Chickpeas are a type of legumes grownmainly in tropical and subtropical Asia. This is a common food product, which should be found in your kitchen. Unlike more "native" beans like beans, it is more lenient towards the stomach and intestines and does not cause unpleasant consequences. Nut has many uses. From it soups are cooked, they make mashed potatoes and salads. It is also valued in vegetarian cooking, where legumes are traditionally eaten as the main source of protein. The chickpeas contain about 50-60% of carbohydrates, 20-30% of protein, up to 7% of fats and about 12% of other substances - the essential amino acid lysine, vitamins B1, B6, folic acid, as well as minerals (phosphorus, potassium, magnesium, manganese ). The chickpeas have only one drawback - it can not be called a "spontaneous" product. Its preparation must be preceded by pre-soaking. And a couple of hours here you can not do. Ideally, you need to plan everything the day before, and soak it in cool water for the night. And some recipes assume soaking for 24 hours. And in the morning you can start cooking. So, for starters, a very simple and useful salad.
It will take:
- a glass of dry chickpeas
- 1 red onion
- 2 tbsp. spoons of lemon or pomegranate juice
- Cumin, coriander, red pepper - all to grind
Preparation: Drizzle the dung, as mentioned above. In the morning (or later), put into a saucepan, pour cold water. Boil. Cook on low heat for about two hours, until soft. Take into account, it must be soft inside, and remain whole from the outside. So do not wait until the contents of the pan turn into a mess - turn off. Filt and cool. Cut the onions into thin half rings. Pour the sour juice. Let it brew for a few minutes. In the ready-made chickpeas, add salt and spices, add onions. Stir well. And you can start eating! Serve this salad with meat would be excessive, because he himself is a storehouse of protein. And in general, this is absolutely a full dish for a second breakfast or lunch. And for lunch you can make a tasty, rich soup.
- 1 cup of dry chickpeas
- 2 potatoes
- 2-3 tablespoons rice (optional)
- 1 large onion
- 2 tbsp. spoons of tomato paste
- Fresh ginger grated, 1 tbsp.
- Ground coriander
Preparation: Nut soak the day before (the sooner, the better). The next day we take a pan for 2.5-3 liters. We put in order the swollen chick-pea, fill it with water and put it on the fire. After boiling, reduce the heat to a minimum and cook. Long. One and a half hours. Salt is better to add to this gap, because then it will not have enough time to absorb. When the chick pea became soft enough, add the sliced raw potatoes to the pan. At this point, lovers of soups can add more rice. In parallel, in a frying pan, we warm up the vegetable oil. In hot oil we put cumin, coriander, turmeric. We wait, when spices will start to exhale aroma, we add the grated ginger, after - finely chopped onions. Lightly fry and add the tomato paste. Stew for a few minutes to make the onion soft. Add the "roast" to the pan with the soup. We cook for a few minutes so that all tastes and flavors mix. We try, we correct salt as necessary. When rice and potatoes are ready, the soup can be turned off. Cumin, coriander, turmeric and ginger contribute to digestion. Therefore, adding them to dishes from legumes is very appropriate. Similarly, you can prepare a dish for the second one. Soaked and boiled chickpeas fill with a sauce of two or three tomatoes and a glass of chopped spinach, extinguished with spices. Perhaps, from the combination of red and green, the color of the dish at the outlet will not be very familiar, but it does not exactly affect the taste. Soup and salad "ability" of this product are not limited. A dish that must surely please the younger generation is an unusual popcorn.
- 2 cups unsalted boiled chickpeas
- Salt and spices (or powdered sugar with cinnamon)
Preparation: Cooked and completely dried chickpeas roll in spices with salt (an option for adults) or in powdered sugar with the addition of cinnamon - for children. It is important that the peas are dry. Otherwise, then, when you send it to the oven on a baking sheet, it can start to stew. And we need him to continue to dry and bake. So, we heat the oven to 180 degrees and send it chickpeas, spilled on a baking tray in one layer. Within 30-40 minutes he should be there "sunbathing". Well, if the oven is convection. If not, then from time to time you will have to stir. Correctly cooked "popcorn" should be crispy and empty inside. Will go like a great appetizer for beer in an acute version and as a useful treat for kids - in sweet. Pea chickpeas are also the main ingredient of the traditional dish of the entire Middle East - falafel. These are balls of mashed potatoes with greens, fried in vegetable oil. Preparing falafel simply. A glass of ready-made chickpeas is mashed in puree, add a few tablespoons of flour and spices (pepper, cumin, garlic, chopped onions, cumin) to it, and salt out the resulting dough balls with the size of a walnut. Fry the oil and fry the falafel for 6-8 minutes until a golden crust is formed. Serve it with sauces, yogurt, vegetables and pita. If you try chickpeas one day, he will settle in your kitchen forever. You can add it to soups on meat or chicken broth. There are chickpea and prawn recipes containing chickpeas. in a word, the flight of culinary fantasy is not limited. And most importantly, it will be beneficial for health! We advise you to read: