A practical winter preserve made by soaking dried chickpeas overnight, boiling them until soft, and making them storable in sterile jars. It's used in salads, hummus, and dishes without the hassle of long soaking and cooking.
Soak the dried chickpeas in plenty of water overnight, then drain the next day.
Boil the drained chickpeas in fresh water, with baking soda if desired, over medium heat until soft.
Drain the boiled chickpeas and fill sterilized jars with them, then add lightly salted boiling water on top.
Close the lids and sterilize the jars by boiling them in a pot of water for ten minutes.
Let the jars cool completely, then store in a cool, dark place.
Important: Be sure to soak the chickpeas in water overnight before boiling, otherwise the cooking time will be longer and they'll be harder to digest. Jars must be sterilized in boiling water and sealed tightly. Once opened, keep the preserve in the fridge and consume within a few days.
Adding a pinch of baking soda to the blanching water helps the chickpeas soften faster and more evenly; skimming off the foam occasionally keeps the blanching water clear.
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