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 a mass of useful substances, among which vegetable protein and B vitamins occupy a significant place. In addition, all legumes are very satisfying, and they can be consumed instead of 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.

In stores, you can now buy dry chickpeas, as well as canned ones. The latter is suitable for direct addition to various dishes, and dry requires preparation.

So, before boiling dry chickpeas, it is strongly recommended to fill it with water at least twelve hours before cooking. After that, the chickpeas are boiled for about an hour and a half until tender. Please note that you can only salt and season it after softening.

Recipes

Hummus

To prepare such a dish, you will need four hundred grams of chickpeas, freshly squeezed juice from one lemon, seven tablespoons of unrefined olive mass, a couple of tablespoons of ground sesame seeds, a medium clove of garlic and half a tablespoon of ground coriander seeds, caraway seeds and paprika.

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 to a blender and combine with all the other ingredients, without olive oil. Grind the peas until a homogeneous mass is obtained, then, continuing to work with a blender, pour in a little oil into it.
The resulting dish should have the consistency of a paste, slightly thicker than sour cream. Before serving it - leave for about an hour, then sprinkle with parsley and paprika, sprinkle with olive oil, etc. Ready hummus is usually used as a snack or used for making sandwiches.

Hummus (second option)

To prepare another version of hummus, you need to prepare half a kilogram of chickpeas, about a hundred grams of sun-dried tomatoes (or half a kilogram of fresh ones), 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 hot pepper pod, a medium onion, four celery stalks, a medium carrot, black pepper and salt to taste.

Prepared peas (soaked for twelve hours), send to cook for two hours with whole vegetables - celery, onions, carrots. You also need to put black pepper and bay leaf in a saucepan. About a couple of seconds until cooked, add finely chopped tomatoes, salt and horseradish, as well as garlic and peppercorns to the container. Drain, add olive oil to a saucepan, then chop the prepared food until puree. The finished pasta is great for spreading on slices of toasted eggplant or regular bread.

Fried chickpeas

To prepare such a dish, prepare half a kilo 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 baking soda, and salt to taste.

First of all, pour warm water over the peas and leave to infuse. After at least twelve hours, the liquid must be drained, and the chickpeas must be rinsed. Bring the salted water and baking soda in a saucepan to almost a boil, add the peas and cover. Boil the peas until soft (two to three hours).

Chop tomatoes and onions into smaller pieces, also chop the sausage, previously peeled from the skin.

Melt the butter in a frying pan, add the onion to it and fry over low heat until transparent. Then add the tomatoes and simmer for another ten minutes. Add the paprika, then add the peas, from which you want to drain the water with a colander. Cook on a 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 one onion, as well as a chive. Salt and pepper are applied to taste.

First, soak the chickpeas in cool water overnight. Then turn it in a meat grinder or blender. Add chopped onions, garlic and carrots to the peas. Form small patties from the resulting mass and fry them in a pan in heated vegetable oil.

Chickpeas with cheese and tomato

To prepare such a dish, you will need a glass of chickpeas (soak, then boil it), 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.

Cut the Adyghe cheese into one and a half centimeter cubes. Pour turmeric into a preheated pan with butter and fry the cheese in it for a couple of minutes. Then add the chopped tomatoes to the cheese and fry for another minute. Drain the boiled chickpeas using a colander and pour it into the pan. Salt as needed. Simmer for about ten minutes, covered. Then sprinkle the finished dish with finely chopped herbs and black ground pepper.

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

Chickpea is one of the oldest cultures growing on our planet. However, despite this, he became known to the inhabitants of Russia relatively recently. This bean plant is considered a kind of symbol of oriental cuisine, where delicious national dishes are prepared on its basis.

Characteristic

Chickpeas, or chickpeas, or mutton peas, is an annual plant with an erect stem and odd-pinnate leaves. Its height can be from 0.2 to 0.7 m. The beans are small in size, they are short, swollen in shape, in each from 1 to 4 seeds.

The surface of the chickpea is lumpy, rough, with its appearance this pea resembles the head of a ram. The diameter of one seed is in the range of 0.5-1.5 cm. The color is from light yellow to dark. Depending on the variety, a thousand seeds can weigh about 150-300 g.

However, one inconvenience is characteristic of chickpeas - it takes a lot of time to cook it. First, the dried grains are soaked in water for several hours, and then cooked for a long time. We will talk in more detail about how and how much chickpeas are boiled below. Here I just want to mention that it is quite possible to use canned food instead of a dried product. In terms of their taste, they are almost the same, plus, in addition, the use of the latter saves a significant amount of time.

Those who come across chickpeas for the first time are interested in how they taste. Chickpeas are unlike regular peas, beans, soybeans, or other types of legumes. Its taste can be called almost neutral - there are no pronounced notes in it, there is only a slight nutty shade. If you cook it without any spices, then its taste will slightly resemble mashed potatoes. And it is precisely this tastelessness that makes chickpeas a universal product - when using it in cooking, you just need to change the set of spices and as a result, you can get completely different dishes. Everything is prepared from chickpeas: soups, salads, casseroles, sauces, snacks and desserts.

Difference from peas

Looking at chickpeas, some people have another question: how does it differ from peas. Both belong to the legume family and are generally quite similar. But in fact, the difference is significant. Let's consider the main differences:

Composition

Chickpea has a high nutritional value and rich composition.

• It contains a fairly large portion of carbohydrates, valuable fats and, of course, high-quality proteins.

  On a note! Chickpea seeds contain about 30% protein, the quality of which is very close to egg, and the proportion of carbohydrates is about 55%!

• In addition, it is rich in minerals such as calcium, magnesium, selenium, manganese, copper, zinc, sodium and iodine. Their portion is about 3-4%.
• Chickpea also contains vitamins, including A, beta-carotene, B1, PP and K.
• Chick peas are superior to other types of legumes in the content of essential amino acids - tryptophan and methionine.
• Chickpeas are a source of dietary fiber - 9.9 g per 100 g of product.

The calorie content of chickpeas is 364 kcal per 100 g of product.

In general, chickpeas are a fairly nutritious product, and therefore it is quite capable of replacing meat with itself not only during fasting, but also in the vegetarian menu. Plus, such a diet will be able to prevent cardiovascular diseases.

Effects on the body

Chickpeas have a low glycemic index of 35, which makes them suitable for most diets. In other words, this product contains only healthy carbohydrates that slowly release energy, do not lead to sharp spikes in blood sugar, and give you a feeling of fullness for a long time. So breakfast with chickpeas is ideal.

Thanks to the large amount of fiber, chickpeas are able to "care" for our digestive system. Young seeds of this plant have a beneficial effect on the functioning of the entire gastrointestinal tract and contribute to the health of the intestinal microflora. Dietary fiber binds and removes toxins from the body, maintains normal cholesterol levels, and helps regulate weight.

And the beneficial properties of chickpea do not end there. In folk medicine, this product is often used to treat and prevent cataracts and glaucoma. As you know, the transparency of the lens is affected by metabolic processes in the body. And if they are violated, slagging of the intestines, liver occurs and the blood formula deteriorates. Against this background, clouding of the lens develops. Chickpeas help to remove toxins and restore the normal circulation of aqueous humor (jelly-like intraocular fluid), thus preventing the development of complex eye diseases.

Iron, which is part of chickpea, ensures the production of hemoglobin and prevents anemia. This property of chickpeas is especially useful for women during pregnancy and lactation, since it is at this time that the body consumes the largest amount of mineral salts of this substance.

Lean proteins and valuable amino acids are responsible for cell regeneration, muscle building, and the production of antibodies and enzymes. And thanks to the high concentration of manganese in this product, the work of the nervous system returns to normal and the immune system is strengthened.

Important! When introducing chickpeas into your diet, you should remember that it is a so-called heavy product that is slowly digested and can provoke fermentation in the intestines. For this reason, in some cases, chickpeas will bring harm rather than benefit. It is highly not recommended for ulcers, constipation, a tendency to digestive disorders, as well as for inflammation of the bladder and with poor circulation!

In order for chickpeas to show their beneficial properties as a cleanser, use it as follows:

• put chickpeas in ceramic dishes, fill with water and leave for 8-12 hours at room temperature;
• the next morning we pass it through a fine sieve of a meat grinder twice;
• we use the obtained raw chickpea in small portions (1 teaspoon each) three times a day for a week.

On a note! Grated chickpeas can be added to salads, soups and other dishes!

Cooking rules

Absolutely all recipes involving chickpeas begin with boiling them. And therefore, for a start, it is worth figuring out how to cook chickpeas.

So, if you decide to use dried chickpeas, then first of all it should be soaked. Pour it into a saucepan and fill it with water, the level of which should be about two fingers higher than the chickpea. Add a pinch of salt and half a teaspoon of baking soda (about 3 liters of water). Thanks to this technique, the shell of the chickpeas softens well and, as a result, the cooking time is reduced. Cover with a lid and leave it at room temperature for 8-12 hours.

Advice! It is most convenient to soak chickpeas in the evening and leave them in water overnight!

In the morning we drain all the liquid, wash our peas in several waters and fill it with clean water. We put the pan on the fire and bring it to a boil with a strong gas supply. Reduce heat and cook chickpeas until tender. How much to cook chickpeas after soaking? This can take anywhere from 40 minutes to 1.5 hours. It is advisable to add salt at the very end. The finished grains will become quite soft, but retain their original shape.

Next, chickpeas are usually made into a paste. To do this, drain the remaining water and transfer the finished chickpeas to the blender bowl. If desired, you can add a small amount of butter, cream or milk to it. We grind everything until smooth.

In a multicooker

Considering the rules for making chickpeas, it should be noted that it is quite possible to cook it in a multicooker. This useful and very convenient device can be found in almost every kitchen today, and it greatly facilitates the process of cooking.

The cooking rules are simple:

• soak chickpeas overnight using the above method;
• the next morning we rinse it and put it in the multicooker bowl;
• fill in with fresh water - its level should be 3 cm higher than the level of peas;
• close the lid of the multicooker and set it to the "Stew", "Soup" or "Pilaf" mode;
• in an hour we check the readiness and, if necessary, cook for about half an hour.

Golden chickpea porridge is very tasty and healthy, it is quite capable of serving as a main dish and served as a side dish.

The best recipes

The most famous chickpea dishes are hummus and falafel. They are prepared from pea paste with the addition of spices, herbs and herbs. Alternatively, chickpeas can be fried for a great snack or deep-fried.

As you can see, there are a lot of options, and at the same time, absolutely all recipes for cooking chickpea dishes are very simple and their execution will be clear to any housewife. Today we invite you to consider some of them. It is possible that among them you can choose something for yourself.

Appetizer pate

To make a spicy chickpea snack you will need:

• 430 g of canned chickpeas or 350-400 g of boiled;
• 6-7 pitted olives;
• half a head of red onion;
• a small bunch of parsley;
• half a lemon;
• salt, pepper, olive oil.

Put boiled or canned chickpeas, finely chopped greens, finely chopped onions, chopped olives into a container, squeeze juice from half a lemon. We take a fork or crush and knead the mass a little. Add salt and pepper to taste, pour in olive oil and stir.

On a note! The finished snack should not have an absolutely uniform consistency; chickpeas and other ingredients may come across in it. But at the same time, the mass should be easy to stick together!

Chicken peas fried with spices

To make fried chickpeas you will need:

• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 3 tablespoons of olive oil;
• zest of half a lime;
• salt (preferably sea salt).

We drain the liquid from the canned chickpeas and spread them in a thin layer on a paper towel. While it dries, combine the cayenne pepper with paprika in a large container. Set aside.

Pour olive oil into a frying pan, heat it over medium heat and fry the chickpeas, preferably in two or three passes. When the peas turn brown, lay them out on a towel. A few minutes later, when the excess oil is gone, put it in a bowl with paprika and pepper, salt, sprinkle with lime zest.

Tazhin

To prepare chickpeas with vegetables, you will need:

• 1 can of canned chickpeas or 300-350 g boiled;
• 1 can (410 g) canned tomatoes
• 1 medium eggplant;
• 1 red onion;
• 2 bell peppers;
• 4 cloves of garlic;
• 10 g hot chili paste;
• a couple of tablespoons of olive oil;
• a couple of centimeters of ginger root;
• half a liter of vegetable broth;
• cinnamon stick;
• a tablespoon of tomato paste;
• a teaspoon of sugar;
• a small bunch of parsley.

We set a thick-walled frying pan on the fire and pour in the oil. We warm up. Cut the eggplant into cubes and fry in oil for five minutes. Next, add finely chopped onion and bell pepper, chopped into small cubes, fry for about five minutes more. Add chili paste, grated ginger and cook for another two minutes. Add the remaining ingredients, mix and cover. Simmer for about a quarter of an hour.

Chickpeas, like any legume plant, are famous for their nutritional value and incredibly high protein content, which is why they are very popular not only in cooking in general, but also in its dietary industry in particular. In this article, we will deal not only with what can be prepared from chickpeas, but also consider the process of its preprocessing.

How to cook delicious chickpeas?

Most legumes should be soaked in water before cooking, and chickpeas are no exception. The fact is that after soaking, the chickpeas will not only cook faster, but also get rid of the harmful substances contained in its skin. Soak the chickpeas at the rate of 3-4 glasses of water at room temperature, in a glass of peas. It takes a lot of time to soak, on average from 8 to 14 hours. After soaking, you can start cooking: pour the peas with fresh water, and put on high heat, bring to a boil, reduce the heat and cook until soft for 1-2 hours. If you plan to puree the chickpeas, add salt after cooking, if you use the whole peas, then only half an hour before the end of cooking, otherwise the chickpeas will become hard again.

How to cook chickpeas in a multicooker?

Very simply, pour the presoaked peas into a bowl and fill them with fresh cold water so as to cover the peas by about 2 fingers. We close the lid and set the "Stew" mode for 3 hours, or "Pilaf" for 2 hours, while we begin to check for readiness of chickpeas when 2/3 of the time allotted for cooking has passed.

Much more interesting is the question of how to quickly cook chickpeas? It is impossible to quickly cook chickpeas, but reducing the cooking time is a feasible task. In order for the peas to soften faster, soda must be added to the water before soaking, at the rate of 1/2 teaspoon per 1 glass of chickpeas. Soak the chickpeas in a soda solution for 4 hours, and then cook, with the addition of 1/2 teaspoon of soda, for another 1.5 hours.

How to cook chickpeas with meat?

We pass from the theoretical part to the practical one. There are a lot of recipes for making chickpeas, the most popular are more authentic dishes: and, however, before starting to cook traditional oriental dishes, we recommend trying the recipe for a more familiar dish for us - chickpea with meat.

Ingredients:

• lamb - 500 g;
• chickpeas - 1 tbsp.;
• tomatoes - 3-4 pcs.;
• meat broth - 2 tbsp.;
• onions - 2 pcs.;
• chili pepper - to taste;
• butter - 20 g;
• green onions - for decoration;
• caraway seeds (ground) - 1/2 tsp;
• turmeric - 1 tsp;
• salt, pepper - to taste.

Preparation

We pre-soak the chickpeas for 8-10 hours, drain the water, fill the peas with fresh cold water, and cook until half cooked. Finely chop the onions and fry in butter until golden brown, add a little chopped chili and peeled tomatoes. Let the sauce boil and knead the tomatoes until smooth. Season the sauce with salt, pepper, ground cumin and turmeric. Cut the lamb into large cubes and fry in a separate pan. Pour the meat with sauce and meat broth, add the chickpeas, not cooked to readiness. Simmer the dish over low heat under the lid from 50 minutes to 2 hours (we focus on the chickpea, it should become soft, but retain its shape). If necessary, add water or broth to the meat and chickpeas during the stewing process. Put the finished dish in a deep plate and sprinkle with green onions.

If desired, add more water to the chickpeas with meat during cooking, turning the thick stew into a fragrant soup. You can serve this soup with garlic croutons.

Ingredients

• meat - 750 g;
• peas - 160 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• garlic - 3 cloves;
• chili pepper - 1 pod;
• thyme - 1 branch;
• tomatoes - 2 pcs.;
• salt to taste;
• greens to taste;
• boiling water - 2.5 liters;

Preparation

1. Soak the chickpeas in cool water for several hours in advance. As soon as the grains are swollen, change the water and put the pan on fire. Bring to a boil, reduce flame, cook for 10-15 minutes. Drain the hot water again, cover the peas and set aside.
2. Cut the meat into large pieces, transfer to a cauldron.
3. Pour vegetable oil into a cauldron, fry the meat until golden brown, then add carrots grated on a coarse grater and onions, cut into half rings. Fry for about 5-7 minutes.
4. After the vegetables, add chopped garlic.
5. Free the chili pepper from seeds and stalks, chop, transfer to a cauldron, add thyme. Stir everything well. Simmer over moderate heat for about an hour under a closed lid.
6. Chop the tomatoes, transfer to the peas, salt, mix. Transfer the mixture to the beef. Pour boiling water over everything (the amount of water depends on the thickness of the soup).
7. Boil the soup for an hour.
8. Rinse the greens, chop, add to the soup, bring to a boil and turn off the heat, let the first dish brew for 30 minutes.
9. Chickpea soup goes well with adjika or sour cream.

Chickpeas with meat

This dish can be cooked in a multicooker, so you will not only save your personal time, but also feed your family a delicious oriental dinner.

Ingredients

• lamb - 950 g;
• soaked chickpeas - 450 g;
• onions - 2 pcs.;
• water - 430 ml;
• garlic - 3 cloves;
• tomato juice (homemade) or tomatoes - 400 g;
• spices (ground paprika, cumin, cinnamon) - to taste;
• salt to taste;
• vegetable oil - for frying;
• greens to taste.

Preparation

1. Cut the onion into half rings, fry in a multi-pot with vegetable oil until golden brown.
2. Rinse the meat, dry it, cut into 1 cm thick cubes. Transfer to the onion and fry for about 25 minutes in the "baking" mode with the lid open.
3. If you took tomatoes instead of tomato juice, then they must be peeled and beat with a blender. Add to the lamb. Season with salt, pepper, sprinkle with your favorite spices, put garlic passed through a garlic press into a multicooker. Pour everything over with water and add prepared chickpeas.
4. Set the "cooking" mode and set the timer for 2 hours. Half an hour before turning off, check the readiness of the chickpeas and the thickness of the sauce. If it is too thick, add a little more water.
5. Decorate the finished dish with fresh herbs and serve with fresh vegetables.

Simple salad with chicken, chickpeas and cucumber

It turns out to be satisfying and tasty. You can fill the dish with olive oil, but it will also be delicious with mayonnaise (sour cream).

Ingredients

• peas - 150 g;
• medium-sized cucumber - 2 pcs.;
• boiled chicken fillet - 350 g;
• dill - a small bunch;
• salt to taste;
• olive oil - for dressing.

Preparation

1. Boil the chickpeas until tender, put them in a colander so that the water is glass. Cool slightly, transfer to a salad bowl.
2. Cut the meat into small cubes, add to the peas.
3. Rinse the cucumbers, cut into cubes, send after the chicken.
4. Remove the hard stem from the dill, chop the soft leaves with a knife. Pour into a salad bowl.
5. Salt the contents of the container, add olive oil, mix everything.
6. Divide into portions, garnish with fresh herbs and serve.

Fried chickpeas with vegetables

Ingredients

• chickpeas - 230 g;
• carrots - 1 pc.;
• onion - 1 pc .;
• chili pepper - 1 pod;
• garlic - 4 cloves;
• ginger root - 30 g;
• soy sauce - 40 ml.;
• salt, ground pepper - to taste;
• vegetable oil - for frying.

Preparation

1. Cook the soaked chickpeas until tender for about an hour.
2. Cut the onion into thin half rings, grate the carrots on a coarse grater.
3. Pepper to remove seeds and chop together with garlic with a knife.
4. Grate the ginger root on a fine grater.
5. Pour vegetable oil into a frying pan, put on medium heat and as soon as the oil gets hot, send the onions into it. Fry for about 2 minutes, then add the carrots. Fry for about 5 minutes.
6. After the specified time, add the rest of the vegetables and pour over the soy sauce. Stir and simmer for about 10 minutes.
7. Add chickpeas to the pan, cover and simmer for about 15 minutes.
8. For serving, transfer to plates, garnish with herbs.

How to cook chickpeas for a side dish

Note that the pea side dish goes well with many dishes.

Chickpea dishes, typical of oriental cuisine, are gradually entering the Slavic diet. The legume product has a huge supply of nutrients and is used fried or boiled. Examples of this are the popular Israeli falafel, delicious tofu and Arabian hummus - nutritious food with high nutritional properties.

What to cook with chickpeas?

Recipes from chickpea are distinguished by a special "plasticity", as this product gets along well with spices, seafood, vegetables and pasta. Due to its nutty taste, it is used not only in processed form, but also in a sprouted form, adding to soups and pates. Dishes made from it are satisfying and contain a huge supply of protein and fiber.

1. To prepare lean dishes from chickpeas, you should soak it for 12 hours. Then boil for 2 hours without adding salt and spices. In this form, chickpeas are suitable for any dish.
2. You can make a light snack: season the boiled chickpeas with coriander, chili, nutmeg and add fresh lettuce.
3. Spaghetti with feta cheese and sun-dried tomatoes will get a spicy taste when you add boiled chickpeas.
4. If you stew boiled chickpeas with tomatoes and walnuts, you get an excellent hot dish.

Contrary to popular belief, it is not a sauce or seasoning, but a rich snack. Besides the specific taste, it is rich in protein, fiber and very nutritious. Thanks to its quick and easy preparation with a blender, aromatic spices and herbs, the dish has become incredibly popular not only in Eastern, but also in world cuisine.

Ingredients:

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

Preparation

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

Chickpea soup has different versions: it can be a light vegetable, or it can become filling if you add meat. Low-fat varieties such as beef or lamb are traditionally used. The latter variety has dietary properties and will not "weigh down" the dish, while chickpeas, which are able to absorb neighboring flavors, will add a special taste.

Ingredients:

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

Preparation

1. Soak the chickpeas for 10 hours.
2. Cook the lamb.
3. Pour in the chickpeas and simmer for an hour.
4. Add potatoes.
5. Fry carrots, peppers, celery and garlic.
6. Place in soup and cook for another 20 minutes.
7. Meat and chickpea dishes are served after 15 minutes.

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

Ingredients:

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

Preparation

1. Soak the chickpeas for 10 hours. Boil until soft. Grind in a blender.
2. Add onions, garlic and spices.
3. Twist again and roll the mixture into balls.
4. Dip in flour.
5. Frying this chickpea dish is carried out in heated oil until golden brown.

Chickpea balls are a traditional form of serving falafel. A primordially Arabic dish that is incredibly popular in Israeli cuisine, it is created from chopped chickpeas. The homogeneous mass is seasoned with oriental spices, molded and deep-fried. Creamy on the inside and crispy on the outside, the spicy balls are cooked exclusively in olive oil.

Ingredients:

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

Preparation

1. Soak the chickpeas for 12 hours. Whisk in a blender. Add herbs, spices, onion, garlic and egg, then scroll again.
2. Set aside for 30 minutes.
3. Add flour, form into balls.
4. Spicy chickpea dishes are fried in boiling deep fat.

Chickpea puree is a hearty and nutritious meal that can be an alternative to your usual side dishes. The dish, which is similar to mashed potatoes, is made with milk, butter, and the bean itself, without using a blender to preserve texture and not turn the product into a thin, viscous mass. This recipe is simple and accessible even to beginners.

Ingredients:

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

Preparation

1. Soak the chickpeas for 12 hours. Boil until softened.
2. Mash to a state, add milk, butter.
3. The preparation of this chickpea dish is complete, season with mashed potatoes.

In the oven, they will compete with meat dishes, for everyone who opted for a menu without animal products. Minced chickpea can be cooked without eggs (it keeps its shape perfectly by itself), adding vegetables and spices, and change the ingredients daily to achieve new tastes. Be sure to accompany them with your favorite sauce when serving.

Ingredients:

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

Preparation

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

Chickpea sweets are nutritious, tasty, low in calories and, unlike most other sweets, are healthy. They are made from boiled pureed chickpeas, adding dried fruits, peanut butter, nuts, honey and other natural ingredients. To give the candy a festive look, the finished product is decorated with cocoa, coconut flakes, or glazed.

Ingredients:

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

Preparation

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

Chickpea potato cake - recipe

From chickpea it compares favorably with the traditional one, and can replenish the menu of losing weight with a sweet tooth. This recipe is low in calories and, in addition to proteins and fiber, contains a lot of useful microelements. The delicacy is simple and easy to prepare: you need to whip all the ingredients in a blender, bake a cake from the mass and give it the shape of a cake.

Ingredients:

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

Preparation

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

Chickpea baked goods are excellent for any dietary menu, as they contain a minimum of carbohydrates, but satisfy hunger for a long time. A popular American dessert is "dangerous" for the figure, and made from chickpeas, it turns into a dietary delicacy with half the calories.