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.
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.
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.
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.
More Canning Recipes To Try
Be sure to visit my other easy canning recipes. I will teach you about Canning Beans and canning soups.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
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Pressure Canning Chickpeas
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
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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
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!
How long can I keep pressure canned chickpeas on my shelf for?
Thanks!
Dee the USDA suggests 1 year. I write a date with a sharpie on my lids and try to use them within a year.