Chickpeas - this is one of the varieties of legumes, used to prepare various dietary dishes. It is rich in high protein content and vitamins B1, B6. Let's find out about recipes for cooking chickpeas.
The recipe for soup with chickpeas
Ingredients:
- canned chickpeas - 400 g;
- celery - 3 stems;
- vegetable broth - 2 l;
- potatoes - 3 pcs .;
- garlic - 2 cloves;
- bulb - 1 piece;
- vegetable oil;
- tomato juice - 1 tbsp.
Preparation
So, first take the bulb, clean it and cut it into small cubes. Garlic, too, grind, or squeezed through the press. Celery is shredded in thin slices. Now in a preheated frying pan fry the onions with garlic until half cooked, and then add the celery and continue to cook all together for 5 minutes on low heat. Next, pour tomato juice into the frying pan and mix it well. We season the soup with your favorite spices and salt to taste. In a saucepan with boiling vegetable broth we throw the peeled potatoes and cut them, cook them, and then spread the cooked roast and canned chick peas. Close the lid and let the soup with chickpea brew for 30 minutes. Before serving, decorate the dish with herbs and serve with sour cream.
Chicken cutlet recipe
Ingredients:
- chickpea - 2 items;
- bulb - 2 pieces;
- white bread - 100 g;
- salt, hops - suneli, black pepper - to taste;
- vegetable oil.
Preparation
Dry chickpea soaked in cold water for about 6 hours, drain the water, add fresh water, salt and boil the peas until cooked. Then grind it together with bread and onions in a blender or scroll through a meat grinder. In the received forcemeat we put spices and salt to taste. From the received mass we form small flat cakes, we drop them in breadcrumbs and fry in a considerable quantity of oil. We serve chicken cutlets with chickpeas and sour cream and vegetables.
The recipe for pilau with chickpeas
Chickpeas cooked in a multivarquet are a delicious and healthy dietary garnish that perfectly matches with any meat, fish or vegetable dishes.
Ingredients:
- chickpea - 350 g;
- garlic - 1 clove;
- salt, spices - to taste.
Preparation
The recipe for cooking chickpeas in a multivarquet is quite simple. Soak the peas for the night in cold water. In the morning, drain the liquid and put the chickpeas into the bowl of the multivark. Purified garlic is passed through the press and added to the bowl. Fill all with cold water so that the chickpea is completely covered. We cook the dish on the "Plov" mode for two hours.
Hummus recipe from chickpeas
Ingredients:
- turkey peas chickpeas - 1 item;
- lemon juice - 2 tbsp. spoons;
- peanut butter - 2 tbsp. spoons;
- fresh parsley;
- pasta "Tahini" - 1 tbsp. a spoon;
- sesame paste - 3 tbsp. spoons;
- garlic - 2 cloves;
- sweet young paprika - to taste.
Preparation
The recipe for making hummus from chickpeas is quite simple. To do this, the Turkish peas are first soaked in warm water and leave to swell for about 8 hours, so that it significantly increases in volume. Then cook chickpeas without the addition of salt to such a state that the peas will be easily crushed in the mashed potatoes with your fingers. Usually it takes about 2 hours. Just before the end
Using a food processor or a blender, turn the peas into puree and add "Tahini" pasta to the mass, squeezed through the garlic press, lemon juice and again grind to homogeneity. If the mass is too thick, dilute it with a little bit of liquid, in which the chickpeas were cooked. Then we pour peanut butter in puree and mix everything up to smoothness. When filing, water the humus with peanut butter, season with sesame paste, sprinkle with paprika and finely chopped parsley.