Chickpeas is known to human civilization before our era. Nutrition and an unprecedentedly large amount of protein made it an essential element of Vedic and vegetarian cuisines. The article contains information not only about chickpea preparation methods, but also describes the process of its preliminary processing.

   Chickpeas or nahat, commonly known as Turkish or mutton peas, must first be soaked in liquid. Take a glass of peas 3-4 tbsp. water. Vegetable actively absorbs moisture, and if the water is not enough, it is poorly saturated with liquid. To speed up the process, add a touch of soda. But keep in mind, like any chemical element, soda is not very useful. Therefore, add it when you cook pea puree, but if you are faced with the task of cooking whole beans, soak in ordinary water for 6–11 hours. Next, pour cold water, set on the stove and cook for 1.5–2 hours.  For cooking in a deep fryer - the chickpea is not boiled. Salt during cooking or do not add at all (for making gruel), or fall asleep for 25–35 minutes. before completion of cooking for whole peas. Cleaning. Unlike regular peas, chickpeas are sold in the shell. Most dishes are prepared with an unpurified product, but to prepare tender hummus, you must remove the husk. To do this, boil the product for about an hour, then wash it with cold water under the tap, pour water and clean all the peas from the outer film with your hands. Strain water and add a new one, which is cooked until ready. Such a semi-finished product is used in different dishes (put in soups, in pilaf, they prepare separate dishes, for example, hummus, falafel). It is wonderful as a side dish and adds an irreplaceable taste to the salad.

In the multicooker. The previously soaked beans are placed in a bowl and filled with fresh water 2 fingers above the top peas. Set the mode "Quenching" somewhere for 3 hours or "Pilaf" for 2 hours. Instantly cook the beans will not work, but to significantly reduce the cooking time - the goal is feasible. Chickpeas is prepared as a separate ingredient in the menu, and sometimes together with meat or vegetables.

   One of the most popular foods from chickpeas is creamy hummuswhich has long been prepared as a sauce or pasta. It is often served with vegetables: carrots, peppers, cucumbers, as well as with fried potatoes or chips. One of the main ingredients is tahini, mashed sesame seeds. Tahini - a unifying component of the dish, it can be replaced with peanut paste. You will also need olive oil, lemon juice, garlic. The main ingredient of the dish is boiled, pounded and combined with other products. Depending on taste preferences, add other components: spinach, parsley, cumin, potatoes, kalamata, paprika, red pepper, pine nuts. For cooking, we take 4 parts of boiled chickpea to 1 part tahini. Grind all the ingredients in a food processor to obtain a creamy paste. Too thick hummus diluted with water or vegetable broth. Serve with crackers or fresh vegetables.

   A more familiar recipe for us among oriental dishes - chickpeas with meat. Beans are pre-soaked and cooked. We cut onions and fry until golden brown, add a little chili and tomatoes. After boiling we grind tomatoes and add salt, pepper, ground cumin and turmeric to taste. Use better lamb, but you can and other meat. Cut it into cubes and fry separately. To the meat add sauce, broth and chickpeas. Cook over low heat until cooked.

Chickpea Cutlets  - not only a great vegetarian dish, but also an alternative to podoreyamy meatballs, something light and satisfying at the same time. Soak and boil chickpeas, as usual. Then grind in a blender with the onion. Add the bread soaked in milk and a little bit of pea broth. We combine everything with the remaining ingredients (mint - 2 tbsp. L., Two eggs, hard cheese - 50–100 g, parsley, salt, pepper), creating a homogeneous mass. Sculpt the cutlets and dip them in sesame seeds with flour, periodically dipping your hands in cold water. Fry in butter until an appetizing crust.

Chickpea beans are full of proteins with carbohydrates. Regular intake of dishes containing this pea lowers cholesterol. It contains extremely good for blood and immunity magnesium and potassium. Calcium with phosphorus in the product helps to strengthen the bone tissue.

Chickpea patties

Ingredients:
   Chickpea dry - 200 grams
  Cardamom and Cumin Seeds - 2 Teaspoons
  Garlic - 2 teeth
  Bow - 1 Piece
  Dill bundle - 1 Piece
  Salt - - To taste

Chickpeas, like all legumes,
  first need to soak. So - we put at night, well, or 6-8
hours chickpeas in water at room temperature. Then drain the water, pour a new one and
   Boil chickpeas for about 30 minutes. Leaning chickpeas, let the water drain.

   Cardamom seeds and cumin knead using a mortar or coffee grinder.

   Put in the bowl for the blender
  boiled chickpeas, onions, garlic and spices. Grind to the formation of minced meat.
  Then add to the minced finely chopped dill.

   Wet hands form
  chickpea patties. We lay out on a greased baking sheet, put in
  preheated to 180 degrees oven and bake for 15 minutes.
  If you like burgers with a crust, sprinkle on each before baking.
  a drop of olive oil.

   Served with greens and fresh vegetables. Enjoy your meal! :)

Mutton pilaf with chickpeas

Ingredients:
   Chickpeas (chick peas) - 200 grams
  Rice - 600 Grams
  Lamb - 800 Grams
  Onion - 100 Grams
  Carrots - 600 Grams
  Garlic - 1 Clove
  Chili Pepper - 1 Piece
  Salt - 2 Teaspoons
  Cumin - 1 teaspoon

   Chickpeas need to soak
  in advance at least 2 hours. Soak the rice in advance for 1 hour.
  We start cooking directly by cutting mutton
  for small cubes - about 3 cm each.

   Carrots cut into strips, onions - rings.

   We take a cauldron, heat up vegetable oil in it. Put onion and fry until golden.

   When the onions become golden, we add meat to it and continue to roast for about 7-8 minutes over high heat.

   Then add carrots and fry for another 3-4 minutes.

   Now we pour water into the cauldron - so that the water barely covers the entire contents of the cauldron. Put in the cauldron garlic and chili pepper.

   Immediately add the soaked pre chickpeas. We salt, we mix and we continue to extinguish on average fire.

   Simmer in this form for about 10 minutes.

   Now we throw away garlic and chili pepper from the cauldron, and instead add rice. Without stirring, continue to simmer.

   When the water is evaporated, the rice will be quite soft.

   Return the garlic and pepper
  chili in cauldron, add cumin. We reduce fire to a minimum, we cover a cauldron
   cover and let stand for about 20 minutes.

   Then gently mix all the contents and serve it to the table. Mutton pilaf with chickpeas ready!

Chickpea soup

Ingredients:
   Chicken Legs - 3-4 Pieces
  Chickpeas - 400 Grams
  Onion - 1 Piece
  Carrots - 2-3 Pieces
  Garlic - 5-6 Dental
  Ground coriander - 0.5 Teaspoons
  Zira - 0.5 Teaspoons
  Ground cinnamon - 1/4 Teaspoons
  Lemon - 1 Piece
  Cilantro Green - 30 Grams (can be replaced with parsley and dill)
  Salt - 1.5 Teaspoons (to taste)
Water - 2.5 Liters

   Chickpeas for this soup is better
  soak overnight. Pour more water into it as it is fast
  swells and absorbs a lot of water. Before cooking chickpeas, pour out
  the remaining liquid in it and well wash the peas. After that we fill
   water and set to boil on low heat for about 40-50 minutes.

   Warm up in a saucepan, in
   which will cook the soup, vegetable oil and fry until golden
   crust pieces of chicken. Fried pieces removed from the pan.

   Peel the onion and cut into thin half-rings. Then 5 minutes fry in butter, in which the chicken was fried.

   Peel the garlic and finely chop. We ship with spices to the roasting onion for literally 1 minute.

   We clean carrots and we cut
   into small pieces. Add to the onion and fry for 3-4 minutes. Then
  return the chicken to the pan, pour water and boil for 40 minutes. You can
  salt.

   We take out the finished chicken and
  separate the meat from the bones. Meat can be laid out in front of the plates.
  serving, and you can return back to the soup :) Add to the pot already
  ready chickpeas and give to boil for 5 minutes. Just a minute before the end
  cooking add to the soup chopped greens, lemon zest and dining
   a spoonful of lemon juice.

Chickpea hummus

Ingredients:
   Chickpeas (canned or fresh) - 1 1/3 Cups
  Tahini (ground sesame seed paste) - 1/2 Cup
  Freshly squeezed lemon juice - 2 Art. spoons
  Garlic - 2 teeth
  Salt - 3/4 Teaspoons
  Water - 1/4 Cup

   1. If you use fresh chickpeas - clean it. Then grind in a blender.

   2. In a blender to chickpeas add tahini, garlic, salt and lemon juice. Beat until a smooth paste.

   3. In the process of mixing, add a spoonful of water. So paste will turn out silky and very gentle.

   4. Try it. If necessary, add lemon juice, salt or garlic, mix. Then put in a bowl for serving.

   5. Ready hummus on
  half an hour put in the fridge. Sprinkle with olive oil before serving.
  oil and "powder" red pepper paprika. Have a nice

Chickpeas with chicken and vegetables

Ingredients:
   Chicken Breasts - 2 Pieces
  Chickpeas - 200 Grams
  Onions - 1/2 Pieces
  Carrots - 1 Piece
  Celery stem - 1 Piece
  Zucchini - 1/2 Pieces
  Sweet Pepper - 1 Piece
  Couscous - 1 Glass
  Broth - 1 Glass
  Salt, pepper - - to taste
  Moroccan spices - - To taste (cumin, coriander, mint, cinnamon, garlic)

   My chicken fillet and cut into small pieces. Soak the chickpeas for several hours first, and then boil them in boiling water for 1 hour.

   We clean and wash vegetables.

Fry for a couple of minutes in
  pan cut the onion half rings, then add the pieces to it
  Chicken. Fry for 3-4 minutes until the chicken turns white.

   Then add chopped celery and carrots to the pan. Cover and cook over medium heat for 10 minutes.

   Then put sliced \u200b\u200bpeppers and zucchini in a frying pan in strips. Cook a couple more minutes.

   Add to pan
  boiled until ready chickpeas with a small amount of water in which it
  cooked. At the same stage, salt, pepper and add all the spices. Stew
  another 5 minutes on medium heat, then remove from fire.

   Parallel to this,
  Cook couscous to garnish. It's easy - you need to pour couscous
  boiling water (1 to 1 ratio). Cover with lid, wait 10 minutes - and
  couscous, absorbed all the water, ready. It's about couscous quick
   cooking - a real couscous must be cooked for several hours, and
  therefore I do not consider such an option.

   This is what a ready couscous looks like.

   Serve hot our side dish and main course. Enjoy your meal!

Chickpea popcorn

Ingredients for "Popcorn" from chickpea ":
  Chickpeas - 200 g
  Spices (your choice)
  Salt (to taste)
  Sugar (to taste)

   Chickpeas soak overnight. Cook in plenty of water until cooked (I cooked 40 minutes)

   Cool and dry on a towel.

   For the sweet version: I took cinnamon, cocoa, vanillin and sugar.
  For salty - bakharat and salt (salty, unfortunately, not photographed)

   Sprinkle with this chickpea mixture.

   Share on
  baking tray in a single layer and dry in an oven heated to 190 degrees
  40 minutes (stirring occasionally). Cool it down.

   As a result, the peas must become empty and crunch inside.
  They are stored in the bank (only to put already cooled down) for a very long time, practically for months.
   In the photo - salty option.

   And this is a sweet option.

Lean (vegan) "mayonnaise" and chickpea-carrot cutlets

Ingredients for "Lenten (vegan)" mayonnaise "and chickpea-carrot cutlets":
  Flax flour - 2 tbsp. l
  Water (boiling water) - 60 ml
  Mustard - 2 tsp.
  Vegetable oil (plus 2-3 tbsp. For frying meatballs) - 125 ml
  Salt - 1/2 tsp.
  Sugar (1 tsp in sauce, 1/2 tsp in cutlets) - 1 1/2 tsp.
  Lemon juice (2 tablespoons per sauce, 2 tablespoons per patties) - 4 tablespoons. l
  Chickpea (soaked) - 250 g
  Carrots (medium) - 1 pc
  Onion - 1 pc
  Garlic - 1-2 tooth.
  Nutmeg - 1/3 tsp.
  Sauce (Worcester or Soy) - 1 tbsp. l
  Black pepper (or white, freshly ground, to taste)
Flour (wholegrain, 1 tbsp. In a minced meat cutlet, 2-3 tbsp. For breading) - 3-4 tbsp. l

   Soak chickpeas for the night. I forgot to determine the weight of dry chickpeas, I can say that I took a couple of handfuls.
  In the morning, she caught herself and weighed the soaked beans. It is their weight - 250g, listed in the list of ingredients.

   Washed under running water chickpeas chop. A processor, blender or meat grinder will do an excellent job.

   Finely chop the onion and garlic, grate carrots on a fine grater.

   In chickpea paste
  add lemon juice, Worcester (can be replaced with soy) sauce,
  flour, freshly ground pepper, sugar, nutmeg, put it there
  prepared vegetables.

   Mix the mince thoroughly using a spatula.

   Minced
  form the patties. They hold well, do not fall apart, completely
  trouble free! Breaded cutlets in flour (I have from
  the amount of ingredients came out 6 pieces) and set them aside for the time being
   which is required for the preparation of "mayonnaise".

   In a bowl pour 2 tbsp. l (with a small hill) flax flour. In the absence of such, you can grind flax seed in a coffee grinder.

   Pour flax flour with boiling water and mix thoroughly until smooth.
  Put the resulting mass aside, let it cool slightly.
  In the meantime, prepare the remaining products for the sauce: squeeze out
  lemon juice, measure off the vegetable oil, salt, I still rubbed in a mortar
  sugar.

   Mix in a bowl
  brewed flax flour, mustard, sugar, salt, lemon juice and grind
   All this is an immersion blender. It turns out quite thick and sticky mass.

   Do not stop the blender to add butter.
  Beat a couple of minutes, until smooth.
  Mayonnaise is ready.

   It remains in the vegetable oil on both sides to fry the cutlets until golden brown.
  Garnish with vegetables according to season and to taste.

Lean sweets

Ingredients for "Lenten Candy":
  Chickpea (boiled or canned) - 1 1/2 stak.
  Honey - 3 tbsp. l
  Pasta (sesame; can be replaced with any nut paste) - 3 tbsp. l
  Vanillin (pinch)
  Salt (pinch)
  Bitter chocolate (in the post without milk and animal fats) - 225 g

   Connect all
  ingredients, except chocolate, in the bowl of a food processor. Do not overdo it with
   honey and nut paste, take tablespoons without top, because
  if the mixture turns out to be watery, it will be difficult to roll the candy out of it.
  Whip in a smooth mash.

   Some chocolate
  finely chop or grate on a coarse grater. It will take about 2 in total.
Art. l chopped chocolate. Add it to the chickpea mixture,
  mix it up.

   Roll the balls out of the ground mass. To the "dough" is not sticky to the hands, you can slightly moisten the fingers in water.
  I got 30 balls with a diameter of 1.5-2 cm. Put them in the freezer for about 1 hour to harden.

   On the water bath
  melt the chocolate. Without removing it from the water bath, reach out of the freezer.
   several balls and roll them in chocolate.

   The finished candy can be removed from the chocolate with a toothpick and fixed on a sieve or colander until the chocolate hardens.

Candy for diet recipe tahini paste

Ingredients for "Candy for diet recipe tahini paste":
  Chickpeas - 100 g
  Honey - 2 tbsp. l
  Cinnamon - 1 tsp.
  Vanilla sugar - 1/2 tsp.
  Sesame (tahini paste) - 4 tbsp. l
  Sesame oil (you can replace the odorless rastitelnoe, tahini paste) - 1 tsp.
  Water (tahini paste) - 1 / 2-1 tsp.
  Salt (pinch, tahini paste)
  Dark chocolate (for icing) - 100 g
  Butter (for icing) - 15 g

   Pre-soaked chickpeas to boil with a pinch of soda until tender. Cool and grind in a processor or in a bowl of blender in mashed potatoes.

   Now let's do the preparation of sesame paste.
  Sesame paste (tahina or tahini paste) is a paste made on
  based on sesame seeds, used in many countries in the Middle East.
  In a coffee grinder or processor, chop the sesame seeds, mix with oil and salt, gradually add water.
  For various dishes, pasta is used in consistency, like sour cream, but we need an almost dry tahini, take a look at the photo.

   Mix chickpea
  mashed potatoes with honey, tahini paste and cinnamon. Add a pinch of salt and
  vanilla sugar, mix thoroughly. At this stage, the mass can
  taste it - add honey or spices.

   From this mixture, picking up a teaspoon, roll balls the size of a walnut. And send in the freezer for 30 minutes.
  I got 12 candies.

   When candy
  become dense, drown in a water bath or in the microwave chocolate with
  oil, mix until smooth. Candy stumble on toothpicks.
  Tilting the bowl with chocolate, dipping candy, trying to evenly apply glaze.

   For a uniform hardening of the toothpick, we stick into the foam blank. Let the chocolate harden.
  That's all !!!
  Keep the candy you need in the refrigerator.
  It turns out not cloying and very interesting spicy sweets - no one in life can guess what they are from.
Looking ahead, I will say that on the second day the candies became more delicious, soaked and infused, and the structure became more dense.
   You can add a caramelized nut or slice in the middle
  dried apricots, figs, or puree itself add the same ingredients - but this is for
   those who do not bother with calories.

"Osh Burida"

Ingredients for "Osh Burida" ":
  Chickpeas - 1 stack
  Water (for the test - 1/4 stack .;
  for soup - 2 l)
  Salt (for the dough - 0.5 tsp;
  for soup - to taste)
  Vegetable oil (for the test - 1 tbsp. L .;
  for soup - 2-3 tbsp.)
  Wheat flour (for dough - 1 stack;
  for sprinkling)
  Carrots - 3 pieces
  Onion - 2 pcs
  Garlic - 3 tooth.
  Greens (I have a bunch of cilantro, parsley, dill, basil; 5 mint leaves; a sprig of rosemary, thyme, sage; garlic)
  Apricot - 4 pcs
  Black pepper (ground)
  Yogurt

   Soak chickpeas overnight in water and boil until tender.

   Knead the dough. Give a rest.

   Rinse greens,
  dry and chop finely. Greens in "Osh Burida" put as much as possible
   - almost 12 varieties. I have so much, unfortunately, was not.
  Must be considered - mint and cilantro. In general, cilantro is probably one of
  most used herbs in Tajikistan.

   Dough thinly roll out. Give dry.

   Finely chop the onion, garlic and carrot, sauté in vegetable oil.

   Dough roll in
  roll and slice thin noodles. Properly cut noodles - present
  art. Dough strips should be very thin and long. To this
  teach from early childhood. But not every hostess can reach the top.
  skill.

   In the pan
  add chickpeas, finely chopped dried apricot, rosemary sprig,
  thyme, sage. Pour water and bring to a boil. Salt and
  Spice up.

   Add noodles. When the noodles are ready, put the greens. Turn off the stove.

   Pour soup on plates, season with yogurt.

Indian sweets from chickpeas and dried fruit

Ingredients for "Indian sweets from chickpeas and dried fruits":
  Nute (boiled) - 200 g
  Dried apricots (approximately) - 8 pcs
  Fig (dried fruit) - 8 pcs
  Honey - 1 tbsp. l
  Cognac (or any juice, if children eat) - 1 tbsp. l
  Cocoa powder (for sprinkling. If desired, crushed nuts, sesame, powdered sugar can be.) - 2-3 tbsp. l
  Cinnamon (for sprinkling - optional) - 1 package.

   Soak chickpeas overnight. Dried fruits (dried apricots, figs) soak in brandy. If children eat, soak in any juice.

   In the morning wash the chickens, boil.
All ingredients (chickpeas, figs, dried apricots) twist through a meat grinder. The ingredients turn out about equally.

   Add in the resulting mixture 1 tablespoon of honey and mix.
  It turns out that's such a fragrant plastic mass.

   From the mass to form balls. Mass easily molded.
  The main difficulty is not to eat them right away. It turns out 25 balls the size of
  Walnut. Well, of course, not counting those that my son and I ate at
  modeling. Very tasty mass turned out. Oh, spoon lick accurately.

   The resulting balls roll off powders according to your desire.
  I had several options:
  1. a mixture of cocoa and cinnamon
  2. ground nuts
  3. sesame
  4. powdered sugar.
  Choose according to your wishes.

   It turned out here is the "assorted".
  "Candy" in consistency resemble a potato-cake.
  Only more tender. In the taste prevails figs with a weak aftertaste of brandy.

   So quickly, simply, from the available products, you can make a real Indian delicacy.
  Sitting with a friend over a cup of coffee - the perfect idea.
  And no one will ever think that these delicious sweets are made from simple peas, or rather chickpeas.

   Tasty and healthy.
   R.S. brought on
  work for tasting - the composition nobody guessed - except
  cognac. But the opinion was unanimous - TASTY!

Chocolate cake with chickpeas without flour

Ingredients
   250 g chocolate
   500 g canned or boiled chickpeas
   4 eggs
   150 g sugar
   1/2 tsp baking powder
   1 tbsp. powdered sugar

Preheat oven to 180
  C. Oil a round baking dish with a diameter of 22 cm.
  parchment and smear again with butter. Put the chocolate pieces in
   bowl, suitable for microwave. Microwave for
  about 2 minutes. First run for a minute, and then stop.
  every 20 seconds and stir until the chocolate has melted and become
  homogeneous. If you have a very powerful microwave, turn down the power. Rinse and flush. Put the chickpeas into mashed potatoes in
  blender or combine, add eggs to the bowl and beat until smooth.
  Add sugar and baking powder and whisk in jerks (turn on and off and
  etc.) Add the melted chocolate and whisk until smooth,
  scraping with a spatula from the walls. Put the dough in the prepared form.
  for baking. Bake 40 minutes in
  preheated oven (180 ° C), or until a knife inserted in
  the middle of the cake, will not go clean. Allow to cool in the form of 10 - 15
minutes before putting on a serving dish. Before serving on
  Sprinkle the table with powdered sugar.

Salad with chickpeas, celery and apple

Ingredients
   1/2 cup finely chopped stalked celery
   1 tbsp. finely chopped onion
   1 apple, core and finely chop
   1/4 cup chopped walnuts
   4 tbsp. mayonnaise
   1 tbsp. honey
   1/2 tsp not sharp mustard
   1/4 tsp lemon juice
   1/2 head of iceberg lettuce or Chinese cabbage

In a salad bowl, mix chickpeas, celery, onions, apples, nuts. Beat together the mayonnaise,
  honey, mustard and lemon juice. Fill the salad dressing. Serve on the bed
  from green salad (can be on whole leaves, or chopped lettuce
  thin).

Vegetarian chickpea curry with turnip

Ingredients
   2 tbsp. olive oil
   1/2 onion
   2 cloves of garlic
   1 tbsp. ground cumin (zira)
   2 tbsp. curry powder
   2 cups ready chickpeas (boiled or canned)
   1/2 sweet bell pepper
   1 small turnip
   1 cup of frozen or canned corn
   200 g of tomato sauce (or 100 g of tomato paste diluted in 100 ml of water)
   pinch of dried chili flakes to taste
   salt and black pepper to taste

Chop onions and garlic.
  Sweet pepper and turnip clean and cut into cubes. Heat the oil in
  deep frying pan over medium heat. Add onion and garlic and fry 2
  minutes, then add curry zirui. Cook, stirring, until tender
  about 3 more minutes. Add chickpeas (if
  canned, then together with the liquid), sweet peppers, turnips, corn and
   tomato sauce. Season with salt, red and black pepper.
  to taste. Cover and simmer on low heat until vegetables soften, about 1
   1/2 - 2 hours.

Beetroot Salad

Ingredients
   1 beet
   2 lime juice
   1 avocado
   1/2 cup chickpea
   a large plate of spinach
   olive oil
   a pinch of red pepper
   salt to taste

Grate the beetroot and put into a container with lime juice and a pinch of salt. Leave on
  a few hours to marinate beets. You can leave for the night in
  the fridge.
  Cut the avocado, remove the bone and cut. In a large bowl, mix the spinach,
  avocado, beets, add chickpeas. Sprinkle with olive oil, add salt and
  sprinkle with pepper. Enjoy your meal!

Quinoa with chickpeas and roasted bell peppers

  Ingredients
   1/2 cup raisins
   1 glass of water
   1 red bell pepper
   1 tbsp. olive oil
   1 onion
   1 garlic clove
   1.5 tsp curry powder
0.5 tsp ground cumin (zira)
   1/4 tsp ground ginger
   2 cups vegetable broth
   400 g (2 cups) boiled or canned chickpeas
   1 cup of quinoa cereal
   1/2 cup minced roasted almonds
   salt to taste

Soak the raisins in a glass of water. Fry the sweet pepper on
   dry skillet, the skin should be charred, and the flesh softened.
  Hold the baked peppers in a bag or under the lid to soften the skin,
   remove the skin, remove the seeds and finely chop. If the almonds are not roasted -
   it can also be browned on a dry skillet. Heat up in a pan.
  olive oil and saute chopped onion over medium heat and
  garlic, until tender, about 5 minutes. Add curry, cumin, ginger and
   cook 30 seconds to make the spices become fragrant. Add broth, chickpeas,
  quinoa Bring to a boil, reduce heat to medium, close the lid and
  cook until the quinoa softens, 15-20 minutes. Drain the water from the raisins. Add raisins to quinoa, add sweet peppers and roasted almonds. Salt to taste.

Chickpea Vegetable Soup

Ingredients
   2 tbsp. olive oil
   1 small onion
   2 carrots, grate
   1 sweet potato, cut into cubes
   6 glasses of vegetable broth or water
   1 cup broccoli, chop
   1 can of chickpea
   salt pepper
   fresh greens

Chop the onions, carrots and
  sweet potato. In a saucepan, heat a small amount of olive oil.
  oil and add onions. Fry for 4-5 minutes until the onions become transparent. Add the rest of the ingredients and cook for 15-20 minutes until all the vegetables are soft.
  Season with salt and black pepper to taste. Soup sprinkle on plates and sprinkle with herbs.

I could never understand why in the shops most people walk past a variety of legumes and cereals. They take only buckwheat and rice ... But how many interesting and useful products are overlooked! For example, chickpeas., He is Turkish peas. This is a miracle product. It contains so much protein that meat is not needed. A lot of vitamins and minerals. And how many dishes you can cook with it! Today I will share one of the ideas for a tasty lunch or dinner.

And first of all I want to say that chickpeas are cooked easily and without any special skills in cooking. There are two options for purchasing this pea. You can buy dry chickpeas by weight or in packaged packages (the second option will cost more). And also chickpeas are sold in banks, ready for use. I always take dry chickpeas. Before preparing the dish, it needs to be soaked in plenty of water and then, after 2-3 hours, the peas will increase in size by 2, or even 3 times. And then the chickens are quickly boiled and cooked as you want.

Today we cook chickpeas in a Mediterranean style. With fragrant spices, zest and lemon juice and red onions. This is a very tasty dish, besides, it is lean. And for those who do not comply with the fast, I advise you to add feta cheese to the dish, then it will play with new colors.

Ingredients:

• 200 grams of chickpea
• 1 large red onion
• half lemon
• 2-3 sprigs of cilantro
• seasonings (half a teaspoon): cumin, coriander, cayenne pepper (or red sweet paprika), black pepper, zira
• salt to taste
• vegetable oil

Method of preparation:

1. To speed up the cooking process, I always soak chickpeas on the eve of the day when I want to cook it, that is, at night. Or early in the morning, and at lunch you can safely cook it.
2. Boil chickpeas in water for about 15-20 minutes, periodically removing the foam (when cooking, the water should cover the chickens by 2-3 cm).
3. Peel the onion and cut it into half rings. Preheat the pan without oil and put all the spices on it, except salt. Heat the spices for about 2 minutes, stirring them so that they open up and give their flavor.
   
   
4. Then I usually sprinkle spices in a mortar and rub them a little with a pestle, but you can also skip this step.Return the spices to the pan and now add a little vegetable oil. We spread the sliced \u200b\u200bonion and fry it with spices for about 2-3 minutes until softened.
   
   
5. Meanwhile, remove the zest from half a lemon. Cut the cilantro greens. When the onion is soft, add to it chickpeas, zest and juice of half a lemon. Salt to taste and mix. Warm up chickpeas with spices for 2-3 minutes.
   
   
6. Serve chickpeas with cilantro and fresh vegetables. Good appetite! Also recommend

How to cook chickpeas

Not every hostess, passing by the counter with overseas peas chickens, rushes to buy a kilogram - the other. And simply because he does not know how to cook chickpeas. They say that there is not always time to study new recipes, and it is 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 from the pea chickpeas we are not used to.

Mediterranean and Asian cuisine is represented by a variety of dishes based on chickpeas. The beans are eaten boiled and fried, served with stews, cooked delicious pilaf, and added to salads. Less often you can see how chickpeas are cooked in soups.

Israel’s most popular appetizer, hummus, is also made from chickpeas, brought to a state of mashed potatoes. In the Arab countries, a dish of “falafel” is served to the table - balls of chickpea puree fried to a crisp, in India chickpeas are ground into flour, and in a special recipe they make cakes from it. And even alcoholic beverages can be made from chickpeas, just as they make sake from rice in Japan.

How to cook chickpeas

Chickpea preparation consists of several stages:

Soak

Like any other legumes, chickpeas must be soaked in water before the actual cooking process. For one cup of peas, at least 4 glasses of ordinary boiled water at room temperature will be required. Soak lasts up to 12 hours (leave the container with the peas soaked overnight). If there is an urgent need to prepare a dish early, in principle, you can begin after 4 hours - during this time the peas have time to properly feed on water.

Sometimes a little soda is added to the water where chickpeas are soaked (half a teaspoon into a glass of chickpea). This is done to soften the beans more. But, the truth is that this method has its drawback - the soda taste is barely felt in the finished dish. If you do not need to turn chickpeas into a puree, you can completely do without soda.

Cooking

Soaked chickpeas shift to the pan, and pour fresh water. On the strongest fire we wait, when the billet boils, and turn off the fire to the minimum. In this position, leave the chickpeas cook for about 2 hours, without covering the pan with a lid.

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

Cleansing

Shelled chickpeas on store shelves are the exception rather than the rule. Although most chickpeas do not have to be cleaned for most recipes, it is sometimes required to get a very delicate texture.

Clean chickpeas during cooking. An hour after the saucepan with chickpeas is set on the fire, the hot water is drained, the peas are poured with cold water, and manually, rubbing the peas between the palms, they are peeled from the husk. Then the water is again changed to fresh, and put on the fire for further cooking.

The result is a wonderful side dish, which, after adding spices, can already be served on the table, or used as an ingredient in a dish. For example, the hummus already mentioned here is obtained if you grind chickpeas in a blender into a homogeneous mass with lemon juice, garlic and greens. And if you twist boiled chickpeas with figs and dried apricots, add a little bit of brandy and honey to the mass, you get a sweet mass for homemade sweets that you just need to roll into balls. Sweet tooth really like.

Chickpea in a slow cooker

For those who have shifted the heavy burden of daily cooking to the “shoulders” of the latest kitchen novelty of the slow cooker, cooking chickpeas will seem like an interesting experiment with a very tasty result.

Before starting the preparation of chickpea in a slow cooker, peas should be soaked in the manner indicated above. After soaking chickpeas (350 gr.) Spread in the bowl of the device, pour water on the volume of peas, add to it peeled and cut garlic cloves (1 head), mix everything, and connect the equipment to the power supply, setting the “Pilaf” mode on the panel. After dubbing the end of work signal, chickpeas are laid out on plates, salt, spices, vegetable oil are added, and served to the table.

In fact, everything is pretty easy, you just need to properly plan your time, so as not to unwittingly speed up the process, risking losing the best taste of chickpeas. The finished dish is perfect for fasting - vegetable food in which there is a lot of protein replaces meat well. And for vegetarians - this is a real find, which will give energy and strength for further existence.

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

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Svetlana Frantseva "How to cook chickpeas" specifically for the site Eco-life.

Meals from peas are not loved by everyone, considering such food to be unrevealed. But chickens many housewives cook with pleasure. Some do not even know that chickpeas are peas, only Turkish ones. It is very useful and contains amino acids, irreplaceable for a human body. Today we will talk about how to cook chickpeas.

Proper nutrition - the guarantee of health

Today, in the culinary departments of shops you can find almost all the delicacies. The basis of the daily diet is carbohydrates, which are known to be found in cereals and legumes. And once again you go to the store and look at the counters in a bewilderment. Even in a small grocery store you can count up to 20 kinds of cereals and legumes. Nuth, as practice shows, is bypassed by many, because they do not know what it is and what it is eaten with.

Now you know that chickpeas are legumes, in other words, peas. Its uniqueness lies in the absolutely neutral taste. You can make exquisite side dishes, snacks, pastries and even sweets from chickpeas. By the way, chickpea goes well with various sauces.

If you do not know how to cook chickpeas at home, do not despair. Now we fix this situation. Just before let's learn some of the nuances:

• Before cooking, chickpeas are thoroughly washed until the water is crystal clear.
• Heat treatment of chickpeas is preceded by mandatory soaking for 4-5 hours.
• Observe proportions: 1 cup of chickpeas is poured with 1 cup of filtered water.
• Traditionally, chickpeas are made from the Jewish dish hummus. According to its consistency, hummus resembles a paste, that is, boiled chickpeas are ground to a consistency of puree and seasoned with spices and spices.
• Most often, minced garlic, sesame seeds, paprika, parsley, coriander, and cumin add to garnish of chickpeas.
• Boil chickpeas need an average of 50-60 minutes.
• If you plan to further chop the chickpeas to a puree consistency, you do not need to salt the chickpeas during cooking.
• If you serve chickpeas in boiled original form, half an hour before the end of the cooking process, add fine-grained salt to taste.
• Chickpeas make very tasty soups. You can add a familiar set of vegetables, as well as smoked meats, meat fillets, mushrooms, etc.

Overseas dish on Russian table

Chickpeas are not too popular in the Slavic cuisine. But the hostesses, who have already tried the taste of chickpeas, are happy to cook it again and again and are looking for completely new original recipes. Separately, the value, taste and aroma of chickpeas was appreciated by the hostesses who cooked the beans in the slow cooker. You do not know how to cook chickpeas in a slow cooker? Then take a closer look at the recipe. Chickpeas will play the role of a side dish, and tender fried and juicy pieces of meat will give the dish a savory taste.

Composition:

• 2 tbsp. chickpea;
• 6 tbsp. filtered water;
• beef or pork fillet - 0.5 kg;
• to taste hops-suneli, leaves of laurel, red pepper, salt;
• refined sunflower oil - 3-4 tbsp. l

Cooking:

Guests from Egypt: cooking falafel

A traditional Arabic dish is considered chickpea falafel. Vegetarian cutlets are made from the prepared mixture, and tahini are served at the table under yogurt. Do you think this is a deli product? Not at all. Crush sesame seeds, add fat cream and garlic mass. As a result, we get a piquant dressing, which has Egyptian origin. Now you not only know what chickpeas are, but you can also tell your friends the best recipes for cooking.

Composition:

• 2 tbsp. chick peas;
• 0.5 tbsp. chopped parsley;
• 6 pieces garlic cloves;
• ½ onion;
• 0.5 tbsp. coriander;
• 1 tsp baking soda;
• 2 tbsp. l sesame seeds;
• 0.5 tsp. Chile;
• pepper mixture and salt to taste.

Cooking: