Chickpeas have been known to human civilization since before our era. Nutritional and unprecedented great amount squirrel made it the most important element Vedic and vegetarian cuisines. The article contains information not only about the methods of preparing chickpeas, but also describes the process of its preliminary processing.

Chickpeas or nahat, commonly known as Turkish or lamb peas, must first be soaked in liquid. For a glass of peas, take 3-4 tbsp. water. The vegetable actively absorbs moisture, and if there is not enough water, it will not be well saturated with liquid. To speed up the process, add a little soda. But keep in mind, like anyone chemical element, soda is not very useful. So add it when you cook. pea mash, but if you are faced with the task of cooking beans whole, soak in ordinary water for 6–11 o'clock. Next we pour cold water, install it on the stove and cook for 1.5–2 hours. For cooking in a deep fryer, the chickpeas are not boiled. During cooking, either add no salt at all (to prepare a slurry), or add it 25–35 minutes beforehand. before finishing cooking for whole peas. Cleaning. Unlike regular peas, chickpeas are sold in shells. Most dishes are prepared from the unpeeled product, but to prepare tender hummus you need to remove the husk. To do this, boil the product for about an hour, then wash it cold water under the tap, fill it with water and use your hands to clean all the peas from the outer film. Decant the water and add new water, in which it cooks until tender. This semi-finished product is used in different dishes(put in soups, pilaf, cooked independent dishes eg hummus, falafel). It's wonderful as a side dish and adds irreplaceable flavor to a salad. In a slow cooker. Place the previously soaked beans in a bowl and fill it with fresh water 2 fingers above the top peas. Set the “Stew” mode for about 3 hours or “Pilaf” for 2 hours. You won’t be able to cook beans instantly, but significantly reducing the cooking time is a feasible goal. Chickpeas are prepared as a separate menu ingredient, 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 paste. It is often served with vegetables: carrots, peppers, cucumbers, as well as fried potatoes or chips. One of the main ingredients is tahini, a puree of ground sesame seeds. Tahini is the unifying component of the dish and can be replaced with peanut paste. You will also need olive oil, lemon juice, garlic. Main ingredient dishes are boiled, pounded and combined with other products. Depends on taste preferences, add other ingredients: spinach, parsley, cumin, potatoes, kalamata, paprika, red pepper, Pine nuts. For cooking, take 4 parts boiled chickpeas to 1 part tahini. Grind all the ingredients into food processor until you get a creamy paste. Thin hummus that is too thick with water or vegetable broth. Serve the product with crackers or fresh vegetables. A recipe more familiar to us among oriental dishes - chickpeas with meat. Pre-soak and cook the beans. Cut the onion and fry until golden crust, add a little chili and tomatoes. After boiling, grind the tomatoes and add salt, pepper, ground cumin and turmeric to taste. Use better than lamb, but other meat is also possible. Cut it into large cubes and fry separately. Add sauce, broth and chickpeas to the meat. Cook over low heat until done. Chickpea cutlets- not only a wonderful dish vegetarian cuisine, but also an alternative to the boring ones meat cutlets, something light and satisfying at the same time. Soak and cook the chickpeas as usual. Then grind it in a blender along with the onion. Add bread soaked in milk and a little pea broth. Combine everything with the remaining ingredients (mint - 2 tbsp, two eggs, hard cheese - 50-100 g, parsley, salt, pepper), creating a homogeneous mass. Make cutlets and dip in sesame seeds with flour, periodically dipping your hands in cold water. Fry in oil until an appetizing crust forms.

What are chickpeas?

Unlike other plants of the legume family (peas, beans, soybeans), chickpeas are not widespread in the CIS countries. Unfortunately, most housewives have no idea what recipes for cooking chickpeas are, so even when they see these peas on sale, they are in no hurry to buy them. 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, they believe that this legume helps cleanse the body and improve tone.

How to cook chickpeas?

There are numerous recipes for cooking chickpeas, since this crop 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. After soaking, they should be cooked for about 2 hours. It is difficult to definitively answer the question of how to cook chickpeas correctly, because, unlike other countries where there are dozens of varieties chickpeas, in Russia you can only buy 1-2 varieties. At the same time, sellers themselves often do not know what variety it is and what can be prepared from it. The chickpeas should be large, smooth and dry. It must be sold in sealed packaging. Chickpea recipes, borrowed from Jewish culture, are among the most common in the world. Below are recipes for 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 prepare hummus, which uses a special sesame paste (tahini). You can buy it at the store or prepare it yourself. To do this, beat 3 tbsp in a blender. l. sesame seeds, ½ tbsp. l. sesame oil, pinch of salt, ¼ cup drinking water. The chickpeas are soaked overnight. After this it is boiled until full readiness, and the water is drained. In a blender, beat chickpeas, pepper, cumin, paprika, coriander, garlic and chopped parsley. 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 according to your taste. This dish is traditionally served in a flat plate. You can pour olive oil into the center of the pasta. The dish is sprinkled with chopped parsley and paprika.

Falafel

These delicious balls chickpeas are served in special bread - pita - with sesame paste, although they are tasty on their own. Falafel also goes well with adjika. To prepare 25 balls you will need 250 g of chickpeas, a clove of garlic, an onion, a handful of coriander seeds, a small bunch of parsley and cilantro, ¼ tsp each. turmeric and soda, 1 tsp. lemon juice, ½ tsp. red pepper, a little sea ​​salt. The chickpeas are soaked overnight. The water must be drained before cooking. The oven is heated to 180 °C. Place chickpeas chopped in a blender into a bowl. Finely chopped onion, cilantro, parsley and spices are mixed. All ingredients are mixed with chopped peas. Add salt and lemon juice to the resulting mass and stir until smooth. If the mixture is too dry, you can add water. Small balls are rolled out of it. They are placed on a baking sheet and baked in the oven until fully cooked (0.5 hours). Bon appetit!

Chickpea dishes typical for oriental cuisine, are gradually becoming part of the Slavic diet. Bean product has a huge reserve useful substances and is consumed fried or boiled. An example of this is the popular Israeli falafel, delicious tofu and Arabic hummus - nutritious food with high nutritional properties.

What to cook with chickpeas?

Chickpea recipes are particularly flexible, as this product gets along well with spices, seafood, vegetables and pasta. Thanks to nutty taste, it is used not only in processed, but also in sprouted form, adding to soups and pates. Dishes made from it are satisfying and contain a huge supply of protein and fiber.

1. To prepare Lenten dishes chickpeas should be soaked for 12 hours. Then boil for 2 hours without adding salt and spices. In this form, chickpeas are suitable for any dish.
2. Can be cooked light snack: season boiled chickpeas with coriander, chili, nutmeg and add fresh leaves salad
3. Spaghetti with feta cheese and sun-dried tomatoes will acquire spicy taste, if you add cooked chickpeas.
4. If you stew boiled chickpeas with tomatoes and walnuts- it will make an excellent hot dish.

Contrary to popular belief, it is not a sauce or seasoning, but a rich appetizer. In addition to its specific taste, it is rich in protein, fiber and very nutritious. Thanks to the fast and easy preparation using a blender, aromatic spices and herbs, the dish has become incredibly popular not only in Eastern, but also in world cooking.

Ingredients:

• dry chickpeas - 300 g;
• sesame - 80 g;
• paprika - 1/2 teaspoon;
• zira - 1/2 teaspoon;
• clove of garlic - 3 pcs.;
• lemon juice - 40 ml;
• olive oil - 60 ml.

Preparation

1. Soak the chickpeas for 10 hours, boil for 2 hours until soft.
2. Drain the water into a separate container.
3. Peel the chickpeas and grind them in a blender.
4. Add garlic, cumin, sesame seeds, lemon juice and oil.
5. Beat with a blender, pour in the broth, bringing the mixture to the desired consistency.
6. A chickpea snack - hummus - is seasoned with oil and garnished with paprika.

Chickpea soup has different versions: it can be light vegetable, and can become filling if you add meat. Traditionally used low-fat varieties, such as beef or lamb. The latter variety has dietary properties and will not “weight” the dish, but chickpeas, capable of absorbing neighboring aromas, will add a special taste.

Ingredients:

• chickpeas - 150 g;
• potatoes - 3 pcs.;
• lamb - 650 g;
• carrots - 1 pc.;
• hot pepper - 1/2 pcs.;
• celery root - 150 g;
• clove of garlic - 3 pcs.;
• vegetable oil - 40 ml.

Preparation

1. Soak the chickpeas for 10 hours.
2. Cook the lamb.
3. Add chickpeas and simmer for an hour.
4. Add potatoes.
5. Fry carrots, peppers, celery and garlic.
6. Add to soup and cook for another 20 minutes.
7. The meat and chickpea dish is served after 15 minutes.

Chickpea falafel - popular Israeli dish, which is prepared from boiled chickpeas and various spices. The legumes are ground into a paste, seasoned, shaped into balls and fried in oil until golden brown or baked in the oven, which is healthier. Traditionally, the appetizer is wrapped in pita bread and served with vegetables, pickled cucumbers and sauces.

Ingredients:

• dry chickpeas - 200 g;
• clove of garlic - 6 pcs.;
• onions - 2 pcs.;
• fresh parsley - a handful;
• flour - 70 g;
• cumin - 10 g;
• olive oil - 100 ml.

Preparation

1. Soak the chickpeas for 10 hours. Boil until soft. Grind in a blender.
2. Add onion, garlic and spices.
3. Twist again and roll the mixture into balls.
4. Roll in flour.
5. This chickpea dish is fried in hot oil until golden brown.

Chickpea balls are the traditional way to serve falafel. An original Arab dish, incredibly popular in Israeli cuisine, is created from chopped chickpeas. The homogeneous mass is seasoned with oriental spices, shaped and deep-fried. Creamy on the inside and crispy on the outside, the spiced balls are cooked exclusively in olive oil.

Ingredients:

• dry chickpeas - 250 g;
• onion - 1 pc.;
• coriander - a pinch;
• egg - 1 pc.;
• flour - 50 g;
• a bunch of parsley;
• clove of garlic - 5 pcs.;
• olive oil - 100 ml.

Preparation

1. Soak the chickpeas for 12 hours. Beat in a blender. Add herbs, spices, onion, garlic and egg, then scroll again.
2. Set aside for 30 minutes.
3. Add flour and form into balls.
4. Roasting dishes from spicy chickpeas occurs in boiling deep fat.

Chickpea puree is a hearty and nutritious meal that will be an alternative to the usual side dishes. A dish whose preparation is similar to mashed potatoes, is prepared from milk, butter and the legume itself, without using a blender to preserve the texture and not turn the product into a liquid viscous mass. This recipe simple and accessible even to beginners.

Ingredients:

• dry chickpeas - 200 g;
• milk - 150 ml;
• butter - 30 g;
• paprika - a pinch;
• coriander - a pinch.

Preparation

1. Soak the chickpeas for 12 hours. Boil until softened.
2. Mash until smooth, add milk and butter.
3. The preparation of this chickpea dish is complete, season the puree with spices.

The oven will compete with meat dishes for everyone who prefers a menu without animal products. Minced chickpeas can be prepared without eggs (it holds its shape perfectly on its own), adding vegetables and spices, and changing the ingredients daily to achieve new tastes. Don't forget to accompany them with your favorite sauce when serving.

Ingredients:

• dry chickpeas - 200 g;
• onions - 2 pcs.;
• tomatoes - 2 pcs.;
• breadcrumbs - 90 g;
• clove of garlic - 2 pcs.

Preparation

1. Soak the chickpeas in water for 10 hours, boil until soft.
2. Grind in a meat grinder with onions, garlic and tomatoes.
3. Roll in breadcrumbs and bake for 20 minutes at 180 degrees.

Chickpea sweets are nutritious, tasty, low in calories and, unlike most other delicacies, healthy. They are made from boiled pureed chickpeas, adding dried fruits, peanut butter, nuts, honey and other natural ingredients. To give candy festive look, ready product decorate cocoa, coconut flakes or pour glaze over it.

Ingredients:

• chickpeas - 100 g;
• dried apricots - 20 g;
• figs - 20 g;
• honey - 20 g;
• orange juice - 30 ml;
• cocoa - 50 g;
• coconut flakes - 60 g.

Preparation

1. Soak the chickpeas and cook.
2. Soak dried fruits in juice.
3. Grind with chickpeas in a meat grinder. Add honey, stir.
4. Roll the balls in cocoa and coconut.

Chickpea potato cake - recipe

Made from chickpeas, it differs favorably from traditional ones, and can complement the menu of those with a sweet tooth who are losing weight. This recipe is low in calories and, in addition to proteins and fiber, contains a lot useful microelements. The delicacy is simple and easy to prepare: you need to beat all the ingredients in a blender, bake a cake from the mixture and give it the shape of a cake.

Ingredients:

• chickpeas - 150 g;
• almonds - 50 g;
• yogurt - 100 g;
• egg - 2 pcs.;
• banana - 1 pc.;
• coffee - 20 ml;
• cocoa - 40 g;
• coconut flour - 40 g.

Preparation

1. Boil and grind the chickpeas in a blender, adding almonds, eggs, banana, yogurt and some cocoa.
2. Form the cake and bake it for an hour at 180 degrees.
3. Mash, add coffee, cocoa and flour.
4. Form into a cake.

Chickpea baking is great for anyone diet menu, because it contains a minimum of carbohydrates, but satisfies hunger for a long time. Popular American dessert- “dangerous” for the figure, and when prepared from chickpeas, it turns into dietary treat, with half the norm of kilocalories.

Chickpeas are considered an ancient and close relative of the pea. The plant in question is thermophilic, therefore it is cultivated exclusively in warm countries. In the vast expanses of our homeland, chickpeas have difficulty taking root and this happens extremely rarely. Such peas were very valuable in ancient times. In addition, the product has a mass useful qualities and valuable composition.

Rules for cooking chickpeas

1. Chickpeas are a type of pea, so they must be soaked before cooking. The procedure lasts about 4-5 hours. Next, the hard shell begins to soften. Thanks to this, it happens quick cooking. Soaking can be bypassed. But the cooking process will last several hours.
2. The product can be easily prepared in a slow cooker or saucepan in the classic way, pressure cooker and steamer. The amount of water will directly depend on the desired result and method of preparation. If you are going to cook pilaf or pea salad, then it must maintain its original shape.
3. In other cases, the peas can be boiled until they fall apart. This product is often used to make soup, side dish or falafel. Also, when cooking chickpeas, it is important to follow some practical recommendations which will help you prepare the raw materials correctly.
4. You shouldn’t give in to someone’s advice and soak chickpeas overnight. 4 hours will be enough for this. Use only cold water. If the peas sit in the liquid overnight, they will become very tough. The cooking time for the product will last up to 2.5 hours.
5. If you cook peas according to classical technology, then you need to take 4 times more water. Remember that, like any legumes, chickpeas provoke severe gas formation. To reduce the manifestation of such an unpleasant effect, it is strongly recommended to change the water 3 times during preparation. The liquid washes away enzymes that cause flatulence.
6. If you don’t want to cook peas for a long time, the cooking time for raw materials can be significantly reduced. To do this, add 10 grams to a saucepan with water and beans. soda Please note that it is strictly forbidden to cook chickpeas in a salty solution. If you make puree from beans, you should remove the shell when cooking.

Rules for preparing chickpeas for salad

1. Regardless of the type of salad, the beans should retain their shape. Otherwise delicious dish will lose the pristine beautiful view. To do everything right, follow the recommendations. Soak the chickpeas using the classic technology for several hours. Don't forget to change the water.
2. After the allotted time, rinse the peas using a colander and transfer to a saucepan. Remember, there should be 4 times more water. Place the container on the stove and wait for it to boil. When the first bubbles appear, reduce the heat and continue cooking for 20 minutes.
3. After this, cover the container with a lid and boil the beans for another quarter of an hour. Don’t forget to sometimes taste the raw materials to see if they are ready. If necessary, remove the product from the stove so that it does not overcook. Drain off excess water and place the peas in a colander. Add to salad.

Rules for preparing chickpeas for soup

1. If you decide to make pea soup, there are two options for preparing the beans. You can make it from chickpeas tender puree or maintain the integrity of the product. To achieve the desired result, you should start by soaking and boiling the raw materials.
2. To properly cook the beans, you should soak it for 4-5 hours. During this time, it is strongly recommended to change the water 3 times. After this, be sure to rinse the beans. Place the raw materials in a saucepan and pour in 4 times more clean water.
3. When the first bubbles appear, simmer the product over low heat for about a third of an hour. The lid must be open. After the set time has elapsed, close it and, if possible, reduce the power further. Boil the product for 20-25 minutes. Try the raw material, if it is ready, you can add it to the soup.

1. You can cook it from chickpeas delicious side dish. It comes from chickpeas excellent puree. You can also fry the beans in a pan with vegetables. Depending on the recipe, the cooking time for peas will directly depend. Therefore, proceed according to the classical scheme.
2. Soak the chickpeas for several hours, regularly changing the water. Place the beans in a saucepan with water, remember that there should be 4 times more liquid. Wait for the ingredients to boil. Boil the beans with open lid about 25 minutes.
3. After this, cover the pan with a lid and reduce the power of the stove to minimum. Simmer the chickpeas in this mode for another third of an hour. Don't forget to check the product for readiness. If you have achieved the desired softness, drain the water.

Rules for preparing chickpeas for hummus

1. Before preparing hummus, the peas must be boiled until they are easy to crush with your fingers. Soak the beans using the classic technology and do not forget to change the water.
2. Rinse the chickpeas and place in a saucepan with water. As soon as the product boils, simmer it over low heat for about 50 minutes. Remember to check the doneness of the peas regularly.

Cooking chickpeas in a slow cooker

1. Chickpeas can be easily cooked in a slow cooker. The disadvantage of this method is that you will not be able to check the readiness of the Turkish nut. Such a household appliance is more suitable for making purees.
2. To begin the procedure, you need to wash the beans and place them in a multi-bowl with cold water. Leave to soak for 4 hours.
3. Don't forget to change the water a couple of times. Rinse the peas and add new water. There should be 4 times more liquid. Simmer the peas in the stew mode for about 45 minutes.

To cook chickpeas, you should familiarize yourself with some rules. Follow these simple instructions and you can make any dish delicious with chickpeas.

Video: how to cook chickpeas correctly

Chickpeas are often called chickpeas. This cereal is very useful because it contains about eight dozen different vitamin, mineral components, micro- and macroelements. What to cook with chickpeas? Various dishes are prepared from it - from the simplest side dish to delicious sweets.

Cooking chickpeas correctly

On the shelves in supermarkets you will find various varieties chickpeas It can be green, orange, red, black, beige. Housewives who have dared to try unusual peas for the first time are interested in how to properly cook chickpeas.

First, the chickpeas are sorted and thoroughly washed with running water. Secondly, chickpeas must be soaked for at least four hours. Then the chickpeas are placed in a pan, poured with filtered water and after the liquid boils, boil for 40-60 minutes.

Now you know how to cook chickpeas as a side dish. To improve the taste, you can add carrots to the dish, sweet bell pepper, onions, tomatoes. In this case, the boiled chickpeas need to be simmered for about 20-25 minutes along with the vegetables.

On a note! In addition to the side dish, a huge amount of chickpeas is prepared various dishes- candies, cutlets, soups, flatbreads, samosas, falafel. The calorie content of raw peas varies from 310 to 360 kilocalories, and in boiled the nutritional value chickpeas barely reach 120.

A new look at pilaf

If we talk about cooking pilaf according to traditional recipe, then lamb must be added to the dish and rice cereal. Today you will learn how to cook pilaf with chickpeas. Meat should not be added to such a dish. We will need a lot of spices, in particular, cumin, barberry, paprika, ground allspice, turmeric.

Compound:

• 100 g rice cereal;
• 100 g chickpeas;
• salt to taste;
• a mixture of seasonings and spices;
• 2 pcs. hot capsicums;
• 3 onions;
• 1 carrot.

Preparation:

Simple sophistication

How to cook chickpeas with meat? There is nothing complicated about this, except for preparing the chickpeas for heat treatment. You can choose absolutely any type of meat. Don't forget to improve the taste of the dish with seasonings and aromatic spices. It is convenient to cook chickpeas with pieces of meat in a casserole or roasting pan. Even easier - in a slow cooker.

Compound:

• 0.4 kg chickpeas;
• 3 tbsp. l. refined oil sunflower seeds;
• onion head;
• 2 tbsp. l. tomato paste;
• carrots - 1 root vegetable;
• 0.4 kg beef tenderloin;
• salt, allspice, paprika, herbs to taste.

Preparation:

And for dessert...

Every person dreams of sweet life. Desserts prepared with my own hands. Many housewives will be surprised, but you can cook from chickpeas delicious candies. This delicacy will definitely appeal to both adults and children. And the recipe for its preparation is very simple.

Compound:

• 1 tbsp. chickpeas;
• 2 tbsp. l. liquid honey;
• 100 g dates;
• 3 tbsp. l. cocoa powder

Preparation:

On a note! The candies can be decorated with chocolate or braid shavings, and for beauty they are also breaded in chopped nuts.