Canning Chickpeas

Canning chickpeas is a great way to save money and the flavor is better than store-bought cans. Keeping your pantry stocked with canned chickpeas is the healthy basis for quick and easy meals or snacks.

WHAT ARE CHICKPEAS?

Chickpeas are a legume that is a staple in many cultures throughout history. The “peas” themselves are actually 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 like to think a bowl of chickpeas resembles little fluffy chicks, but who really knows.

ARE CHICKPEAS GOOD FOR YOU?

Chickpeas are known as a superfood with protein, fiber, and nutrients such as calcium, iron, and more.  On average, they have 5 grams of protein and 22% of your daily fiber in one serving. They are also gluten-free.

HOW DO YOU PRESERVE CHICKPEAS?

Dried chickpeas can be vacuumed sealed in a bag, and if kept in a cool, dry area, they will be good for years. If you want to have already cooked chickpeas on hand, then the best way to preserve them is by pressure canning them.

DO YOU HAVE TO BOIL CANNED CHICKPEAS?

No, you can enjoy chickpeas right out of the can. Or, you can place them directly into a recipe and heat.

WHAT CAN YOU MAKE WITH CHICKPEAS?

My favorite way to eat chickpeas is to make hummus. My best hummus recipe is an easy homemade garlic recipe that is delicious, and the best part is, hummus is good for you, so indulge without guilt.

If you like hummus, you might also like to try some of these 50 delicious and unique hummus recipes—fun ingredients such as beetroot, carrot, avocado, and various veggies, beans, and spices.

If soup is your jam then try hearty vegetable chowder with chickpeas, It’s a delicious meal that is packed with good for you ingredients. Quick and easy to make, it’s a perfect dinner choice after a busy day.

Try Vegan White Bean Chili, a healthy and hearty meal loaded with a variety of beans, chickpeas, fresh corn, and authentic Mexican spice. It’s also gluten and dairy-free.

• Chickpeas Salad with Pesto and Feta
• BBQ Roasted Chickpeas
• Roasted Carrot and Chickpeas Salad

CANNING CHICKPEAS

CANNING CHICKPEAS SAFELY

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 by a scientifically tested process.

LEARN HOW TO PRESSURE CAN

If you are new to canning, then be sure and read through HOW TO START CANNING AT HOME. Learning the basic steps of canning for beginners is a fun and economical way to make great tasting fresh foods available to enjoy year-round. Also, be sure and read my Canning Supplies Guide. There are many helpful tips and ideas.

If you are new to pressure canning or want to get more confident using your pressure canner, please visit my post Learn How To Pressure Can.

Pressure canning at home is easy and safe if you take the time to learn proper procedures. Start by becoming familiar with A BEGINNER’S GUIDE TO CANNING TERMS.

 HOW MANY POUNDS OF CHICKPEAS PER PRESSURE POT?

Chickpeas vary in size, so the outcome is different depending on the size. I generally found one pound of dried chickpeas equals 2 canned pints.

VARIETY OF CHICKPEAS YOU CAN USE

There are a variety of chickpeas that are grown. I like to can all of these. There really is not much difference in taste, but it’s nice to have the different colors in a recipe.

HOW DO YOU CAN CHICKPEAS?

1. Overnight method: Place dried chickpeas in a large pot and cover with water. Soak for 12 to 18 hours in a cool place. Quick method: To quickly hydrate chickpeas, you may cover sorted and washed chickpeas with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak for 1 hour and drain.
2. Drain water.
3. Cover chickpeas soaked by either method with fresh water and boil for 30 minutes.
4. Add ½ teaspoon of salt per pint or 1 teaspoon per quart to the jar, if desired.
5. Fill jars with chickpeas and cooking water, leaving 1-inch headspace.
6. Place lids on jars and screw ring on finger tight.
7. Process for pints for 75 minutes and quarts for 90 minutes. For more info on adjusting your canning time for altitude, visit Fresh Preserving.

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 they’ve released during soaking and result in higher quality home-canned beans.
• Follow instructions carefully and do not change the processing time to assure you have a safe and delicious product.

HOW LONG CAN YOU KEEP CANNED CHICKPEAS?

If you have followed all the safe canning procedures and keep your canned chickpeas in a dry, cool area, they will stay at peak flavor for up to a year.

SEASONING VARIATIONS

I like to add some seasoning before I can my chickpeas. First, I simmer my chickpeas in chicken broth instead of water. When done cooking for 30 minutes, 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.

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