Roasted Tomatillo Chickpeas Canning Recipe

I have been making this recipe for years and it truly have become one of my favorites when I need a quick lunch, or dinner. The warm blend of garlic and curry coupled with the tartness of the tomatillos is dreamy. Plus, I know I will have a decent helping of protein thanks to the chickpeas (garbanzos beans). Using a pressure canner to preserve this deliciousness tenderizes the chickpeas, giving us a hearty, meatless meal in a jar.

Tomatillos, native to Mexico, have been used in cooking for centuries. They are a key ingredient in Mexican cuisine, often roasted to enhance their flavor before being blended into sauces like salsa verde. Chickpeas, on the other hand, have a long history in Middle Eastern and Mediterranean cuisines, where they are used in dishes like hummus and stews.

The idea of combining these ingredients with curry, garlic, coriander, and paprika reflects a fusion of flavors from different culinary traditions. Curry spices are commonly used in Indian cooking, while garlic and coriander are staples in various cuisines around the world. Paprika, derived from ground peppers, adds a smoky or sweet flavor and is used in Eastern European and Spanish cooking.

This combination of roasted tomatillos and chickpeas with these spices creates a unique dish that marries the bright, tangy flavors of tomatillos with the earthy, nutty taste of chickpeas, enhanced by a blend of aromatic spices. It’s a modern twist on traditional ingredients, showcasing how diverse culinary influences can come together to create something new and delicious.

Roasted Tomatillo Chickpeas Canning Recipe

I love having a jar handy when I need a quick meal, and even a side dish. Its warm flavors of curry and cumin make for a uniquely delicious dish. If you double the ingredients you will yield 5 quarts or 10 pints. You may also place a jar full in a food processor, add some tahini and whip into a tangy batch of hummus.

Makes approx. 5 pints

Ingredients

• 3 cups dried chickpeas
• 20 tomatillos
• 8 to 10 whole garlic cloves, peeled
• 3 to 5 tablespoons olive oil, divided
• 1 medium sweet onion, diced (1 cup)
• 4 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 teaspoon yellow curry powder
• 1 teaspoon course sea salt
• 4 cups chicken stock

Instructions

1. Preheat oven to 400 degrees Fahrenheit
2. Thoroughly rinse and clean the dried chickpeas, discarding any pebbles, disfigured peas, and debris. Place the cleaned chickpeas in a stockpot and cover with water until submerged by upwards of two inches. Bring to a boil over medium-high heat. Let boil for 5 minutes then cover, and remove from heat.
3. Line a cookie sheet with foil. Remove the outer husks of the tomatillos and rinse well to remove the sticky residue. Halve the tomatillos and place cut side down on the lined cookie sheet.
4. Arrange the whole garlic cloves evenly amongst the tomatillos. Drizzle with 3 –4 tablespoons of olive oil then place in the oven. Roast for 25 minutes or until the tomatillos start to brown, then remove from the oven.
5. While the tomatillos and garlic are roasting, in a clean stockpot, add 1 -2 tablespoons of olive oil, onions and minced garlic. Sauté for 5 minutes or until the onions become translucent.
6. Drain the chickpeas and add to the stockpot with onions and sear chickpeas. Stir often to avoid burning, about 3 minutes. Add the paprika, coriander, cumin, curry, salt and pepper. Mix well and cook for an additional 2 minutes. Remove from heat.
7. Working in batches using a food processor, or using a clean pot and a handheld emulsion blender, puree the roasted tomatillos and garlic mixture, including the juices from the cookie sheet. Add the puree to the stockpot with the chickpea and onion mixture.
8. Add the stock and bring to a quick boil over medium-high heat. Cook for 2-3 additional minutes, mixing well, then remove from heat.
9. Using a funnel, ladle the chickpea mixture into hot pint jars, leaving a generous 1-inch headspace. Remove any trapped air pockets, and add additional mixture if necessary to maintain the headspace.
10. Wipe the jar rims with a washcloth dipped in vinegar. Add lids and rings and hand tighten.
11. Process in a pressure canner at 10 PSI or according to your elevation and canner type. Quarts process for 90 minutes and pints for 75 minutes.

If you wish to double or triple this recipe, feel confident doing so and know you can process either quarts or pints. If you wish to add a kick of heat to this recipe, feel free to add 1/2 to 1 teaspoon of red pepper flakes or swap out the yellow curry with red curry.

For more Meals in a Jar canning recipes, be sure to check out my book, Meals in a Jar today!