- 1 lb dried chickpeas
- Optional items: chicken broth, sprig of rosemary, bay leaf, clove of garlic
- 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 water to cover by 2 inches. Bring mixture to a boil.
- Reduce heat and simmer for 20 minutes.
- Pack hot peas into hot jars, leaving 1-inch of head space. Add 1/2 teaspoon of salt to each pint jar or 1 teaspoon to each quart jar.
- If you prefer a seasoned chickpeas substitute hot chicken broth for water and add a sprig of rosemary, 1 small clove of garlic, 1 bay leaf to each jar.
- Remove air bubbles. 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.
- Place lid on canner and turn to locked position. Adjust heat to medium-high.
- Vent steam for 10 minutes
- Put weighted gage on vent: bring to pressure to 10 pounds.
- Process pint jars for 1 hour and 15 minutes or quart jars for 1 hour and 30 minutes
- Turn off heat; cool canner to zero pressure.
- After 5 minutes, remove lid. Let jars cool 10 minutes.
- Cool 12 hours on the counter then remove rings and store jars.