Canning chickpeas yourself yields a superior product and opens the door to creating unique flavors not found in common grocery store cans of chickpeas.

Canning Chickpeas



  • 1 lb dried chickpeas
  • Water
  • Salt
  • Optional items: chicken broth, sprig of rosemary, bay leaf, clove of garlic


  1. Soak chickpeas in a large bowl with 5 inches of water above the surface of the peas overnight.
  2. Drain chickpeas.
  3. Put chickpeas in a large saucepan. Add water to cover by 2 inches. Bring mixture to a boil.
  4. Reduce heat and simmer for 20 minutes.
  5. 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.
  6. 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.
  7. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip- tight.
  8. Place jars on the rack in pressure canner containing 2 inches of warm water.
  9. Place lid on canner and turn to locked position. Adjust heat to medium-high.
  10. Vent steam for 10 minutes
  11. Put weighted gage on vent: bring to pressure to 10 pounds.
  12. Process pint jars for 1 hour and 15 minutes or quart jars for 1 hour and 30 minutes
  13. Turn off heat; cool canner to zero pressure.
  14. After 5 minutes, remove lid. Let jars cool 10 minutes.
  15. Cool 12 hours on the counter then remove rings and store jars.

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