Print
Pickled Chickpeas

Pickled Chickpeas

Serving Suggestions: Toss over your favorite salad, use in stews, braised meats and chicken dishes, sautee with toasted garlic and chard or other greens as a filling side dish.
Course Appetizers / Snacks
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 quart

Ingredients

  • 1 quart chickpeas cooked; or 2 15 oz cans
  • 5 cloves garlic
  • 3 jalapeno pepper sliced
  • 3 strips lemon peel
  • 2 tsp salt kosher
  • 1 tsp cumin toasted and fresh ground or left whole
  • 1 cup white wine vinegar or distilled vinegar
  • 1/3 cup sugar
  • pinch turmeric

Instructions

  1. Soak 2 cups chickpeas in 5 cups of water over night
  2. Drain chickpeas then add to medium sauce pan with 5 cups of fresh water, bay leaf & 3 cloves garlic. Or you can use 2 can of already prepared chickpeas to skip this step)
  3. Bring brine of vinegar, turmeric, cumin, garlic and lemon peel to a quick simmer to melt sugar
  4. While brine is coming to a quick simmer, add cooked chickpeas to a jar of your choice and slide jalapeno slices down against wall of jar for a nice visual.
  5. Once sugar is dissolved, pour over the chickpeas in jar to cover. If necessary, top off with a touch of vinegar and water to cover.
  6. Close jar with a lid and allow to cool on the counter for about an hour before moving to the refrigerator, leaving the chickpeas for at least 24 hours before serving. Store in the refrigerator and eat within two weeks