Nut is a plant from the family of legumes, which is distinguished by an increased protein content and a more interesting taste. When choosing cereals, you need to pay attention to its color: peas should be clean, without dark spots. The more grains are larger, the more delicious they are. Chickpeas are served both as a side dish, and in salads, and as an independent dish.
The only inconvenience - chickpea requires a very long cooking compared to peas and lentils. But this circumstance is easily overcome if you are a lucky owner of a multivark. You can prepare chickpeas in a multivariate as a separate dish, or can be combined with meat or vegetables. Recipes of dishes from chickpeas for multivarieties are quite diverse, we chose not so complicated in preparation and at the same time tasty and nutritious.
Chickpeas in the Multivariate
Ingredients:
- chickpea dry - 2 cups;
- water;
- salt - to taste;
- Spices (turmeric, red ground and black ground pepper) - to taste;
- garlic - 1 head;
- sunflower oil - to taste.
Preparation
Chick well washed under running water. Then put it into the bowl of the multivark and fill it with warm water. We leave for the night, in the morning, if we do not immediately cook, then drain the water and fill it with clean water. In this state the chickpea can stay up to a day. When we decided to cook, then drain the water, chickpeas leave in the bowl multivarks and add garlic. Then pour the water above the chickpeas for two fingers. Add about 1/2 tsp of salt. Then turn on the "Plov" mode for 2 hours and check the availability in an hour and a half (some types of chickpeas are prepared faster). Ready chickpeas are taken out from the multivark and laid out on a plate, salt, add a little sunflower oil and spices. Mix well and serve.
Chickpeas in a multivarque with meat
Ingredients:
- chickpeas dry - 200 g;
- beef - 300 g;
- carrots - 1 piece;
- onion - 2 pieces;
- tomato paste - 1 tbsp. a spoon;
- salt, pepper - to taste.
Preparation
Chickens are washed with water and soaked for the night, in the morning we rinse and drain the water again. Beef my, cut into pieces. Onions finely shred, carrot three on a grater. Meat and vegetables we pass in the multivark at the "Baking" mode, then add chickpeas and tomato paste, fill it with water so that it closes the croup. We turn on the "Pilaf" mode, when it is ready, we leave it for some time on heating. To cook chickpeas in a multivarker it is possible and on another: to expose a mode "Quenching" on one and a half hour, at such way of cooking chickpeas it will turn out with a gravy.