Disclaimer: Please note that some of the links in my post are affiliate links, and I will earn a small commission if you purchase through those links. I only recommend products that I find to be of great quality and use! All proceeds go back into maintaining and creating new content for this site. Thank you!
Table of Contents
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.
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?
- 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.
- Drain water.
- Cover chickpeas soaked by either method with fresh water and boil for 30 minutes.
- Add ½ teaspoon of salt per pint or 1 teaspoon per quart to the jar, if desired.
- Fill jars with chickpeas and cooking water, leaving 1-inch headspace.
- Place lids on jars and screw ring on finger tight.
- 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.
MORE CANNINNG RECIPES
Canning Lima Beans fresh or dried is the basis for a nutritious, quick, and tasty meal that will lower your grocery budget. They are great for a quick side dish, added into casseroles or soups.
Canning Beans fresh or dried is the basis for a nutritious, quick, and tasty meal that will lower your grocery budget.
Pressure Canning Potatoes is easy and yields delicious cooked potatoes ready to use for quick meals, soups, or stews on busy nights and is a great way to keep your food budget low.
Canned Cowboy Candy is the perfect way to preserve a bunch of jalapenos in an addictive sweet and spicy sauce. Perfect on burgers, Mexican foods, in dips, and pimento cheese spread.
This Brandy Spiced Pear Compote recipe has a combination of pears and brandy simmered together in spices such as cloves, cinnamon, and nutmeg creating an elegant and delicious compote.
If you make this recipe and love it, remember to stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ It helps others find the recipe! ❤️️ Also, I love to hear from my readers and always do my best to respond to each and every comment. I’m always looking for new ideas for post that would help you. Don’t forget if you do make this recipe, tag me @intentionalhospitality on Instagram so I can share it with my followers. I would love to see your yummy creation.
Canning Chickpeas
Ingredients
- 1 lb Chickpeas dried
- Water
- 1 teaspoons Salt
Instructions
Rehydrating Dried Chickpeas
- 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.
- Drain water.
Canning Dried Chickpeas
- Cover chickpeas soaked by either method with fresh water and boil for 30 minutes.
- Add ½ teaspoon of salt per pint or 1 teaspoon per quart to the jar, if desired.
- Fill jars with chickpeas and cooking water, leaving 1-inch headspace. Run your bubble popper through the jar to remove air bubbles and wipe the rims.
- Place lids on jars and screw ring on finger tight.
- Place the jars carefully into the pressure canner on the canning rack. Leave space in between the jars. Once the jars are all in the canner, adjust the hot water level per your pressure canner’s instructions. If adding water, be sure it is hot water.
- Process pint jars of chickpeas at 10 pounds of pressure 75 minutes at altitudes of less than 1,000 ft. Process quart jars of chickpeas at 10 pounds of pressure 90 minutes at altitudes of less than 1,000 ft. Follow the directions for your pressure canner and adjust processing time for your altitude.
- When the processing time is done, turn off heat; cool canner to zero pressure. After 5 minutes, remove the lid. Let jars cool 10 minutes. Remove jars from canner and place on a towel. Do not retighten bands if loose. Cool for 24 hours. Check seals. Remove rings, wipe jars, write date on lids, and store in a cool dark, and dry pantry.
can these only be canned in a pressure canner? or would a hot water bath process work?
A hot water bath would not work. All legumes need to be canned under 10 pounds pressure for 90 min. for pints. They are a low acid and no sugar item. However, when you cook them on the stovetop to serve for dinner, you can add the rosemary and garlic while cooking to create a great flavor. It would also be good to cook them in chicken broth when doing them on the stovetop.
That’s a good thought. When you can chickpeas they develop a jelly like substance all around them. I usually rinse this off if I am tossing them in a salad or such. However when making hummus I just put the whole jar in the blender without rinsing. Makes for a thicker, creamier hummus.
Hi! I am new to canning..and I am trying to can my Indian recipes. I make a lot of curried chickpeas.. If I cooked a curry recipe as normal, could I can that? Unfortunately there’s not many resources for canning ethnic food.
When ever I have any low acid food within a recipe such as onions, peppers, coconut milk, meat or such I follow Ball’s suggestions for canning. http://www.freshpreserving.com/tools/pressure-canning
Here is their suggestion for chicken soup, which is a combination of low acid foods.
PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
To kill botulinum spores the food must be at a temperature of 240 degrees for a specific amount of time and pressure to make food safe. I also suggest reading this article from the university of GA to see how your recipe should be canned at. http://nchfp.uga.edu/how/general/ensuring_safe_canned_foods.html
You have inspired me to can my chicken curry recipe. What a great idea to be able to cook some jasmin rice in my rice cooker and then heat up a jar of curry on a night when our life has been busy.
By the way WhitBit, I love your site, the photography, the recipes, the template, it all looks great! I’m going to spend some time this evening when things get quite poking all around to see what goodies you have. Will be printing some recipes and trying them out!
Thanks for the info but Ruth only mentions bread, not pita bread and chomets means vinegar, NOT chickpeas or Hummus.
Thank you for this simple chickpea recipe. My canner is venting as we speak. I only can the things that I really really love. I love hummus and it’s so very expensive in the grocery store. I followed you instructions to the letter and expect to blend these chickpeas with roasted carrots, olive oil and herbs, sun dried tomatoes, and etc for our winter enjoyment. Thanks again, Grandma Cheap Cheap
Glad to hear you’re trying this recipe. I also put a pint in chili or vegetable soups in the winter. I would love to see a picture of some hummus you make. You can message it to me on my FB page. Your mix ins sound delicious
I can’t wait to try this recipe… hopefully on Saturday. I am trying to cut costs and thought that canning my own beans would be less expensive than buying them.
Do you leave the beans on the counter overnight or do you refrigerate them?
I leave the beans on the counter. However, I do cover the bowl with my kitchen towel. I’m excited for you, enjoy!