Canned Chana Masala- Putting Up with ErinCanned Chana Masala- Putting Up with Erin

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!

Canned Chana Masala- Putting Up with ErinCanned Chana Masala- Putting Up with Erin

Canned Chana Masala

Yield: 8 pints


  • 2lbs dry chickpeas
  • 4 tsp minced garlic
  • 4 tsp minced ginger
  • 2 tsp garam masala
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp cayenne pepper
  • 2 tsp whole cumin seed
  • 8 tsp kosher salt
  • 4 tsp lemon juice
  • 2 cups diced tomatoes
  • 8 Tbsp diced onion


  1. In a large bowl or pot, rehydrate your beans by soaking them for 12 hours in water.
  2. Rinse and drain then set aside.
  3. Assemble jars, lids, and bands. Fill each pint jars with 2/3 cup of garbanzo beans, 1/2 tsp garlic, 1/2 tsp ginger, 1/4 tsp garam masala, 1/4 tsp coriander, 1/8 tsp turmeric, 1/8 tsp cayenne pepper, 1/4 tsp cumin seed, 1/2 tsp lemon juice, 1 tsp salt, 1/4 cup tomatoes, 1 Tbsp onion. Top off each jar with boiling water leaving a 3/4' inch headspace. Remove air bubbles. Wipe rims, apply lids and rings (finger tight).
  4. Following your pressure canner's step-by-step instructions (this is important) process jars at 10lbs for 75 minutes.
  5. Turn off heat, let pressure subside, remove canner lid and remove jars from pressure-canner, let jars cool on folded towel for 8-12 hours.
  6. Enjoy!

6 responses to Chana Masala

    • Hi Rebecca- if you’re trying to preserve these so that they are shelf stable, a pressure canner is required. That being said you could totally just make these for ready to eat Chana masala.

  1. I followed this recipe today and want to suggest there might be an error. I carefully measured 2 lbs of chick peas and soaked them overnight. When I started about filling 8 pint jars with 2/3 cups of chickpeas each it quickly became apparent to me that I would only be using about 1/2 half of the soaked chick peas. I decide to use 1 cup of chick peas per jar. Added the extra ingredients and had no trouble with the 1 inch head space. Even with that added quantity I still had 2 and !/2 pints extra chickpeas which I just canned straight. All th
    e jars came out of the canner looking good. Have not yet eaten them. I suspect the recipe should read 1 lbs chick peas rather than 2.

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