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

You can now buy dry chickpeas in stores, as well as canned ones. The latter is suitable for direct addition to various dishes, while the dry one requires preparation.

So, before boiling dry chickpeas, it is strongly recommended to fill them with water at least twelve hours before cooking. After this, the chickpeas are cooked 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 this dish you will need four hundred grams of chickpeas, freshly squeezed juice from one lemon, seven tablespoons of unrefined olive oil, a couple of tablespoons of ground sesame seeds, a medium clove of garlic and half a tablespoon of ground coriander, cumin and paprika seeds.

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 into a blender and combine with all other ingredients, without olive oil. Grind the peas until smooth, then, continuing to operate the blender, pour a little oil into it.
The resulting dish should have the consistency of a paste, slightly thicker than sour cream. Before serving, leave it for about an hour, then sprinkle with parsley and paprika, sprinkle with olive oil, etc. Ready-made hummus is usually used as a snack or used 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 sun-dried tomatoes(or half a kilogram of fresh), as well as a couple of medium heads of garlic and a tablespoon of fresh, well-chopped horseradish. This 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.

Send the prepared peas (soaked for twelve hours) to cook for two hours with whole vegetables - celery, onions, carrots. You also need to add black pepper and Bay leaf. About a couple of seconds before readiness, add finely chopped tomatoes, salt and horseradish, as well as garlic and pepper, to the container. Drain the water and add to the saucepan olive oil, then grind the prepared products to a puree. Ready pasta Great for spreading on slices of fried eggplant or on regular bread.

Roasted chickpeas

To prepare this 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, pour warm water over the peas and leave to steep. After at least twelve hours, the liquid should be drained and the chickpeas should be washed. Bring salted water and soda in a saucepan to almost a boil, add peas into it and cover with a lid. Boil the peas until soft (two to three hours).

Slice smaller tomatoes and onions, also chop the sausage, previously peeled from the skin.

Melt the butter in a frying pan, add the onion and fry over low heat until transparent. Next, add the tomatoes and simmer for another ten minutes. Add paprika, then add peas, from which you need to drain the water using a colander. Cook 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 onion, and a clove of garlic. Salt and pepper are used to taste.

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

Chickpeas with cheese and tomato

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

Slice Adyghe cheese cubes of one and a half centimeters. Pour turmeric into a heated frying pan with oil and fry the cheese in it for a couple of minutes. Next, add the chopped tomatoes to the cheese and fry for another minute. Drain the boiled chickpeas using a colander and pour them into the pan. Add salt if necessary. Simmer for about ten minutes, covered. Then sprinkle ready dish finely chopped herbs and ground black pepper.

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

Chickpeas are one of the symbols of oriental cuisine. It is successfully prepared in Asia, North America and North Africa, and now in Europe. During fasting, it is worth remembering about it first of all, because... Chickpeas are rich, which makes them partly a meat substitute. That is why chickpeas are actively used in vegetarian cuisine, Vedic cooking, as well as in lean dishes.

Tip: To cook the chickpeas faster, soak them overnight cold water with the addition of 1 tsp. soda

chickpeas (dry) - 1 cup; garlic - 1 clove; salt - 1/2 tsp; tahini (sesame paste) - 1/2 cup; lemon (juice) - to taste; olive oil - 1/2 cup; cumin (ground) - to taste.

1 Rinse the chickpeas, add water and leave overnight. Drain the water, rinse the chickpeas, add fresh cold water and cook over low heat until soft, remembering to remove any foam that forms. When the chickpeas are almost ready, drain the water and peel each grain (the films on the chickpeas come off easily if you rub the grains between your palms). The chickpeas will be ready in 2 hours.

2 Drain the water from the finished soft chickpeas, rinse with boiling water, and drain in a colander.

3 Puree the chickpeas with an immersion blender until smooth.

4 Mix tahini with lemon juice, add salt, crushed garlic, cumin and grind until the tahini turns white. Mix tahini with hummus puree.

5 Stir while adding olive oil in a thin stream. Place the finished hummus on a plate, smooth it out, and sprinkle if desired. pine nuts, pour oil. Serve with pita bread or any other flatbread.

chickpeas (nahut, chickpeas) - 300g; tomatoes in their own juice - 1 can; garlic - 2-3 cloves; fresh ginger- 1 tbsp; coriander seeds (ground) - 1/4 tsp; cumin (ground) - 1/4 tsp; turmeric (ground) - 1 tsp; salt - to taste; vegetable oil

1 Soak chickpeas in cold water for a day. Then rinse, add water, bring to a boil, remove the foam with a slotted spoon, then reduce the heat and cook under the lid until tender. This will take at least an hour. Finely chop the garlic. Peel a piece of ginger and grate it on a fine grater.

2 As soon as the chickpeas become more or less soft, add turmeric.

3 Heat approximately 2 tbsp. oil, add cumin and coriander and fry for about a minute. Add garlic and ginger, stir and fry for another minute. Add sanded ones canned tomatoes V own juice, mix.

4 Pour the tomato mixture with spices into the pan with the chickpeas, mix everything, season to taste with salt. Cook for another 15 minutes. Place the finished chickpeas on plates and serve with herbs.

chickpeas (boiled) - 1 cup; cumin, coriander, turmeric - to taste; salt - to taste; garlic - 1-2 cloves.

1 I usually cook chickpeas myself, but it’s quite acceptable to buy ready-made ones. Drain the chickpeas in a colander to drain all the liquid. Place spices (coriander seeds, turmeric, cumin) in a mortar and grind with a pestle until smooth.

2 Puree the boiled chickpeas with an immersion blender, diluting as needed with water or the broth in which the chickpeas were cooked.

3 Season the chickpea puree with spices, salt, and garlic pressed through a press. If desired, you can add fresh chopped herbs and grated cheese to taste. Mix into a homogeneous mass.

4 Using wet hands, form into small patties. Preheat the sandwich maker. If desired, grease with vegetable oil, but this is not necessary. Place a chickpea cutlet in each cell and cook, covered, until a thin crust appears on the cutlet. Ready cutlets chickpeas, serve hot with sauce to taste. Because I didn’t add eggs to the puree, so the cutlets didn’t hold their shape well, but they still turned out very tasty.

chickpeas - 200g; cilantro (seeds) - 1 tsp; cumin (jeera seeds) - 1 tsp; onion - 1 pc.; garlic - 3 cloves; turmeric - 1 tsp; salt - to taste; dill (greens) - 1 bunch; vegetable oil for frying

1 Soak chickpeas overnight in water with 1 tsp. soda Then drain the water, add fresh water and cook until tender. It will take no more than 30 minutes. Place the chickpeas in a colander and let the water drain.

2 In a dry frying pan, heat the seeds until smoking, and then grind into powder using a mortar.

3 Mash the boiled chickpeas, add ground spices, turmeric, salt, finely chopped dill. Mix into a homogeneous mass.

4 Using wet hands, form into small patties.

5 Heat the vegetable oil and fry the chickpea cutlets on both sides until a crust appears. Place the chickpea cutlets on a plate and sprinkle with dill.

chickpeas (dry) - 1/2 cup; eggplant - 1 pc.; sweet bell pepper - 5-6 pcs.; broth (vegetable, meat or just water) - about 1 liter; garlic - 3-4 cloves; tomatoes - 4 pcs.; salt, pepper, cumin - to taste; vegetable oil - 1-2 tbsp. l.

1 For soup, chickpeas must be prepared in advance (or bought already canned). Rinse dry chickpeas, cover with cold water, add half a teaspoon of soda and leave overnight. The next day, rinse, add cold water again, add salt, bring to a boil, then reduce heat and cook until soft. Usually, after soaking with soda, chickpeas are ready within 30 minutes.

2 Wash the peppers and eggplant, grease with vegetable oil, place on a baking sheet lined with foil along with unpeeled garlic cloves. Before baking, it is better to crush the garlic with the flat side of a knife. Bake in a preheated oven at 180C for about 40 minutes, turning the peppers and eggplant after 20 minutes so that they are evenly baked. Place the baked vegetables in a bowl, cover with a lid and let the vegetables cool.

3 Puree the boiled chickpeas, adding water if necessary.

4 When the vegetables have cooled, use a spoon to remove the pulp from the eggplant, and remove the skin from the peppers and remove seeds and veins. Peel the garlic as well. Place the vegetables in a bowl and puree with an immersion blender.

5 Combine the vegetable and chickpea puree and, if you are not lazy, rub it through a sieve. Then the soup will be smooth, without any random eggplant or pepper seeds. Transfer the chickpea-vegetable puree into a saucepan, add broth and bring the soup to a boil.

6 Salt, pepper and season with cumin to taste. Bring the soup to a boil and remove from heat. Ready soup from chickpeas with baked vegetables, pour into plates and serve hot.

garlic - 4-5 cloves; cilantro - 200g; parsley - 200g; chickpeas - 70g; sesame - 50g; lime - 1/2 pcs.; zira - 1 tsp; coriander - 1 tsp; black pepper - 10-15 peas; olive oil; wheat flour (in fact, you can use any flour, buckwheat is even better) - approximately 50-70g; salt, a good sense of humor and some kitchen equipment.

1 Soak the chickpeas and put them in the oven to simmer (140-180) (you can just boil them, but watch carefully so that they are cooked until half cooked), then grind them in a blender or meat grinder. There, at the same time, fry the sesame seeds in a thin layer on a tray. Grind the sesame seeds in a blender until it turns into a paste. Carefully squeeze out the juice from the chopped onion.

2 Mix thoroughly, adding olive oil. We rest for half an hour until the dough thickens to the consistency of minced cutlets.

4 and fry the cutlets. You can eat it with any sauce (with hummus, for example, or with mayonnaise, or garlic and sour cream), or simply in a sandwich with a tomato or lettuce.

for falafel: chickpeas; onion- 1 PC.; garlic - 2 cloves; bread - 1 slice; salt, pepper, dry coriander, cumin (ground), fresh parsley- taste; for hummus: chickpeas; sesame paste- 1 tbsp; garlic - 1 clove; olive oil, lemon juice, salt - to taste; pickled bell pepper - to taste; vegetable oil for frying.

1 Leave the chickpeas in cold water overnight. Cook until tender (depending on the chickpeas, cook for about an hour). Canned chickpeas work too.

For falafel: chickpeas, onions, garlic, bread, spices. Grind the chickpeas (I use a passer). Add chopped onion, crushed garlic, bread that has been standing in water and squeeze out. Spices: salt, pepper, dry coriander, cumin (ground), fresh parsley.

I sometimes cook chickpeas with basil or tarragon. This time with a falafel mixture that goes with any minced meat, including meat. I buy from our Syrian shops. Let's brew. We make meatballs, but flat ones. The mixture is quite viscous, easy to shape and does not disintegrate when frying. Fry in vegetable oil.

3 One option is to serve falafel with hummus. For hummus you will need boiled chickpeas, sesame paste (1 tablespoon or to taste), garlic, olive oil, lemon juice, salt. I added pickled bell pepper and some chickpea cooking water.

4 The recipe was entered into a competition.

How to cook chickpeas

Not every housewife, passing by a counter with overseas chickpeas, will rush to buy a kilogram or two. But simply because he doesn’t know how to cook chickpeas. They say that you don’t always have time to study new recipes, and it’s better to choose something proven. The Eco-Life website will dispel this myth and tell you in detail how to please your loved ones with an amazing delicacy made from chickpeas, which are unusual for us.

Mediterranean and Asian cuisine is represented by many dishes based on chickpeas. Beans are eaten boiled and fried, served with stewed meat, exceptionally tasty pilaf is prepared, and added to salads. It's less common to see chickpeas cooked in soups.

The most popular snack Israeli hummus is also made from chickpeas, pureed. In Arab countries, they serve the dish “falafel” - balls of chickpea puree fried until crisp, and in India, chickpeas are ground into flour, and flatbreads are made from it according to a special recipe. And even alcoholic drinks can be made from chickpeas, just as sake is made from rice in Japan.

How to cook chickpeas

Cooking chickpeas consists of several stages:

Soak

Like any other legume, chickpeas must be soaked in water before the actual cooking process. For one glass of peas you will need at least 4 glasses of regular boiled water room temperature. Soaking lasts up to 12 hours (leave the container with soaked peas overnight). If there is an urgent need to prepare a dish earlier, in principle, you can start after 4 hours - during this time the peas have time to be properly saturated with water.

Sometimes a little soda is added to the water where the chickpeas are soaked (half a teaspoon per glass of chickpeas). This is done in order to soften the beans more. But, it’s true, this method has its drawback - the taste of soda is barely noticeable in the finished dish. If you don't need to puree your chickpeas, you can do without baking soda.

Cooking

Place the soaked chickpeas in a saucepan and add fresh water. Actually high fire We wait for the workpiece to boil and turn off the heat to low. In this position, leave the chickpeas to cook for about 2 hours, without covering the pan with a lid.

No salt is added to the container where the chickpeas are cooked. This is due to the fact that salt does not allow the chickpeas to boil, and the whole process can be significantly delayed. Again you can use this property saline solution for your own purposes - if chickpeas are needed for making puree, do not add salt at all, and if you want to get whole, uncooked grains, salt can be added 30 minutes before the end of cooking.

Cleansing

Shelled chickpeas on store shelves are the exception rather than the rule. While peeling the chickpeas is not necessary for most recipes, sometimes it is required to achieve a very tender consistency.

Peel the chickpeas during the cooking process. An hour after the saucepan with chickpeas sits on the fire, drain the hot water, pour cold water over the peas, and manually rub the peas between your palms to remove the husks. Then the water is changed again to fresh water and put on fire for further cooking.

The result is a wonderful side dish, which, after adding spices, can be served or used as an ingredient in some dish. For example, the hummus already mentioned here is obtained if ready-made chickpeas are ground in a blender into a homogeneous mass with lemon juice, garlic and herbs. And if you twist boiled chickpeas with figs and dried apricots, add a little cognac and honey to the mixture, you will get sweet mass For homemade sweets, which will simply be rolled into balls. Those with a sweet tooth will really like it.

Chickpeas in a slow cooker

For those who have transferred the heavy burden of daily cooking onto the shoulders of the latest multi-cooker kitchen innovation, cooking chickpeas will seem like nothing at all. interesting experiment with very tasty results.

Before you start cooking chickpeas in a slow cooker, peas should be soaked as described above. After soaking, chickpeas (350 g) are placed in the bowl of the device, pour water to the volume of peas, add peeled and cut cloves of garlic (1 head), mix everything, and connect the equipment to the power supply, setting the “Pilaf” mode on the panel. After the signal for the end of work is sounded, the chickpeas are laid out on plates, salt, spices, and vegetable oil are added and served.

In fact, everything turns out quite easily, you just need to plan your time correctly so as not to unwittingly speed up the process, risking losing the best taste qualities chickpeas The finished dish is perfect for Lent - plant food, which contains a lot of protein, is a good substitute for meat. And for vegetarians, this is a real find that will give energy and strength for further existence.

Do you have any favorite chickpea recipes? Share via the comment form!

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Svetlana Frantseva “How to cook chickpeas” especially for the Eco-Life website.

The product with the laconic name “chickpeas” can also be found under other names: lamb peas, Turkish peas. What is it really, is it safe to eat chickpeas, and if it’s useful, then how, how to translate this benefit into culinary dishes– this and other interesting features of chickpeas will be discussed below.

Meet: simple chickpeas or difficult peas

Chickpeas are a legume from the family of the same name, native to the Middle East, where they are traditionally used as a main ingredient in many dishes. Hummus, falafel, samosas stuffed with chickpeas, flatbreads, soups and even candies are not all that can be made from chickpeas.

Chickpea grains come in different shades: green, red, beige, black, all equally tasty and healthy. Which is not surprising, because chickpeas contain about 8 dozen useful vitamins, micro and macroelements. The dietary characteristics of chickpeas are similar to those of lentils, but the aftertaste remains with a hint of nuts.

The calorie content of chickpeas is low - 100 g of raw product contains, depending on the variety, 310 - 360 Kcal. When cooked, the energy value of the product decreases significantly, so 100 g of boiled chickpeas contains only 120 Kcal. With such low calorie content, chickpeas have gained popularity among many people, adherents of various diets, and vegetarians.

Benefit

A number of health benefits make this tasty bean even more attractive:

• saturation with selenium - a unique substance that slows down the aging process of body cells, stimulating brain activity;
• thanks to the same selenium, it is used in the prevention of cancer diseases, since the microelement successfully blocks the formation of cancer cells;
• content of amino acids that help remove cholesterol from the body;
• strengthening the immune system and nervous system, due to the high manganese content;
• support for everyone suffering from diabetes, the ability to regulate blood sugar levels, low own glycemic index;
• For people intolerant to gluten, chickpea flour will help out.

By reviewing and analyzing the chemical composition of chickpeas in detail, you will be able to find more than one advantage of using chickpeas for food. But any medal has back side– the disadvantages of chickpeas, although not significant in relation to the benefits received, still exist.

Harm

The negative consequences of consuming this legume include:

• the content of oligosaccharides that cannot be broken down in the human body leads to the formation of gases in the intestines, flatulence from chickpeas increases when combined with water, so you should not drink dishes with these peas;
• individual intolerance to legumes;
• chickpeas are contraindicated for persons with acute problems kidneys and bladder;
• those suffering from gout, peptic ulcers, thrombophlebitis should also refrain from taking chickpeas.

Taking into account possible negative influence on the body, everyone decides individually whether it is worth consuming this plant or not. For those who are not limited medical indicators There are plenty of cooking options available for this highly healthy and delicious bean.

Soup

Chickpeas are not as common in our cuisine as regular peas, but they have quite a few cooking options. There are dozens of soup recipes alone.

You can cook any soup by analogy with pea soup, additionally using products to suit your taste, or you can use the recipe presented below and prepare a truly original chickpea soup.

Ingredients:

• dry chickpeas – 1 cup;
• turkey or chicken fillet – 350 g;
• turnip onion - 1 pc.;
• carrot – 1 pc.;
• medium-sized tomatoes – 4 pcs.;
• refined olive oil – 50 g;
• salt - to taste;
• seasonings - to taste;
• cilantro - several sprigs.

Cooking time: 2 hours. Calorie content of the dish per 100 g: 260 Kcal.

Let's look at the step-by-step soup recipe. Pour clean cool water over the chickpeas in a ratio of 1 to 4, leave overnight, or 8-10 hours. Do not use boiling water!

This will not make the grains softer, but on the contrary, they will be covered with a hard crust. During soaking, chickpeas swell several times, so choose dishes of the appropriate size. After soaking, drain off any remaining liquid and rinse thoroughly with running water.

Place the washed beans in a bowl, pour in water in parts 1 to 3, put on the stove, bring to a boil, reduce the heat and continue cooking for about 2 hours, until the peas soften. After the time has passed, turn off the broth and pour it into a separate container; it will be useful again.

While the chickpeas are boiling, prepare the remaining ingredients. Wash the poultry fillet, dry it and cut into small strips. Boil the tomatoes, remove the skin, grate or mash in a blender. Peel and chop the onion, grate the carrots.

In a well-heated frying pan, but not with sizzling olive oil, fry the meat until golden color, do not turn off the heat, but add onions, carrots and fry everything together until the vegetables are ready. Then mix with tomatoes, season with spices and salt. Place in a saucepan, add 2 liters of water, and cook until tender.

While the meat is cooking, puree the boiled chickpeas. To do this, set aside some of the whole peas and mash or blend the remaining ones, adding a decoction so that the puree does not turn out too thick, but is of medium thickness.

Add puree to meat ready broth, mix well, and boil everything together for another 5-8 minutes. Turn off the heat and add the reserved beans to the finished soup. Let cool for a few minutes and set. That's it, chickpea puree soup with tomatoes and chicken is ready! Garnish with fresh green sprigs, serve in a plate, you can add sour cream.

Good spices for soup:

• ground black pepper;
• coriander;
• ground sweet paprika;
• dry basil, dill seeds.

Using this recipe as a basis, you can prepare a wide variety of chickpea puree soups, adding ingredients to your taste.

An easy and simple recipe for chickpeas as a side dish

A good alternative to the usual pasta, potatoes, vegetables and buckwheat is a side dish of chickpeas. It's easy to prepare and not easy to obtain tasty addition to meat and poultry, but also healthy.

Ingredients:

• chickpeas – 300 g;
• red or white onion – 1 pc.;
• celery root – 100 g;
• corn or sunflower oil – 40 g;
• large carrots – 1 pc.;
• salt, pepper, spices to taste;
• greens for serving - 1 bunch.

Cooking time: 1 hour 10 minutes. Calorie content of the dish per 100 g: 140 Kcal.

Let's look at a simple recipe for preparing chickpeas as a side dish in detail. Soak chickpeas overnight, or for at least 4 hours, and rinse. Put on fire and boil in 2 liters of water for 40-50 minutes, add more water if necessary.

Chop the onion, chop the celery and carrots, then fry in a heated frying pan with oil for 10 minutes.

Drain the water from the cooked chickpeas, add to the vegetables, season with spices and salt, a little water, and simmer all together at moderate temperature for about 20 minutes, until full readiness beans

When serving, garnish with herbs if desired. This easy-to-prepare side dish goes well with meat and poultry, but can also be used as a stand-alone lean dish.

How to cook chickpeas with vegetables

Ingredients:

• pre-boiled chickpeas – 500 g;
• medium-sized carrots – 2 pcs.;
• fresh tomatoes – 3 pcs.;
• garlic - 4 cloves;
• sweet Bulgarian colorful pepper- 2 pcs.;
• soft cow butter – 50 g;
• dill greens – 1 bunch;
• salt, turmeric, ground paprika, pepper - to taste.

Cooking time: 25-30 minutes. Calorie content of the dish per 100 g: 180 Kcal.

Let's consider the recipe for preparing chickpeas with vegetables in detail. If you soaked and boiled the chickpeas in advance, this recipe will require very little time and effort.

Wash, peel and cut the bell peppers and carrots into strips. Cut the tomatoes into large slices. Heat a frying pan, melt the butter, and start frying the vegetables.

First fry the carrots for a few minutes, then Bell pepper After a couple more minutes, add the tomatoes. Add selected spices to taste, everything except salt. Cover the pan, reduce the heat, and simmer the vegetables for 10 - 15 minutes.

Remove the husks from the garlic and finely chop it, or run it through a garlic press. Chop the dill and mix with garlic. Open the lid of the pan and add boiled chickpeas, herbs and garlic, and salt one by one. Mix well and leave on the fire for a few more minutes.

Bon appetit!

How to make delicious chickpeas with meat in a slow cooker

Many housewives have long appreciated all the advantages of multicookers, and actively prepare many dishes with their help. Chickpeas with meat made using this technique will be just as tasty as those stewed in the oven.

Ingredients:

• lamb, beef tenderloin – 400 g;
• dry chickpeas – 250 g;
• onion – 1 pc.;
• tomato paste or preserved pulp tomato - to taste;
• carrots – 2 pcs.;
• Refined sunflower oil – 2 tbsp. spoons;
• laurel leaf – 3 pcs.;
• salt, spices - to taste.

Cooking time – 3 hours. Calorie content of the dish per 100 g: 310 Kcal.

How to deliciously cook chickpeas with meat in a slow cooker? So, as for any other dish, soak and boil the chickpeas. Peel and chop the onions and carrots. Add oil, vegetables to the multicooker bowl and sauté for several minutes in the “frying” or “baking” mode until half cooked.

Cut the meat into pieces, add to the vegetables without changing the mode, simmer everything together for another 20 minutes. Then you can add boiled chickpeas, tomato paste and water. You need to pour enough water to cover all the products by 2-3 cm.

We change the mode to “stew” and wait another 2.5 hours until the multicooker gives the “Ready” signal! It turns out very tasty and satisfying, so if desired, you can reduce the amount of ingredients.

Hummus: homemade recipe

Hummus – classic snack Jewish and Arabic cuisine, but having all the necessary products on hand, it is easy to prepare at home.

Ingredients:

• dry chickpeas – 1 cup;
• sesame and cumin seeds - to taste;
• lemon – 1 pc.;
• garlic – 1 pc.;
• shelled walnuts – 100 g;
• olive oil – 80 ml;
• salt and other seasonings - to taste.

Cooking time: 10 minutes. Calorie content of the dish per 100 g: 300 Kcal.

How to make hummus from chickpeas? Mash well-soaked and pre-boiled chickpeas to a puree using a blender or masher.

Also chop the nuts and mix into the resulting puree. Add pressed garlic, salt, spices, seeds.

Mix. Squeeze juice from fresh lemon, add olive oil. Mix gently again.

Now the hummus is ready, you can serve it with flatbread or wholemeal bread.

For those who are not yet familiar with this bean, which is different from ordinary peas, the presented recipes will be a good help in including chickpeas in their diet. Moreover, there will be no problems with purchasing chickpeas.

Today, chickpeas can be bought in almost every supermarket, vegetable markets, or ordered online in any variety and color.

Considering the exotic nature of the product, the cost will be relatively low - one package of chickpeas costs more than a package of ordinary peas, by only 20-30%, but chickpeas will bring many times more benefits.

A very ancient and close “relative” of peas is chickpeas. The plant is too heat-loving to grow in temperate latitudes, therefore, over seven and a half thousand years, having become the food of Roman aristocrats and legionnaires, eastern dervishes, kings, sultans and simple poor people, “ lamb peas" - still a rather rare guest in European cuisine, despite its interesting and useful benefits.

In modern world cooking, chickpeas are one of the vegetable crops, holds strong positions in North Africa, Western and Central Asia, Turkey, Pakistan and India, North America and Mexico. Recently, domestic breeders have also become puzzled by its popularization in the southern regions of Russia, and since scientists have paid attention to the vegetable and have already developed some varieties, this circumstance definitely indicates the benefits of the product.

In our cuisine, chickpea dishes are, in a sense, an exotic legume. You can buy it, but chickpeas cost twice as much as regular peas at external resemblance. That’s why, even after risking trying it out of curiosity, housewives often wonder how to cook chickpeas, how they differ from ordinary peas, and what dishes can be prepared from them?

Let's try to figure it out and answer these questions.

How long to cook chickpeas after soaking: studying the beneficial composition

Agree, in order to buy a kilogram of peas, even exotic ones, for the price of two kilograms, you need a serious incentive. In fact, what is valuable in this chickpea, besides 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 gives the product nutty taste and aroma. Please note Special attention to “light carbohydrates” and emphasize that it is the egg white that is completely absorbed by the body, without accumulating in the form of unwanted deposits. Sprouted chickpea seeds fully satisfy a person’s daily need for vitamins A and C, and dried fruits- a complete set of BB vitamins, folic, nicotinic, pantothenic acid, vital lysine - more than eighty components in total, including the 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. It, of course, is also not deprived of nature in terms of usefulness, but it is much higher in calories, and it contains saturated fatty acids. So, from the point of view 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 types. We are interested in chickpeas of the first type - food grades, with a color palette from white to yellow-pink. 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 any other incomprehensible inclusions.

As for the country of origin, which must be indicated on the packaging, 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 the fruit. You can create absolutely similar and the necessary conditions for growing, but a lemon in a flower pot in the Arctic Circle will still be different from a lemon grown in a tropical climate, like any plant, including chickpeas. So, the choice is between price and quality.

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

Let's start with the technology for preparing dishes from legumes. main feature this product, which significantly affects preparatory stage processing before preparing chickpea dishes.

Dishes made from legumes cause bloating in many people during digestion. Oligosaccharides, which are part of all legumes. When they react with gastric juice, oligosaccharides release gas that irritates the walls gastrointestinal tract, causing discomfort. For this reason, many people often avoid eating all types of peas and beans. The situation can be corrected at the very initial stage of preparation.

Preliminary preparation of chickpeas involves thoroughly washing and soaking the seeds. This process has two purposes.

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

Secondly, the same oligosaccharides that create problems during 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 to do so in cool water, no higher than 150C, so that yeast fermentation does not begin, given high content sugars in 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.

Cooking time is from 1.5 to 2 hours, depending on the required degree of boiling. The ratio of water and chickpeas when cooking is 1 part seeds to 2.5 parts water. Boil peas by immersing them in cold water. But specified quantity water is just the amount needed to boil the peas. When boiling, foam forms that needs to be removed, which has to be done along with part of the water. Therefore, add a little more water - as a last resort, the excess can then be drained after cooking.

Dishes with chickpeas are very popular in Oriental and Asian cuisine. This product is an indispensable ingredient in dietary and vegetarian cuisine.

Chickpea puree 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 pureed soups. Chickpea puree is added to dough or used as a filling for pies.

1. How to cook chickpeas: puree soup, vegetarian

Products:

Onion, 120 g

Carrots, yellow 100 g

Potatoes 250 g

Oil, olive 100 ml

Celery (root) 50 g

Garlic 30 g

Butter, butter 90 g

Parsley and dill 50 g

Spices:

ground red and black pepper,

Bay leaf

Preparation:

Prepare chickpeas as described above. Boil it until done. Add peeled and finely chopped potato cubes to the pan with boiled chickpeas. Continue cooking. Finely chop the onion, carrots and celery and sauté in heated olive oil until soft, then add to the pan with the vegetables. Chop the garlic and, along with spices and salt, season the soup with it. Pour the contents of the pan into the blender bowl and blend until smooth. Pour the finished soup back into the pan, add butter and chopped herbs. Once brought to a boil, immediately remove from the stove.

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

Compound:

Beetroot, boiled 300 g

Boiled chickpeas 150 g

Pomegranate seeds 100 g

Sesame, roasted

Parsley

Red, sweet onion

Refueling:

Lemon juice

Oil, nut (or olive)

Preparation:

Boil the chickpeas until soft, but do not overcook them, drain and cool. Cut the beets and onions thinly into strips. Peel the pomegranate seeds. Combine all ingredients in a salad bowl, pour over the prepared dressing, stir, garnish with herbs and sesame seeds.

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

Product composition:

Pea puree 400 g

Butter, melted 70 g

Vegetable fat 50 g

Spices to taste

Garlic 50 g

Greens 100 g

Preparation:

Prepare hot chickpea puree by mashing it until smooth. Add to hot puree melted butter, chopped herbs and garlic, fried in vegetable oil, finely diced onion. Adjust to taste with your favorite spices. Stir.

This - great filling for pies, samosas and other savory dough products, but this filling is also tasty 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 turns out that there is not enough water, then you can only add boiling water. When cold water is added, the peas cook less well and the grains lose their shape.

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

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

The water in which the chickpeas were soaked can be used to feed indoor plants.

Chickpeas are a type of pea popular in Asian countries. It appeared with us relatively recently, but it has already been highly appreciated for its excellent taste characteristics and health benefits.

Beans contain a lot of B vitamins, magnesium, potassium, iron, calcium, and fiber. Chickpeas improve the functioning of the gastrointestinal tract and of cardio-vascular system, helps normalize cholesterol levels, strengthens the immune system, is an antidepressant, and increases brain activity.

Features of cooking chickpeas

Chickpeas go well with many vegetables and spices. Therefore, there is a lot of room for imagination. Chickpeas with vegetables can be stewed in a cauldron, baked in the oven, cooked as vegetable stew. There are a lot of recipes for chickpeas with vegetables, and they are all win-win.

Beans will be excellent companions the following vegetables:

• potato;
• tomatoes;
• carrot;
• cauliflower;
• White cabbage;
• zucchini;
• corn;
• pumpkin;
• onion;
• Bell pepper.

It is good to add spinach, celery, parsley, cilantro, thyme from greens, and coriander, ginger, cumin, mustard, and cumin from spices.

Recipes made from chickpeas with vegetables can include mushrooms, meat, and chicken.

Some simple tips:

• To make the chickpeas cook faster, you need to pre-soak them for 12 hours.
• To make the beans soft, you need to salt them at the end of cooking.
• To reduce gas formation, it is recommended to drain the water two or three times during the cooking process.

In the oven

If you are thinking about how to deliciously cook chickpeas, feel free to use this recipe.

Products:

• 400 g chickpeas;
• eggplant;
• zucchini;
• three cloves of garlic;
• two red peppers;
• two potato tubers;
• bulb;
• 400 g tomatoes;
• a spoonful of coriander seeds;
• four tablespoons of olive oil;
• a bunch of cilantro.

Preparation:

1. Pre-soak the chickpeas for 24 hours.
2. Cut the tomatoes into cubes, eggplant and zucchini into circles, onions into half rings.
3. Coarsely chop the cilantro, cut the garlic into thin slices.
4. Peel the potatoes, cut them and fry them in a frying pan for 5-7 minutes.
5. Turn on the oven and preheat it to 220°C.
6. IN big shape Place all the vegetables, chickpeas on top, then add coriander, pour in olive oil, salt and finally add pepper.
7. Bake for approximately 35-40 minutes. Stir twice.
8. When the vegetables turn brownish, add the cilantro.
9. Reduce heat, add tomatoes and simmer for about 10 minutes.
10. Drizzle the finished dish with olive oil.

Chickpeas baked with vegetables in the oven, served warm with flatbread or fresh bread.

Simple cooking

This quick recipe chickpeas with vegetables. If you soak the beans in the evening, then the next day you only need to do a few simple manipulations and you can enjoy the excellent taste.

Required:

• a glass of chickpeas;
• vegetables: asparagus, corn, carrots;
• 2 glasses of water;
• olive oil;
• a mixture of peppers, curry, turmeric;
• a little hard cheese;
• salt.

How to cook:

• Soak the chickpeas in the evening. This way it will cook much faster.
• Pour olive oil into the pan, then add water and simmer the vegetables for about ten minutes.
• Add chickpeas to the vegetables, add salt, add seasonings and simmer until tender (the total simmering time will be approximately 25-30 minutes).
• Before serving, sprinkle the dish with grated cheese.

Chickpea stew with vegetables

For 6 servings you will need:

• 400 g chickpeas;
• two tablespoons of olive oil;
• large onion;
• three cloves of garlic;
• one each of yellow and red sweet pepper;
• red pepper (finely chopped) - half a teaspoon;
• 2.5 liters of vegetable broth;
• 400 g peeled tomatoes in their own juice;
• parsley.

Preparation:

1. Soak the peas overnight in large quantities water. In the morning, boil and drain. Cook for 30-40 minutes.
2. Heat the oil in a frying pan, fry the onion for about five minutes until golden brown, then add the chopped garlic, stir, cook for another minute.
3. Pour in olive oil, add sweet pepper slices and hot red pepper, stir and cook for another five minutes.
4. When the bell peppers become soft, add the tomatoes (you can add a pinch of sugar). Then pour in the broth and add the chickpeas.
5. When it boils, reduce the heat and simmer over low heat until the sauce becomes thick. This will take about 30 minutes.

Place the finished stew into plates and sprinkle with chopped parsley.

Chickpeas with chicken

Another delicious recipe- chickpeas with vegetables and chicken.

Products:

• skinless chicken thighs - 8 pieces;
• onion - 3 onions;
• zucchini - 2 pcs;
• medium carrots - 3 pcs.;
• chicken bouillon- 1.5 cups;
• canned chickpeas - 1 can (440 g);
• own tomatoes juice - 400 g;
• ginger - 0.5 tsp;
• ground cinnamon- 0.25 tsp;
• turmeric - 0.25 tsp;
• ground chili - a pinch;
• salt;
• ground black pepper.

How to cook:

1. Rinse canned chickpeas and dry.
2. Cut the onion into thin rings, carrots into cubes, each zucchini into four parts.
3. Place chicken thighs in a pan, followed by carrots, onions and tomatoes. Pour in the broth, half a glass of water, then add ginger, cinnamon, turmeric, chili, salt and black pepper.
4. Place on the stove, wait until it boils, cover and simmer for about a quarter of an hour. Then add the zucchini and place the pan in the oven. Simmer the chickpeas with chicken and vegetables in the oven for another 15 minutes. If you don't have zucchini, you can use sweet peppers or eggplants.

Chickpeas with vegetables and chicken are ready. Couscous is served as a side dish, placed next to it on a plate. vegetable stew, put chicken on top and pour broth over it.

Chickpeas stewed with vegetables

The recipe for this dish is quite simple.

Products:

• 50 g chickpeas;
• one tomato;
• bulb;
• one bell pepper;
• three cloves of garlic;
• parsley;
• olive oil;
• salt;
• pepper.

How to cook:

1. Soak the chickpeas for 12 hours (2 times the amount of water as peas) until they swell. Then drain the water. You can soak it overnight.
2. Boil the peas in slightly salted water (in a ratio of 1:2). Cooking time - 40 minutes.
3. Drain the peas in a colander.
4. Wash the vegetables, peel and chop finely.
5. Crush the garlic under a press and finely chop the parsley.
6. Fry onions and carrots in a frying pan in vegetable oil.
7. Add sweet peppers and tomatoes and fry for another ten minutes.
8. When the vegetables are soft, add chickpeas, parsley and garlic to them. Then add salt, add black pepper and continue to simmer for another five to seven minutes.

Serve the dish warm with fresh bread.

Now you know how to cook chickpeas deliciously.

Calories: Not specified
Cooking time: 45 min

Turkish peas, or chickpeas, are a delicious, relatively affordable, protein-rich natural invention. Its value is not only in the absence of a gas-forming effect, but also in the many options for dishes. Chickpeas are stewed, fried, boiled, added to salads and soups instead of cereals or potatoes, made into sauce, pate, and turned into delicious oriental desserts or nutritious snacks.

Try, for example, cooking.

On the topic of nutrition for pregnant and lactating women, there is such a variety of publications, expert opinions and recommendations from personal experience that the best solution sometimes is to completely ignore all sources. Really, if I don’t eat meat and its derivatives, does that mean I’m depriving my baby? Hardly. Firstly, there are a colossal number of replacement options, and secondly, a drastic revision of the menu will greatly “hit” the body. But I love legumes, or rather one of their representatives - chickpeas. I’ll write below what its charm is, and I’ll also tell you how to cook chickpeas in milk.

Often, beans and peas are not recommended to be included in the diet, as they provoke gas formation. They even fear that severe bloating in the first trimester can contribute to miscarriage, as it compresses and tones the uterus. But you can’t fool us with chaff...

I was surprised to discover that the content of BJU in one hundred grams of the product varies depending on the manufacturer. Thus, the calorie content ranges from 300-370 kcal/100 grams, and the protein content ranges from 19 to 27 grams. In any case, there is enough protein, but only 4-8 grams of fat, which is acceptable. Chickpeas can also boast ten grams dietary fiber, important for the release of the body expectant mother from unnecessary content. 10 grams is three to five times more than in the “basic” products of our diet (potatoes, carrots, cabbage, apples).

I manage to find chickpeas among the less popular varieties of rice and beans - on those supermarket shelves that we usually pass by. If you don’t go to large supermarkets often, you can purchase several packages at once. In an airtight package, hidden from light, chickpeas can be stored for up to a year.
As a side dish or component warm salad chickpeas are prepared quite simply, so I suggest you try chickpeas stewed in milk in a slow cooker.

I once tried boiling chickpeas without pre-soaking them. I admit, this is a long event. So now I always leave peas soaked overnight in the refrigerator so I can use them closer to lunch next day. Many housewives note that chickpeas do not boil, so it is difficult to understand whether they are ready or still raw. But, girls, chickpeas noticeably increase in volume, so the statement about their “secrecy” personally surprises me.



Chickpeas stewed in milk - recipe with photo.

Ingredients:
- one and a half glasses of chickpeas;
- half a glass of milk;
- salt to taste.

Recipe with photos step by step:

So, wash the chickpeas in cold water. The volume of dry beans is approximately one and a half times less than what we plan to get at the output. Pour water generously, chickpeas are greedy.




The next day we express and wash again. We prepare dishes for stewing chickpeas: it can be a saucepan, a thick-walled pan, a baking dish oven or a slow cooker. I have a slow cooker.




In the multicooker I set the “stewing” mode for 1 hour; the program does not allow for less. But practice proves that 40 minutes is more than enough. Salt stewed chickpeas preferably a few minutes before turning it off, as salt makes it harder - it takes longer to cook.




How to use it almost universal dish, everyone decides for themselves. For example, I keep it on hand while I work - it makes such satisfying “seeds.”

Stewed chickpeas with vegetables rich in vitamins and minerals such as: vitamin A - 108.9%, beta-carotene - 117.6%, vitamin E - 22.3%, potassium - 13.5%, silicon - 43.5%, magnesium - 11 .4%, phosphorus - 15.6%, chlorine - 26.7%, cobalt - 49.5%, manganese - 23.3%, copper - 15.9%, molybdenum - 13.8%

What are the benefits of stewed chickpeas with vegetables?

• Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta carotene is equivalent to 1 mcg of vitamin A.
• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Chlorine necessary for formation and secretion of hydrochloric acid in organism.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.

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Chickpeas are also called chickpeas. In many exotic countries these legumes are present in the diet of local residents. Chickpeas are rich nutrients, has a pleasant nutty taste with a special aftertaste. An important point When preparing chickpeas, soak the peas for 4 hours in cold water.

Compound:
for 4 servings
200 gr. chickpeas
300 gr. sour cream 20% fat
pinch of kondari spice
a pinch of ground coriander
1 small bunch of green cilantro
1 onion
salt to taste
freshly ground pepper to taste
3 tbsp. vegetable oil

Preparation:
Place the chickpeas in a saucepan, cover with cold water and leave for 4 hours.

Then drain the water, rinse the chickpeas and fill them with cold water again (the volume of water should significantly exceed the volume of the chickpeas). Place the pan on the fire and bring the water to a boil. As soon as the water boils, skim off the foam and reduce the heat to low. Cover the pan with a lid and cook the chickpeas for one hour. Do not add salt at this stage! Otherwise, the peas will become tough and not tasty.
After an hour, add salt to the water, cover and cook for another 30 minutes.
Place the chickpeas in a colander to drain.
Peel the onion and cut into quarter rings.
Place the frying pan on the fire, add vegetable oil. When the oil is hot, add the onion and fry until translucent, then add the chickpeas. Fry the peas over medium heat for five minutes.

Season the peas with spices - kondari, coriander and freshly ground pepper. Add sour cream to the pan and mix well.

Simmer over low heat with the lid closed for another 10 minutes.
During this time, finely chop the cilantro, which goes perfectly with any chickpea dish. Add some of the greens to the pan.

Sprinkle the remaining herbs over the dish before serving.

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