Canned chickpea

Canned chickpeas are indeed already cooked before canning, so unlike dried chickpeas, they’re ready to eat right out of the can. Of course, there are several delicious ways to prepare them from canned, but canned chickpeas save you the steps of hydrating and cooking them from raw.

Chickpeas, like most canned beans, are typically soaked and then scalded (or blanched if you prefer — in this context, they’re the same thing), which entails submerging them in hot water for a very brief period. In this process, the skins are separated from the chickpea and are discarded. They’re then canned under pressure, which kills the bacteria naturally present in the chickpeas and prevents any outside spores from getting in and causing spoilage. That way, when you open a can they’re ready and safe to eat.