Chickpeas for breakfast. How to cook chickpeas at home? Roasted chickpeas with vegetables

Chickpeas or chickpeas have a slight nutty flavor and look very similar to nuts. Even ordinary golden chickpea porridge has a chic taste, aroma and. "Lamb peas" are well absorbed by the body, it is low in calories, so it can diversify a vegetarian or lean diet.

How long to cook chickpeas

After soaking for about 6 hours, chickpeas are boiled in water in a ratio of 1:4. 35 minutes after boiling, the dish is salted, boiled for another 5 minutes and the stove is turned off. Without soaking, the total cooking time for chickpeas is about 70 minutes. In a slow cooker, cooking chickpeas in the “Porridge” mode takes 1.5 hours.

You can check the readiness of boiled chickpeas in a simple way. To do this, you need to knead the pea in your hand. If it is soft, without hardness at all, then the product is ready.

Chickpea cooking technology

Step by step instructions for cooking chickpeas:

1. For 1 cup of legumes, you need to take 3 of the same glasses of water.
2. Rinse the peas in a container, drain the water. Pour fresh water in the amount of 3 glasses.
3. Leave to soak for 6 hours in the room.
4. After a few hours, drain the water.
5. Fill a saucepan with 4 cups of water. Pour in the same glass of previously soaked chickpeas.
6. Turn on the stove.
7. If you need to get a boiled product, add 0.5 teaspoon of soda.
8. Boil up to 40 minutes. If the beans are old, boil them for an additional 20 minutes.

To cook chickpeas, eliminating the soaking stage, you need to rinse it, pour it into a saucepan, pour water 1: 4 and make the fire under the saucepan strong. After boiling, boil for 10 minutes on the same fire, then screw it on and cook the dish for about an hour.

• For dishes such as falafel or hummus, the chickpeas take about 20 minutes longer to cook. This will make it easy to rub.
• If you need to get boiled chickpeas, when soaking, you need to add half a teaspoon of soda to the container.
• Legumes do not have a very rich taste, therefore, when pre-soaking in water, it is recommended to dissolve 1 teaspoon of salt and 1 teaspoon of sugar. But you need to remember that salt will not allow the chickpeas to soften: if you plan to cook porridge, then it is better not to salt the product in its raw form. If you add salt 30 minutes before the end of cooking, the peas will remain intact.
• Chickpeas are covered with a shell that does not need to be peeled. If for cooking you need to get a particularly delicate texture, then the peas should be peeled. To do this, boil the chickpeas for 1 hour, remove and rinse with cold water. After that, pour very cold water and peel the beans with your hands, freeing the peas from the peel. This water must be poured out, the pan filled with a fresh portion of water, then put the product to cook.
• Boiled chickpeas are supposed to be stored for no more than 3 days in a container covered with a lid in the refrigerator.

Easy recipes with boiled chickpeas

Dishes from "lamb peas" are an indispensable component of the daily menu of the inhabitants of the East. In our country, it is not yet very popular, although it has excellent taste and nutritional qualities. This can be explained by a rather long preparation.

chickpea soup

For a hearty first course, 200 g of chickpeas, 500 g of lamb on the bone, 2 medium onions, 1 carrot, 1 bell pepper, head of garlic, 2 tbsp. spoons of tomato paste or 3 juicy tomatoes and 3 tbsp. tablespoons of sunflower seed oil

Cooking process:

1. Soak desired amount of chickpeas in salted water for 4 hours.
2. Cut lamb into pieces.
3. Fill a 5 liter pot with water and bring to a boil. Place the meat in it, boil until tender, removing the foam.
4. Peel the onion, chop finely.
5. Peel carrots, cut into slices.
6. Peel the pepper from seeds, cut into thin chips.
7. Peel the garlic.
8. Heat up a frying pan with oil, put the onions, carrots and peppers. Fry for about 7 minutes. on medium fire.
9. Add chopped tomatoes, peeled, or tomato paste and finely chopped garlic. Mix.
10. Add chickpeas to the broth with meat. Reduce heat, cook for 1 hour.
11. Put vegetables in a saucepan. Boil 5 minutes.
12. Salt, pepper, add spices as desired. Turn off the fire, let it brew for 15 minutes.

Hummus

To prepare this popular snack, you need to have 900 g of boiled chickpeas, 2 cloves of garlic, 0.5 cups of water, 0.25 cups of tahini paste, 3 tbsp. spoons of lemon juice, 2 tbsp. tablespoons of olive oil, 1 teaspoon without a hill of salt and a quarter teaspoon of ground pepper.

Cooking process:

1. Grind the boiled chickpeas and garlic well using a food processor or other device.
2. Add water, tahini paste, olive oil, lemon juice to the mass.
3. Salt and pepper.
4. Mix with a blender until smooth.
5. Hummus is served with any snacks - croutons, toast, chips, etc.

Chickpea cutlets

To prepare lean cutlets, you will need the following products: 800 grams of boiled chickpeas, 1 onion, zest of one lime, 2 teaspoons of coriander, 2 teaspoons of ground cumin, a quarter cup of olive oil, basil, flour.

Cooking process:

1. Put chickpeas, peeled onions, lime zest, spices into the bowl of the food processor. Grind until a homogeneous mass.
2. Transfer the puree to a large bowl.
3. Form 5 balls from this mass.
4. Roll the cutlets in flour, flatten each one slightly - you should get round flat meatballs.
5. Heat oil over medium heat. Place cutlets on the pan. Fry for 2 minutes on each side.
6. Transfer the finished chickpea cutlets to a dish, garnish with basil leaves.

Read also:

Chickpeas are amazingly combined with lamb and other types of meat, fennel, dill, rice, cumin, olive oil, lemon juice, garlic. But in cooking it is rarely used with apples, pears and other fruits. A healthy and nutritious product is recommended to be soaked in cold water before cooking. It takes 5-12 hours for the peas to absorb a few glasses of cold water, swell and be used for their intended purpose. Canned chickpeas can be substituted for fresh chickpeas in some dishes and vice versa.

Delicious diet with chickpea soup

It takes only 30 minutes to prepare an appetizing and low-calorie, but nutritious first course. This is a soup with chickpeas and eggplant, which can easily replace the usual homemade dinners. First you need to prepare the ingredients according to the list.

You will need: canned chickpeas (about 500 g), 100 g onion, 400 g tomatoes in their own juice, 2 cloves of garlic, 3 small eggplants, 1 tsp. cinnamon and 1 tbsp. l. paprika, pepper and salt to taste. To prepare, follow all the steps step by step:

• finely chop the onion and garlic, lightly fry;
• cut the eggplant pre-soaked in water with salt into small cubes;
• put everything in a pot of water, put spices, tomatoes, cook for no more than 5 minutes;
• pour the liquid from the can of chickpeas into the soup;
• bring everything to a boil and cook for another 3 minutes;
• Add salt and pepper to taste.

Spicy chickpea soup is ready. It is served to the table immediately. The first should be hot, burning. Eat the dish without bread.

Visiting an Iranian chef

Abgusht is considered a signature meat dish in many Iranian establishments. To make it at home, you need a couple of hours of free time. If you plan to cook abgusht, you should buy 1500 g of beef or lamb, 1000 g of potatoes, 300 g of chickpeas and beans. You will also need: 1 lime or lemon, 3 tbsp. l. tomato paste, 3 garlic cloves, 4 onions, cilantro, salt and spices to taste. To achieve a positive result, you must:

• put the thoroughly washed meat in a deep pan;
• bring to a boil, remove the noise and reduce the heat to a minimum;
• cook for 1.5 hours, until beef or lamb easily separates from the bone;
• remove the meat from the pan, let it cool slightly, cut into small pieces and send back;
• cut the onion into rings and put it in a bowl with broth;
• cook until tender chickpeas and beans (about 20 minutes after pre-soaking peas);
• put the legumes in a saucepan, send the potatoes cut into small slices there;
• peel the garlic and dip it in a bowl with the rest of the ingredients;
• put tomato paste in a saucepan and cook abgusht for 35 minutes over low heat;
• 3 minutes before the time expires, add spices and finely chopped greens, salt;
• make an incision on a lemon or lime, send it to the pan;
• Arrange the finished dish on plates, drain the broth and crumble bread into it to serve separately.

Fragrant and rich, hearty abgusht is served hot. In Iran, it is often used as a festive dish and decorates celebrations.

Easy stewed chickpeas recipe

Chickpeas in tomato sauce go well with fresh seasonal or frozen vegetables. For 2 servings of a simple but delicious side dish or main dish, use: 1 cup chickpeas, 3 tomatoes, 2 zucchini, eggplant, and bell pepper, 2 carrots and onions, 2 tbsp. l. vegetable oil, garlic and salt to taste. You can put out the chickpeas in a slow cooker to avoid unnecessary manipulations. For a delicious lunch or dinner, you need:

• soak the chickpeas for 6 hours in cool water;
• chop the tomatoes for the sauce in a blender;
• pour into multicooker bowl vegetable oil, put finely chopped carrots, garlic and onions, simmer for 1 hour;
• cut the eggplant and zucchini into cubes, add them to the container along with the chickpeas after 15 minutes;
• place chopped bell pepper there;
• pour in the tomato paste and mix everything well;
• add hot water and wait for the beep;
• salt to taste.

At the end, you need to leave the stewed chickpeas with vegetables under a closed lid to sweat a little. Turning off the keep warm mode is not recommended.

Drink from Azerbaijani cuisine

This is a hearty and very thick, rich first course. The unusual slightly sweetish and spicy taste of the national Azerbaijani soup with chickpeas is attractive to many gourmets. It takes at least 2 hours to prepare. To make it work, you need to prepare in advance 400 g of beef, 50 g of young onions, 200 g of potatoes, 100 g of bacon, 300 ml of water, greens, salt, pepper to taste, 70 g of chickpeas, a few mint leaves, 3 plums, 150 g of tomatoes , 3 cloves of garlic. To implement this recipe you need:

• chop the onion and potatoes into arbitrary slices;
• take a couple clay pots and put 8 pieces of meat on the bottom of each of them;
• preheat the oven to 150°C;
• put potatoes and onions on top of the meat in half rings;
• then cover the rest of the products with a handful of chickpeas and plums (in each pot);
• cut the tomatoes into cubes, add to the oven molds;
• pour a little water there, put dry mint leaves;
• salt the contents, add garlic, herbs, pepper;
• cover each pot with a thin but large slice of lard;
• bake in the oven for 50 minutes, then reduce the temperature to 100 ° C and cook for another 1 hour.

Delicious piti soup is served a couple of minutes after preparation. You can eat broth with pita bread separately from meat, potatoes, chickpeas and tomatoes with onions. This is how it is customary to drink piti in Azerbaijan.

Hummus is a traditional Jewish snack

This is one of the most famous dishes using oriental peas. Lenten snack is loved in Tel Aviv and Eilat, but you can learn how to cook it at any home.

To do this, you need to buy 70 g of sesame seeds, 1.5 cups of chickpeas (pre-soak in water), 6 tbsp. l. olive oil, 2 tbsp. l. lemon juice, 2 garlic cloves, 1 tsp. zira, ground black pepper, salt, cilantro, ground paprika to taste. You can get delicious hummus if:

• cook chickpeas until tender in a saucepan of cold water - it will take about 30 minutes;
• heat the pan and dry the sesame seeds on it until a golden hue is obtained, transfer them to a coffee grinder and grind to a homogeneous paste;
• add oil and mix;
• put the finished chickpeas, the resulting paste, cilantro, garlic, pepper, salt, olive oil into a blender;
• adjust the density of the hummus by adding the broth after boiling the peas;
• put in a dish and sprinkle with red paprika for decoration and serving.

You can leave a little boiled chickpeas, chop them and sprinkle with ready-made hummus, or add whole peas for decoration. Some Israeli chefs lavish olive oil on their national dish.

Crispy meringue for true vegetarians

This unusual dessert will suit lovers of culinary experiments and unusual flavor combinations. Prepare 5 tbsp. l. sugar, 2 tbsp. l. lemon juice, a bag of vanillin and a glass of chickpea decoction, a pinch of salt. You can implement your plan if:

• soak chickpeas in water for 5 hours;
• drain the liquid, add a new one and put the peas on the fire, cook it without salt until tender;
• strain the broth into a glass;
• beat it until a thick foam, add lemon juice, vanillin, gradually introduce sugar, not forgetting to wield a blender;
• take the resulting mixture and form neat meringues out of it, place them on a silicone mat using a pastry syringe;
• preheat the oven to 100 ° C and bake for 2 hours until the dessert acquires a light creamy shade;
• fasten the finished meringues with raspberry jam, boiled condensed milk or butter cream.

A decoction of chickpeas contains a lot of protein, so it is often used for culinary purposes to create original confectionery.

Koshari from the land of the ancient pyramids

Chickpeas are also used to prepare this national Egyptian dish. It turns out hearty and a little spicy due to tomato sauce. To replenish your culinary achievements, prepare: 2 cups of chickpeas, rice, lentils, 50 g spaghetti, 1 onion, 3 tomatoes, 2 cloves of garlic, 3 tbsp. l. tomato paste, 1 tbsp. l. white balsamic vinegar, sea salt, black and hot pepper to taste, 0.5 tsp. ground coriander, 3 tbsp. l. olive oil. Next, take action. You need:

• pour lentils with water in a saucepan and cook it for 20 minutes;
• add washed rice, add water, salt and cook for another 15 minutes;
• boil spaghetti in salted water, season with a little olive oil so that they do not stick together;
• cut the onion into rings and fry in a pan until golden brown;
• put coriander, chopped garlic, tomato paste and chopped peeled tomatoes, vinegar, salt and pepper mixture into the oil after frying the onion;
• leave the sauce and wait until it thickens slightly - if necessary, you can add sugar if the taste seems too sour;
• put rice and lentils on the bottom of the plate, then spaghetti, sauce, chickpeas and fried onions.

Experienced chefs and gourmets advise mixing all the ingredients of koshari, and not serving in layers. Then the taste of the national dish of the Egyptians will be more intense and spicy.

Chickpea balls in the oven

Falafel is one of the favorite dishes of the inhabitants of the Middle East. For cooking, you need to take 1.5 cups of chickpeas, a few green onion feathers and a small bunch of parsley, 1 tbsp. l. sesame, 1 tsp chili, 1 tbsp. l. olive oil, 2 tsp. lemon juice and salt to taste. You can get an excellent culinary result by acting step by step:

• grind pre-soaked chickpeas in a blender;
• fry sesame seeds in a pan until golden brown and grind in a mortar with olive oil;
• finely chop the onion and parsley;
• take a deep glass container and mix all the ingredients in it, add salt, spices, lemon juice;
• make balls no larger than walnuts from the resulting mass;
• preheat the oven to 180°C;
• place the balls on a sheet of parchment paper, sprinkle them with olive oil and bake for 45 minutes.

Delicious falafel should be served with sour cream sauce or natural fat-free yogurt. This is a dietary dish that is also suitable for those who are used to fasting.

Chickpeas are very useful, and there are a great many recipes with them. We talk about the benefits of chickpeas, share all the subtleties of its preparation and the coolest recipes with this protein-rich legume that came to us from the East.

What is chickpeas and how is it useful

Just like many legumes, chickpeas are an excellent dietary product. By itself, it is quite high in calories (about 380 kcal per 100 g), which means it is very nutritious.

It is a healthy source of healthy carbohydrates (60 g) and a storehouse of vegetable protein (20 g per 100 g of chickpeas). Chickpeas contain insoluble fibers that supply the body with energy and cleanse the intestines of toxins and toxins.

Due to the fact that chickpeas are rich in B vitamins, potassium, phosphorus, magnesium and iron, as well as essential amino acids, it has a healing effect on the body. It improves metabolism, helps lower blood cholesterol and strengthens the immune system.

What is important to consider when cooking chickpeas

Many try to cook chickpeas infrequently or completely exclude them from their diet due to the fact that this product, like all legumes, causes flatulence. To avoid gas in the intestines and a feeling of heaviness after eating, it is important to follow a few simple rules when cooking chickpeas.

Be sure to soak the beans for at least 8-12 hours before using chickpeas for cooking. It is best that the chickpeas stand in cold water for a day - so you will not even need to subject them to additional heat treatment and cook.

In addition, many recipes with chickpeas include various spices and herbs (for example, ginger, turmeric, black pepper, coriander, rosemary, and curry). This is necessary not only to create a unique taste, but also for better digestion and absorption of chickpeas, as well as preventing bloating.

Shakshuka from chickpeas

Shakshuka is a traditional Israeli dish known throughout the world. Cook it with chickpeas - this shakshuka option is perfect for a hearty and healthy lunch or dinner.

You will need:

• Olive oil 1 tbsp. l.
• Shallots, finely chopped 1/2 st.
• Red bell pepper, randomly chopped 1 PC.
• Garlic crushed 3 cloves
• Tomato paste 120 g
• Maple Syrup (Brown sugar can be substituted) 1 st. l.
• Salt, pepper to taste
• Paprika 2 tsp
• Cumin 1 tsp
• Chili powder 1 tsp.
• Olives cut in half6-8 pcs. (for submission)
• Lemon wedges for serving
• Chickpeas pre-soaked for 24 or boiled 1 st.

Cooking method:

1. In a deep frying pan, fry the pepper and garlic in hot olive oil.
2. Add tomato paste, sugar, salt, paprika, cumin, chili powder. Stir and cook to a paste-like consistency.
3. Lower the heat and add the chickpeas and shallots. Cook over medium heat for about 20 minutes, checking for softness of the peas (they should be moderately soft).
4. Serve the finished dish with bread, flatbread or rice. Season it with olives, lemon wedges, or fresh herbs (such as parsley) before serving.

Crispy baked chickpeas in honey crust

You will need:

• Boiled chickpeas 2 tbsp.
• Olive oil 1 tbsp. l.
• Honey 1.5 tbsp. l.
• Cinnamon 1/2 tsp
• Salt to taste

Cooking method:

1. Dry the cooked chickpeas properly on a towel.
2. Set the oven to warm up to 200 degrees and prepare the sheet by lining it with parchment paper.
3. Put the chickpeas in a single layer on the sheet and bake it for about half an hour, stirring every 10 minutes to make it crispy.
4. Whilst the chickpeas are baking, mix together the olive oil, honey, cinnamon and salt in a small bowl.
5. Remove the chickpea sheet from the oven and immediately pour over the resulting sauce.
6. Bake the chickpeas for another 5-10 minutes. After removing the leaf, leave the chickpeas to cool.

Chickpeas with vegetables and basil

You will need:

• Chickpeas 1 tbsp.
• Olive oil 2 tbsp. l.
• bell pepper 1 PC.
• Chili pepper 1/2 pc.
• Onion 1 pc.
• Garlic 2-3 cloves
• Tomatoes 3 pcs.
• Fresh chopped basil leaves 3-4 st. l.
• Fresh chopped parsley 3-4 st. l.
• Salt, pepper to taste

Cooking method:

1. Boil chickpeas.
2. In a thick-walled saucepan, heat the oil and fry the sweet pepper, onion, garlic, chili, chopped as desired.
3. Fry vegetables for 10 minutes and gradually add tomatoes, basil, cilantro to them. Season with salt and pepper and simmer over low heat for about 20 minutes.
4. Add chickpeas to vegetables and simmer for another 10 minutes until tender.
5. The finished dish can be served garnished with fresh herbs.

Quick Mediterranean salad with chickpeas and feta cheese

Oriental chickpeas also look great in Mediterranean dishes. For dinner, make this quick (only 20 minutes!) salad with feta cheese, vegetables and balsamic vinegar. To turn this vegetarian recipe into a vegan one, replace the feta cheese with tofu or olives.

You will need:

• Boiled chickpeas 1.5 tbsp.
• Cherry tomatoes cut in half 1 st.
• Red onion, cut into half rings 1/2 piece
• Cucumber, diced 1 st.
• Feta cheese shredded 1/4 st.
• Parsley chopped 1/2 st.
• Olive oil 1 tbsp. l.
• Balsamic vinegar 1 st. l.
• Lemon juice 2 tbsp. l.
• Salt, pepper to taste

Cooking method:

1. Transfer all prepared ingredients to a large salad bowl and mix.

2. Season the salad with salt and pepper.
3. Dress the salad with olive oil, vinegar and lemon juice. Stir.
4. Serve garnished with fresh herbs or feta cheese if desired.

Simple diet crispy chickpeas in the oven

Only four ingredients - and you have an original, satisfying and healthy dish. Chickpeas according to this recipe are prepared very simply and quickly, and, which is very important, you do not need to look for anything in the store - the main thing is that pre-boiled peas are at hand.

You will need:

• Chickpeas boiled and dried 2 tbsp.
• Vegetable oil 1 st. l.
• Salt 1/2 tbsp. l.
• Any seasoning to taste (curry, chili)

Cooking method:

1. Preheat the oven to 180 degrees and prepare the sheet by lining it with parchment paper.
2. Spread well-dried chickpeas in one layer and drizzle with oil.
3. Roast the chickpeas until golden brown, about 45 minutes. Salt and season at the very end of cooking.
4. Before serving, be sure to cool the chickpeas to make them even more crispy.

Spicy Moroccan soup with chickpeas

We haven't talked about for a long time. original recipes soups, but meanwhile it is with chickpeas that the most healthy and nutritious soups are obtained. Prepare a spicy soup recipe from Morocco cuisine!

You will need:

• Chickpeas, boiled in advance 600 g
• Olive oil 2 tbsp. l.
• Salt, pepper to taste
• Ground paprika 2 tbsp. l.
• Lemon juice 2 tbsp. l.
• Ground ginger 1 tsp
• Cumin 1 tsp
• Fresh chopped cilantro taste

Cooking method:

1. Mix paprika, cumin, ginger and pepper together and crush, then heat the mixture in a dry frying pan and hold for no more than 1 minute.
2. Put the chickpeas, olive oil and lemon juice into the blender bowl. Mix the ingredients until a paste is formed. Salt, pepper, add seasoning mixture and whisk again.
3. Pour the contents of the blender into a small saucepan and add water to obtain the desired consistency.
4. Heat the soup over moderate heat to your optimum temperature.
5. Serve immediately, garnishing with fresh cilantro if desired.

traditional falafel

We could not leave aside the most important recipe with chickpeas - traditional falafel. Surely you have already tried this dish more than once in street cafes and restaurants. It's time to try to cook it yourself: it's not difficult and very tasty!

You will need:

• Chickpeas, boiled or soaked 24 hours in advance 250 g
• Bulgur 3 tbsp. l.
• Onion finely chopped 1 PC.
• Garlic crushed 5 cloves
• Parsley chopped 1/2 bunch
• chopped cilantro 1/2 bunch
• Cumin 3 tbsp. l.
• Coriander 1 tbsp. l.
• Salt 1-2 tsp.
• Ground black pepper 1/2 tsp
• Curry powder 1 tsp.
• Cayenne pepper 1/3 tsp.
• pinch of cardamom
• Wheat flour 4 tbsp. l.
• Vegetable oil for frying

Cooking method:

1. Grind chickpeas in a blender or pusher to a puree consistency.
2. In a bowl, combine mashed chickpeas, bulgur, chopped onion, garlic and herbs, and dry spices. Add soda and salt.
3. Pour 3 tbsp into a bowl. l. water, mix thoroughly and leave for 20 minutes.
4. Add flour to the mixture and mix thoroughly again.
5. With wet hands, roll the mixture into balls (it should turn out from 15 to 20 pieces).
6. Heat oil in a deep frying pan (there should be a lot of it so that the balls are fried evenly).
7. Fry the falafel in batches until golden brown, about 4-5 minutes.
8. Put the finished falafel on a plate covered with a paper towel - this way you will get rid of excess oil.
9. Serve the finished dish with pita, vegetable salad, hummus or olives.

Chickpea Salad with Beetroot and Pomegranate

You will need:

• Chickpeas 1 tbsp.
• Seedless pomegranate seeds 1/2 st.
• Beets 2 pcs.
• Purple onion 1 pc.
• Olive oil to taste
• Lemon juice to taste
• 1/2 bunch cilantro
• Salt, pepper to taste

Chickpeas, more commonly referred to as mutton chickpeas, or simply chickpeas, belong to the legume family and are a cereal crop. There are several more of its names, not so well-known: walnut, Volozhsk peas and nohut. One pod can contain two to four seeds. Traditionally, these beans are part of the dishes popular in the Middle East: falafel and hummus.

By the way, chickpeas are called lamb peas because its seed resembles the head of this animal in shape. Since ancient times, it has been grown not only in the East, but also in Asia and India. Modern recipes with chickpeas and chickpea flour are in high demand in this country. Indian chickpeas are different in color and size from regular chickpeas.

Chickpeas are most commonly found in recipes with these five foods:

The calorie content of chickpeas is 364 kcal. BJU: 19, 6 and 61, respectively. Beans are very rich in protein and fiber. It has a lot of B vitamins, magnesium, calcium, potassium, the amino acid lysine (building muscle mass without increasing fat). It is good for the work of the gastrointestinal tract, has a beneficial effect on the quality of the skin, removes harmful substances from the body. Ideal as a substitute for meat products in a variety of dishes, including baked goods (where used in the form of flour).

Chickpeas can be used in recipes that include beans or peas. Cook soup from it, make porridge, mashed potatoes, pate, stew, casserole, meatballs. It can be fried, stewed, boiled, baked. Serve as a side dish with any meat dishes. It goes well with all vegetables and herbs. It even goes well with pasta. And with gravy or sauce, this is a real yummy. For beer or others alcoholic beverages made from chickpeas hot appetizer. To do this, it is simply fried or baked with garlic and spices in the manner of croutons. Chickpeas must first be boiled or canned.

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

Characteristic

Chickpea, or Turkish pea, or mutton pea, is an annual plant with an erect stem and pinnate leaves. Its height can be from 0.2 to 0.7 m. The beans are small, short, swollen, each with 1 to 4 seeds.

The surface of chickpeas is tuberculate, rough, with its appearance this pea resembles a ram's head. 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 cultivar, a thousand seeds can weigh about 150-300 g.

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

Those who first encounter chickpeas are interested in what it tastes like. Chickpeas are not like ordinary 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 tint. If you cook it without any spices, then its taste will be a bit like mashed potatoes. And it is precisely this tasteless facelessness 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 cooked from chickpeas: soups, salads, casseroles, sauces, snacks and desserts.

Difference from peas

Looking at chickpeas, some have another question: how does it differ from peas. Both belong to the legume family and in general these plants are quite similar. But in fact, the difference is significant. Consider the main differences:

Compound

Chickpeas have 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 quality, and the share of carbohydrates is approximately 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%.
• Chickpeas also contain vitamins, including A, beta-carotene, B1, PP and K.
• Chickpeas 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 not only during fasting, but also in a vegetarian menu. Plus, such a diet can provide the prevention of cardiovascular diseases.

Impact on the body

Chickpeas have a low glycemic index of 35, making them suitable for most diets. In other words, this product contains only healthy carbohydrates that release energy slowly, do not lead to blood sugar spikes, and give a feeling of satiety for a long time. Thus, breakfast with chickpeas is an ideal option.

Due to the large amount of fiber, Turkish peas are able to "look after" 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 on this beneficial features chickpeas do not end. 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 occurring in the body. And when they are violated, slagging of the intestines, liver occurs and the blood count worsens. 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 chickpeas, 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 greatest amount of mineral salts of this substance.

Lean proteins and valuable amino acids are responsible for cell regeneration, muscle building, and also contribute to 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 immunity is strengthened.

Important! When introducing chickpeas into your diet, you should remember that they are a so-called heavy food that is slowly digested and can provoke fermentation in the intestines. For this reason, in some cases, chickpeas will bring not so much benefit as harm. It is highly discouraged for ulcers, constipation, a tendency to indigestion, as well as inflammation of the bladder and poor blood circulation!

In order for chickpeas to show their beneficial properties as a cleanser, they are used as follows:

• put the chickpeas in a ceramic bowl, fill with water and leave for 8-12 hours at room temperature;
• in the morning we pass it through a fine sieve of a meat grinder twice;
• we use the resulting raw chickpeas 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 with the participation of Turkish peas begin with its cooking. And therefore, for starters, it’s 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 chickpeas. Add a pinch of salt and half a teaspoon of soda (about 3 liters of water). Thanks to this technique, the shell of the chickpeas is well softened 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 the chickpeas in the evening and leave them in the 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, with a strong supply of gas, bring to a boil. Reduce the heat and cook the chickpeas until tender. How long to cook chickpeas after soaking? This can take from 40 minutes to 1.5 hours. Salt is desirable to add at the very end. The finished grains will become quite soft, but at the same time retain their original shape.

Next, chickpeas are usually used to make pasta. 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. Grind everything until smooth.

In a slow cooker

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

Cooking rules are simple:

• soak chickpeas overnight as described above;
• in the morning we wash it and put it in a multicooker bowl;
• fill 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;
• after an hour, check the readiness and, if necessary, cook for about half an hour.

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

Best Recipes

The most famous chickpea dishes are hummus and falafel. They are prepared from pea paste with the addition of spices, spices and herbs. In addition, chickpeas can be fried for a great appetizer 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 hostess. Today we invite you to consider some of them. It is possible that among them you can choose something for yourself.

Snack Pate

To prepare a spicy chickpea snack, you will need:

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

We put boiled or canned chickpeas, finely chopped greens, finely chopped onions, chopped olives in 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, add olive oil and mix.

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

Turkish chickpeas 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).

Drain the liquid from the canned chickpeas and lay them out in a thin layer on a paper towel. While it dries, combine the cayenne pepper and paprika in a large bowl. We set aside.

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

Tagine

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 spicy 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.

Put 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 cut into small cubes, fry for about five more minutes. Put the chili paste, grated ginger and cook for another two minutes. Add remaining ingredients, stir and cover. We simmer for about a quarter of an hour.