Roasted carrots and chickpeas tossed with a warm mix of seven grains, kale, and tart…
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!
How do I make canned chickpeas at home?
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.
Are Canned Chickpeas Healthy?
According to WebMD chickpeas a a good legume to add to your family’s diet.
- Chickpeas help control blood sugar
- The can be eaten to help lower your cancer risk
- They help lower cholesterol
LEARN TO CAN
If you are new to canning be sure and read my Canning Supplies Guide. There are many helpful tips and ideas.
What are the ways to eat homemade chickpeas?
Once you can your own chickpeas you can make delicious hummus, a roasted snack, or use them as a substitute for meat in vegan cooking. Try some of my favorites recipes.
- Best Garlic Hummus
- Chickpeas Salad with Pesto and Feta
- BBQ Roasted Chickpeas
- Roasted Carrot and Chickpeas Salad
If you are just learning to can be sure and check out my CANNING SUPPLIES GUIDE to help get you started.
- 1 lb Chickpeas dried
- 2 teaspoons Salt
- 2 32oz Chicken broth you might need a little more or less depending on how your beans absorbed the liquid while cooking
- 2 springs of rosemary Cut into 2" pieces. Figure one for each jar
- 2 clove garlic minced
- 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 chicken broth to cover by 2 inches. Add 4 sprigs of rosemary, bay leaf, ang minced garlic Bring mixture to a boil.
- Reduce heat and simmer for 20 minutes.
- 1. Pre-heat your canning jars in hot (180°F) water. Keeping jars hot prevents them from breaking when filled with hot food. Leave lids and bands at room temperature for easy handling.
- 2. Add 2-3 inches of water to your pressure canner. Bring to a simmer (180°F).
- Pack hot peas into hot jars, leaving 1-inch of headspace. Add 1/2 teaspoon of salt to each pint jar or 1 teaspoon to each quart jar. Discard bay leaf. Add one sprig of rosemary to each jar,
- Remove air bubbles with a spatula. 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.
- Lock the canner lid in place, leaving vent pipe open. Adjust heat to medium-high. Allow steam to escape through vent pipe for 10 minutes or until steam forms a constant flow to ensure there is no air (only steam) left in the canner. Close vent using weight or method described for your canner. Monitor and adjust heat to achieve the recommended pressure.
- Process pint jars for 1 hour and 15 minutes or quart jars for 1 hour and 30 minutes
- Maintain the recommended pressure for the time indicated. Turn off heat. Let canner stand undisturbed (do not remove the weighted gauge) until pressure returns to zero. Wait 10 minutes, remove weight and unlock the lid, tilting away from yourself. Allow jars to cool for an additional 10 minutes.
- Cool 24 hours on the counter then remove rings and store jars. Be sure to place the date on the jar seal.