Recipe: Chickpeas alla Marchigiana

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Recipe: Chickpeas alla Marchigiana

December 30, 2010
12:57pm
Photo by: Michael Kraus

This is a companion piece to our Harvest Home article

 

Makes 5 Pints 

Author Eugenia Bone recommends using Bartolini brand Umbrian chickpeas in this hearty recipe. She suggests serving the legumes warmed alongside grilled meats, or as the base for a quick soup with homemade chicken stock. This recipe calls for a pressure canner.  

    1    lb. dried chickpeas, soaked overnight and drained
    1    cup plus 2 tbsp. tomato purée
    10  fresh sage leaves
  2 1⁄2  tsp. salt

1. Put chickpeas into a large pot and cover with water. Bring to a boil, reduce heat to medium low, and simmer for 30 minutes. Drain chickpeas.

2. Clean 5 pint jars and bands. Simmer new lids in hot water to soften the rubberized flange. Distribute the chickpeas evenly between jars. To each, add 4 tablespoons of tomato purée, two sage leaves, and 1⁄2 teaspoon salt. Dislodge any air bubbles by sliding a knife into the jar. Wipe the rims, top with the lids, and screw on the bands fingertip tight.

3. Pour 3" of water into your pressure canner. Put the rack component into the canner; add the jars. Lock the lid in place; heat over high heat. Depending on the type of canner, leave the weighted gauge off the vent or open the petcock (your canner’s instructions will explain) and allow steam to vent for 7 to 10 minutes, then put on the weighted gauge or close the petcock. Process the jars in the canner at 10 lbs. pressure for 75 minutes at sea level for a weighted gauge or at 11 lbs. pressure for a dial gauge. (For instructions on pressure canning beans at altitude, go to uga.edu) Turn off the heat. After the canner has depressurized, remove the weighted gauge and open the lid away from you (there is hot steam that could scald your face). Allow to cool, then check the seals and store in a cool, dry place for up to a year. Refrigerate after opening.