Chickpeas are a type of legume grownmainly in tropical and subtropical Asia. This is a common food product that should find a place in your kitchen. Unlike more “native” legumes like beans, it is more lenient to the stomach and intestines and does not cause unpleasant consequences. Chickpeas have many options for use. They are used to make soups, mashed potatoes and salads. They are also valued in vegetarian cooking, where legumes are traditionally eaten as the main source of protein. Chickpeas contain about 50-60% carbohydrates, 20-30% protein, up to 7% fat and about 12% other substances - the essential amino acid lysine, vitamins B1, B6, folic acid, as well as minerals (phosphorus, potassium, magnesium, manganese). Chickpeas have only one drawback - they cannot be called a “spontaneous” product. Its preparation must be preceded by preliminary soaking. And a couple of hours will not do here. Ideally, you should plan everything the day before and soak it in cool water overnight. And some recipes suggest soaking for 24 hours. And in the morning you can start cooking. So, for starters, a very simple and healthy salad.

Salad

You will need:

• a glass of dry chickpeas
• 1 red onion
• 2 tbsp. spoons of lemon or pomegranate juice
• Cumin, coriander, red pepper - all to grind
• Salt

Preparation: Soak the chickpeas as described above.In the morning (or later), transfer to a saucepan, pour cold water. Bring to a boil. Cook over low heat for about two hours, until soft. Keep in mind that it should be soft on the inside and whole on the outside. So don’t wait until the contents of the saucepan turn into mush – turn it off. Strain and cool. Cut the onion into thin half rings. Pour in sour juice. Let it brew for a few minutes. Pour salt and spices into the cooked chickpeas, add the onion. Mix well. And you can start eating! Serving this salad with meat would be excessive, because it is a storehouse of protein in itself. And in general, this is an absolutely complete dish for a second breakfast or lunch. And for lunch, you can make a delicious hearty soup.

Soup

Ingredients:

• 1 cup of dry chickpeas
• 2 potatoes
• 2-3 tablespoons rice (optional)
• 1 large onion
• 2 tbsp. spoons of tomato paste
• Turmeric
• Fresh ginger grated, 1 tbsp.
• Cumin
• Ground coriander
• Salt

Preparation:Soak the chickpeas the day before (the earlier, the better). The next day, take a 2.5-3 liter saucepan. Put the fairly swollen chickpeas in there, fill with water and put on the fire. After boiling, reduce the heat to minimum and cook. For a long time. About an hour and a half. It is better to add salt during this period, because later it will not have enough time to be absorbed. When the chickpeas have become soft enough, add chopped raw potatoes to the saucepan. At this stage, lovers of thicker soups can add rice. At the same time, heat the vegetable oil in a frying pan. Put cumin, coriander, and turmeric in the hot oil. Wait until the spices begin to emit an aroma, add grated ginger, then finely chopped onion. Lightly fry and add tomato paste. Simmer for a few minutes until the onion becomes soft. Add the "fried" to the pot of soup. Cook for a few minutes so that all the flavors and aromas mix. Taste, adjust the salt if necessary. When the rice and potatoes are ready, the soup can be turned off. Cumin, coriander, turmeric and ginger promote digestion. Therefore, adding them to legume dishes is very appropriate. A second course can be prepared in a similar way. Soak and boil chickpeas and season with a sauce made from two or three tomatoes and a glass of chopped spinach, stewed with spices. Perhaps, the combination of red and green will give the dish an unusual color, but it will definitely not affect the taste. The "abilities" of this product are not limited to soup and salad. A dish that the younger generation will certainly like is unusual popcorn.

Popcorn

Need to:

• 2 cups unsalted boiled chickpeas
• Salt and spices (or powdered sugar with cinnamon)

Preparation:Roll the boiled and completely dried chickpeas in spices with salt (option for adults) or in powdered sugar with cinnamon added - for children. It is important that the peas are dry. Otherwise, when you put them in the oven on a baking sheet, they may start to stew. But we need them to continue to dry and bake. So, preheat the oven to 180 degrees and put the chickpeas there, poured on a baking sheet in one layer. For 30-40 minutes, they should "sunbathe" there. It is good if the oven has convection. If not, then you will have to stir from time to time. Properly cooked "popcorn" should be crispy and empty inside. It will go as an excellent snack for beer in a spicy version and as a healthy treat for kids - in a sweet version. Chickpeas are also the main ingredient of a traditional dish of the entire Middle East - falafel. These are balls of chickpea puree with herbs, fried in vegetable oil. Falafel is easy to prepare. Grind a glass of ready chickpeas into a puree, add a few tablespoons of flour and spices (pepper, cumin, garlic, chopped onion, cumin), salt and form walnut-sized balls from the resulting dough. Heat the oil in a deep fat fryer and fry the falafel for 6-8 minutes until golden brown. Serve it with sauces, yogurt, vegetables and pita. If you try chickpeas once, they will settle in your kitchen forever. You can add them to soups with meat or chicken broth. There are recipes for shurpa and pilaf containing chickpeas. In a word, the flight of culinary fantasy is not limited. And most importantly, it will be healthy! We recommend reading:

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