The shock content of protein allows you to fully replace meat in the diet. There are many ways to cook nakhat (another name for chickpeas), it can be boiled, stewed, fried, canned ... Children really like the specific nutty taste of the resulting dishes. For the preparation of soups, boiled mutton peas are used (pre-soaked for several hours). And then real creativity begins, because there are incredibly many cooking recipes, and, accordingly, results. Here are some of them.

Favorite food becomes special because of the exotic flavor. Such a pickle will gather the whole family at the common table, and everyone will ask for an addition. Pickled cucumber with chickpeas create a special combination of intense taste.

Ingredients:

• chickpeas - 100 g;
• potatoes - 3 pcs;
• carrots - 1 pc;
• pearl barley - 3 tablespoons;
• pickled cucumber - 2 pcs;
• onion - 1 pc;
• sour cream - 2 tbsp. l.;
• salt pepper;
• fresh greens.

Cooking:

1. Chickpeas require a long pre-soak (about 4 hours). If you are going to cook in the morning, then soak the peas in the evening. Do not boil the product in the same water, it is better to change it to fresh. After boiling for about 20 minutes, you can add pearl barley and continue the cooking process for another 20 minutes.
2. Then you can add chopped potatoes. If there is not enough liquid, then it can be added. But do not forget that potatoes are added to boiling water.
3. After 5 minutes of cooking, grated pickles are added. Important! Cucumbers should be exactly salted, not pickled. Continue cooking for another 10 minutes.
4. Fry onions and carrots in oil (vegetable or olive - it all depends on preferences). At the end of frying, add spices - pepper, turmeric. Fans of tomato soups can also add tomato paste.
5. After adding the roasted vegetables to the pot, cook for another 10 minutes. At the end, add bay leaf.

Before serving, toast French baguette slices in the oven. Serve the soup hot with sour cream and baguette slices.

A thick fragrant soup will appeal to all household members. Its exquisite aroma will add a special charm to the dish. Such a vegetarian recipe is often used for diet food.

Ingredients:

• chickpeas - 100 g;
• potatoes - 6 pcs;
• vegetable broth - 0.7 l:
• onion - 1 pc;
• sour cream - 100 g;
• salt pepper;
• curry;
• fresh greens.

Cooking:

1. Rinse the chickpeas thoroughly and soak for 12 hours. Replace the water with fresh water and cook the peas for about 50 minutes. Check the doneness as different varieties require different cooking times.
2. Fry the peeled potatoes and onions a little, and then simmer until they become soft.
3. Combine potatoes, onions with chickpeas, add garlic and chop the whole mixture. It is advisable to use a blender, so the soup will turn out without large, unground pieces.
4. Pour vegetable broth, chopped products into a saucepan and bring to a boil. Add curry.

Tomato with cumin

Fans of tomato dishes will appreciate the exquisite taste of the new cream soup. The fragrant cumin gives it a special piquancy. Light sourness of sun-dried tomatoes emphasizes the deep taste of chickpeas. Hearty soup will become a favorite delicacy.

Ingredients:

• Dried tomatoes (in olive oil) - 300 g;
• cumin - 2 tbsp;
• onion (red) - 2 pcs.
• garlic - 4 cloves;
• trade wind - 500 g;
• thyme (fresh) - 2 tablespoons;
• vegetable broth - 1 l;
• canned chickpeas - 400 g;
• sour cream.

Cooking:

1. Pour a small amount of olive oil from sun-dried tomatoes into a saucepan. In it, slowly fry the onion until soft (6-8 minutes).
2. Add finely chopped thyme, garlic, cumin. Fry for 3-4 minutes.
3. Add all other ingredients and bring the mixture to a boil. After boiling for another 10 minutes, grind the soup with a blender.
4. Before serving, add sour cream and pepper to each plate.

Sour-milk soup from Azerbaijani cuisine will be appreciated not only by gourmets. A whole heap of fragrant greens combined with fragrant chickpeas create an unsurpassed ensemble. This is not just a soup, but a whole vitamin bomb.

Ingredients:

• curdled milk - 2.5 l:
• chickpeas - 200 g;
• 4 eggs;
• 3 st. water;
• rice - 100 g;
• garlic - 3 cloves;
• cumin;
• greens (dill, parsley, cilantro, tarragon, onion).

Cooking:

1. Boil peas pre-soaked for 8 hours until fully cooked.
2. Finely chop the washed greens. Important! This recipe requires a sufficient amount of greens - it is its basis. Take 1-2 bunches of each type.
3. Fry the zira a little and crush it for a better release of flavor.
4. Mix yogurt with water, add eggs, mix well. Cook over very low heat, never let it boil. Add rice and continue cooking until cooked through. Constantly stir the food. Do not forget - you can not boil the food!
5. When you see that the rice is ready, you can add boiled chickpeas, cumin. Before removing from heat, add garlic and all herbs. The soup does not need to brew for a long time, somewhere around 5 minutes.

Dovga can be served hot, but when chilled, it is simply unsurpassed.

Broccoli soup

The recipe for this soup is a classic of its kind. The combination of broccoli and chickpeas creates a truly culinary duet that will not disappoint lovers and sophisticated gourmets.

Ingredients:

• chickpeas -200 gr;
• potatoes - 2 pcs.;
• carrots - 1 pc.;
• Bulgarian pepper - 2 pcs.;
• broccoli cabbage - 100 g;
• turmeric, cumin - ½ tsp each;
• garlic - 1 clove;
• Bay leaf;
• vegetable oil;
• dill, parsley.

Cooking:

1. Rinse the chickpeas soaked for 12 hours, drain the water, pour fresh (1 l) and cook for about an hour.
2. Washed vegetables cut into pieces and can be added to the pan. First put the potatoes and diced broccoli.
3. Pour oil into a heated pan and throw in cumin. Fry cumin for a few seconds, and then put turmeric, carrots, bell peppers, and garlic to it.
4. When all the vegetables are soft, add them to the soup and boil everything together for a while (about 5 minutes).
5. Add salt and bay leaf at the very end of cooking.
6. Ready soup can be blended, or you can serve it like that.

Sprinkle with herbs just before serving.

Chickpeas go well with Indian spices, they complement and saturate each other in different recipes. Therefore, you can safely add zira, mustard seeds or keri leaves.

By changing the quantity and adding your own ingredients to ready-made recipes, you can create your own culinary masterpiece and enjoy it for the future.

This product was known in ancient Egypt and Mesopotamia, Roman legionnaires cooked pulse from it - porridge like modern polenta. Dishes from it are still included in the daily diet of residents of Central Asia, the Caucasus, and the Arab world. Make chickpea soup at least once, and you will immediately realize how delicious it is. And useful. The legume culture consists of 20% vegetable proteins - they are absorbed by the body better than those of animal origin. A lot of complex carbohydrates, fiber, which saturate well and stop the feeling of hunger for a long time. And it is also a source of vitamins A, C, E, PP, almost the entire group B.

Secrets of cooking chickpeas

Chickpeas are a type of pea. Synonyms - Turkish, mutton, in the Crimea it is called nahat or nohut. The seeds are larger than those of ordinary peas. In selected varieties, each pea in diameter reaches 1-1.5 cm. To make chickpea soup tasty and rich, you need to know the secrets of cooking the pea itself.

1. Chickpeas are firmer than regular peas, so they need to be softened first. Soak it for swelling for 8-12 hours, but not less than 4 hours. For 1 measure of the product, take 3-4 measures of cold water. Hot water should not be used, otherwise you will get the opposite effect.
2. To speed up the process, baking soda is sometimes added to the soak. It contributes to the cooking of the product, for example, for mashed potatoes. If you want to keep whole peas, use plain water. In any case, the soda solution is drained before cooking, the beans are washed.
3. Even completely swollen grains are boiled for at least 1 hour. First, bring it to a boil, then reduce the heat to a minimum and simmer.
4. Salt prevents the peas from boiling, so to get a thick oily consistency, salt it at the end. If you need to get whole peas, put salt half an hour before the end of cooking.
5. It is not customary to peel chickpeas, they are sold in a shell. As a rule, it is quite soft, does not interfere with the taste and perception of the dish. But if you want to get a particularly delicate texture, the shell can be removed. To do this, the peas are boiled for about an hour, drained, dipped in cold water and peeled with their hands. Then they continue to cook.

Advice! Chickpeas love spices - thyme (thyme), rosemary, zira (cumin), saffron, coriander, hot and allspice. Friendly with greens - parsley, cilantro, celery, basil. It goes well with vegetables - tomatoes, leek, pumpkin, carrots, bell peppers.

Best Soup Recipes

Chickpea soup can be prepared according to several recipes. But it is always a dish with character. Warm, spicy, memorable. This is not a light spring soup, but rather a winter dish - hearty and solid. You can cook it in many ways - on the stove, in a slow cooker, in the oven.

With beef and tomatoes

This is a classic flavor combination - chickpeas, tomatoes, beef, which underlies many national dishes from Turkish peas of the Caucasian and Crimean Tatar cuisine. Our recipe for soup with chickpeas and beef is somewhat “stylized”, tailored to domestic preferences, but no less tasty for that.

Chickpeas (1.5 cups), soak overnight. Fry beef ribs or pieces of pulp (0.8-1 kg) in vegetable oil so that a crust forms on both sides. Combine beef with peas in a saucepan, pour in enough water to cover the contents by about 3 fingers, bring to a boil and simmer over very low heat for 1-1.5 hours. Put a couple of sprigs of thyme here as well.

While everything is languishing, chop a large onion, medium carrot, chop a clove of garlic, put it in a pan. Add 500 g of ripe tomatoes, chopped coarsely (can be replaced with pasta, but the taste is not the same). Cover the pan with a lid, simmer for 20 minutes.

Put the dressing in the prepared peas with meat, add salt and pepper. Give the ingredients time to "make friends", soak in the smells of each other. It remains to put the greens.

With chicken

To make chicken and chickpea soup, use the following ingredients:

• chicken, cut into portions (about 1 kg);
• chickpeas (300 g);
• onion (350-400 g);
• carrots (200 g);
• spices: turmeric (saffron), basil, cumin;
• salt, olive oil for frying vegetables.

Chicken meat is fried in the grill mode, as there is enough fat in it. In parallel, a couple of tablespoons of olive oil are poured into the bottom of a thick-walled pan (cauldron), chopped onions and carrots are put, and stewed. Meat is laid on top of the vegetables, then swollen chickpeas, water is poured 2 fingers above the peas. After boiling, simmer under the lid for about an hour, salt, add spices 15 minutes before readiness.

Pureed Leek and Bacon Soup

An interesting recipe for a spicy chickpea puree soup. It does not have the usual aroma of peas, mashed potatoes are more like potatoes, with the smell of lamb and nutty notes. What will be needed?

• A glass of chickpeas soaked in the evening;
• leek;
• stalk of celery;
• bacon (200 g);
• garlic, rosemary, hot pepper, olive oil for frying vegetables, salt.

While the beans are cooking, oil is poured into a frying pan and the bacon is fried - it will give the dish a peculiar smoky note. Whole garlic (2-3 cloves), rosemary are also added here. After a couple of minutes - chopped leek and celery, chili peppers. As soon as the peas and vegetables become soft, they are transferred to a blender, salted and knocked down. If the puree is too thick, dilute with chicken broth or boiling water. When serving, decorate with fried bacon and herbs.

With smoked meats

Pea soup, including chickpea soup, with smoked meats is a classic of Russian cuisine. Products for the dish:

• 1 cup chickpeas soaked in the evening;
• 600-700 g smoked pork ribs;
• 3-4 medium sized potatoes;
• onions, carrots (150-200 g each);
• ripe tomatoes (3 pcs.) + 1 tbsp. a spoonful of tomato paste;
• spices: pepper (hot and fragrant), saffron, basil, paprika;
• salt, vegetable oil for sauteing vegetables.

The ribs are cooked first. After half an hour, add the Turkish peas, after another half an hour - potatoes, cook for another 20 minutes. At the same time, vegetables are sautéed - onions and carrots are fried, tomatoes are put in slices, tomato paste, diluted with rib broth. The dressing is stewed until thickened.

Collect soup. Salt, spices, dressing are put in peas with meat and potatoes. Simmer for 5-10 minutes.

With meatballs

Children do not like meat in first courses, but they eat meatballs with pleasure. If the problem is familiar to you, make soup with chickpeas and meatballs.

Soup Ingredients:

• a glass of chickpeas;
• 1 pc. onions, carrots, bell peppers;
• 3-4 potato tubers;
• 2 tbsp. spoons of tomato paste.

For meatballs: any minced meat (300 g), salt, pepper.

A glass of pre-soaked chickpeas is boiled in 3 liters of water for about an hour. At the same time, vegetables (onions, peppers, carrots) with tomato paste are sautéed in a saucepan. An hour later, finely chopped potatoes are placed in the peas, after boiling - passivation and meatballs, salted. Cook until potatoes are ready. At the end put spices, when serving - greens.

Vegetable

In the selection of chickpea soups, you can not bypass the vegetarian recipe. The legume contains 5% polyunsaturated fats, so the vegetable broth is satisfying. Thanks to this property, as well as its rich protein and carbohydrate composition, chickpeas are highly valued in vegetarian cuisine.

For a lean dish, take:

• 150 g chickpeas;
• onions, carrots, bell peppers (1 pc.);
• 300-400 g potatoes;
• Salt, spices, vegetable oil for passivation.

Turkish peas (swollen) are simmered on the stove for 30-40 minutes. At this time, diced vegetables are fried in vegetable oil, boiling water is added and stewed under the lid for about 15 minutes. Potato tubers chopped into strips are added to the peas, boiled for another 20 minutes. Add roast, spices.

We offer another vegetarian recipe for chickpea soup in the video.

With shrimps

Chickpea soup can be cooked not only with meat. Chickpeas go well with seafood, especially cod and shrimp.

For 5 servings you will need:

• 200 g chickpeas (swollen);
• half a kilogram of pumpkin;
• half a kilogram of shrimp;
• garlic (2 cloves), rosemary, nutmeg, white pepper;
• salt, oil for frying.

First you need to prepare vegetable puree. For this, legumes are cooked separately (1-1.5 hours). Pumpkin cubes with garlic and rosemary are fried in olive oil, stewed. Prepared vegetables are combined, knocked down with a submersible blender.

Shrimps are prepared separately - the peeled seafood is boiled for 3-4 minutes in salted water. Puree soup is decorated with shrimps.

This list of chickpea dishes is not exhausted. In addition to soups, you can cook stews, salads, pilaf, the world famous Arabic hummus sauce and many other goodies from it.

Chickpea soup with vegetables and noodles:

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Step 1: prepare the chickpeas.

First, we sort through the chickpeas and remove the spoiled kernels. Then we shift it into a deep bowl, fill it with ordinary cold running water higher by 2-3 fingers and leave at room temperature for 8–12 hours to swell and also become softer.
After the required time has elapsed, we throw it into a colander and rinse thoroughly. Then we shift it into a deep saucepan, pour a couple of liters of broth there and put it on a large fire.
After boiling, using a slotted spoon, remove the gray-white foam from the surface of the liquid and cook the chickpeas 1–1.5 hours. Then remove the pan from the stove and let it cool slightly.

Step 2: prepare vegetables and herbs.

While the peas are cooling, prepare vegetables and herbs. First, peel the garlic from the husk. Rinse it, along with the chili and cilantro sprigs, under running cold water and pat dry with paper kitchen towels.


Then we cut off the stalks from the peppercorns, gut them from the seeds, put them together with the garlic on a cutting board and chop into small pieces with a sharp kitchen knife. It is better to work with rubber gloves so as not to burn the skin on your fingers! We leave the sprigs of greenery whole and proceed to the next step.

Step 3: Roast the spices.

Using a ladle, pour half of the broth in which the chickpeas were cooked into a small saucepan and bring it to a boil over high heat. At the same time, put a dry frying pan on the adjacent burner. After a few minutes, we send dried coriander and cumin there. Fry them over medium heat. 1-2 minutes stirring vigorously with a spatula.

Step 4: Fry and boil vegetables.

Next, add vegetable oil, chopped garlic and chili peppers to the spices. Cooking them together 2-3 minutes.


Then we transfer to a saucepan with boiled broth and cook over low heat 15 minutes.

Step 5: prepare the chickpeas and bring the dish to full readiness.

Now we put already slightly warm chickpeas in the blender bowl, hot not allowed plastic may burst! Grind the peas to a puree consistency, send it back to the pan along with the broth in which the vegetables and spices were boiled, and put on medium heat. Bring the almost ready soup to a boil, add salt and cook more 3-4 minutes. Then turn off the stove and insist the first hot dish under the lid 7–10 minutes.

Step 6: prepare the dressing.

In the meantime, we prepare the dressing. Pour sour cream into a clean blender bowl, send cilantro sprigs there and rub a little lime zest on a fine grater. Beat these products at the highest speed until a homogeneous consistency. Then, using a manual juicer, we squeeze lime juice into the resulting mixture, it is better to add it gradually so that it does not turn out too sour.
Mix everything again at medium speed - the dressing is ready. Using a ladle, pour the soup into bowls, pour over each serving with a spicy sour cream mixture, decorate with chili slices, cilantro leaves if desired and serve.

Step 7: Serve Spicy Chickpea Soup.

Spicy chickpea puree soup is served hot with a cold dressing. If desired, each serving is decorated with chili peppers and cilantro leaves or other herbs. The dish turns out fragrant, with a slight spiciness and a pleasant pea density, and the fragrant sour cream dressing perfectly complements and softens the taste of this dish. Enjoy!
Bon Appetit!

Sour cream can be replaced with homemade cream;

A set of spices can be supplemented with bay leaf and allspice;

Very often, beef broth is replaced with chicken, pork, turkey, ordinary purified water or vegetable broth;

If desired, spices can be fried in butter.

Chickpeas are one of the ancient grain crops. Many decades ago, people were able to master this culture, learned how to properly process and use it. Recipes in which the main ingredient was chickpeas came to the territory of Rome and Ancient Greece from the eastern countries. Today, dishes in which the highlight is chickpeas are quite popular in such countries as India, Pakistan, Turkey. It is thanks to the indigenous people of these countries that numerous recipes have also appeared on our tables. If you are fasting, a vegetarian, or just watching your figure, then be sure to include chickpeas in your diet. The recipes are quite varied and interesting, it can be both soups and cereals, you can even try and cook unusual sweets with chickpeas. It all depends on what dishes you prefer, but remember that chickpeas will not spoil more than one dish, it will only complement and decorate. For almost all dishes, chickpeas must be boiled before use. For example, if you like beer, then roasted chickpeas will set off the taste of this drink as well as possible. To do this, pre-boil the peas. Next, take some vegetable oil and fry it over medium heat. During cooking, add spices to your liking.

Cooking technique

The technique of cooking chickpeas is not known to everyone. The first thing that is required of you is to soak the peas for a few hours, it is best if you pre-soak them for at least four hours. The proportion for soaking should be one to four. In total, there are several options for the correct preparation of chickpeas. If you need to prepare a puree-like dish, then the cooking process will take at least two hours. During this time, I boil the peas enough. If you use a slow cooker for cooking, then consider the fact that chickpeas cook a little faster in it. To reduce the cooking time of peas, be sure to add a little baking soda to the water. If peas need to be whole for your dish, then an hour is enough. Don't overdo the chickpeas.

Cooking process

To prepare soup puree, you need to dry the chickpeas. Get a large saucepan, put the peas in it, pour cold water and bring to a boil. Cook for at least twenty minutes. Dry. Next, take a pan with thick sides, melt the butter, add bacon or pancetta, and fry over low heat until a golden hue appears. Add chopped vegetables and cook for another ten minutes. Next, you need to add chickpeas, bay leaves, rosemary, garlic to the pan where our vegetables are located and pour in the required amount of liquid. Bring the resulting set to a boil, cover with a lid. Stir for an hour to cook the soup. After an hour, give the soup a little time to cool down and then use a blender to bring it to a puree-like consistency. After that, we shift the resulting soup into a clean saucepan, add spices to taste. Melt 2 tablespoons of butter in a small skillet, add cumin and paprika. Serve the soup in portioned bowls, while seasoning with spicy oil.

Creamy chickpea soup is an unusual recipe for our familiar Slavic cuisine. Chickpeas or Turkish peas appeared on the shelves of domestic stores not so long ago, so some housewives have not yet fully met this amazing product.

Chickpea Soup with Tomatoes

Chickpeas are a very satisfying, healthy and tasty product from which you can cook an incredible number of quick and original dishes.

Probably, many have already been able to appreciate the recipe for Arabic cuisine -. In the same way, it will not be superfluous to learn how to cook a spicy cream of chickpeas with tomatoes, which is simply indispensable in cold weather: it quickly warms, saturates and brings a whole lot of pleasure.

Ingredients

To make chickpea soup, we need:

• 350 gr. chickpeas
• 3 large tomatoes
• 3 garlic cloves
• 1 large onion
• 1-2 tbsp. l. tomato paste (optional)
• 1 tsp dried coriander
• vegetable oil
• red pepper, salt to taste

How to make chickpea soup

Pour chickpeas with warm water and leave overnight so that the peas are saturated with water and boil faster.

In the morning, drain the water, pour fresh water so that the water covers the chickpeas by 2 fingers from the top. Boil until tender, about 20-30 minutes. Peas should be very soft.

While the chickpeas are cooking, peel the tomatoes and cut them into cubes. To make it easier to peel the tomatoes, you can dip them in boiling water, literally, for a few seconds, and then immediately into cold water.

Onion cut into small cubes.

Pass the garlic through a press or finely chop.

In vegetable oil, fry the onion until half cooked, then add the tomatoes and simmer for 5-7 minutes. For a brighter color and rich taste, you can put 1-2 tbsp. l. tomato paste. Salt, add garlic, coriander and remove from heat.

Drain water from boiled chickpeas into a separate bowl. And put the peas in a blender along with stewed vegetables and beat until a thick homogeneous mass.

Depending on the desired density, add the water in which the chickpeas were boiled.

Chickpea soup is best served with rye croutons or croutons.

Bon Appetit!