Dishes with chickpeas recipes. An easy and simple recipe for making chickpeas for a side dish

Sometimes you have to deal with a product that you have never used, but have already heard about.

Many have heard of such an ingredient as Turkish or lamb peas - chickpeas. The fact is that chickpeas came to our market not so long ago, but in the countries of the East it has long been used to prepare national dishes. Chickpeas are used for baking pies, cooking cereals, casseroles, soups. And the most useful is peas, which are pre-sprouted, soaked in water.

The most popular recipes with chickpeas are hummus and falafel, but few people know that even sweets can be made from chickpeas!

This variety of peas is especially appreciated by vegetarians and people who follow the figure, since chickpea dishes can serve as a worthy alternative to meat in terms of protein content.

Vegetarian pilaf with chickpeas

Pilaf is not only delicious, but also quite simple to prepare. In order to get exactly pilaf, and not “shavlya”, that is, porridge with additives, it is necessary to cook it in a thick-walled cauldron or, as I do, in a cast-iron, expanding from above, like a cauldron, a saucepan with a lid.

For pilaf, they take Uzbek rice - devzira, which can be bought at the market, or in departments selling oriental exotics, but can be replaced with basmati rice, brown (unpolished) rice, or any high-quality, non-digestible variety.

Ingredients:

• 1/2 cup chickpeas
• 2 cups rice (devzira, basmati, or any non-cookable variety)
• 3 medium carrots
• 2 large or 3 medium onions
• 1 head of garlic
• 1 cup unscented vegetable oil
• 1 cup (or handful) soy meat
• spices: 1 tbsp. spoon of barberry, 1 teaspoon of cumin (zira), 1 teaspoon of ground red pepper, 1-1.5 teaspoon of asafoetida (instead of onions and garlic)
• 2.5 teaspoons of salt

Cooking:

1. In advance, for a day or two, soak the chickpeas.
2. Every 4-6 hours the water must be changed so that it does not turn sour. If the chickpeas stand for a day, then it swells, and if there are two, then the sprout begins to hatch. Such chickpeas are more tender and tastier
3. Rinse rice. Devzira should be washed up to 30 times, as this variety contains a lot of powder. Other varieties are less. While laying other products rice swells.
4. Peel onions and carrots.
5. Cut the carrots lengthwise, and then “flatten” each half. Cut into strips with a sharp knife.
6. Pour a glass of oil into the cauldron and over high heat bring it to a state of overheating, perhaps even with a slight haze.
7. Pour the carrots into the oil and fry over high heat until it begins to turn light brown and the oil turns orange.
8. While the carrots are fried, cut the onion into half rings.
9. Add it to the carrots, add a spoonful of salt, mix and continue frying over high heat until golden brown.
10. Put water in a kettle to boil.
11. Prepare spices.
12. Add seasonings (zira, barberry, red pepper), as well as chickpeas and soy meat (dry) to the cauldron, mix everything. If you do not use onions and garlic, then add asafoetida as well.
13. Put rice in a cauldron so that it lies on top of the fried mixture, without mixing with it.
14. Stick a head of garlic, peeled from the outer husk, to the crown, add another 1.5 teaspoons of salt and, carefully, so as not to blur the rice, pour boiling water on your finger above the level of the rice.
15. Now you need to close the lid, reduce the heat to the smallest and leave for 40-50 minutes. In my 2.5 liter cast iron pan, veggie pilaf is ready in 40 minutes.
16. When the pilaf is ready (at the same time it will make a dull sound when tapped on it with a slotted spoon), it must be removed from the heat and mixed gently.
17. Garlic is taken out of the finished pilaf and thrown away - they do not eat it, it is only for flavor.

Veggie burger with mushrooms and chickpeas

Ingredients:

For 4 servings

• 1 tablespoon olive oil
• 225 g mushrooms, finely chopped
• 2 garlic cloves, crushed
• 1 bunch green onions, chopped
• 1 tablespoon curry powder
• zest and juice of ½ lemon
• 350 g chickpeas (peas) boiled and drained
• 75 g fresh wholemeal breadcrumbs
• 6 tbsp 0% yogurt
• a pinch of ground cumin
• sesame seeds
• 2 chopped tomatoes
• handful of lettuce leaves

Cooking:

1. In a non-stick skillet, add mushrooms with garlic and green onions and sauté for 2-3 minutes, then set aside.
2. In a saucepan, mix spices with lemon juice: curry powder, lemon zest and juice and cook for 2 minutes or until the liquid has evaporated.
3. Use a masher or mixer to mash boiled chickpeas into large chunks. Add a mixture of mushrooms, herbs and spices with lemon juice, and then form 4 patties.
4. Fry in a non-stick skillet for 3-4 minutes on each side until crispy and golden.
5. Mix yogurt with cumin. Cut the bun in half, then spread with yogurt and place a chickpea patty, a few slices of tomato and some lettuce between the halves.

Salad with chickpeas, olives and avocado

Ingredients:

• 400 gr. boiled chickpeas;
• 400 gr. black olives;
• 400 gr. cherry;
• 2 ripe avocados;
• 1 sweet pepper;
• a few lettuce leaves (preferably with bitterness);
• 1/2 large red onion;
• Feta;
• Balsamic, sesame oil;
• Parsley

Cooking:.

1. Cherry tomatoes (cut if large)
2. Avocado cut into cubes.
3. Onion cut into thin rings.
4. Pepper cut into strips.
5. Add olives, mix all ingredients.
6. Crumble the feta, chop the parsley.
7. Drizzle with sesame oil and balsamic. Ready!

Cookies with chickpeas

Ingredients (yield 16-18 cookies):

• 120 gr chickpeas
• 120 gr yellow lentils
• 4-5 tbsp rye bran
• 1 tbsp sun-dried tomatoes
• 1 tbsp flax seed
• 1 tsp cumin
• nuts (for decoration: peanuts, almonds, hazelnuts)
• pumpkin seeds (for decoration)
• dried garlic, coriander - to taste
• red chili pepper, ground cloves - to taste
• ground black pepper, sea salt - to taste

Cooking:

1. Rinse chickpeas and lentils, add water so that it covers the legumes by 3 cm. Leave overnight (preferably for 7 hours, it is more convenient to soak overnight, but otherwise soak for at least 2 hours).
2. Drain the water, pour new water to the same level and put on fire. As it boils, add salt, spices, sun-dried tomatoes, reduce the heat to below medium, cover with a lid and simmer the beans for about 30-45 minutes.
3. Punch with a blender on a pulsed mode until smooth.
4. Add bran, cumin, flax seeds. Add more salt if necessary. Mix thoroughly. Chickpea dough for cookies is ready.
5. Roll a ball from a small piece of dough, press it with your hand and make a cake out of it, if desired, shape the edges evenly and make a “pattern” on the cookies with a wide knife. Decorate cookies with nuts.
6. Do the same for other cookies. Preheat the oven to 180 degrees. Line a baking sheet with parchment paper or a silicone mat and lay out the cookies.
7. Cook cookies for 30-45 minutes. The longer, the crispier the cookies will be, if you want soft cookies, cook a little less time.
8. Cool the cookies, preferably on a wire rack.
   And enjoy!

Life hack:

when boiling chickpeas and lentils, periodically add a small amount of water as it boils away, but do not add a lot at once. The beans should be simmered in a small amount of water, preferably in a small but deep saucepan, rather than boiled in a large amount of water in a large saucepan.

Chickpea truffle

A recipe for vegetarians and adherents of a healthy lifestyle and nutrition. Delicious truffles made from chickpeas will be a great addition to the table. In the recipe, chickpeas were boiled, but for raw foodists this recipe is also applicable - just soak the chickpeas overnight

Ingredients :

• Chickpeas (chickpeas) - 100 g
• Maple syrup - 4 tsp
• Dates - 70 g
• Lemon peel - 1 pc.
• Cocoa powder - 15 g
• Lemon juice - 10 ml
• Honey - 30 g
• Peanuts - 100 g

Cooking:

1. Soak the chickpeas in water for several hours. Drain the water in which the chickpeas were soaked, add fresh water and cook until tender. Approximately 30-40 minutes.
2. Ready chickpeas are removed from the water, put on a napkin or towel, let it dry. Only after that put it in a blender bowl and grind it into crumbs.
3. To make the chickpeas easier to grind, add 2 tablespoons of syrup. Any syrup is suitable, for example, Jerusalem artichoke, or add honey.
4. Free the dates from the pits. Grind dates with chickpeas. Add the zest of one lemon. Add cocoa and lemon juice.
5. Now honey. If you are allergic to honey, then add syrup. We recommend syrup of Jerusalem artichoke, agave. They are more delicate in taste. Date syrup with a brighter flavor. Stir everything into a homogeneous mass.
6. Grind roasted peanuts in a blender into large crumbs. Add two-thirds of the peanut crumble to the chickpea "dough".
7. Roll the mixture into balls and roll in the remaining peanut crumbs. Or roll the balls in cocoa powder. Such balls in sesame and coconut flakes will look beautiful and tasty.
8. Keep the truffles in the refrigerator before serving.

Ingredients :

• 100 g boiled chickpeas;
• 90 g dark chocolate (possible with nuts);
• 2 tbsp. l. cocoa;
• 60 g butter;
• 100 g of peeled hazelnuts (nuts are interchangeable or assorted can be used);
• 100 g dried cranberries (can be replaced with cherries);
• zest from half a lemon and an orange;
• 1 tsp ground cinnamon;
• 0.5 tsp stevia powder.

Cooking:

1. Soak chickpeas for 12 hours in cold water. Then cook according to package instructions. We clean the boiled chickpeas from the films.
2. Roast the nuts until "delicious".
3. Roasted nuts chop and mix with dried cranberries.
4. Remove the zest from half a lemon and half an orange with a knife (you can also remove the zest with a grater).
5. Melt the chocolate in a water bath.
6. We put chickpeas, butter at room temperature, stevia, cocoa, cinnamon in a blender bowl and punch until a puree state.
7. The resulting chickpea puree is mixed with zest, melted chocolate, cranberries and nuts.
8. We line the bottom of the mold with cling film and level the mixture, or simply form a chocolate sausage and wrap it in baking paper. We close the dessert on all sides and put it in the refrigerator for 1 hour.
9. We take it out of the film / paper and cut a delicious chocolate sausage into pieces.

Chickpea is one of the oldest crops growing on our planet. However, despite this, he became known to the inhabitants of Russia relatively recently. This leguminous plant is considered a kind of symbol of oriental cuisine, where delicious national dishes are prepared on its basis.

Characteristic

Chickpea, or Turkish pea, or mutton pea, is an annual plant with an erect stem and pinnate leaves. Its height can be from 0.2 to 0.7 m. The beans are small, short, swollen, each with 1 to 4 seeds.

The surface of chickpeas is tuberculate, rough; in its appearance, these peas resemble the head of a ram. The diameter of one seed is in the range of 0.5-1.5 cm. The color is from light yellow to dark. Depending on the cultivar, a thousand seeds can weigh about 150-300 g.

However, chickpeas are characterized by one inconvenience - it takes quite a long time to cook. First, dried grains are soaked for several hours in water, and then cooked for a long time. We will talk in more detail about how and how much chickpeas are cooked a little lower. Here I just want to mention that instead of a dried product, it is quite possible to use canned. In terms of their taste, they are almost the same, plus, using the latter saves a significant amount of time.

Those who first encounter chickpeas are interested in what it tastes like. Chickpeas are not like ordinary peas, beans, soybeans, or other types of legumes. Its taste can be called almost neutral - there are no pronounced notes in it, there is only a slight nutty tint. If you cook it without any spices, then its taste will be a bit like mashed potatoes. And it is precisely this tasteless facelessness that makes chickpeas a universal product - when using it in cooking, you just need to change the set of spices and as a result you can get completely different dishes. Everything is cooked from chickpeas: soups, salads, casseroles, sauces, snacks and desserts.

Difference from peas

Looking at chickpeas, some have another question: how does it differ from peas. Both belong to the legume family and in general these plants are quite similar. But in fact, the difference is significant. Consider the main differences:

As you can see, peas and chickpeas are different in many ways, just like the dishes in which they can be used.

Compound

Chickpeas have a high nutritional value and a rich composition.

• It contains a fairly large portion of carbohydrates, valuable fats and, of course, high-quality proteins.

  On a note! Chickpea seeds contain about 30% protein, the quality of which is very close to egg quality, and the share of carbohydrates is approximately 55%!

• In addition, it is rich in minerals such as calcium, magnesium, selenium, manganese, copper, zinc, sodium and iodine. Their portion is about 3-4%.
• Chickpeas also contain vitamins, including A, beta-carotene, B1, PP and K.
• Chickpeas are superior to other types of legumes in the content of essential amino acids - tryptophan and methionine.
• Chickpeas are a source of dietary fiber - 9.9 g per 100 g of product.

The calorie content of chickpeas is 364 kcal per 100 g of product.

In general, chickpeas are a fairly nutritious product, and therefore it is quite capable of replacing meat not only during fasting, but also in a vegetarian menu. Plus, such a diet can provide the prevention of cardiovascular diseases.

Impact on the body

Chickpeas have a low glycemic index of 35, making them suitable for most diets. In other words, this product contains only healthy carbohydrates that release energy slowly, do not lead to blood sugar spikes, and give a feeling of satiety for a long time. Thus, breakfast with chickpeas is an ideal option.

Due to the large amount of fiber, Turkish peas are able to "look after" our digestive system. Young seeds of this plant have a beneficial effect on the functioning of the entire gastrointestinal tract and contribute to the health of the intestinal microflora. Dietary fiber binds and removes toxins from the body, maintains normal cholesterol levels and helps regulate weight.

And the beneficial properties of chickpeas do not end there. In folk medicine, this product is often used to treat and prevent cataracts and glaucoma. As you know, the transparency of the lens is affected by metabolic processes occurring in the body. And if they are violated, slagging of the intestines, liver occurs and the blood count worsens. Against this background, clouding of the lens develops. Chickpeas help to remove toxins and restore the normal circulation of aqueous humor (jelly-like intraocular fluid), thus preventing the development of complex eye diseases.

Iron, which is part of chickpeas, ensures the production of hemoglobin and prevents anemia. This property of chickpeas is especially useful for women during pregnancy and lactation, since it is at this time that the body consumes the greatest amount of mineral salts of this substance.

Lean proteins and valuable amino acids are responsible for cell regeneration, muscle building, and also contribute to the production of antibodies and enzymes. And thanks to the high concentration of manganese in this product, the work of the nervous system returns to normal and immunity is strengthened.

Important! When introducing chickpeas into your diet, it should be remembered that they are a so-called heavy product that is slowly digested and can provoke fermentation in the intestines. For this reason, in some cases, chickpeas will bring not so much benefit as harm. It is highly discouraged for ulcers, constipation, a tendency to indigestion, as well as inflammation of the bladder and poor blood circulation!

In order for chickpeas to show their beneficial properties as a cleanser, they are used as follows:

• put the chickpeas in a ceramic bowl, fill with water and leave for 8-12 hours at room temperature;
• in the morning we pass it through a fine sieve of a meat grinder twice;
• we use the resulting raw chickpeas in small portions (1 teaspoon each) three times a day for a week.

After seven days of admission, we take a break for a week. A full course of cleansing takes 3 months.

On a note! Grated chickpeas can be added to salads, soups and other dishes!

Cooking rules

Absolutely all recipes with the participation of Turkish peas begin with its cooking. And therefore, for starters, it’s worth figuring out how to cook chickpeas.

So, if you decide to use dried chickpeas, then, first of all, it should be soaked. Pour it into a saucepan and fill with water, the level of which should be about two fingers higher than the chickpeas. Add a pinch of salt and half a teaspoon of soda (about 3 liters of water). Thanks to this technique, the shell of the chickpeas is well softened and, as a result, the cooking time is reduced. Cover with a lid and leave it at room temperature for 8-12 hours.

Advice! It is most convenient to soak the chickpeas in the evening and leave them in the water overnight!

In the morning we drain all the liquid, wash our peas in several waters and fill it with clean water. We put the pan on the fire and, with a strong supply of gas, bring to a boil. Reduce the heat and cook the chickpeas until tender. How long to cook chickpeas after soaking? This can take from 40 minutes to 1.5 hours. Salt is desirable to add at the very end. The finished grains will become quite soft, but at the same time retain their original shape.

Next, chickpeas are usually used to make pasta. To do this, drain the remaining water and transfer the finished chickpeas to the blender bowl. If desired, you can add a small amount of butter, cream or milk to it. Grind everything until smooth.

In a slow cooker

Considering the rules for cooking chickpeas, it should be noted that it is quite possible to cook it in a slow cooker. This useful and very convenient device is in almost every kitchen today, and it greatly facilitates the process of cooking.

Cooking rules are simple:

• soak chickpeas overnight as described above;
• in the morning we wash it and put it in a multicooker bowl;
• fill with fresh water - its level should be 3 cm higher than the level of peas;
• close the lid of the multicooker and set it to the “Stew”, “Soup” or “Pilaf” mode;
• after an hour, check the readiness and, if necessary, cook for about half an hour.

Golden chickpea porridge is very tasty and also healthy, it is quite capable of acting as a main dish and served as a side dish.

Best Recipes

The most famous chickpea dishes are hummus and falafel. They are prepared from pea paste with the addition of spices, spices and herbs. In addition, chickpeas can be fried for a great appetizer or deep fried.

As you can see, there are a lot of options, and at the same time, absolutely all recipes for cooking chickpea dishes are very simple and their execution will be clear to any hostess. Today we invite you to consider some of them. It is possible that among them you can choose something for yourself.

Snack Pate

To prepare a spicy chickpea snack, you will need:

• 430 g canned chickpeas or 350-400 g boiled;
• 6-7 pitted olives;
• half a head of red onion;
• a small bunch of parsley;
• half a lemon;
• salt, pepper, olive oil.

We put boiled or canned chickpeas, finely chopped greens, finely chopped onions, chopped olives into the container, squeeze the juice from half a lemon. We take a fork or crush and knead the mass a little. Add salt and pepper to taste, add olive oil and mix.

On a note! The finished snack should not have an absolutely uniform consistency; pieces of chickpeas and other ingredients may come across in it. But at the same time, the mass should easily stick together!

Turkish chickpeas fried with spices

To make fried chickpeas you will need:

• 1 teaspoon smoked paprika;
• ½ teaspoon cayenne pepper;
• 3 tablespoons of olive oil;
• zest of half a lime;
• salt (preferably sea).

Drain the liquid from the canned chickpeas and lay them out in a thin layer on a paper towel. While it dries, combine the cayenne pepper and paprika in a large bowl. We set aside.

Pour olive oil into a frying pan, heat it over medium heat and fry the chickpeas, preferably in two or three runs. When the peas turn brown, put them on a towel. After a few minutes, when the excess oil is gone, transfer it to a bowl with paprika and pepper, salt, sprinkle with lime zest.

Tagine

To prepare chickpeas with vegetables, you will need:

• 1 can of canned chickpeas or 300-350 g boiled;
• 1 can (410 g) canned tomatoes
• 1 medium eggplant;
• 1 red onion;
• 2 bell peppers;
• 4 cloves of garlic;
• 10 g spicy chili paste;
• a couple of tablespoons of olive oil;
• a couple of centimeters of ginger root;
• half a liter of vegetable broth;
• cinnamon stick;
• a tablespoon of tomato paste;
• a teaspoon of sugar;
• a small bunch of parsley.

Put a thick-walled frying pan on the fire and pour in the oil. We warm up. Cut the eggplant into cubes and fry in oil for five minutes. Next, add finely chopped onion and bell pepper cut into small cubes, fry for about five more minutes. Put the chili paste, grated ginger and cook for another two minutes. Add remaining ingredients, stir and cover. We simmer for about a quarter of an hour.

A very ancient and close "relative" of peas is chickpeas. The plant is too thermophilic to be grown in temperate latitudes, therefore, for seven and a half thousand years, having become the food of Roman aristocrats and legionnaires, oriental dervishes, kings, sultans and ordinary poor people, “mutton peas” are still a rather rare guest in European cuisine, despite its interesting and useful benefits.

In modern world cuisine, chickpea, as one of the vegetable crops, firmly holds its position in North Africa, Western and Central Asia, Turkey, Pakistan and India, North America and Mexico. Recently, domestic breeders have also been puzzled by its popularization in the southern regions of Russia, and since scientists have paid attention to the vegetable and have already bred some varieties, this circumstance definitely indicates the benefits of the product.

In our kitchen, chickpea dishes are, in a sense, legume exotic. You can buy it, but chickpeas cost twice as much as the usual peas with external similarities. That's why, even venturing to try it out of curiosity, housewives often wonder how to cook chickpeas, how does it differ from ordinary peas, and what dishes can be prepared from it?

Let's try to understand and answer these questions.

How much to cook chickpeas after soaking: we study the useful composition

Agree, in order to buy a kilogram of peas, even exotic ones, at the price of two kilograms, a serious incentive is needed. Indeed, what is valuable in this chickpea, except for export costs, and why has humanity not forgotten about it for 7.5 thousand years?

It is noteworthy that dried chickpeas contain up to 60% "light" carbohydrates, up to 25% protein, similar in structure to egg, and up to 4% fat, which give the product a nutty taste and aroma. We pay special attention to “light carbohydrates” and emphasize that it is egg white that is completely absorbed by the body, without accumulating in the form of unwanted deposits. Sprouted chickpea seeds fully satisfy the daily human need for vitamins A and C, and dried fruits contain a complete set of BB vitamins, folic, nicotinic, pantothenic acid, vital lysine - more than eighty components in total, including also minerals of potassium and calcium, magnesium, phosphorus, manganese and iron. Perhaps, from the entire periodic table, the composition of chickpea fruits does not include only elements harmful to humans. That's what chickpeas are!

Yes, we almost forgot about our usual peas. Of course, it is also not deprived of nature in terms of usefulness, but it is much more high-calorie, and it contains saturated fatty acids. So, from the point of view of proper nutrition, the dietary components of chickpeas are more interesting.

How to cook chickpeas - choose a product

Chickpea seeds are grown not only for food purposes. The culture is widely used in animal husbandry. Hence, there are chickpeas of the first and second type. We are interested in chickpeas of the first type - food varieties, with a color palette from white to yellow-pink shades. All other types, from red to brown, are intended for other purposes, and they should not be in the package, as well as other impurities in the form of small pebbles, pieces of stems or some other incomprehensible inclusions.

As for the country of origin, which should be indicated on the packaging, here you need to understand that imported chickpeas, of course, will cost more, but there is one nuance that should not be forgotten: soil, climate - everything that they eat and breathe plants, creates the taste of fruits. You can create absolutely similar and necessary conditions for growing, but a lemon in a flower pot in the Arctic Circle will still differ from a lemon grown in a tropical climate, like any plant, including chickpeas. So, the choice is between price and quality.

How much to cook chickpeas after soaking and what to cook?

To consider the issue of the technology of cooking dishes from legumes, let's start with the most important feature of this product, which significantly affects the preparatory stage of processing before cooking chickpea dishes.

Bean dishes cause bloating in many people during digestion. Oligosaccharides, which are part of all legumes, are to blame for this. Reacting with gastric juice, oligosaccharides release gas that irritates the walls of the gastrointestinal tract, causing discomfort. For this reason, many people often refuse to eat all types of peas and beans. The situation can be corrected at the very initial stage of preparation.

Preliminary preparation of chickpeas consists in thoroughly washing and soaking the seeds. This process has two goals.

Firstly, after swelling in water and increasing in volume by 2-2.5 times, the cooking time of chickpeas is significantly reduced, and if cooking without prior soaking takes, on average, two and a half hours, then prepared chickpeas will be cooked in 1.5 hours.

Secondly, the very oligosaccharides that cause problems in the digestion of food, when soaked, interact with water, which, reacting with them, causes the breakdown of sugars and causes the onset of fermentation and the release of carbon dioxide before the digestion process begins.

Soaking time - 10-12 hours, but be sure - in cool water, not higher than 150C, so that yeast fermentation does not start, given the high sugar content in the beans. In addition, it is advisable to change the water 2-3 times in order to partially remove carbohydrates and make chickpeas an even more dietary product.

Duration of cooking from 1.5 to 2 hours, depending on the desired degree of digestion. The ratio of water and chickpeas during cooking is 1 part seeds to 2.5 parts water. Peas are boiled by dipping in cold water. But the indicated amount of water is only the necessary amount for boiling peas. When boiling, foam is formed, which must be removed, which has to be done along with part of the water. Therefore, add a little more water - in extreme cases, the excess can then be drained after cooking.

Chickpea dishes are very popular in Oriental and Asian cuisine. This product is an indispensable ingredient in dietary and vegetarian cuisine.

Mashed chickpeas with butter and herbs can be a filling for pies, and can also be an excellent side dish for meat and vegetable dishes. Chickpeas, like all types of peas, serve as a good thickener for mashed soups. Chickpea puree is added to the dough or used as a filling for pies.

1. How to cook chickpeas: puree soup, vegetarian

Products:

Onion, bulb 120 g

Carrot, yellow 100 g

Potatoes 250 g

Oil, olive 100 ml

Celery (root) 50 g

Garlic 30 g

• Butter, butter 90 g

  Parsley and dill greens 50 g

Spices:

• red and black ground pepper,

  Bay leaf

Cooking:

Prepare the chickpeas as described above. Boil it until done. To the pot of boiled chickpeas, add the cubes of peeled and finely chopped potatoes. Keep cooking. Onions, carrots and celery finely chop and sauté in hot olive oil until soft, then add to the pan with vegetables. Mince the garlic and, along with spices and salt, season the soup with it. Pour the contents of the saucepan into a blender and blend until smooth. Pour the finished soup back into the pan, add butter and chopped herbs. Once it comes to a boil, immediately remove it from the stove.

2. How long to cook chickpeas after soaking for a salad with beetroot and pomegranate

Compound:

Beetroot, boiled 300 g

Boiled chickpeas 150 g

Pomegranate seeds 100 g

Sesame, fried

Parsley

Red, sweet onion

Refueling:

Lemon juice

Butter, walnut (or olive)

Cooking:

Boil the chickpeas until soft, but do not boil, drain the water, cool. Slice beetroot and onion thinly. Peel the pomegranate seeds. Combine all the ingredients in a salad bowl, pour over the prepared dressing, mix, garnish with herbs and sesame seeds.

3. How to cook chickpeas - pea filling for yeast pies, fried

Composition of products:

Pea puree 400 g

Butter, ghee 70 g

Vegetable fat 50 g

Spices to taste

Garlic 50 g

Greens 100 g

Cooking:

Puree the hot chickpeas by mashing them until smooth. Add melted butter, chopped herbs and garlic, fried in vegetable oil, diced onion to the hot puree. Season with your favorite spices. Stir.

This is an excellent filling for pies, samosas and other savory pastries, but it is also delicious on its own, as a separate dish or side dish. This is what chickpea porridge looked like in ancient Rome.

If during the process of cooking chickpeas it turned out that there was not enough water, then only boiling water can be added. When cold water is added, the peas boil worse, and the grains lose their shape.

When cooking peas, salt is added only at the very end, when it is completely boiled.

Some housewives, in order to speed up the process of cooking chickpeas, add baking soda, during the soaking process or into boiling water. Please note that the taste of the product and the finished dish deteriorates noticeably when using this technique.

The water in which the chickpeas have been soaked can be used to feed houseplants.

I've never been able to understand why most people pass by the variety of legumes and grains in stores. They take only buckwheat and rice ... But how many interesting and useful products are overlooked! For example, chickpeas, aka Turkish peas. This is just a miracle product. It contains so much protein that you don't need to eat meat. Lots of vitamins and minerals. And how many dishes can you cook with it! Today I will share one of the ideas for a delicious lunch or dinner.

And first I want to say that chickpeas are prepared easily and without special skills in cooking. There are two options for purchasing this pea. You can buy dry chickpeas by weight or in packaged bags (the second option will cost more). And also chickpeas are sold in jars, ready to eat. I always take dry chickpeas. Before preparing the dish, it must be soaked in a large amount of water and then, after 2-3 hours, the peas will increase in size by 2 or even 3 times. And then the chickpeas are quickly boiled and cooked as you want.

Today we will cook chickpeas in the Mediterranean style. With fragrant spices, lemon zest and juice and red onion. This is a very tasty dish, besides, it is lean. And for those who do not observe the fast, I advise you to add feta cheese to the dish, then it will sparkle with new colors.

Ingredients:

• 200 gr chickpeas
• 1 large red onion
• half a lemon
• 2-3 sprigs of cilantro
• seasonings (half a teaspoon): cumin, coriander, ground cayenne pepper (or red sweet paprika), ground black pepper, cumin
• salt to taste
• vegetable oil

Cooking method:

1. To speed up the cooking process, I always soak the chickpeas the day before I want to cook them, that is, overnight. Or early in the morning, and in the afternoon you can safely cook it.
2. Boil the chickpeas in water for about 15-20 minutes, skimming off the foam from time to time (during boiling, the water should cover the chickpeas by 2-3 cm).
3. Peel the onion and cut it into half rings. Heat a frying pan without oil and pour all the spices into it, except salt. Heat the spices for about 2 minutes, stirring until they open up and release their flavor.
   
4. Then I usually pour the spices into a mortar and grind them a little with a pestle, but you can skip this step.We return the spices to the pan and now add a little vegetable oil. We spread the chopped onion and fry it together with spices for about 2-3 minutes until softened.
   
5. Meanwhile, remove the zest from half a lemon. Cut green cilantro. When the onion is soft, add the chickpeas, zest and juice of half a lemon to it. Salt to taste and stir. Warm the chickpeas with spices for 2-3 minutes.
   
6. Serve chickpeas with cilantro and fresh vegetables. Enjoy your meal! I also recommend

Different legumes are popular in all countries, they are used for cooking first and second courses, as well as for salads. Such products are a source of a lot of useful substances, among which vegetable protein and B vitamins occupy a significant place. In addition, all legumes are very satisfying and can be consumed instead of meat products. One of the well-known representatives of such products is chickpeas, which recently entered the Russian market. Let's talk about the features of its preparation in more detail.

In stores, you can now buy dry chickpeas, as well as canned ones. The latter is suitable for direct addition to various dishes, and the dry one needs preparation.

So before boiling dry chickpeas, it is strongly recommended to pour water at least twelve hours before cooking. After that, the chickpeas are boiled for about an hour and a half until tender. Please note that you can salt and season it only after softening.

Recipes

Hummus

To prepare such a dish, you will need four hundred grams of chickpeas, freshly squeezed juice from one lemon, seven tablespoons of unrefined olive mass, a couple of tablespoons of ground sesame seeds, a medium clove of garlic and half a tablespoon of ground coriander seeds, cumin and paprika.

First, boil the peas until soft, then drain the remaining water, leaving about half a cup of liquid in the container. Transfer the prepared raw materials to a blender and combine with all other ingredients, without olive oil. Grind the peas until a homogeneous mass is obtained, after which, continuing to work with a blender, pour a little oil into it.
The resulting dish should have the consistency of a paste, slightly thicker than sour cream. Before serving it, leave for about an hour, then sprinkle with parsley and paprika, drizzle with olive oil, etc. It is customary to use ready-made hummus as a snack or use it to make sandwiches.

Hummus (second option)

To prepare another version of hummus, you need to prepare half a kilogram of chickpeas, about a hundred grams of sun-dried tomatoes (or half a kilogram of fresh ones), as well as a couple of medium heads of garlic and a tablespoon of fresh, well-chopped horseradish. The composition of such a dish will also include one hundred and fifty milliliters of olive oil, a small pod of hot pepper, a medium onion, four stalks of celery, a medium carrot, black pepper and salt to taste.

Prepared peas (soaked for twelve hours) send to cook for two hours with whole vegetables - celery, onions, carrots. Also in a saucepan you need to add black pepper and bay leaf. About a couple of seconds before the readiness, add finely chopped tomatoes, salt and horseradish, as well as garlic and pepper pod to the container. Drain the water, add olive oil to the saucepan, then grind the prepared foods to a puree state. Ready-made pasta is great for spreading on slices of fried eggplant or on ordinary bread.

fried chickpeas

To prepare such a dish, prepare half a kilogram of chickpeas, three medium tomatoes, half a stick of pork sausage with garlic, one hundred grams of butter, a medium onion, a teaspoon of paprika, a quarter teaspoon of soda, and salt to taste.

First of all, fill the peas with warm water and leave to infuse. After at least twelve hours, drain the liquid and rinse the chickpeas. Bring salted water with soda in a saucepan almost to a boil, pour peas into it and cover with a lid. Boil the peas until soft (two to three hours).

Cut the tomatoes and onions into smaller pieces, also chop the sausage, previously peeled from the skin.

Melt the butter in a frying pan, add the onion to it and fry over low heat until translucent. Next, add the tomatoes and simmer for another ten minutes. Add paprika, then pour in the peas, from which you need to drain the water with a colander. Cook the dish over high heat for five minutes, stirring constantly.

Chickpea cutlets

To prepare this dish, you will need one hundred grams of chickpeas, one medium carrot and one onion, as well as a clove of garlic. Salt and pepper are applied to taste.

Start by soaking the chickpeas overnight in cool water. Then turn it in a meat grinder or blender. Add chopped onions, garlic and carrots to the peas. Form small cutlets from the resulting mass and fry them in a pan in heated vegetable oil.

Chickpeas with cheese and tomato

To prepare such a dish, you will need a glass of chickpeas (soak, then boil it), a couple of tomatoes, two hundred grams of Adyghe cheese, as well as greens (parsley and dill), half a teaspoon of turmeric, salt and pepper - to taste.

Cut the Adyghe cheese into cubes of one and a half centimeters. Pour the turmeric into a preheated pan with oil and fry the cheese in it for a couple of minutes. Next, add chopped tomatoes to the cheese and fry for another minute. Drain the water from the boiled chickpeas using a colander and pour it into the pan. Salt if necessary. Simmer for about ten minutes, covered. Then sprinkle the finished dish with finely chopped herbs and black pepper.

Since you already know how to cook chickpeas, recipes, cooking are familiar to you, you can hope that he will become a frequent guest on your table. Chickpeas can easily take their place in your usual diet, bringing new taste sensations and many benefits to the body.