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Home / Beans / Fried chickpeas from home canning

Fried chickpeas from home canning

Filed Under: Beans

Fried chickpeas from home canning

These fried chickpeas make great garnishes for salads or pasta dishes. They’re so easy to make and store in the fridge to have on hand.

And, if you have an air fryer of some sort, they are even easier to make (see recipe notes).

This recipe uses:

  • Home pressure-canned chickpeas
Contents hide
  • 1 The recipe
  • 2 Fried chickpeas from home canning
    • 2.1 Equipment
    • 2.2 Ingredients
    • 2.3 Instructions
    • 2.4 Nutrition
  • 3 Recipe notes
  • 4 Source
  • 5 Nutrition

The recipe

Yield: 1 ½ cups (200 g)

Fried chickpeas from home canning
Print

Fried chickpeas from home canning

These make delicious toppings for salads
Course Side Dish
Cuisine American
Keyword Beans
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4 people
Calories 89kcal

Equipment

  • Non-stick frying pan

Ingredients

  • 1 jar home canned chickpeas (500 ml jar / pint jar)
  • 4 tbsp olive oil (or regular cooking oil)

Instructions

  • Wash hands, prepare clean work surfaces.
  • Empty jar of chickpeas into sieve or colander. Rinse the liquid sludge off them. Let sieve / colander stand somewhere to drain a bit.
  • Put oil in frying pan. Heat oil until a drop of water will sizzle in it.
  • Add chickpeas.
  • Cook for about 10 minutes, stirring frequently.
  • Towards end of cooking, season with seasoning of your choice.
  • Drain on brown paper or paper towel.
  • Store leftovers in sealed container in fridge and use up within 3 to 5 days.

Nutrition

Serving: 1tablespoon | Calories: 89kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 159mg | Fiber: 3g | Sugar: 2g

Recipe notes

Suggested possible seasonings: cajun spice, chile flakes, chili paste, chili powder, chipotle powder, curry powder, dill weed, garlic powder, harissa, salt and pepper, lemon salt, onion powder  — whatever direction you want to take these in! Recommended addition: a souring agent to wake the flavour of the beans up such as a tablespoon of lemon or lime juice,  rhubarb powder, sumac powder, etc.

To cook these in an air fryer, whether it be a basket type or a paddle type such as an Actifry, you can reduce the oil down to 1 or 2 teaspoons.

For a basket fryer, put the drained chickpeas in a bowl with 1 teaspoon of oil and toss (retain bowl that you tossed them in.)  Put in basket fryer, cook 10 minutes at 180 C (350 F), tossing once.  Empty in bowl, season, add another teaspoon of oil if desired, then return to fryer for another 5 to 10 minutes of cooking, tossing occasionally.

In an Actifry, heat 1 teaspoon oil. Put in drained chickpeas. Cook 15 minutes. Season, and give the chickpeas a final 5 minutes of cooking time.

Source

Modifed for home canning from a recipe by Deb Perlman: Crisped chickpeas with herbs and garlic yoghurt. (Accessed April 2020)

Nutrition

Per 1 tablespoon: 89 calories

Fried chickpeas nutrition

Filed Under: Beans

If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

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Quote of the day

“The importance of a well-planned canning program cannot be emphasized too strongly. Survey after survey has shown us that home canning as part of a wise home-production program can make the difference between diets that are poor — and diets that are good, nutritionally. Home-produced, home-canned food helps provide better diets with fewer food dollars.”

— Dr Louise Stanley, USDA Radio Homemakers Chat. 22 August 1941.
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