Chickpea is known to human civilization even before our era. Its nutritional value and an unprecedented amount of protein have made it an essential ingredient in Vedic and vegetarian cuisine. The article contains information not only about the methods of preparing chickpeas, but also describes the process of its preliminary processing.

Chickpeas or nakhat, commonly known as chickpeas or mutton peas, must first be soaked in liquid. For a glass of peas we take 3-4 tbsp. water. The vegetable actively absorbs moisture, and if there is not enough water, it is poorly saturated with liquid. Add a little baking soda to speed up the process. But keep in mind, like any chemical, baking soda is not very useful. Therefore, add it when you make the pea puree, but if your task is to cook the beans whole, soak in plain water for 6-11 hours... Next, pour cold water, set it on the stove and cook for 1.5-2 hours. For cooking in a deep fryer - the chickpeas are not boiled. During cooking, we either do not add salt at all (to prepare the gruel), or fall asleep in 25–35 minutes. before the end of cooking for whole peas. Cleaning... Unlike regular peas, chickpeas are sold in a shell. Most dishes are cooked with unrefined product, but the husk must be removed to make delicate hummus. To do this, boil the product for about an hour, then rinse with cold water under the tap, fill it with water and clean all the peas from the outer film with your hands. Strain off the water and add a new one, in which it is boiled until tender. Such a semi-finished product is used in various dishes (put in soups, in pilaf, prepare independent dishes, for example, hummus, falafel). It is wonderful as a side dish and adds an irreplaceable flavor to the salad. In a multicooker... Place the previously soaked beans in a bowl and fill it with fresh water 2 fingers above the top peas. We set the "Quenching" mode for about 3 hours or "Pilaf" for 2 hours. You won't be able to cook the beans instantly, but significantly reducing the cooking time is a feasible goal. Chickpeas are prepared as a separate ingredient on the menu, and sometimes together with meat or vegetables.

One of the most popular chickpea dishes is creamy hummus, which has long been prepared as a sauce or pasta. It is often served with vegetables such as carrots, peppers, cucumbers, and fried potatoes or chips. One of the main ingredients is tahini, a puree made from ground sesame seeds. Tahini is the unifying component of the dish; it can be replaced with peanut paste. You will also need olive oil, lemon juice, and garlic. The main ingredient of the dish is boiled, pounded and combined with other products. Depending on taste preferences, other ingredients are added: spinach, parsley, caraway seeds, potatoes, kalamata, paprika, red pepper, pine nuts. For cooking, take 4 parts of boiled chickpeas for 1 part of tahini. Grind all ingredients in a food processor until you get a creamy paste. Too thick hummus is diluted with water or vegetable broth. Serve the product with crackers or fresh vegetables. A more familiar recipe for us among oriental dishes is chickpeas with meat... We pre-soak and cook the beans. Cut the onion and fry until golden brown, add a little chili and tomatoes. After boiling, grind the tomatoes and add salt, pepper, ground cumin and turmeric to taste. It is better to use lamb, but you can also use other meat. Cut it into volumetric cubes and fry it separately. Add sauce, broth and chickpeas to the meat. Cook over low heat until tender. Chickpea cutlets- not only an excellent vegetarian dish, but also an alternative to boring meat cutlets, something light and satisfying at the same time. Soak and cook the chickpeas as usual. Then grind in a blender along with the onion. Add bread soaked in milk and a little pea broth. We combine everything with the remaining ingredients (mint - 2 tbsp. L., Two eggs, hard cheese - 50-100 g, parsley, salt, pepper), creating a homogeneous mass. We make cutlets and dip in sesame seeds with flour, periodically dipping hands in cold water. Fry in oil until a delicious crust is formed.

Ingredients

• meat - 750 g;
• peas - 160 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• garlic - 3 cloves;
• chili pepper - 1 pod;
• thyme - 1 branch;
• tomatoes - 2 pcs.;
• salt to taste;
• greens to taste;
• boiling water - 2.5 liters;

Preparation

1. Soak chickpeas in cool water for several hours in advance. As soon as the grains are swollen, change the water and put the pan on fire. Bring to a boil, reduce flame, cook for 10-15 minutes. Drain the hot water again, cover the peas and set aside.
2. Cut the meat into large pieces, transfer to a cauldron.
3. Pour vegetable oil into a cauldron, fry the meat until golden brown, then add carrots grated on a coarse grater and onions, cut into half rings. Fry for about 5-7 minutes.
4. After the vegetables, add chopped garlic.
5. Free the chili pepper from seeds and stalks, chop, transfer to a cauldron, add thyme. Stir everything well. Simmer over moderate heat for about an hour under a closed lid.
6. Chop the tomatoes, transfer to the peas, salt, mix. Transfer the mixture to the beef. Pour boiling water over everything (the amount of water depends on the thickness of the soup).
7. Boil the soup for an hour.
8. Rinse the greens, chop, add to the soup, bring to a boil and turn off the heat, let the first dish brew for 30 minutes.
9. Chickpea soup goes well with adjika or sour cream.

Chickpeas with meat

This dish can be cooked in a multicooker, so you will not only save your personal time, but also feed your family a delicious oriental dinner.

Ingredients

• lamb - 950 g;
• soaked chickpeas - 450 g;
• onions - 2 pcs.;
• water - 430 ml;
• garlic - 3 cloves;
• tomato juice (homemade) or tomatoes - 400 g;
• spices (ground paprika, cumin, cinnamon) - to taste;
• salt to taste;
• vegetable oil - for frying;
• greens to taste.

Preparation

1. Cut the onion into half rings, fry in a multi-pot with vegetable oil until golden brown.
2. Rinse the meat, dry it, cut into 1 cm thick cubes. Transfer to the onion and fry for about 25 minutes in the "baking" mode with the lid open.
3. If you took tomatoes instead of tomato juice, then they must be peeled and beat with a blender. Add to the lamb. Season with salt, pepper, sprinkle with your favorite spices, put garlic passed through a garlic press into a multicooker. Pour everything over with water and add prepared chickpeas.
4. Set the "cooking" mode and set the timer for 2 hours. Half an hour before turning off, check the readiness of the chickpeas and the thickness of the sauce. If it is too thick, add a little more water.
5. Decorate the finished dish with fresh herbs and serve with fresh vegetables.

Simple salad with chicken, chickpeas and cucumber

It turns out to be satisfying and tasty. You can fill the dish with olive oil, but it will also be delicious with mayonnaise (sour cream).

Ingredients

• peas - 150 g;
• medium-sized cucumber - 2 pcs.;
• boiled chicken fillet - 350 g;
• dill - a small bunch;
• salt to taste;
• olive oil - for dressing.

Preparation

1. Boil the chickpeas until tender, put them in a colander so that the water is glass. Cool slightly, transfer to a salad bowl.
2. Cut the meat into small cubes, add to the peas.
3. Rinse the cucumbers, cut into cubes, send after the chicken.
4. Remove the hard stem from the dill, chop the soft leaves with a knife. Pour into a salad bowl.
5. Salt the contents of the container, add olive oil, mix everything.
6. Divide into portions, garnish with fresh herbs and serve.

Fried chickpeas with vegetables

Ingredients

• chickpeas - 230 g;
• carrots - 1 pc.;
• onion - 1 pc .;
• chili pepper - 1 pod;
• garlic - 4 cloves;
• ginger root - 30 g;
• soy sauce - 40 ml.;
• salt, ground pepper - to taste;
• vegetable oil - for frying.

Preparation

1. Cook the soaked chickpeas until tender for about an hour.
2. Cut the onion into thin half rings, grate the carrots on a coarse grater.
3. Pepper to remove seeds and chop together with garlic with a knife.
4. Grate the ginger root on a fine grater.
5. Pour vegetable oil into a frying pan, put on medium heat and, as soon as the oil gets hot, send the onions into it. Fry for about 2 minutes, then add the carrots. Fry for about 5 minutes.
6. After the specified time, add the rest of the vegetables and pour over the soy sauce. Stir and simmer for about 10 minutes.
7. Add chickpeas to the pan, cover and simmer for about 15 minutes.
8. For serving, transfer to plates, garnish with herbs.

How to cook chickpeas for a side dish

Note that the pea side dish goes well with many dishes.

Chickpeas are very useful, and there are a great many recipes with them. We talk about the benefits of chickpeas, share all the intricacies of its preparation and the coolest recipes with this protein-rich legume that came to us from the East.

What is chickpea and how is it useful

Just like many legumes, chickpeas are an excellent dietary product. By itself, it is quite high in calories (about 380 kcal per 100 g), which means it is very nutritious.

It is a healthy source of healthy carbohydrates (60 g) and a storehouse of plant-based protein (20 g per 100 g of chickpeas). Chickpeas contain insoluble fibers that supply the body with energy and cleanse the intestines of toxins and toxins.

Due to the fact that chickpeas are rich in B vitamins, potassium, phosphorus, magnesium and iron, as well as essential amino acids, it has a healing effect on the body. It improves metabolism, helps to lower blood cholesterol and strengthens the immune system.

What is important to consider when preparing chickpeas

Many people try to cook chickpeas infrequently or completely exclude them from their diet due to the fact that this product, like all legumes, causes flatulence. To avoid gas formation in the intestines and a feeling of heaviness after eating, it is important to follow a few simple rules when preparing chickpeas.

Make sure to soak the beans for at least 8-12 hours before using the chickpeas for cooking. It is best to let the chickpeas stand in cold water for a day - so you don't even need to subject them to additional heat treatment and boil.

In addition, many chickpea recipes include various spices and herbs (such as ginger, turmeric, black pepper, coriander, rosemary, and curry). This is necessary not only in order to create a unique taste, but also for better digestion and absorption of chickpeas, as well as to prevent bloating.

Chickpea shakshuka

Shakshuka is a world famous traditional dish of Israeli cuisine. Prepare it with chickpeas - this shakshuka option is perfect for a hearty and, moreover, healthy lunch or dinner.

You will need:

• Olive oil 1 tbsp l.
• Shallots, finely chopped 1/2 tbsp.
• Red bell pepper, optionally chopped 1 PC.
• Chopped garlic 3 cloves
• Tomato paste 120 g
• Maple syrup (can be substituted with brown sugar) 1 tbsp. l.
• Salt, pepper to taste
• Paprika 2 tsp
• Cumin 1 tsp
• Chili powder 1 tsp
• Olives cut in half6-8 pcs. (for filing)
• Lemon wedges for serving
• Chickpeas, pre-soaked for 24 hours or boiled 1 tbsp.

Cooking method:

1. In a deep skillet, fry the peppers and garlic in hot olive oil.
2. Add tomato paste, sugar, salt, paprika, cumin, chili powder. Stir and cook until pasty.
3. Reduce heat, add chickpeas and shallots. Cook over medium heat for about 20 minutes, checking the softness of the peas (they should be moderately soft).
4. Serve the cooked meal with bread, tortillas, or rice. Season it with olives, lemon wedges, or fresh herbs (such as parsley) before serving.

Crispy baked chickpeas in honey crust

You will need:

• Boiled chickpeas 2 tbsp.
• Olive oil 1 tbsp l.
• Honey 1.5 tbsp. l.
• 1/2 teaspoon cinnamon
• Salt to taste

Cooking method:

1. Dry the boiled chickpeas well on a towel.
2. Set the oven to preheat at 200 degrees and prepare the sheet by covering it with parchment paper.
3. Put the chickpeas on a sheet in one layer and bake them for about half an hour, stirring every 10 minutes until they become crispy.
4. While the chickpeas are baking, combine olive oil, honey, cinnamon and salt in a small bowl.
5. Remove the chickpea leaf from the oven and immediately pour over the resulting sauce.
6. Bake the chickpeas for another 5-10 minutes. After removing the sheet, leave the chickpeas to cool.

Chickpeas with vegetables and basil

You will need:

• Chickpea 1 tbsp.
• Olive oil 2 tbsp l.
• Bell pepper 1 PC.
• Chili pepper 1/2 pc.
• Bow 1 pc.
• Garlic 2-3 cloves
• Tomatoes 3 pcs.
• Fresh chopped basil leaves 3-4 tbsp. l.
• Fresh chopped parsley 3-4 tbsp. l.
• Salt, pepper to taste

Cooking method:

1. Boil the chickpeas.
2. In a thick-walled saucepan, heat the oil and fry the bell peppers, onions, garlic, chili, chopped randomly in it.
3. Fry vegetables for 10 minutes and gradually add tomatoes, basil, cilantro to them. Season with salt and pepper and simmer for about 20 minutes.
4. Add the chickpeas to the vegetables and simmer for another 10 minutes until tender.
5. The finished dish can be served, garnished with fresh herbs.

Quick Mediterranean Salad with Chickpeas and Feta Cheese

Oriental chickpeas are ideal for Mediterranean cuisine. Prepare for dinner this quick (just 20 minutes to cook!) Salad with feta cheese, vegetables and balsamic vinegar. To turn this vegetarian recipe into a vegan one, replace feta cheese with tofu or olives.

You will need:

• Boiled chickpeas 1.5 tbsp.
• Cherry tomatoes, cut in half 1 tbsp.
• Red onion, cut into half rings 1/2 pcs.
• Diced cucumber 1 tbsp.
• Shredded feta cheese 1/4 Art.
• Chopped parsley 1/2 tbsp.
• Olive oil 1 tbsp l.
• Balsamic vinegar 1 tbsp. l.
• Lemon juice 2 tbsp l.
• Salt, pepper to taste

Cooking method:

1. Transfer all prepared ingredients to a large salad bowl and stir.

2. Season the salad with salt and pepper.
3. Season salad with olive oil, vinegar and lemon juice. Stir.
4. Serve, garnished with fresh herbs or feta cheese if desired.

Simple Diet Oven Crunchy Chickpeas

Just four ingredients - and you have an original, hearty and healthy dish ready. According to this recipe, chickpeas are prepared very simply and quickly, and, which is very important, you do not need to look for anything in the store - the main thing is that pre-boiled peas are at hand.

You will need:

• Boiled and dried chickpeas 2 tbsp.
• Vegetable oil 1 tbsp. l.
• 1/2 tbsp salt l.
• Any seasoning to taste (curry, chili)

Cooking method:

1. Preheat oven to 180 degrees and prepare the sheet by covering it with parchment paper.
2. Arrange well-dried chickpeas in one layer and sprinkle with oil.
3. Bake the chickpeas until golden brown, about 45 minutes. Season with salt and season at the very end of cooking.
4. Be sure to cool the chickpeas before serving to make them even crisper.

Spicy Moroccan Chickpea Soup

For a long time we have not talked about the original recipes for soups, but meanwhile, it is with chickpeas that the most useful and nutritious soups are obtained. Make a spicy soup with a Moroccan recipe!

You will need:

• Chickpeas, boiled in advance 600 g
• Olive oil 2 tbsp l.
• Salt, pepper to taste
• Ground paprika 2 tbsp l.
• Lemon juice 2 tbsp l.
• Ground ginger 1 tsp
• Cumin 1 tsp
• Fresh chopped cilantro taste

Cooking method:

1. Mix paprika, cumin, ginger and pepper together and crush, then heat the mixture in a dry frying pan and hold for no more than 1 minute.
2. Place the chickpeas, olive oil and lemon juice in a blender bowl. Mix the ingredients until a paste. Season with salt and pepper, add seasoning mixture and beat again.
3. Pour the contents of the blender into a small saucepan and add water to achieve the desired consistency.
4. Heat the soup over moderate heat to the optimum temperature for you.
5. Serve immediately, garnished with fresh cilantro if desired.

Traditional falafel

We could not leave aside the most important recipe with chickpeas - the traditional falafel. You have probably tried this dish more than once in street cafes and restaurants. It's time to try to cook it yourself: it's not difficult at all and very tasty!

You will need:

• Chickpeas, boiled or soaked in advance for 24 hours 250 g
• Bulgur 3 tbsp. l.
• Finely chopped onion 1 PC.
• Chopped garlic 5 cloves
• Chopped parsley 1/2 bundle
• Cilantro crushed 1/2 bundle
• Cumin 3 tbsp. l.
• Coriander 1 tbsp l.
• Salt 1-2 tsp
• Ground black pepper 1/2 tsp
• Curry powder 1 tsp
• Caenne pepper 1/3 tsp
• Cardamom pinch
• Wheat flour 4 tbsp. l.
• Vegetable oil for frying

Cooking method:

1. Grind the chickpeas in a blender or crush to a puree consistency.
2. In a bowl, combine the chickpea puree, bulgur grits, chopped onions, garlic and herbs, and dry spices. Add baking soda and salt.
3. Pour 3 tbsp into a bowl. l. water, mix thoroughly and leave for 20 minutes.
4. Add flour to the mixture and stir again thoroughly.
5. Roll balls from the mixture with wet hands (you should get from 15 to 20 pieces).
6. Heat the oil in a deep frying pan (there should be a lot of it so that the balls are fried evenly).
7. Fry the falafel in portions until golden brown, about 4-5 minutes.
8. Put the finished falafel on a plate lined with paper napkin - this way you get rid of excess oil.
9. Serve the cooked dish with pita bread, vegetable salad, hummus or olives.

Chickpea salad with beets and pomegranate

You will need:

• Chickpea 1 tbsp.
• Pomegranate seeds without pits 1/2 tbsp.
• Beets 2 pcs.
• Purple onion 1 pc.
• Olive oil to taste
• Lemon juice to taste
• Cilantro 1/2 bundle
• Salt, pepper to taste

What is chickpea?

Unlike other plants of the legume family (peas, beans, soybeans), chickpeas are not widespread in the CIS countries. Unfortunately, most housewives have no idea about the recipes for making chickpeas, so even after seeing these peas on sale, they are in no hurry to buy it. In Africa and Asia, this culture is one of the most beloved. Chickpeas (chickpeas) are the basis of many very satisfying and delicious dishes. Cutlets, mashed potatoes, salads, soups and other dishes are prepared from it. In the East, it is believed that this leguminous plant helps to cleanse the body and raise the tone.

How to cook chickpeas?

Recipes for making chickpeas are numerous, since this culture has a very delicate taste, contains a lot of easily digestible nutrients: proteins, fiber, vitamins, micro- and macroelements. This legume has only one drawback - it takes a long time to cook. Before cooking, the grains are soaked overnight. Once soaked, they should be cooked for about 2 hours. It is difficult to unequivocally answer the question of how to cook chickpeas correctly, because, unlike other countries where there are dozens of varieties of chickpeas, in Russia you can buy only 1-2 varieties. At the same time, sellers often do not themselves know what sort it is, and what can be prepared from it. The chickpeas should be large, even, dry. It must be sold in sealed packaging. Chickpea recipes, borrowed from Jewish culture, are among the most common in the world. Below are the recipes for some of Israel's favorite chickpea dishes: hummus and falafel.

Hummus

Chickpea recipes vary widely across the Middle East. Below is one of the most popular ways to make hummus, which uses a special sesame paste (tahini). You can buy it in the store or make it yourself. To do this, beat 3 tbsp in a blender. l. sesame seeds, ½ tbsp. l. sesame oil, a pinch of salt, ¼ glass of drinking water. Chickpeas are soaked overnight. After that, it is boiled until fully cooked, and the water is drained. Chickpeas, pepper, cumin, paprika, coriander, garlic and chopped parsley are whipped in a blender. Tahini paste is added to the chickpea mixture in a ratio of 70:30. Lemon juice and olive oil are added to hummus. All spices are taken to your liking. This dish is traditionally served in a flat plate. Pour olive oil into the center of the pasta. Sprinkle the dish with chopped parsley and paprika.

Falafel

These delicious chickpea balls are served in a special bread - pite - with sesame paste, although they are delicious on their own. Falafel goes well with adjika. To prepare 25 balls, you will need 250 g of chickpeas, a chive, an onion, a handful of coriander seeds, a small bunch of parsley and cilantro, ¼ tsp each. turmeric and baking soda, 1 tsp. lemon juice, ½ tsp. red pepper, a little sea salt. Chickpeas are soaked overnight. Drain the water before cooking. The oven is heated to 180 ° C. Put chickpeas chopped in a blender into a bowl. Finely chopped onion, cilantro, parsley and spices are mixed. All ingredients are mixed with crushed peas. Add salt, lemon juice to the resulting mass and knead it until smooth. You can add water to a too dry mass. Small balls are rolled out of it. They are laid out on a baking sheet and baked in the oven until fully cooked (0.5 hour). Bon Appetit!

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

Characteristic

Chickpeas, or chickpeas, or mutton peas, is an annual plant with an erect stem and odd-pinnate leaves. Its height can be from 0.2 to 0.7 m. The beans are small in size, they are short, swollen in shape, each has 1 to 4 seeds.

The surface of the chickpea is lumpy, rough, with its appearance this pea resembles 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 variety, a thousand seeds can weigh about 150-300 g.

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

Those who come across chickpeas for the first time are interested in how they taste. Chickpeas are unlike regular peas, beans, soybeans, or other types of legumes. Its taste can be called almost neutral - it has no pronounced notes, there is only a slight nutty shade. If you cook it without any spices, then its taste will be a bit like mashed potatoes. And it is precisely this tastelessness 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 prepared from chickpeas: soups, salads, casseroles, sauces, snacks and desserts.

Difference from peas

Looking at chickpeas, some people have another question: how does it differ from peas. Both belong to the legume family and are generally quite similar. But in reality, the difference is significant. Let's consider the main differences:

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

Compound

Chickpea has a high nutritional value and 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, and the proportion of carbohydrates is about 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%.
• Chickpea also contains vitamins, including A, beta-carotene, B1, PP and K.
• Chick peas 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 they are quite capable of replacing meat not only during fasting, but also in the vegetarian menu. Plus, such a diet will be able to prevent cardiovascular diseases.

Effects on the body

Chickpeas have a low glycemic index of 35, which makes them suitable for most diets. In other words, this product contains only healthy carbohydrates that slowly release energy, do not lead to sharp spikes in blood sugar and give you a feeling of fullness for a long time. So breakfast with chickpeas is ideal.

Thanks to the large amount of fiber, chickpeas are able to "care" for 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 chickpea 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 in the body. And if they are violated, slagging of the intestines, liver occurs and the blood formula deteriorates. Against this background, lens opacity 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 chickpea, 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 largest amount of mineral salts of this substance.

Lean proteins and valuable amino acids are responsible for cell regeneration, muscle building, and 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 the immune system is strengthened.

Important! When introducing chickpeas into your diet, you should remember that it is 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 harm rather than benefit. It is highly not recommended for ulcers, constipation, a tendency to digestive disorders, as well as for inflammation of the bladder and with poor circulation!

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

• put chickpeas in ceramic dishes, fill with water and leave for 8-12 hours at room temperature;
• the next morning we pass it through a fine sieve of a meat grinder twice;
• we use the obtained raw chickpea 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. The 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 involving chickpeas begin with boiling them. And therefore, for a start, it is 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 it with water, the level of which should be about two fingers higher than the chickpea. Add a pinch of salt and half a teaspoon of baking soda (about 3 liters of water). Thanks to this technique, the shell of the chickpeas softens well 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 chickpeas in the evening and leave them in 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 fire and bring it to a boil with a strong supply of gas. Reduce heat and cook the chickpeas until tender. How much to cook chickpeas after soaking? This can take anywhere from 40 minutes to 1.5 hours. It is advisable to add salt at the very end. The finished grains will become quite soft, but retain their original shape.

Next, chickpeas are usually made into a paste. 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 multicooker

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

The cooking rules are simple:

• soak chickpeas overnight using the above method;
• the next morning we rinse it and put it in the multicooker bowl;
• fill in 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;
• in an hour we check the readiness and, if necessary, cook for about half an hour.

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

The best recipes

The most famous chickpea dishes are hummus and falafel. They are prepared from pea paste with the addition of spices, herbs and herbs. Alternatively, chickpeas can be fried for a great snack 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 housewife. Today we invite you to consider some of them. It is possible that among them you can choose something for yourself.

Appetizer pate

To make a spicy chickpea snack you will need:

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

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

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

Chicken peas 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 salt).

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 with paprika in a large container. Set aside.

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

Tazhin

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 hot 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.

Set a thick-walled 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, chopped into small cubes, fry for about five minutes more. Add the chili paste, grated ginger and cook for another two minutes. Add the remaining ingredients, mix and cover. Simmer for about a quarter of an hour.