For one good nourishing portion of chickpea, I take about 70-80 grams of dry chickpea. Accordingly, the proportions of the other components are taken based on the number of potential consumers.
A chickpea is a product that requires little pretreatment. The treatment is simple and consists in the long soaking of chickpeas in water.

We wash it and pour it preferably with clean filtered water for 12 hours, maybe longer, less is not desirable. After 12 hours, the chickens swell and will look like this:

More than he already will not, therefore, knowing the volumes of the future dishes you can pick up dishes of the appropriate size for further preparation.
After soaking the chickpeas, rinse well (the smell is not the most pleasant), pour water on the basis of the ratio of 1: 5 and put on low heat for 2 hours.
After the water boils, scale forms, which we remove with a slotted spoon:

Well, cook further. Sitting and guarding him is not necessary because the "escape" from the saucepan is not peculiar to him. I usually have time to go to the store during cooking.

When cooked chickpeas continue to cook. We cut onions not too small, half rings fit.

Pour the vegetable oil into the heated pan so that the bottom is completely covered:

Put onion in butter, DO NOT fry:

Top boiled chickpea:

Then add dried parsley. I tried to cook with fresh, but for some reason it was more tasty with dried.

Immediately add raw sesame, 3-4 tablespoons of 2-3 chickpeas.

Then we salt to taste, I like it better when there is more salt in chickpeas.

And add a little water, for three servings (like in my pan) about 100-150 grams.

Then we mix everything well:

Cover and simmer over low heat, stirring occasionally for another 30-40 minutes, until all the water has evaporated.

In the end, we get such a beautiful, as well as remarkably healthy and tasty dish. It can be eaten both as a side dish and as an independent dish. Very satisfying, do not eat much :)

All good health and bon appetit!

Time for preparing: PT15H00M 15h.

Estimated cost per serving: 20 rub.

I cheated with chickpeas. Forgive me, pumpkin, but I'm not a bit sorry! Stewed chickpeas with vegetables - this is what you need for a winter lunch or dinner. Chickpeas can serve as a side dish as well as an independent dish, it goes well with vegetables, various kinds of meat and spices. Chickpeas are great with cumin or curry, garlic, olive oil and lemon juice.

Chickpeas has a rich taste and a pleasant texture. He is very satisfying, having lunch with a chickpea dish, you can easily do without a midday snack.

Chickpeas cooking

—Before the sentence, soak chickpeas in cold water for at least 6 hours. Better yet, soak it all night.

- Be sure to soak chickpeas in a large container and in sufficient amount of water. Chickpeas increases in volume by about 2.5 times.

- Chickpeas should be cooked in unsalted water. Cooking time depends on the desired consistency. If you plan to stew chickpeas, then pre-boiling can take 40-60 minutes, and if the soup is cooked, then 1.5 hours.

Ingredients:

300 grams of chickpea

1 medium onion

1 carrot

1/2 bell pepper

20 grams of butter

salt, pepper, spices to taste

I soaked chickpeas for the night, and after preliminary washing I cooked it for 40 minutes. enough water. Mom, by the way, said that there was too much water. 🙂 Next time I follow her advice and add just enough water to cover the chickpea surface. After 40 minutes after starting to prepare the dish, I drained the excess water and added finely chopped onion, carrots and paprika to the chickpea (I love it when everything is finely chopped :)) Then I added salt, red and black pepper, cinnamon, turmeric, cloves and cumin and butter . Vegetables and chickpeas stewed another 40 minutes.

That's all 🙂 Dish is cooked quickly and easily! And I can't tell you with words how delicious it was. Well, all I ran to cook again! 🙂

Unfortunately, I have no photos of cooking chickpea stew with vegetables. There is only a photo of the dish on the plate (on the right is wheat germination).

Bon appetit, friends!

Chickpeas is a type of pea popular in Asian countries. It appeared relatively recently here, but it was already highly appreciated for its excellent taste characteristics and health benefits.

Beans contain a lot of vitamin B, magnesium, potassium, iron, calcium, fiber. Chickpeas improves the digestive tract and cardiovascular system, helps to normalize cholesterol levels, strengthens the immune system, is an antidepressant, increases brain activity.

Features of cooking chickpeas

Chickpeas are combined with many vegetables and spices. Therefore, the scope for fantasy is great. Chickpeas with vegetables can be stewed in a cauldron, baked in the oven, cooked in the form of vegetable stew. There are a lot of recipes for chickpeas with vegetables, and they are all win-win.

The following vegetables will be excellent companions of beans:

• potatoes;
• tomatoes;
• carrot;
• cauliflower;
• white cabbage;
• zucchini;
• corn;
• pumpkin;
• turnip onions;
• bell pepper.

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

In recipes from chickpeas with vegetables, you can include mushrooms, meat, chicken.

A few simple tips:

• To chickpeas cooked faster, you need to pre-soak for 12 hours.
• To make the beans soft, they should be salted at the end of cooking.
• In order to reduce flatulence, 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 cook chickpeas, feel free to use this recipe.

Products:

• 400 g chickpea;
• eggplant;
• zucchini;
• three cloves of garlic;
• two red peppers;
• two potato tubers;
• bulb;
• 400 g tomatoes;
• spoon of coriander seeds;
• four spoons of olive oil;
• bunch of cilantro.

Cooking:

1. Soak chickpeas for 24 hours.
2. Cut tomatoes into cubes, eggplant and zucchini - into circles, onions - into half rings.
3. Coarse cilantro, chop garlic into thin slices.
4. Peel the potatoes, chop and fry in a frying pan for 5-7 minutes.
5. Turn on the oven and heat it to 220 ° C.
6. Put all the vegetables in a large form, chickpeas on top, then pour out the coriander, pour in olive oil, salt and then drop the pepper.
7. Bake for about 35-40 minutes. Mix twice.
8. When the vegetables become brownish, put the cilantro.
9. Reduce heat, add tomatoes and simmer for about 10 minutes.
10. Sprinkle the finished dish with olive oil.

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

Cooking is simple

This is a quick recipe for chickpeas with vegetables. If you soak the beans in the evening, then the next day you will have to do some simple manipulations and you can enjoy excellent taste.

Would need:

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

How to cook:

• In the evening soak chickpeas. So it will cook much faster.
• Pour olive oil into a frying pan, then add water and stew vegetables for about ten minutes.
• Put the chickpeas to the vegetables, salt, add seasonings and simmer until cooked (the total stew time will be about 25-30 minutes).
• Before serving, sprinkle with grated cheese.

Chickpea Ragout with Vegetables

For 6 servings you will need:

• 400 g chickpea;
• two spoons of olive oil;
• large onion;
• three cloves of garlic;
• on a piece of yellow and red sweet pepper;
• red pepper (finely chopped) - half a teaspoon;
• 2.5 l of vegetable broth;
• 400 g of peeled tomatoes in their own juice;
• parsley.

Cooking:

1. Soak peas in plenty of water overnight. In the morning, boil and drain the water. Cook for 30-40 minutes.
2. Heat the butter in a pan, fry for about five minutes onion until golden brown, then put the chopped garlic, mix and cook for another minute.
3. Pour in the olive oil, put the peppers in plates and hot red peppers, mix and cook for another five minutes.
4. When the sweet pepper is soft, put the tomatoes (you can add a pinch of sugar). Then pour the broth and put the chickpeas.
5. When it boils, reduce the heat and simmer on a small fire to make the sauce thick. By the time it takes about 30 minutes.

Put the cooked stew in plates and sprinkle with chopped parsley.

Chickpea with Chicken

Another delicious recipe is chickpeas with vegetables and chicken.

Products:

• skinless chicken thighs - 8 pieces;
• onion turnips - 3 onions;
• zucchini - 2 pieces;
• average carrot - 3 pcs .;
• chicken broth - 1.5 cups;
• canned chickpeas - 1 can (440 g);
• tomatoes in his own. Juice - 400 g;
• ginger - 0.5 tsp;
• ground cinnamon - 0.25 tsp;
• turmeric - 0.25 tsp;
• chili powder - pinch;
• salt;
• ground black pepper.

How to cook:

1. Canned chickpeas wash, dry.
2. Onions cut into thin rings, carrots - into cubes, each zucchini - into four parts.
3. Put chicken thighs in a saucepan, then carrots, onions and tomatoes. Pour in broth, half a glass of water, then add ginger, cinnamon, turmeric, chili, salt and black pepper.
4. Put on the stove, wait for the boil, cover and simmer for about a quarter of an hour. Then add zucchini and put the pan in the oven. Stew chickpeas with chicken and vegetables in the oven for another 15 minutes. If there is no zucchini, you can take sweet peppers or eggplants.

Chickpeas with vegetables and chicken is ready. Couscous is served as a side dish, steamed vegetables are laid out on a plate next to, chicken is placed on top and broth is poured over.

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 chickpeas for 12 hours (water is 2 times more than peas) so that it swells. Then drain the water. You can soak overnight.
2. Boil the peas in slightly salted water (in a 1: 2 ratio). Cooking time - 40 minutes.
3. Throw peas in a colander.
4. Vegetables wash, peel, chop finely.
5. Crush the garlic and chop the parsley under the press.
6. In a pan in vegetable oil fry onions and carrots.
7. Add sweet peppers and tomatoes and fry for another ten minutes.
8. When the vegetables are soft, put the chickpeas, parsley and garlic to them. Then salt, add black pepper and continue to simmer another five to seven minutes.

Serve warm with fresh bread.

Now you know how to make chickpeas delicious.

28.07.2016

Hello! With you Vika Leping, and today I will tell you how to cook roasted chickpeas with vegetables! I came up with this dish myself, but immediately decided that this was certainly a recipe for Asian cuisine. “Although, most likely, this is an Asian fusion, we will cook using the stir-fry method using chickpea, which is not typical for this method (it's also called lamb peas), very tasty bean plant, which contains a huge amount of protein. I love chickpeas and I can say that I consider it the most delicious legume, so if you have not tried it yet, I highly recommend it.

The most famous chickpea dish is such a tasty oriental pasta, and I have already told you how to cook hummus at home, be sure to read it, I love it! The second most famous (but certainly not in taste) dish, which is rapidly gaining momentum in our countries, -. These are balls of ground chickpeas. These two dishes are my favorites from all the dishes of the Middle East. But today is not about that.

Roasted chickpeas with vegetables - a very healthy, nutritious protein dish, filled with, moreover, vitamins, minerals and fiber. Chickpeas are a treasure trove of health, so if you are interested in other chickpea dishes, vegetarian and not so much :), be sure to browse the rubric, the list is great, so you just look for something new and interesting for yourself. And, of course, useful, where do without it in the era of healthy lifestyles and PP 😀

So, roasted chickpeas with vegetables, a recipe with a photo step by step.

Ingredients

•   - 1 can of canned or 200 grams dry
•   - 2 pcs
•   - onion - 1 large piece
•   - 2 cloves
•   - 1 small bundle
•   - 1 cm root
•   - 1 pc, optional
•   - 2 tbsp
•   - or any vegetable

Cooking method

To cook roasted chickpeas with vegetables, you first need to soak and boil if you use it in a dry rather than canned form. I have already told you that this should be done, so follow the link (or rather, this is the link of Hummus, but at the very beginning everything is about cooking), everything is painted and unfilled in the best possible way! Just cook for about an hour, you do not need too razvarivat chickpeas.

While preparing chickpeas, clean and wash vegetables and spinach. We put the wok pan to warm up on a strong fire or the usual large - on medium-strong. Cooking will be a way to stir fry or ordinary roasting. You can read,. Cut onions in half and thin half-rings, carrots - strips, garlic and chili - very finely, ginger rubbed on a fine grater. Chili pepper can not be put at all, if you do not like too spicy dishes.

In a preheated pan, pour a little vegetable oil or put half a teaspoon of ghee. I use the latter because it is the only oil that does not become toxic when heated. It is very easy to do it yourself, see for yourself in the manual. If you are interested, of course Put onions, carrots and garlic in a frying pan, fry, stirring constantly, wok about 3 minutes in a frying pan, and in the usual 5 minutes.

Add chilli pepper, ginger and spinach to the pan, stir and pour chickpeas. In fact, you can use your favorite vegetables, the main thing is to follow the sequence. Now you will know exactly what to cook from chickpeas!

Mix the ingredients again, pour all the soy sauce, pepper and mix again. Cooking roasted chickpeas with vegetables, stirring constantly, for another minute.

Remove from heat and immediately lay out the plates. Now you know how to cook chickpeas, stir-fried with vegetables!

Served with fresh herbs, cilantro or parsley is perfect. And I will sum up quickly the results!

Short recipe: roasted chickpeas with vegetables

1. Soak chickpeas for the night and boil as written at the beginning of 45-60 minutes. Or open a canned can.
2. We clean and wash vegetables and greens, cut onions into thin half rings, carrots into strips, garlic with chilli pepper - very finely, rub ginger on a fine grater.
3. We put on a medium-strong fire pan, put or vegetable oil, a little.
4. Put onion, carrot, garlic in the pan, stirring, fry for 5 minutes.
5. Add ginger, optionally chilli or Piri-pirie, be sure to spinach and mix.
6. Put boiled or canned chickpeas, pour soy sauce, pepper, stir and cook another 1 minute.
7. Turn off roasted chickpeas with vegetables, immediately lay out on plates and serve with your favorite herbs.
8. Now you know how to cook chickpeas tasty and fast!

The recipe for chickpeas, fried with vegetables, came to an end! Highly recommend to try to cook, you just love this process and wonderful taste. The last time I, by the way, cooked, was also delicious! And I still live on the seas, tomorrow is the last day of a visit to my parents Sergey, and in the evening we leave back from the Crimea to Kiev. Honestly, I can't wait to get home to my beloved kitten Chivas, to civilization and everyday routine with a gym, cooking, recipes, a blog and everything else 😀 I got tired of vegetables, two weeks of doing nothing lead my mind to despair. And how do you endure long seal releases? 🙂 I love active travel, where you can walk and move around a lot.

And very soon I, as always, will tell a lot of other delicious recipes! So stay with me not to miss, , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of full-fledged recipes from 20 dishes, prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! There is fast and tasty - this is real, as well as bring recipes to chickpeas.

With you was Vika Leping! Cook roasted chickpeas with vegetables, tell your friends, put huskies, leave comments, appreciate, tell what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine and, of course, enjoy yours food! Love you, be happy!

5 stars (s) - based on 3 review (s)

Ingredients:

• chickpeas - 200 gr
• bulgarian pepper - 300 gr
• eggplants - 300 gr
• onion - 200 gr
• carrot - 1 pc.
• tomato - 300 gr
• tomato paste - 2 tbsp.
• sunflower oil - 2-3 tbsp.
• salt to taste and pepper to taste
• water - 350 ml

Today I offer readers and subscribers a site to cook a very interesting and satisfying dish - chickpeas with vegetables, and we will cook it in a slow cooker (I have a Moulinex CE500E32 model).

Nout for me is something new, for the first time I cooked it with the help of my kitchen assistant. It is also called chick peas. Chickpeas can be cooked, fried, stewed. It is well suited as a side dish for meat dishes and goes well with vegetables. As part of the chickpeas a large amount of protein, so it is often used during fasting and in vegetarian cuisine. It tastes like a nut. Also, after boiling, you can make chickpea paste, which is very popular in Israel and is called hummus. Chickpeas are made into flour, which is an essential ingredient in Indian cuisine.

I want to note that the stewed chickpeas in a multicooker with vegetables really liked my family, now I will cook different dishes with the addition of chickpeas. I would not say that the cooking process is long, when there is such a wonderful technique with a pressure cooker function nearby. If, of course, you do not have such a function, the cooking time of chickpeas in the slow cooker will have to be increased. So, let's start the exciting process of cooking a delicious dish.

Cooking method

1. 
   Before you start cooking chickpeas in a slow cooker, we will prepare the ingredients. We wash the chickpeas well, we select the mote, bad peas. Vegetables are placed in a large basin, well wash in cold water.
2. 
   Peel the onions, cut into small half rings. We release the eggplants from the stalks, cut them into large cubes. I did not remove the skin. Peppers are cleared of the seeds and chopped large enough. Clean the carrots, cut with medium straws. I used tomatoes of small size, we cut them into four parts, remove the green part from the stem.
3. 
   Pre-boiled chickpeas in a multi-cooker-pressure cooker. Put the peas in the bowl, pour a little more glass of water. Close the lid. We include the program "quenching / meat / legumes" for 30 minutes. During this time, chickpeas will boil well. After the sound signal, first gently release the steam, open the valve, then just open the lid and pour the chickpeas into a colander to drain excess liquid from it.
4. 
   Pour the sunflower oil into the bowl, run the “frying” program for 7 minutes, add onions and carrots. Fry, periodically stir with a special spatula.
5. 
   Add the rest of the vegetables, mix well, fry for another 7 minutes (you can initially start the “Frying” mode for 15 minutes - this time will be enough to fry all the vegetables).
6. 
   After roasting, turn off the program, add boiled chickpeas, tomato paste, salt and ground black pepper to taste, pour in 50 ml of water. Close the lid, turn on the "fire" for 20 minutes.
7. 
   After shutting down the program, we open the valve to release the formed steam, only then open the lid. Chickpea braised with vegetables in a slow cooker-cooker ready.
8. 
   We shift the dish in a suitable saucepan. Pour into a la carte plates and serve to the table. Enjoy your meal!

Note: it will take longer, about 1.5-2 hours to cook the chickpeas in a conventional multicooker, but if you soak it overnight or overnight, it will be enough for 1 hour. The second stage of cooking - stewing - can also be increased to 40-60 minutes.

How else can you cook chickpeas in a slow cooker? Basically, chickpea goes well with any kind of meat, especially interesting with lamb and veal, but it is also cooked with chicken, pork and other meats. A delicious chickpea soup and a lobio-like dish in which it replaces chickpeas is very tasty. In addition, chickpeas, you can first boil, and then sprinkle with salt and spices and fry - you get a great snack, similar in taste to nuts. And if you make mashed boiled chickpea, you can even fry meatballs, like. Show imagination and cook dishes from chickpeas in a slow cooker with pleasure!