Chickpeas (other names: nagut, nahat, turkish peas or mutton peas) - a plant from the legume family, one of the oldest agricultural crops. The origin of chickpea is Middle Eastern, now it is popular in many other countries with a warm and temperate climate. Seeds-beans of chick pea are a valuable food product containing vegetable protein, fiber, various vitamins and mineral compounds, very useful to the human body. Nut is an excellent product for fasting and vegetarians of various kinds. From the beans of chickpeas cook hummus and falafel and other various dishes. And the boiled peas of chickpeas are perfectly combined with the meat of various animals, there are a lot of recipes known, mostly traditional ones, tested by time. At the next campaign for products we are looking for a quality chickpea, patiently prepare it (it's not fast) and enjoy delicious, nutritious and healthy dishes.
Tell you how to cook chickpeas with meat.
General tips for cooking chickpeas
Since cooking chickpeas is a long process for the implementation of most recipes, it is better to cook it separately, and then combine it with separately cooked meat.
Before cooking, it should be soaked for at least 3 hours (preferably 8-12) in cold or hot water. This is done so that the beans are well swollen - so they weld faster. If you want to speed up the process, add 1 teaspoon of baking soda to the container with soaked chickpeas, before preparing water with salt and rinse chickpeas with boiling water or cold water.
Preparation
Swollen and washed chickpeas in a cauldron or pan are poured with clean cold water, brought to a boil and thrown to a colander (this is done to reduce the possible effect of flatulence after eating). Again pour the chickpeas with clean water and cook until ready on low heat, covering the lid, sometimes stir. Usually chickpeas are cooked for at least 2 hours. We taste it, if you are ready, you can start cooking any dishes with meat. Cook in a small amount of water, if necessary, pour. If chickpea has turned out in a liquid, it can be drained or used for sauces or soups-as you like.
Chicken soup with meat
Ingredients:
- Cooked chickpea - 300-400 g;
- cooked chicken or turkey meat pitted - about 300-400 g;
- pure broth, in which this meat was cooked - up to 1.5 liters;
- carrots or muscat squash - about 150 g;
- pepper sweet red or yellow - 1-2 pcs .;
- garlic - 2-3 cloves;
- fresh greens (including luchok, parsley, basil, coriander, etc.).
Preparation
In a saucepan pour the pure broth and put into it chickpeas and meat, cut into small pieces, as well as a pumpkin or carrots (cut with a knife, do not use a grater). Cook on low heat for 10 minutes. Then lay the crushed sweet pepper and cook for another 8-10 minutes. We give the soup to stand for about 10 minutes and pour into portions, sprinkle with crushed herbs and garlic. You can season the soup with hot red pepper or a mixture of curry. You can serve sour cream separately.
It should be noted that approximately following the scheme of this recipe, it is possible to prepare similar soups from other birds and animals. In the soup can also be introduced, potatoes and broccoli.
Chickpeas with stewed meat
Ingredients:
- meat (better lamb or beef, it is possible with bones, ribs, for example) - about 600-800 g;
- fat is overheated or vegetable oil;
- ready cooked - about 600 g;
- onions - 1-2 pcs .;
- carrots - 1-2 pieces;
- spices dry ground;
- garlic;
- fresh herbs (parsley, coriander, basil, etc.).
Preparation
We simmer the meat in a capacious cauldron or saucepan. Preheat the fat or oil and lightly fry the chopped onions. We'll reduce the fire,
Pork and veal, young lamb stewed for about 1 hour. Beef and lamb (from adult animals) - up to 2.5 hours. If necessary, you can pour water into the water. Stew with the addition of spices to the desired degree of softness of meat, if you like, for 10-15 minutes before the end of the process, you can add a variety of crushed vegetables, tomato paste, salt. At the very end of the process, we put into the cauldron with stewed meat ready to nag, all together for another 2-5 minutes. Slightly cool. When serving, sprinkle with chopped herbs and garlic.