The canned chickpeas are incredibly easy to prepare and very convenient to always have ready to use, and I assure you they are delicious, nothing like the ones already available commercially. Here is grandma’s recipe.
The chickpeas are very high-protein legumes, cholesterol-free, and rich in fiber. Excellent source of calcium, magnesium, phosphorus, and potassium and they contain numerous vitamins from groups A and K.
The texture and flavor of home-cooked chickpeas is spectacular.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Day
- Preparation time: 5 Minutes
- Portions: 10People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
- Energy 344.57 (Kcal)
- Carbohydrates 47.27 (g) of which sugars 3.70 (g)
- Proteins 20.94 (g)
- Fat 6.34 (g) of which saturated 0.86 (g)of which unsaturated 5.37 (g)
- Fibers 13.73 (g)
- Sodium 940.90 (mg)
Indicative values for a portion of 9 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR CANNED CHICKPEAS
- 2.2 lbs dried chickpeas
- to taste bay leaves
- to taste salt
- 1 tbsp baking soda
Tools
- 1 Earthenware Pot
PREPARATION OF CANNED CHICKPEAS
Soak the chickpeas in a large amount of water for 24 hours, changing it two or three times. Add a tablespoon of baking soda to the soaking water to make the chickpeas softer and more digestible.
Then drain the chickpeas and put them in a pot with fresh water (an earthenware pot would be best) and a few bay leaves.
Cook the chickpeas until they are soft but not mushy. At the end of cooking, add a little salt. The chickpeas should be soft but firm, leave them a little more al dente than you usually would as they will continue to cook in the jars.
Fill sterilized jars 3/4 full (or up to about 0.79 inches from the rim) with chickpeas, add the boiling cooking liquid, and cover. Close with the lid (always sterilized) and let everything cool upside down.
First, however, wrap the jars in old blankets (this way they will continue to cook and a vacuum seal will form). When they are cold, transfer them to the pantry.
Check that the lid has made the vacuum seal click.
Adriana’s Tip
With this recipe, you will get 5.5 lbs of cooked chickpeas, starting from only 2.2 lbs of dried legumes.
