What to eat chickpeas with: dish options, cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Shish, bladder, nuhat, lamb or chickpeas. What unites such concepts alien to the Russian ear? All these are different names for the same product, officially called chickpeas. Despite the fact that this culture is one of the most ancient on the planet, it came to the Russian consumer relatively recently. What is chickpeas and what is it eaten with?

From the Arab countries to the Russian market

Turkish peas are an essential attribute of oriental cuisine. In Arab countries, they do not think about what they eat with chickpeas: they are used to prepare such traditional dishes as falafel and hummus. However, it will not be easy to recognize it: mashed potatoes and balls made from beans are usually seasoned with a whole bunch of spices and herbs.

Due to their high protein content and easy-to-digest form, chickpeas can be a good substitute for meat, eggs and dairy products. For this, he is especially appreciated and loved by adherents of vegetarian cuisine.

BeforeRecently, chickpeas have been difficult to buy in Russian supermarkets, but many brought them from Arab countries. With the spread of fashion for a he althy lifestyle and a balanced diet, mutton peas have become one of the import products and have taken their rightful place on store shelves.

Vitamin charge

Regular consumption of chickpeas provides the body with all the necessary vitamins and minerals: it contains more than 80 nutrients.

This is a complete source of magnesium, phosphorus, potassium, iron and B vitamins. In addition to its high protein content, nukhat boasts a large amount of insoluble dietary fiber, which has a beneficial effect on bowel function.

This low-calorie product is often used to prevent and fight obesity, lower blood sugar, and control bad cholesterol.

Chickpeas for every taste

Despite the availability of information and many recipes, housewives still have questions about how best to cook these outlandish beans and what to eat with.

Chickpeas can be cooked in almost all available ways: boil, fry, bake in the oven, stew in a slow cooker, make cutlets, mash and use in salads. Particularly talented chefs and dieters have adopted it for confectionery.

Sprouts for he althy eating fans

It is known that any heat exposure partially destroys nutrients in food, so many people,people who think about their he alth often ask the question: is it possible to eat raw chickpeas?

Yes, in this form, mutton peas bring the most benefits, but chewing tough balls without sauce and seasonings is not the most pleasant experience. To make them a little more edible, the beans can be sprouted.

This is not so difficult to do: thoroughly washed chickpeas should be soaked for 8-10 hours in room temperature water, drained of excess liquid and wrapped in damp gauze. As the fabric dries, a little drinking water should be added to the peas. Within 10-14 days, fresh green shoots will begin to appear. Then the beans can be removed from the cheesecloth and added to a fresh vegetable salad.

Boiled chickpeas are the basis of hundreds of recipes

However, it is not at all necessary to eat raw chickpeas to get the lion's share of trace elements from it: when boiled, it loses some of its nutrients, but still remains much he althier than pasta and potatoes.

Experienced housewives know how to cook dry chickpeas deliciously and at the same time save time: just like when sprouting, it should be soaked for several hours in cold water. It is best to do this at night: this way you will be sure to have dinner on time.

Well-moistened beans should be washed under the tap, put in a saucepan and add liquid at the rate of 4 parts water or broth to 1 part mutton peas. Put the container on the fire, bring to a boil, reduce and cook for 35 minutes. Only then can the chickpea porridge be s alted.

Noukhat prepared in this way can be usedas a side dish, add to warm and cold salads, soup or turn it into a fragrant puree.

Oriental flavor

Before you decide what to eat chickpeas with, you should think about how to season them properly. A mixture of coriander, cumin, black pepper, chili and nutmeg is the best mix for beans. If nukhat is to be used as a side dish, add a few tablespoons of tomato paste and finely chopped walnuts to it.

Far Eastern pasta recipe with boiled chickpeas

This version of the dish is good both on its own and as a warm salad. It contains ideal proportions of macronutrients, as well as a storehouse of vitamins.

To make pasta you will need:

• 300 g wholemeal spaghetti;
• 100g chickpeas;
• 100g feta cheese;
• spice mix;
• 2-3 tablespoons olive oil;
• lemon juice;
• 200g fresh arugula.

Preparation is obscenely simple: boil spaghetti in plenty of water until al dente, drain in a colander. Cook chickpeas according to the general rules with preliminary soaking, season with spices. Cut the feta into small cubes. Mix all ingredients thoroughly, season with olive oil and sprinkle with lemon juice.

This pasta does not require meat supplements, because, thanks to cheese and chickpeas, it contains a sufficient amount of protein.

A he althy snack that can easily replace crackers and chips

Today is difficultimagine your life without snacks. Unfortunately, they are not always useful and balanced. There is an alternative that can easily replace chips, crackers, and even popcorn. These are chickpea crispy balls.

Cooking them is not difficult at all. Take immediately a double portion, as one will fly away in no time. Chickpeas should still be soaked and boiled for 30 minutes. If you want s alty or spicy balls, s alt the beans 5 minutes before they are done, if sweet, leave them in their natural form.

Mix boiled mutton peas with a tablespoon of vegetable oil, add curry, paprika, suneli hops, asafoetida and other seasonings as desired. For a sweet dish - a couple of tablespoons of sugar and cinnamon. Maple syrup or caramel can be used if desired. Distribute the balls evenly on a baking sheet and send to the oven, preheated to 180 degrees. Bake future "crunchies" for half an hour, stirring every 10-12 minutes.

The longer the time in the oven, the crispier the finished product will be. Chickpeas prepared in this way are well stored in glass containers for 7-10 days. Although it will likely disappear from the jar a lot faster.

For those who are familiar with this recipe, there is no question of how to deliciously cook chickpeas for a side dish in the oven. Just reduce the baking time a little and the crispy balls will turn into beans with a firm crust and a delicate fragrant filling.

Side dish, standalone or main course?

Lamb peas are versatile beans. They are good in all their forms. You can make mashed chickpeas. How delicious to serve it with stew, poultry and barbecue sauce!

The principle is the same as with potatoes. Boil the beans until tender, s alt, add seasonings to taste, beat with a mixer, blender or use a regular crush. To obtain the desired consistency, hot milk can be added to the bubbler at the rate of 150 ml of liquid per 200 g of dry raw product. Season the finished puree with butter and serve hot.

But nuhat is not necessarily a side dish. Due to its high protein content, it may well become a main dish. How to cook delicious chickpea cutlets that everyone at home will appreciate?

For juicy fragrant meatballs, take:

• 250g chickpeas;
• 2 garlic cloves;
• 2 eggs;
• 1 large onion;
• 3 tbsp. l. flour;
• breadcrumbs;
• vegetable oil for frying;
• s alt and other spices to taste.

Boil beans until tender, puree, add chopped onion, grated garlic, eggs, flour and spices. Stir until a homogeneous mixture is formed, form patties, roll in breadcrumbs and fry on both sides.

You can use potatoes, baked asparagus or buckwheat as a side dish.

Delicious soup for one-two-three

Today, many people buy mutton peas, simply succumbing to the general hype around a he althy diet. However, with what there is chickpeas, theythink only after a couple of first unsuccessful culinary experiences.

We've already covered some of the best Turkish bean recipes, now it's time for the first course. Let's just say that there are two different ways to make chickpea soup, and both are delicious in their own way.

This dish is best served with rich beef broth.

Ingredients:

• 0.5 kg beef on the bone;
• 1 carrot;
• 100g chickpeas;
• 1 onion;
• vegetable oil;
• fresh greens;
• potato - 1 pc.;
• s alt and spices to taste.

Nukhat soak overnight in cold water, otherwise it will take at least two hours to cook it. Boil a rich beef broth. Chop onions and carrots and sauté in vegetable oil. Peel potatoes and cut into small cubes. Add all ingredients to the broth and simmer for at least 40 minutes. The soup should be served with fresh herbs and sour cream.

The second option is suitable for children who are usually not too fond of unfamiliar dishes.

Ingredients:

• leeks;
• 1 carrot;
• 1/2 celery root;
• sprig of parsley;
• chicken fillet - 500 g;
• chickpeas - 100 g;
• s alt and spices to taste.

Pour 3 liters of water into a saucepan, put vegetables, herbs, chicken and cook a fragrant and tasty broth. Soak chickpeas overnight in cold water, boil until half cooked and cook in the oven according to the recipe for crispy balls. Strain the finished broth, split the breast into fibers. Add the chicken and cooked chickpeas to the broth. He althy hot for little "not want" is ready.

Falafel: Israeli fast food

It's hard to imagine that in some countries, beans, recognized in our country as one of the he althiest foods, are fast food. What do they eat chickpeas with in Israel? There, a kind of vegetarian shawarma is prepared from chickpeas. Try making it at home and you will love it.

100 g of chickpeas should be soaked in cold water overnight, then drain the excess liquid, mince the beans, add hot pepper, s alt, a pinch of turmeric, finely chopped onion, garlic and three tablespoons of chickpea flour. From the resulting mixture, roll into small balls, dip in a beaten egg, roll in breadcrumbs and deep-fry. A few of these balls should be placed in a pita bread, add hummus, lettuce, tomatoes, cucumbers and any other finely chopped vegetables to taste.

Chickpeas - hearty breakfast, delicious lunch, diet dinner

More than a question of how to cook beans, all weight loss worries about whether you can eat chickpeas for dinner. Chickpea dishes are versatile enough to eat almost any time of the day.

It is known that in most Eastern countries puree soups are traditionally eaten for breakfast. A light, fragrant soup of lamb peas, potatoes and vegetables, whipped with a blender, can successfully replace traditional pancakes, scrambled eggs with bacon or boring oatmeal.

Due to its relatively low calorie content and high protein content, nukhat can be a nutritious dinner, but you should not abuse it and eat later than a couple of hours before bedtime. It is best to complement the evening meal with turkey or add sweet chickpea balls to low-fat cottage cheese.

Ayurvedic nutrition, or How Turkish peas will add strength and vigor

People have been thinking about how to eat chickpeas to increase vitality and strength since ancient times. And until now, it remains one of the most important products of Ayurvedic cuisine. About 6 million tons of chickpeas are grown in India today. One of the best Vedic cooking recipes is mutton peas in spicy tomato glaze.

For its preparation you will need:

• 240g chickpeas;
• 4 glasses of water;
• 5 tbsp. l. peanut butter;
• 1 tsp minced ginger;
• 1 finely chopped hot pepper;
• 0.5 tsp cumin;
• a few black mustard seeds;
• 1 bay leaf;
• 5 medium tomatoes, peeled, or 1 tbsp. l. concentrated tomato paste;
• 1 tsp turmeric;
• 1 tsp curry;
• freshly squeezed lemon juice;
• a bunch of chopped greens.

Chickpeas soak overnight and boil according to any of the above recipes. Save the decoction.

Heat peanut butter in a heavy bottomed pan, add mustard, pepper, cumin and ginger. Heat the mixture until the seeds turn brown. Add bay leaf, curry, turmeric, lemon juice andgreenery. Fry for at least 3-4 minutes until the sauce is smooth and has a pleasant spicy aroma.

Add mutton peas, decoction to the pan and simmer for 10 minutes over low heat. Garnish the finished dish with thin slices of lemon.

In India, it is believed that thanks to this method of cooking, chickpeas retain their natural properties and give a person strength and he alth.