canned chickpeas

Here's how to cook canned chickpeas so that they taste amazing! This recipe transforms a bland can of beans into a meal in 5 minutes.

Easy Canned Chickpeas

chickpeas*

garlic

olive oil

smoked paprika paprika

salt

lemon

Drain and rinse the chickpeas. Mince the garlic.

In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant but before it browns.

Add the chickpeas, smoked paprika, salt, and several grinds of black pepper. Cook 2 minutes until warmed through. Serve immediately. Keep leftovers refrigerated for 2 to 3 days.

I made this tonight for dinner and it was so easy and tasty!  I had it with rice and definitely will make it again.  About 1/2 can of chickpeas is enough for 1 person.

Healthy Mediterranean Rice Recipe using bell peppers, onions, chickpeas, and tomatoes. Fresh and delicious 30-minute meal, vegan and vegetarian.

Mediterranean Rice

Olive Oil

red bell pepper (chopped)

green bell pepper (chopped)

yellow pepper (chopped)

onion

garlic (minced)

jasmine or basmati rice (cooked)

tomato paste

chickpeas

paprika

tomato (chopped)

parsley (garnish)

In a large skillet saute the peppers, onions, and garlic with olive oil.

Once tender add in the rice, tomato paste, and chickpeas.

Mix all together and add paprika, salt to taste.

Top with fresh chopped tomatoes and garnish with parsley.

This is a recipe for how to cook canned chickpeas

How to Cook Canned Chickpeas

bacon

chickpeas (drained)

water

½ tsp kosher salt

½ tsp black pepper

½ tsp ground onion powder

½ tsp ground garlic powder

cayenne pepper

Chives (parsley onions

In a medium sized saucepan, place the bacon pieces over medium heat and allow to cook until the bacon is crispy.

While the bacon is frying, drain the water from the can of chickpeas.

When bacon is crispy, add the chickpeas, water, salt, pepper, onion powder, garlic powder and cayenne pepper and stir well.

Continue heating over medium heat until heated through, about 4 minutes.

Garnish with chives, parsley or green onions.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1534266344/dola6xr667ufkpwwqalb.mp4

This is a video about how to cook canned chickpeas.

How to cook Canned Chickpeas

Sautéed Chickpea Recipes are the simplest way to make pan fried chickpeas. A classic staple that’s budget-friendly and easy to prepare.

Sautéed Chickpea Recipes

tbsp Olive Oil

½ tbsp Garlic Powder

Paprika

tsp Ground Turmeric

Salt

⅛ tsp Black Pepper

Lemon

Parsley

Open canned chickpeas, rinse under running water then dry on a clean kitchen towel. Heat olive oil in a skillet/frying pan on medium heat.

Add chickpeas and sauteed until it turns golden crispy on the surface. Before adding the spices, turn the heat to very low to prevent spices burnt. Add ground turmeric, paprika, garlic powder, and salt. Mix until chickpeas are well coated (no more than 2-3 minutes to avoid burning the spices). .

Add lemon juice (optional, leave out if you prefer crispy texture) and stir.

Turning off the heat then finish it with chopped parsley. Serve as a side dish or with salad or rice.

Healthy, delicious, vegan oil-free gingerbread blondies! They are flourless, grain-free, gluten-free, and made with canned chickpeas.

Vegan Oil-free Gingerbread Blondies (GF, flourless) 

chickpeas,

(118 mL) nut butter

molasses

ginger

cinnamon

allspice

cloves

baking powder

baking soda

fine sea salt

white chocolate chips + 1 teaspoon coconut oil, melted

Preheat oven to 350F. Line an 8-inch square...

Preheat oven to 350F. Line an 8-inch square pan with parchment paper; grease or spray the exposed sides of the pan.

In a food processor, process the chickpeas, nut...

In a food processor, process the chickpeas, nut butter, molasses, spices, baking powder, baking soda and salt until completely smooth, stopping once or twice to scrape down sides of processor bowl.

Scrape the batter into the prepared pan, smoothing...

Scrape the batter into the prepared pan, smoothing the top.

Bake in the preheated oven for 20 to...

Bake in the preheated oven for 20 to 25 minutes until golden brown, slightly puffed, and the surface of the blondies appears dry.

Transfer to a wire rack and cool completely...

Transfer to a wire rack and cool completely in pan.

Use the parchment paper to lift the blondies...

Use the parchment paper to lift the blondies from the pan.

If desired, drizzle blondies with optional white chocolate....

If desired, drizzle blondies with optional white chocolate. For easiest slicing, place in refrigerator for an hour before cutting!

Flavor-packed crispy and healthy Falafel loaded with mixed vegetables and cooked in an air fryer (or baked). A great appetizer served with a Cilantro-Yogurt Sauce! This homemade recipe is super easy to execute, and sure to satisfy your cravings.

Healthy Mixed Vegetable Falafel (Air-Fryer or Baked)

Broccoli Florets (90 grams)

Carrots (Chopped, 64 grams)

⅓ medium White Onion (Chopped, 35 grams)

Cilantro

Tbsp Tahini

Tbsp Minced Garlic (about 3-4 cloves)

1½ tsp Cumin Powder

½ tsp Cardamom Powder

¼ tsp Black Pepper

¼ tsp Cayenne Pepper (more

Greek Yogurt (about 100 grams)

½ Tbsp Tahini

tsp Minced Garlic

Put chickpeas in a bowl and fill with water, about 3” over the top surface of the chickpeas. Soak for 24 hours.

Preheat oven to 375°F and lightly grease a baking sheet, or use an air fryer.

Place all ingredients - soaked chickpeas, broccoli, carrots, onion, cilantro, minced garlic, tahini, cumin, cardamom, salt, pepper and cayenne pepper - in a food processor and pulse until finely minced. Do not over-pulse - the mixture should be coarse/paste-y.

Use your hands or a cookie scoop to shape falafel mixture into small balls or patties and place in air fryer basket or prepared baking sheet.

Air fry at 350°F for about 15 minutes, or Bake for 25 minutes, flipping half way, until golden brown and crisp. See notes for frying.

Combine all ingredients for sauce in a bowl.

Serve falafel with the cool sauce and a warm pita!

I made this recipe today and it was amazing.
I actually had some veggie pulp leftovers from juicing (beetroots, celeriac, carrots and apples).
I first blended the soaked chickpeas, tahini, garlic, onion and spices, then just stirred in the veggie pulp. I adjusted the spices, added a bit more cumin, cayenne pepper and cardamom powder.
I shaped the mixture into balls and baked them for 30 minutes flipping halfway. They looked golden brown, but were not crispy. I didn’t mind though. 
In the yoghurt sauce I added just a touch of salt and pepper and a bit more garlic.
This combination was indeed BOMB! I couldn’t stop eating!
Thank you for sharing this recipe.?

Pressure-can chickpeas at home and stock your pantry with these delicious legumes. Canning chickpeas will save you time and money—they are ready to use anytime you need them.

How to Can Chickpeas

1.65 lb dried chickpeas (more or less as wanted)

¼ tsp salt

water (to soak the chickpeas, to fill the jars, and to fill the canner)

Soak the dried chickpeas in a large bowl with cold water for 12-24 hours. They will double in size.

Drain the soaking water and sort through the chickpeas, discarding any that are bad. Rinse the soaked chickpeas well under running water.

Soak the chickpeas

Inspect your jars for cracks or chips and the lids and bands for dents or rust. Make sure your pressure canner has a canning rack and that the vent pipe and gasket (rubber seal) are free of obstructions.

Wash the jars, lids, and other canning tools thoroughly in hot, soapy water. Rinse them well.

To sterilize the clean jars, place them in a large pot (or canner) with boiling water for 10 minutes. Keep them hot until you are ready to fill them.

Boil some fresh water. Prepare your work surface by using a large wooden board or laying out clean towels.

Prepare the tools

Take a sterilized jar with the jar lifter and empty it of all the water. Place it on your work surface and position the canning funnel in the jar opening.

Fill a 1-pint jar with 1 cup of soaked chickpeas, leaving about 1-inch headspace. Add 1/4 teaspoon of salt.

Fill the jar with fresh boiling water, keeping the 1-inch headspace. Use the bubble remover to remove the air bubbles. Add some more water if needed.

Wipe the jar rims with a clean kitchen cloth and white vinegar. Use the magnetic wand to position the lid on top of the jar, and close the band finger-tight only.

Repeat the above steps until all the jars are filled and closed.

Fill the jars

Place the canner on the stovetop and fill it with the required amount of water (usually 2-3 inches—check your manufacturer&#39;s manual). Bring the water to a simmer.

Place the filled jars in the canner, making sure they don&#39;t touch each other or the wall. Lock the canner lid, but leave the weight off the vent pipe. Turn the heat to high and allow steam to flow from the vent pipe for 10 minutes.

After 10 minutes, close the vent or place the pressure regulator weight on the vent pipe. Rise the pressure until it reaches the correct level according to your altitude (minimum 10 PSI).

When you have reached the proper pressure, start a timer and process for 75 minutes for pint-sized jars (or 90 minutes for quart-sized jars). Adjust the heat to maintain a steady pressure throughout the processing if needed.Make sure to monitor the pressure gauge consistently—it needs steady pressure. If it drops below the recommended level, you need to bring the pressure back and restart the timer.

Once the processing time is over, turn off the heat and allow the canner to depressurize naturally. Wait until the pressure gauge reads zero, and then wait an extra few minutes.

Carefully remove the weight from the vent pipe to ensure no steam remains. Wait another 10 minutes before finally unlocking and carefully removing the lid (making sure to tilt it away from your face).

Process the chickpeas

Remove the jars from the canner without tilting them. Place them on a flat surface and let them cool untouched for 12-24 hours.

On the next day, you can inspect the seals—the lids should be concave and not flex when pressed. If using removable bands, you can remove them. Then, wipe the jars clean and label them with the contents and dates.

Store the canned chickpeas in a cool, dark place for up to 18 months. Each pint jar yields about 1.5 cups of cooked chickpeas.

Cool and store the jars

Very happy with how my chickpeas turned out. We had a hummus contest for Easter. They were all so different &amp; unique I couldn’t pick a favorite. Can this recipe be used with other dried beans as well. I want to try kidney &amp; black beans. Thanks!

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Top 7 canned chickpeas recipes from across the web

The most viewed canned chickpeas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Canned Chickpeas

Mediterranean Rice

How to Cook Canned Chickpeas

Sautéed Chickpea Recipes

Vegan Oil-free Gingerbread Blondies...

Healthy Mixed Vegetable Falafel (Ai...

How to Can Chickpeas

The most viewed canned chickpeas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine