Recipes with chickpeas. Chickpeas: recipes for various dishes

Hummus in the Middle East is bread and salt on the table. It is served both in the simplest street cafe and in a sophisticated restaurant.

And everywhere its taste is different - depending on the spices and method of preparation.

In general, chickpeas themselves, also known as lamb peas, the main ingredient of the snack, are Sirius and at the same time one of the most ancient cultures.

It began to be processed seven and a half thousand years ago, and the first mentions of paste can be found in Arabic writings of the 12th century.

Just imagine this historical path!

And this is not without reason. Turkish peas are an irreplaceable thing - 19 g of proteins per 100 g of dry product, plus long-lasting satiety, fiber, calcium, vitamins A and B, the ability to qualitatively replenish energy reserves.

And this taste, which, once tasted, is impossible to forget...

What can I say: even Pharaoh Akhenaten is depicted on frescoes with a chickpea sprig in his hand.

So, today we are preparing chickpea dishes - in this article you will find 10+ recipes with photos and simple delicious ingredients. Let's start, of course, with hummus.

Step-by-step recipe for making hummus at home

Alas, in our country chickpeas are mainly popular among adherents.

The rest prefer to avoid shelves with incomprehensible products: both the cost and the lack of knowledge of what to do with them are scary.

Let's try to combat two misconceptions at once: the price of a 600-gram pack of peas itself is approximately two dollars, and recipes for its preparation are always based on spices, and olive oil.

For hummus you will need:

1. 400 g chickpeas
2. 3 tbsp. spoons sesame seeds
3. 2 cloves garlic
4. 7 tbsp. spoons of olive oil
5. Juice of half a lemon
6. Spices: cilantro, cumin, paprika, coriander

The authentic recipe uses tahini instead of sesame seeds, also known as tahini, a paste made from ground seeds with olive oil and spices.

But its universal substitute is easy to prepare yourself using a blender.

Step 1: Soak the peas

In the evening, fill it with water and leave it to swell until the morning. In size, as can be seen in the photo, chickpeas increase significantly.

Step 2: cook the chickpeas

Place in a saucepan and add water so that the moisture constantly evaporates. Add a little salt. It will take about an hour for the peas to become completely soft.

Step 3: Make the tahini

While the chickpeas are simmering, prepare a homemade sesame paste substitute.

To do this, mix three tablespoons of seeds (they cost pennies in any large supermarket) in a blender with two cloves of garlic and a couple of tablespoons of olive oil.

Add the juice of half a lemon and turn on the blender again.This is what the finished paste looks like:

Step 4: prepare hummus

We drain the water from the peas into a separate pan - it will come in handy later. Leave some chickpeas to decorate the finished dish.

Place some of the peas in a blender bowl and begin grinding, adding water if necessary.

The result should be the consistency of thick sour cream. When the mass becomes homogeneous, add another five tablespoons of olive oil.

If you are not particularly obsessed with the fight against extra pounds, you can do more - you can’t spoil hummus with oil.

Step 5: Spices

Spices are next in line. In my case it was a teaspoon of ground cumin and the same coriander.

Paprika and hot peppers I decided to save it for serving.We continue to beat until we get something similar to the photo.

Step 6: Prepare to Serve

Cook a small amount of the remaining chickpeas in a frying pan until crisp.

Step 7: Enjoy the taste

Place half of the pasta in a bowl, pour olive oil on top, sprinkle with roasted peas, paprika and hot red pepper. Serve with olives and fresh.

Alas, there were no traditional oriental flatbreads in the supermarket closest to me.

I transferred the remaining paste into a pasteurized glass jar and put it in the refrigerator - it can be stored safely for a week. But I don't think it will last that long.

Advice: if you are going to cook something “oriental, exotic”, stock up on spices in advance.

10+ chickpea dishes - simple and delicious recipes with photos

You can prepare a lot of dishes based on chickpeas - vegetarian cutlets, stews, and salads.

To make things easier for yourself, many of them can be done using .

Classic falafel

You will need:

1. A glass of chickpeas
2. 3 tbsp. l. bulgur
3. Bulb
4. Half a head of garlic
5. A bunch of cilantro and parsley
6. Oil for frying
7. 4 tbsp. l. flour
8. 0.5 tsp. soda
9. Spices to taste: cumin, cumin, coriander, black and cayenne pepper, curry, cardamom

Soak the peas in water overnight. Finely chop the onion and greens. Pass the garlic through a crusher.

Drain the water from the chickpeas and grind them in a blender, transfer them to a bowl, and mix with all the ingredients.

Add flour last. With wet hands, form balls from the mixture and fry until golden brown in a frying pan in a large amount of oil.

We post it on paper towels, to delete excess fat. Serve with vegetable salad, pita bread and hummus.

Tip: to make falafel less calorie, you can bake it in the oven.

Chickpea stew in a slow cooker

1. 100 g peas
2. 5 potato tubers
3. Zucchini
4. bell pepper
5. Carrot
6. Bulb
7. Tomato
8. Half a bunch of cilantro and dill
9. Olive oil
10. Spices to taste: coriander, turmeric, ground black pepper, cumin
11. Salt

We traditionally soak chickpeas in the evening.

Lightly fry the chopped onions and carrots in a multicooker bowl, add the rest of the diced vegetables, peas, season with spices, and mix thoroughly.

Cook for half an hour in the “Stew” mode. Place the finished stew on plates and sprinkle with herbs.

Dolma with vegetables

You will need:

1. Tomato
2. Bulb
3. Carrot
4. 30 young grape leaves
5. 0.5 cups each of rice and chickpeas
6. Lemon
7. 3 tbsp. l. olive oil
8. Half a bunch each of cilantro, basil and mint
9. Salt to taste
10. Spices: barberry, ground black pepper, dry garlic

Fry onions and carrots in a frying pan with ground garlic. Add the grated tomato and simmer over low heat for another five minutes.

Mix pre-boiled chickpeas and finely chopped greens with the frying mixture. Salt and pepper to taste. At the end, add barberry and mix thoroughly.

Wrap the resulting filling in grape leaves.

Place in a pan with thick walls and add water to cover the dolma by about a centimeter.

Simmer for half an hour. These delicious grape cabbage rolls can also be prepared in a slow cooker.

Chana masala

She's one of the.

In India and Pakistan, this bright spicy dish is prepared both on weekdays and on holidays - you don’t have to be a convinced vegetarian to appreciate the rich taste of oriental spices.

You will need:

1. 300 g chickpeas
2. 2 tbsp. l. frying oils
3. 1 onion
4. 2 cloves garlic
5. Grated pulp of one tomato and 4 whole blanched ones
6. 0.5 tsp. lemon zest
7. Salt to taste
8. Ginger root - approx. 4 cm
9. Half a glass of water

Spices:

1. Garam masala - 0.5 tbsp. l.
2. Chana masala - 0.5 tbsp. l.
3. Ground coriander - 2 tsp.
4. Ground cumin - 1 tsp.
5. Turmeric - 0.5 tsp.
6. A pinch of cayenne pepper, optional

Boil the chickpeas until tender. Heat a small amount of oil in a frying pan and fry the finely chopped root.

Add the onion chopped into half rings there and continue frying until golden brown.

Next come garlic, salt, spices. Cook for another 30 seconds and add the chopped blanched tomatoes, then the lemon zest.

Follow with grated tomato (or a tablespoon of tomato paste), chickpeas and water.

Mix thoroughly. When it boils, add salt to taste and simmer for 20 minutes with the lid closed. Ready dish sprinkle with herbs and serve with boiled rice.

Tip: You can mix chana masala seasoning yourself or buy a ready-made mixture. It contains cloves, ginger, salt, cardamom, cumin, cinnamon, Bay leaf, ground pepper, fenugreek, dried mint and nutmeg. Everything is ground in equal parts in a coffee grinder.

Salad with chick peas and feta

You will need:

1. A glass of chickpeas
2. 250 g feta cheese
3. 2 tbsp. l. olive oil
4. 1 red onion
5. 5 cloves garlic
6. Half a bunch of green onions
7. 1 lemon
8. 1 chili pepper
9. Ground coriander and parsley to taste
10. Pomegranate seeds for decoration

Soak chickpeas and cook traditional way. Finely chop the onion, garlic and pepper and lightly fry in oil.

Combine all ingredients in a salad bowl and add diced cheese. Seasoning lemon juice.

Chickpea cutlets

You will need:

1. One and a half cups of boiled peas
2. 1 onion
3. 2 cloves garlic
4. 2 tbsp. l. finely chopped cilantro and parsley
5. Salt and pepper to taste
6. 0.5 tsp. paprika and cumin
7. Half a chili pepper
8. Oil for frying

Boil the chickpeas and grind them in a blender. Finely chop the remaining ingredients and mix with the pea mixture.

With wet hands, form small ones and fry for a couple of minutes on each side until golden brown. Serve with stewed vegetables.

Roasted lamb peas

You will need:

1. 200 g chickpeas
2. 2 tbsp. l. oils
3. 1 tsp. ground paprika
4. 1 tsp. ground cumin
5. Salt to taste
6. 2 tbsp. l. soy sauce

This snack tastes like nuts and popcorn and is a great addition to a movie night.

Soak the chickpeas, cook for half an hour, and drain in a colander.

Mix all the spices with soy sauce. Pour the peas into a bag and add the dressing there. Shake thoroughly so that it is evenly distributed over the surface.

Place the peas on a baking sheet lined with parchment paper and place in the oven for 45 minutes at 180 degrees.

Vegetarian chickpea soup

You will need:

1. A glass of boiled peas
2. 2 stalks of celery
3. 3 blanched tomatoes
4. 1 onion
5. Half a head of garlic
6. bell pepper
7. 0.5 tsp. ground ginger
8. 1 tsp. nutmeg
9. Olive oil, salt, pepper to taste

Chop the onion, garlic and celery, fry directly in a pan in olive oil, add bell pepper, tomatoes and chickpeas.

We simmer for a couple more minutes. Fill with water to the consistency of soup, add salt, season with spices and cook until tender.

Thick tomato soup

You will need:

1. 1.5 l vegetable broth
2. 200 g chickpeas
3. 1 eggplant
4. 2 tomatoes
5. 1 onion
6. Salt
7. Spices: cinnamon, paprika, pepper mixture

Cut the eggplants into cubes, sprinkle with salt, mix and set aside for a while.

Sauté the onion for sunflower oil in a saucepan, add finely chopped tomatoes and spices there. After five minutes, add the peas and broth, cook for another 10.

We thoroughly wash the eggplants to remove salt and also place them in the pan. Cook the soup until done.

Moroccan Harera Soup

IN original version it is prepared on the basis meat broth, but even without it the taste will be no worse.

You will need:

1. A third of a glass of chickpeas
2. A third of a glass of lentils
3. A third of a glass of rice
4. 4 tomatoes
5. 1 onion
6. 3 stalks of celery
7. 1 bell pepper
8. Green cilantro and parsley
9. 2 tbsp. l. tomato paste
10. 3 tbsp. l. flour
11. 1 tsp. turmeric and paprika
12. Salt to taste

Soak the chickpeas overnight. Boil the lentils separately until half cooked so that it does not make the finished product too dark.

Scald the tomatoes with boiling water, remove the skin and puree in a blender. Add celery, cilantro, onion and parsley there.

Fill the chickpeas with vegetable puree, add one and a half liters hot water and cook for half an hour. Then add rice and lentils.

We dilute the flour in a small amount of water and, stirring, pour it into the soup in a thin stream.

Add spices and cook until done. In Moroccan cuisine, this hearty first course is something like an analogue of ours.

More options for preparing simple and delicious dishes from chickpeas with recipes, including in a slow cooker, you will find in this video:

Chickpea dishes, characteristic of oriental cuisine, are gradually becoming part of the Slavic diet. The legume product has a huge supply of useful substances and is consumed fried or boiled. An example of this is the popular Israeli falafel, delicious tofu and Arabic hummus - nutritious food with high nutritional properties.

What to cook with chickpeas?

Chickpea recipes are particularly flexible, 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 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 Lenten dishes chickpeas should be soaked 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 prepare a light snack: season boiled chickpeas with coriander, chili, nutmeg and add fresh lettuce.
3. Spaghetti with feta cheese and sun-dried tomatoes will be purchased spicy taste, if you add cooked chickpeas.
4. If you stew boiled chickpeas with tomatoes and walnuts- it will make an excellent hot dish.

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

Ingredients:

• dry chickpeas - 300 g;
• sesame - 80 g;
• paprika - 1/2 teaspoon;
• zira - 1/2 teaspoon;
• 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. Drain the water into a separate container.
3. Peel the chickpeas and grind them in a blender.
4. Add garlic, cumin, sesame seeds, lemon juice and oil.
5. Beat with a blender, pour in the broth, bringing the mixture to the desired consistency.
6. A chickpea snack - hummus - is seasoned with oil and garnished with paprika.

Chickpea soup has different versions: it can be light vegetable, or it can become hearty if you add meat. Traditionally, lean varieties such as beef or lamb are used. The latter variety has dietary properties and will not “weight” the dish, and chickpeas, which can absorb neighboring aromas, will add a special taste.

Ingredients:

• chickpeas - 150 g;
• potatoes - 3 pcs.;
• lamb - 650 g;
• carrots - 1 pc.;
• hot pepper - 1/2 pcs.;
• 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. Add chickpeas and simmer for an hour.
4. Add potatoes.
5. Fry carrots, peppers, celery and garlic.
6. Add to soup and cook for another 20 minutes.
7. The meat and chickpea dish is served after 15 minutes.

Chickpea falafel is a popular Israeli dish made from boiled chickpeas and various spices. The legumes are ground into a paste, seasoned, shaped into balls and fried until golden brown in oil or baked in the oven, which is healthier. 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 onion, garlic and spices.
3. Twist again and roll the mixture into balls.
4. Roll in flour.
5. This chickpea dish is fried in hot oil until golden brown.

Chickpea balls are the traditional way to serve falafel. An original Arab dish, incredibly popular in Israeli cuisine, is created from chopped chickpeas. The homogeneous mass is seasoned with oriental spices, shaped and deep-fried. Creamy on the inside and crispy on the outside, the spiced 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. Beat in a blender. Add herbs, spices, onion, garlic and egg, then scroll again.
2. Set aside for 30 minutes.
3. Add flour and form into balls.
4. The spicy chickpea dish is fried in boiling deep fat.

Chickpea puree is a hearty and nutritious meal that will be an alternative to the usual side dishes. A dish whose preparation is similar to mashed potatoes, is prepared from milk, butter and the legume itself, without using a blender to preserve the texture and not turn the product into a liquid viscous mass. This recipe simple and accessible even to beginners.

Ingredients:

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

Preparation

1. Soak the chickpeas for 12 hours. Boil until softened.
2. Mash until smooth, add milk and butter.
3. The preparation of this chickpea dish is complete, season the puree with spices.

The oven will compete with meat dishes for everyone who prefers a menu without animal products. Minced chickpeas can be prepared without eggs (it holds its shape perfectly on its own), adding vegetables and spices, and changing the ingredients daily to achieve new tastes. Don't forget to accompany them with your favorite sauce when serving.

Ingredients:

• dry chickpeas - 200 g;
• onions - 2 pcs.;
• tomatoes - 2 pcs.;
• breadcrumbs - 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 delicacies, healthy. They are made from boiled pureed chickpeas, adding dried fruits, peanut butter, nuts, honey and other natural ingredients. To give candy festive look, ready product decorate cocoa, coconut flakes or pour glaze over it.

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 in juice.
3. Grind with chickpeas in a meat grinder. Add honey, stir.
4. Roll the balls in cocoa and coconut.

Chickpea potato cake - recipe

Made from chickpeas, it differs favorably from traditional ones, and can complement the menu of those with a sweet tooth who are losing weight. 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 beat all the ingredients in a blender, bake a cake from the mixture 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. Boil and grind the chickpeas in a blender, adding almonds, eggs, banana, yogurt and some cocoa.
2. Form the cake and bake it for an hour at 180 degrees.
3. Mash, add coffee, cocoa and flour.
4. Form into a cake.

Baking from chickpeas is excellent for any diet menu, as it contains a minimum of carbohydrates, but satisfies hunger for a long time. The popular American dessert is “dangerous” for the figure, and made from chickpeas, it turns into a dietary treat with half the kilocalorie norm.

Sometimes you come across a product that you have never used before, but have already heard about.

Many people have heard about such an ingredient as Turkish or lamb peas - chickpeas. The fact is that chickpeas came to our market not so long ago, but in Eastern countries they have been used for a long time to prepare national dishes. Chickpeas are used for baking pies, making porridges, casseroles, and soups. And the most useful are considered to be peas that are pre-sprouted by soaking in water.

The most popular recipes for dishes with chickpeas are hummus and falafel, but few people know that you can even make sweets from chickpeas!

This type of pea is especially appreciated by vegetarians and people watching their figure, as chickpea dishes can serve a worthy alternative meat in terms of protein content.

Vegetarian pilaf with chickpeas

Pilaf is a dish that is not only tasty, but also quite simple to prepare. In order to get exactly pilaf, and not “shawl”, that is, porridge with additives, it is necessary to cook it in a thick-walled cauldron or, as I do, in a cast-iron pan with a lid that expands at the top, like a cauldron.

For pilaf, they take Uzbek rice - devzira, which can be bought at the market or in departments selling oriental exotics, but can be replaced with basmati rice, brown (unpolished) rice or any high-quality, non-overcooking variety.

Ingredients:

• 1/2 cup chickpeas
• 2 cups rice (devzira, basmati or any non-cooked variety)
• 3 medium carrots
• 2 large or 3 medium onions
• 1 head of garlic
• 1 glass vegetable oil without smell
• 1 cup (or handful) soy meat
• spices: 1 tbsp. spoon of barberry, 1 teaspoon of cumin (cumin), 1 teaspoon of ground red pepper, 1-1.5 teaspoon of asafoetida (instead of onion and garlic)
• 2.5 teaspoons salt

Preparation:

1. Soak the chickpeas a day or two in advance.
2. The water must be changed every 4-6 hours to prevent it from turning sour. If the chickpeas stand for a day, then they swell, and if they sit for two days, then a sprout begins to hatch. These chickpeas are more tender and tastier
3. Rinse the rice. Devzira needs to be washed up to 30 times, since this variety contains a lot of powder. Other varieties - less. While we add other products, the rice swells.
4. Peel the onions and carrots.
5. Cut the carrots lengthwise and then “flatten” each half. Using a sharp knife, cut diagonally into strips.
6. Pour a glass of oil into the cauldron and bring it over high heat until it becomes overheated, possibly even with a slight smoke.
7. Place the carrots in the oil and fry over high heat until they begin to turn light brown and the oil turns orange.
8. While the carrots are frying, cut the onion into half rings.
9. Add it to the carrots, add a spoonful of salt, stir and continue frying over high heat until golden brown.
10. Put water in a kettle to boil.
11. Prepare spices.
12. Add seasonings (cumin, barberry, red pepper), as well as chickpeas and soy meat (dry), to the cauldron, mix everything. If you do not use onions and garlic, then also add asafoetida.
13. Place the rice in the cauldron so that it lies on top of the fried mixture without mixing with it.
14. Stick a head of garlic, peeled from the outer husk, to the top of the head, add another 1.5 teaspoons of salt and carefully, so as not to wash out the rice, pour boiling water onto your finger above the level of the rice.
15. Now you need to close the lid, reduce the heat to the lowest setting and leave for 40-50 minutes. In my 2.5 liter cast iron pan, vegetarian pilaf is ready in 40 minutes.
16. When the pilaf is ready (it will make a dull sound when you tap it with a slotted spoon), it must be removed from the heat and stirred carefully.
17. The garlic is removed from the finished pilaf and thrown away - it is not eaten, it is only for flavor.

Vegetarian hamburger with mushrooms and chickpeas

Ingredients:

Serves 4

• 1 tablespoon olive oil
• 225 g mushrooms, finely chopped
• 2 cloves garlic, crushed
• 1 bunch green onions, chopped
• 1 tablespoon curry powder
• zest and juice of ½ lemon
• 350 g chickpeas (peas), cooked and drained
• 75g fresh wholemeal breadcrumbs
• 6 tbsp. 0% yogurt
• a pinch of ground cumin
• sesame seeds
• 2 tomatoes chopped
• handful of lettuce leaves

Preparation:

1. In a frying pan with non-stick coating put mushrooms with garlic and green onions and fry for 2-3 minutes, then set aside.
2. In a saucepan, combine the spices with the lemon juice: curry powder, lemon zest and juice and cook for 2 minutes or until the liquid has evaporated.
3. Use a masher or mixer to mash the boiled chickpeas into a puree with large pieces. Add the mushroom, herb and spice mixture with the lemon juice and then form into 4 patties.
4. Fry in a non-stick frying pan for 3-4 minutes on each side until crispy and golden brown.
5. Mix yogurt with cumin. Cut the bun in half, then spread with yoghurt and sandwich a chickpea cutlet, a few slices of tomato and some lettuce between the halves.

Salad with chickpeas, olives and avocado

Ingredients:

• 400 gr. boiled chickpeas;
• 400 gr. black olives;
• 400 gr. cherry;
• 2 ripe avocados;
• 1 sweet pepper;
• several lettuce leaves (preferably with bitterness);
• 1/2 large red onion;
• Feta;
• Balsamic, sesame oil;
• Parsley

Preparation:

1. Cherry tomatoes (cut if large).
2. Cut the avocado into cubes.
3. Cut the onion into thin rings.
4. Cut the pepper into strips.
5. Add olives, mix all ingredients.
6. Crumble the feta and chop the parsley.
7. Season with sesame oil and balsamic. Ready!

Chickpea cookies

Ingredients (yields 16-18 cookies):

• 120 g chickpeas
• 120 g yellow lentils
• 4-5 tbsp. rye bran
• 1 tbsp. sun-dried tomatoes
• 1 tbsp. flax seeds
• 1 tsp cumin
• nuts (for decoration: peanuts, almonds, hazelnuts)
• pumpkin seeds (for decoration)
• dried garlic, coriander - to taste
• red chili pepper, ground cloves - to taste
• ground black pepper, sea ​​salt- taste

Preparation:

1. Rinse the chickpeas and lentils, add water so that it covers the legumes by 3 cm. Leave overnight (preferably for 7 hours, it is more convenient to soak overnight, but otherwise soak for at least 2 hours).
2. Drain the water, pour new water to the same level and put on fire. Once it boils, add salt, spices, sun-dried tomatoes, reduce heat to below medium, cover with a lid and simmer the beans for about 30-45 minutes.
3. Pulse with a blender until smooth.
4. Add bran, cumin, flax seeds. Add more salt if necessary. Mix thoroughly. The chickpea cookie dough is ready.
5. Roll a small piece of dough into a ball, press it with your hand and make a flat cake out of it, if desired, shape the edges evenly and make a “pattern” on the cookie using a wide knife. Decorate the cookies with nuts.
6. Make the other cookies in the same way. Preheat the oven to 180 degrees. Line a baking tray with baking paper or a silicone mat and place the cookies.
7. Cook cookies for 30-45 minutes. The longer, the crispier the cookies will be; if you want soft cookies, cook a little less time.
8. Cool the cookies, preferably on a wire rack.
   And enjoy!

Lifehack:

When cooking chickpeas and lentils, periodically add a small amount of water as it boils, but do not add a lot at once. Beans should be stewed in a small amount of water, preferably in a small but deep saucepan, rather than boiled in a large amount of water in a large saucepan.

Chickpea truffle

Recipe for vegetarians and vegetarians healthy image life and nutrition. Delicious truffles made from chickpeas will be a wonderful addition to the table. In the recipe, the chickpeas were boiled, but this recipe is also applicable for raw foodists - just soak the chickpeas overnight

Ingredients :

• Chickpeas (chickpeas) – 100 g
• Maple syrup – 4 tsp.
• Dates – 70 g
• Lemon zest – 1 pc.
• Cocoa powder – 15 g
• Lemon juice – 10 ml
• Honey – 30 g
• Peanuts – 100 g

Preparation:

1. Soak the chickpeas in water for several hours. The water in which the chickpeas were soaked must be drained, fresh water added and cooked until tender. Approximately 30-40 minutes.
2. Remove the finished chickpeas from the water, place them on a napkin or towel, and let them dry. Only after that put it in a blender bowl and grind it into crumbs.
3. To make the chickpeas easier to grind, add 2 tablespoons of syrup. Any syrup will do, for example, Jerusalem artichoke, or add honey.
4. Remove the seeds from the dates. Grind dates and chickpeas. Add the zest of one lemon. Add cocoa and lemon juice.
5. Now honey. If you are allergic to honey, then add syrup. We recommend Jerusalem artichoke and agave syrup. They are more delicate in taste. Date syrup with a brighter flavor. Stir everything into a homogeneous mass.
6. Grind the roasted peanuts in a blender into coarse crumbs. Add two-thirds of the peanut crumbs to the chickpea “batter.”
7. Roll the resulting mixture into balls and roll in the remaining peanut crumbs. Or roll the balls in cocoa powder. These balls dipped in sesame and coconut flakes will look beautiful and delicious.
8. Keep the truffles in the refrigerator before serving.

Ingredients :

• 100 g boiled chickpeas;
• 90 g dark chocolate (can be with nuts);
• 2 tbsp. l. cocoa;
• 60 g butter;
• 100 g of peeled hazelnuts (nuts are interchangeable or you can use assorted ones);
• 100 g dried cranberries (can be replaced with cherries);
• zest from halves of lemon and orange;
• 1 tsp. ground cinnamon;
• 0.5 tsp stevia powder.

Preparation:

1. Soak the chickpeas for 12 hours in cold water. Then cook according to the instructions on the package. We clean the boiled chickpeas from the films.
2. Roast the nuts until “tasty”.
3. Chop the roasted nuts and mix with dried cranberries.
4. Using a knife, remove the zest from half a lemon and half an orange (you can also remove the zest using a grater).
5. Melt the chocolate in a water bath.
6. Place chickpeas, room temperature butter, stevia, cocoa, and cinnamon into a blender bowl and puree until smooth.
7. Mix the resulting chickpea puree with zest, melted chocolate, cranberries and nuts.
8. Line the bottom of the mold cling film and level the mixture or simply form a chocolate sausage and wrap it in baking paper. Cover the dessert on all sides and put it in the refrigerator for 1 hour.
9. Take it out of the film/paper and cut the delicious chocolate sausage into pieces.

Nutritious and delicious, chickpea grains can be used to make side dishes, cutlets, pasta, hummus and even sweet desserts. Healthy and high-quality beans are a good substitute for meat and fish and a great way to diversify your menu, making it not only satisfying, but also healthy. If you know how to cook chickpeas, you can prepare a tasty and healthy side dish for any occasion.

How and how much to cook chickpeas correctly: a recipe at home

Pea grains go well with almost any spice (turmeric, fenugreek, garlic, paprika), as well as other cereals and beans. You can add boiled grains to pilaf, use them in making stews, sautés, cream soups, and vegetarian sweets.

To quickly and easily cook chickpea grains, it is advisable to prepare them correctly. Do not soak yellow beans for a long time (10-12 hours), since during this period the chickpeas “come to life”, their growth point “awakens”, which significantly increases their cooking time. To prevent the making of beans from taking you more than 40-50 minutes, pour in the Indian peas cold water and leave it for 4 hours. This way you can save your time and easily and quickly get moderately soft and high-quality grains that you can use at your discretion.

How to cook chickpeas: recipe at home

If you have cooked a large amount of product, you can put the remaining peas in a special food bag, seal it tightly and send it to freezer. You can use this product at any time (if necessary).

Ingredients

• salt (pinch);
• (1 tbsp.);
• water.

How to cook chickpeas

Preparation:
Fill the chickpea grains with cold water (4 tbsp.), Leave it for 4 hours.

During this period, the peas will increase in volume and become softer.

We wash the prepared grains and place them in a saucepan.

Pour water into the container (1.5-2 tbsp.).

After the liquid boils, reduce the temperature and cover the container with a plate or lid. We wait another 40-50 minutes. At the end of cooking, sprinkle the peas with table salt and stir. Cook for another 2-3 minutes.

We make sure that the boiled chickpeas do not lose their shape, but become elastic and moderately soft. We use boiled chickpeas at our discretion.

Not everyone likes pea dishes, considering such food unrefined. But many housewives cook chickpeas with pleasure. Some people don’t even know that chickpeas are peas, only Turkish ones. It is very healthy and contains amino acids essential for the human body. Today we will talk about how to deliciously cook chickpeas.

Proper nutrition is the key to health

Today, you can find almost all gourmet products in the culinary departments of stores. The basis of the daily diet is carbohydrates, which are known to be found in cereals and legumes. And so once again you go to the store and look at the shelves in confusion. Even in a small grocery store you can count up to 20 types of cereals and legumes. As practice shows, many people avoid chickpeas because they don’t know what they are and what they eat them with.

Now you know that chickpeas are a legume, in other words, peas. Its uniqueness lies in its absolutely neutral taste. Chickpeas can be used to make delicious side dishes, snacks, baked goods and even candies. By the way, chickpeas go well with various sauces.

If you don't know how to cook chickpeas at home, don't despair. Now we will correct this situation. But first, let’s examine some nuances:

• Before cooking, rinse the chickpeas thoroughly until the water becomes crystal clear.
• Thermal treatment of chickpeas must be preceded by soaking for 4-5 hours.
• Observe the proportions: 1 glass of chickpeas is filled with 1 glass of filtered water.
• Traditionally, the Jewish dish hummus is made from chickpeas. In its consistency, hummus resembles a paste, that is, boiled chickpeas are crushed to a puree consistency and seasoned with herbs and spices.
• Most often, chopped garlic is added to side dishes made from chickpeas. sesame seeds, paprika, parsley, coriander, cumin.
• You need to cook chickpeas for an average of 50-60 minutes.
• If you plan to further grind the chickpeas to a puree consistency, there is no need to salt the chickpeas during cooking.
• If you serve chickpeas boiled in their original form, add fine-grained salt to taste half an hour before the end of the cooking process.
• Chickpeas make very tasty soups. You can add the usual set of vegetables, as well as smoked meats, meat fillet, mushrooms, etc.

Overseas dish on the Russian table

Chickpeas are not yet very popular in Slavic cuisine. But housewives who have already tried the taste of Turkish peas are happy to cook it again and again and are looking for completely new ones. original recipes dishes. Separately, the value, taste and aroma of chickpeas were appreciated by housewives who cooked the beans in a slow cooker. Don't 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 piquant taste.

Compound:

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

Preparation:

Guests from Egypt: preparing falafel

Chickpea falafel is considered a traditional Arabic dish. Vegetarian cutlets are made from the prepared mixture and served with tahini yogurt. Do you think this is a delicacy? Not at all. Grind the sesame grains, add rich sour cream and garlic mass. The result is a spicy dressing of Egyptian origin. Now you not only know what chickpeas are, but you can also safely tell your friends best recipes its preparations.

Compound:

• 2 tbsp. chickpeas;
• 0.5 tbsp. chopped parsley;
• 6 pcs. 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.

Preparation: