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Pickled Chickpeas

This tasty recipe combines the sour taste of pickling with flavorful ingredients such as spicy jalapeño pepper, zesty lemon peel, garlic, and spices such as cumin and turmeric. Toss the pickled chickpeas over your favorite salad, use in stews, braised meats and chicken dishes, or combine with other greens as a filling side dish.

Featuring U.S. Dry Beans

Ingredients

2 cans	chickpeas, cooked
5 cloves	garlic
3	jalapeno pepper, sliced
3 strips	lemon peel
2 tsp	salt
1 tsp	cumin, toasted and fresh ground or left whole
237 ml	white wine vinegar, or distilled vinegar
67 g	sugar
pinch	turmeric

Step 1
Soak 2 cups chickpeas in 5 cups of water over night.
Step 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).
Step 3
Bring brine of vinegar, turmeric, cumin, garlic and lemon peel to a quick simmer to melt sugar.
Step 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.
Step 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.
Step 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.

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Appetizers

Pickled Chickpeas

Ingredients

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