Roasted chickpeas are almost the same as popcorn, but they are not made from corn. You can make it both sweet and salty. Roasted chickpeas are very crispy and have a pleasant nutty flavor.

Chickpeas have many original names: lamb peas, nakhat, bladderwort, etc. The characteristic nutty flavor has made it one of the favorite legumes in Central Asia. In Turkey, rice pilaf, cabbage rolls and cutlets are prepared from chickpeas, served as a dessert under a layer of powdered sugar or as a side dish with vegetables (goes great with tomatoes and green beans) with meat and poultry.

Roasted chickpeas are easy to prepare and offer a variety of flavors depending on what seasoning you choose to use, salt or add a spoonful of fine sugar. In addition, such chickpeas are a healthy alternative to chips and crackers when served with beer.

• 200 g chickpeas (chickpeas)
• 1 tsp paprika
• 1 tsp sea ​​salt
• ½ liter cold water
• half a glass of olive oil

1. Soak chickpeas in cold water overnight.

2. Check the chickpeas for cloves: if they burst easily, then you can start frying. Don't forget to drain the water.

3. Pour olive oil into a small frying pan with a double bottom (you can also use odorless sunflower oil), heat it up and add the soaked chickpeas. Fry for a few minutes until lightly golden and the chickpeas float in the oil.

4. Using a slotted spoon, place the chickpeas on a plate covered with napkins to absorb excess oil, sprinkle generously with fine sea salt and paprika. Remove the oily napkins and transfer the fried chickpeas to a clean, dry snack bowl.

Some housewives claim that chickpeas do not explode at high temperatures, unlike ordinary peas. Where they got this information from is unknown, because personally, my chickpeas began to explode within a couple of minutes, as soon as they turned golden. By the way, the first pea “explosions” in your kitchen signal that the chickpeas are ready. Therefore, do not try to fry chickpeas the same way you would fry real nuts; you will not get cooked sides.

Recipe 2. Fried chickpeas with sausage, tomatoes, onions

• Chickpeas 500 g
• Soda ¼ teaspoon
• Butter 100 g
• Onion 1 piece
• Tomatoes 3 pieces
• Paprika 1 teaspoon
• Pork sausage with garlic ½ piece
• Salt to taste

1. Place the peas in a large bowl, cover with warm water and add a pinch of baking soda and salt. Leave to soak for at least 12 hours.

2. Drain the water and rinse the peas. Bring salted water in a saucepan to almost a boil, add the peas, close the lid, reduce the heat to medium and cook for 2-3 hours until the peas are soft: the time depends on the age of the peas and the softness of the water.

3. During this time, finely chop the onions and tomatoes. Peel the skin from a sausage the size of a finger and slice it thinly.

4. Melt the butter in a frying pan, add the onion and cook over low heat, stirring, for 5 minutes until soft and translucent. Add the tomatoes and cook, crushing them with a spatula, for another 10 minutes. Stir in the paprika and chorizo, then remove the pan from the heat.

5. Pour the peas through a colander and place them in a frying pan; cook over high heat, stirring, for 5 minutes. Serve immediately.

Recipe 3. Roasted chickpeas in the oven

• chickpeas 250 g
• mixture of exotic spices “panch puren” 1 tsp. (fennel, cumin, kalonji onion seeds, fenugreek seeds, mustard)
• olive oil 2 tbsp. l.

Soak the chickpeas in plenty of water overnight (12 hours), drain the water the next day, rinse the chickpeas, add fresh water (I poured boiling water) and cook.

To prevent the process of gas formation, it is recommended that after 30 minutes. cooking, drain the water, rinse the chickpeas, add fresh water and cook until tender. I cooked for 1.5 hours.

Place the finished chickpeas on a sieve and dry.

Cover a baking sheet with foil (shiny side up), add chickpeas, salt, sprinkle with spices, add olive oil and stir. Spread the chickpeas into one layer and place in an oven preheated to 200* for 30 minutes.

Stir several times during baking.

The chickpeas are crispy on the outside with a salty-spicy crust.

Recipe 4: Cinnamon Sweet Crispy Roasted Chickpeas

• cinnamon
• powdered sugar

Rinse the chickpeas and soak in clean cold water for 10-15 hours, changing the water 1-2 times. After this, cook the chickpeas until tender, but do not allow them to become overcooked. When the chickpeas are ready, drain the water and dry the peas a little.
To make a sweet version of this snack, sprinkle the chickpeas generously with cinnamon. For a spicy option, sprinkle with curry, paprika or any other spices.

After this, place the peas in one layer in a mold, place in an oven preheated to 190 degrees and bake for about 40 minutes. If the warm air in the oven is distributed unevenly, then the chickpeas need to be stirred several times so that the peas cook at the same time.

As a result of cooking, the peas should become empty inside and crisp. After this, if desired, the sweet version can be sprinkled with powdered sugar.
You can store ready-made chickpeas in a jar, but you need to put the peas in a bowl when they have cooled down.

Recipe 5: Crispy fried chickpeas with honey

1. 400g chickpeas
2. ½ teaspoon cinnamon
3. 2 teaspoons olive oil
4. ¼ tea cup honey
5. A pinch of salt

Preheat the oven to 180ºC and prepare the pan by lining it with aluminum foil. Next, rinse the peas, then let the water drain. After this, transfer the chickpeas to a bowl, add cinnamon, olive oil, and honey, and stir until the spices completely cover the chickpeas.

Then carefully place the chickpeas in a single layer in the prepared pan and place in the preheated oven.

Bake for 45-60 minutes, stirring every 15 minutes. Sprinkle the finished chickpeas with salt as soon as you remove them from the oven while the peas are hot. Let the peas cool completely, then transfer to a bowl.

Recipe 6: Fried chickpeas in soy sauce

Large chickpeas have a slightly nutty flavor that intensifies when roasted, while a dash of hot chili pepper and a salty-sweet glaze make the appetizer very savory.

• 50 g chickpeas
• 2 tbsp. soy sauce
• 1 tsp Sahara
• a pinch of ground chili pepper
• vegetable oil for frying

Pour plenty of cold water over the chickpeas and leave for 12 hours. Drain the water, place the chickpeas on a paper towel and pat dry well.

Heat a small amount of oil in a frying pan and fry the peas for 5 minutes. At the same time, it should turn a little white.

Mix soy sauce and sugar in a bowl, shake until completely dissolved.

Sprinkle the chickpeas with chili pepper (the amount depends on the desired spiciness of the appetizer; the slight spiciness perfectly complements the salty-sweet glaze), pour the sweet soy sauce into the frying pan and glaze the nuts over medium heat until the excess liquid is rendered and the soy glaze covers the chickpeas with an even crust.

Let the glazed roasted chickpeas cool thoroughly before serving. When warm, it is quite soft, and when it cools down, it will crunch no worse than real nuts.

Calories: 2388
Proteins/100g: 12
Carbohydrates/100g: 45

A hearty, aromatic, moderately spicy chickpea salad with carrots and onions, an Asian-style recipe with soy sauce, made from a minimum of healthy ingredients. A lot of spices, soy sauce, oriental peas and vegetables make the dish very aromatic and appetizing. It can be served as a main course (with a slice of fluffy lavash, a piece of black bread or a whole grain loaf), and also used as a snack or side dish. Chickpeas go well with boiled rice, fried poultry, German sausages or barbecue. A large number of spices makes the salad very aromatic and tasty, and natural vinegar and soy sauce allow it to be stored for several days. See also how another equally delicious one is prepared.
To create a salad, you can use both canned chickpeas and homemade peas. To do this, it must be covered with cold water (for 10-12 hours). After boiling the chickpeas for 40-60 minutes, you can use them to create an Asian salad. You can add a bag of black tea (without additives) to the saucepan in which the chickpeas are cooked. It gives the grains a pleasant, original aroma and taste.
Spices in the recipe can be added or excluded depending on your culinary preferences.

- purple onion (1 pc.),
- boiled chickpeas (2 tbsp.),
- carrots (1 pc.),
- garlic (2-3 cloves),
- vegetable oil (30 ml),
- sea or table salt (0.5 tsp),
- sugar (1 tbsp),
- fruit vinegar (2 tbsp.),
- soy sauce (1 tbsp.),
- chili powder (pinch),
- seasoning for fish, khmeli-suneli, for Korean carrots (¼ tsp each).

How to cook at home

Chop the onion and put it in a bowl with marinade. We make an infusion of 100 ml of cold water, natural vinegar, sweetener and table or sea salt.



Grind the carrots using a kitchen grater, add the recommended spices and chopped garlic cloves.



Pour refined vegetable oil into a bowl. We use an odorless product.





Place boiled chickpeas, pickled purple onions and prepared carrots in a bowl.



Pour the required amount of sauce. We use good quality soy sauce (without preservatives or flavor enhancers).



Combine the ingredients for an Asian-style salad.



Let it brew (2-3 hours), serve with a flatbread or a slice of malt bread.

Chickpeas fried in spices are one of the common snacks in India. We call these products snacks - a snack on the run. Dedicated to lovers of chips and salted nuts...

Products

• Boiled chickpeas
• Olive oil (unrefined)
• Spices (cumin, cayenne pepper, paprika, garlic powder, etc.)

How to cook

1. Soak the chickpeas in water overnight. In the morning, drain the water, add fresh water and boil the chickpeas for 40 minutes. Remove foam.
2. Dry the chickpeas on a towel.
3. Place the chickpeas on a baking sheet and brush them lightly with a brush dipped in olive oil. Use only unrefined oils, because... refined ones oxidize when heated.
4. Sprinkle salt and any spices you like on top. My usual seasoning for meat is a mixture of herbs.
5. Shake the pan a little so that the chickpea peas are better coated with the spices.
6. Place the chickpeas in a preheated oven at 180 degrees for about 40 minutes.

Ready fried chickpeas are golden in color and should be crunchy. It's almost empty inside. If you don’t keep it in the oven, it will be soft inside, but very dry, and will not crisp. Ideally, it should resemble popcorn in texture.

Salted nahutak is actually quite fatty, so I keep the amount of oil to a minimum of 1-2 g per 200 g of boiled chickpeas.

In addition to spices, you can bake chickpeas in a sweet version - coat them with honey, and add vanilla, cinnamon, nutmeg and any other spices to your taste.

As for the calorie content and nutritional value of chickpeas, everyone thinks differently. I give my calculations (I weigh raw chickpeas, then recalculate the weight of boiled and baked ones). As you can see, after cooking the chickpeas swell, and after baking they dry out almost to their original weight.

Nutritional value of products per 100 g of weight:

Products	Squirrels	Fats	Carbohydrates	kcal
Chickpeas raw	20,1	4,2	44	301
Boiled chickpeas	9,4	2	21,6	145
Baked chickpeas	19	3,5	43	285

If you fry chickpeas in oil, then add 1 g of fat and 9 kcalories for each gram of oil.

Well, in conclusion: from a fitness point of view, nahutak is not food, pampering and nothing more. But sometimes a little bit of such pampering is not enough to lift your spirits. Its glycemic index is relatively low - equal to 30. Therefore, brutal hunger does not appear after such a snack.