pease.” It seemed to get translated in English to chickpeas loosely. Of course, I think a bowl of chickpeas resembles little fluffy chicks, just for fun.

Two images one of chickpeas and one of a bunch of chicks that are a day old clumped together showing how much they look alike

Safety Tip For Canning Chickpeas

Chickpeas or garbanzo beans are considered beans. All beans are low-acid foods (pH above 4.6) that provide a good environment for the growth of Clostridium botulinum, the bacterial cause of botulism. For safety, beans must be pressure-canned. Waterbath canning chickpeas is not safe.

Instructions For Pressure Canning Chickpeas

Choose A Method and Soak Chickpeas

  • Overnight Method: Place the dried chickpeas in a large pot and cover them with water. Let them soak for 12 to 18 hours in a cool place. Drain the soaking water afterward.1 lb Chickpeas,Water
  • Quick Soak Method: To hydrate chickpeas quickly, place the sorted and washed chickpeas in a saucepan, cover with water, and bring to a boil. Boil for 2 minutes, then remove from heat and let stand for 1 hour. Drain the soaking water afterward.

Prepare The Chickpeas

  • Place the drained, soaked chickpeas in a large pot, cover with fresh water, and boil for 30 minutes.

Prepare The Jars

  • While the chickpeas are boiling, prepare your jars by heating them in hot water to prevent cracking when adding hot chickpeas.
  • Next, add salt. Place ½ teaspoon of salt in each pint jar or 1 teaspoon in each quart jar.1 teaspoons Salt

Fill The Jars

  • Once the chickpeas have finished boiling, carefully ladle them into the heated jars, leaving 1 inch of headspace at the top.
  • Pour the cooking water (or clean boiling water) over the chickpeas in the jars, leaving 1-inch of headspace.
  • Use a bubble popper or plastic spatula to remove any air bubbles from the jar. Adjust the headspace if necessary by adding more water.
  • Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
  • Place the lids on the jars and screw the rings on until they are just finger-tight.

Follow your pressure canner’s instructions for loading and processing the jars. Refer to the tables below for elevation processing weights.

Adjust lids and process as recommended in Table 1 or Table 2 according to the method of canning used.

Table 1. Recommended process time for Beans or Peas in a dial-gauge pressure canner.
 Canner Pressure (PSI) at Elevations of
Style of PackJar SizeProcess Time0 – 2,000 ft2,001 – 4,000 ft4,001 – 6,000 ft6,001 – 8,000 ft
HotPints75 min11 lb12 lb13 lb14 lb
Quarts9011121314
Table 2. Recommended process time for Beans or Peas in a weighted-gauge pressure canner.
 Canner pressure (PSI)
at Elevations of
Style of packJar SizeProcess Time0 – 1,000 ftAbove 1,000 ft
HotPints75 min10 lb15 lb
Quarts901015
A glass bowl of chickpeas soaking in water

Tips For Canning Chickpeas

  • Don’t skip rehydrating dried chickpeas. This will help keep them from expanding too much in the canning jars. If they are not rehydrated, they absorb all the liquid, leaving them in a dry jar. This will yield a dry, tough chickpea.
  • Be sure to strain out the soaking water. This will remove the starches released during soaking and result in higher-quality home-canned beans.
  • Follow instructions carefully and do not change the processing time to ensure you have a safe and delicious product.

Seasoning Variation When Canning Garbanzo Beans

I like to add some seasoning before I can my chickpeas. I simmer my chickpeas for 30 minutes in chicken broth instead of water. When done, I ladle them into jars with the broth they were cooked in. Then I add a sprig of rosemary, one small bay leaf, and one small whole clove of garlic to each jar.

Canned chickpeas in mason jars

More Canning Recipes To Try

Be sure to visit my other easy canning recipes. I will teach you about Canning Beans and canning soups.

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Pint jars of chickpeas that have been pressure canned
5 from 2 ratings

Pressure Canning Chickpeas

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 4 pints
Pressure canning chickpeas, also known as garbanzo beans, at home gives you creamy soft chickpeas with superior flavor compared to store-bought cans and saves you money on your grocery budget. With a pantry stocked with these nutritious beans, you'll have the foundation for quick and easy meals or snacks anytime.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

  • 1 lb Chickpeas, dried
  • Water
  • 1 teaspoons Salt

Instructions
 

Choose A Method and Soak Chickpeas

  • Overnight Method: Place the dried chickpeas in a large pot and cover them with water. Let them soak for 12 to 18 hours in a cool place. Drain the soaking water afterward.
    1 lb Chickpeas, Water
  • Quick Soak Method: To hydrate chickpeas quickly, place the sorted and washed chickpeas in a saucepan, cover with water, and bring to a boil. Boil for 2 minutes, then remove from heat and let stand for 1 hour. Drain the soaking water afterward.

Prepare The Chickpeas

  • Place the drained, soaked chickpeas in a large pot, cover with fresh water, and boil for 30 minutes.

Prepare The Jars

  • While the chickpeas are boiling, prepare your jars by heating them in hot water to prevent cracking when adding hot chickpeas.
  • Next, add salt. Place ½ teaspoon of salt in each pint jar or 1 teaspoon in each quart jar.
    1 teaspoons Salt

Fill The Jars

  • Once the chickpeas have finished boiling, carefully ladle them into the heated jars, leaving 1 inch of headspace at the top.
  • Pour the cooking water (or clean boiling water) over the chickpeas in the jars, leaving 1-inch of headspace.
  • Use a bubble popper or plastic spatula to remove any air bubbles from the jar. Adjust the headspace if necessary by adding more water.
  • Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
  • Place the lids on the jars and screw the rings on until they are just finger-tight.

Process In A Pressure Canner

  • Place the filled jars on the rack inside your pressure canner, ensuring they don’t touch each other.
  • Follow your pressure canner’s instructions to add the appropriate amount of hot water (usually about 2-3 inches).
  • Lock the lid on the pressure canner and bring it to a boil. Allow steam to vent for 10 minutes before adding the weight.
  • Process pint jars at 10 pounds of pressure for 75 minutes, or quart jars for 90 minutes. Adjust the pressure if you are above 1,000 feet in altitude.

Cool and Store Jars Of Chickpeas

  • Once the processing time is complete, turn off the heat and allow the canner to cool down naturally until it reaches zero pressure.
  • Wait 5 minutes before carefully removing the lid. Allow the jars to cool inside the canner for an additional 10 minutes once you remove the lid.
  • Using a jar lifter, carefully remove the jars and place them on a towel, leaving space between them. Do not retighten the bands if they are loose.
  • Let the jars cool undisturbed for 24 hours.
  • After 24 hours, check the seals by pressing down in the center of each lid; it should not flex up and down.
  • Remove the rings, wipe the jars clean, label with the date, and store them in a cool, dark, and dry place.

Notes

Adjust lids and process as recommended in Table 1 or Table 2 according to the method of canning used.
Table 1. Recommended process time for Beans or Peas in a dial-gauge pressure canner.
  Canner Pressure (PSI) at Elevations of
Style of Pack Jar Size Process Time 0 – 2,000 ft 2,001 – 4,000 ft 4,001 – 6,000 ft 6,001 – 8,000 ft
Hot Pints 75 min 11 lb 12 lb 13 lb 14 lb
Quarts 90 11 12 13 14
 
Table 2. Recommended process time for Beans or Peas in a weighted-gauge pressure canner.
  Canner pressure (PSI)
at Elevations of
Style of pack Jar Size Process Time 0 – 1,000 ft Above 1,000 ft
Hot Pints 75 min 10 lb 15 lb
Quarts 90 10 15
 
Serving: 0.25pint, Calories: 186kcal, Carbohydrates: 31g, Protein: 10g, Fat: 3g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 589mg, Potassium: 330mg, Fiber: 9g, Sugar: 5g, Vitamin A: 31IU, Vitamin C: 1mg, Calcium: 56mg, Iron: 3mg
Course: Canning
Author: Gina Dickson

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