Chickpeas contain a lot of proteins and minerals. In addition, they taste delicious. Those are really enough reasons to pickle the legumes. With our inexpensive recipe and logical step-by-step instructions, we will show you exactly how pickling with preserving works!

Pickled chickpeas are a rare specialty

Recipe for pickling chickpeas

You need:

  • 1 kg dried chickpeas
  • 1 tbsp sea salt
  • 10 screw-top jars (350 ml each)*
  • 2 pots (at least 4 l capacity)
  • oven
  • Juice pan or deep baking tray

* Alternatively, you can also use 14 screw-top jars of 250 ml each or mason jars of the same size.

How to pickle chickpeas correctly

  1. Put the chickpeas in the pot.
  2. Fill the pot with plenty of water so that the chickpeas are not only completely covered but actually swim in it.
  3. Let the legumes soak for about twelve hours. During the process, anti-nutrients are flushed out. Note that the chickpeas will double in volume during the soaking time. It is therefore important that you really use a lot of water.
  4. Discard the soaking water.
  5. Cover the chickpeas with water again.
  6. Salt the water.
  7. Place the pot on the stove and boil the water with the chickpeas.
  8. Reduce the heat to medium and let the legumes simmer gently for about an hour. Stir every now and then.
  9. While the chickpeas are simmering, you can sterilize the jars to rid them of germs and bacteria. This is the only way to ensure a longer shelf life for the chickpeas. First wash the glasses thoroughly with water and washing-up liquid. Then place them in the second large pot and fill it with plenty of water so that the glasses are completely covered. Boil the whole thing - the screw-top jars or mason jars should be exposed to the intense heat for about five minutes. Then take the jars out and let them dry on paper towels.
  10. Fill the chickpeas into the sterilized jars while they are boiling hot. The cooking water must cover them completely - there should be a centimeter of free space at the edge of the glass.
  11. If necessary, wipe stained glass edges with a clean cloth.
  12. Close the jars tightly.
  13. Place the glasses in the juice pan or on the baking sheet.
  14. Fill the pan or tray with water so that the glasses are about two centimeters deep in the water.
  15. Cook the whole thing for two hours at 100 degrees Celsius.
  16. Remove the pan or baking sheet from the oven.
  17. Let the glasses cool down.

tips

The pickled chickpeas can be stored in the refrigerator for several months.

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

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Category:

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