When someone approaches you asking if “you’d like to trade a 90 minute Thai massage for canned goods…” you say “yes, absolutely freaking YES!”. I’ve always surrounded myself with people who have trade’able skills/professions (hair dressers, yoga teachers, massage therapists, tattoo artists, etc.). Until I started canning a couple years ago, I never felt as if I had any skills of my own that I could barter with… “do need help some with spatial data analysis… No!?! “. My blissful, almost coma inducing massage not only left me in a intense state of relaxation, but may have made me a bit vulnerable and willing to give up almost… heyo… any of my canned goods. While she was super interested in some good ol’ pickles, I suggested that I could make something up. The original plan was to make a hummus-in-jar type of thing, but then I learned that tahini is not safe to can due to the oils. So with 2lbs of freshly soaked chickpeas, it was time for plan B.
What I like about canning my own beans is that I can make up fun creations that I wouldn’t find in the grocer. These chana masala chickpeas are quick, easy, and oh so convenient when you’re in need of a quick dinner. Warm up a jar of these chickpeas on the stove top, prepare some basmati rice, and then garnish it with fresh cilantro… voila!