Tunisian recipe: chickpeas in soup and hummus

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

Turkish peas are a legume that will successfully complement more than one recipe. Chickpeas are not yet very popular in our region. But its amazing properties are gaining more and more fans.

Chickpeas. Recipes with photos

This plant from the legume family is indispensable for a dietary and he althy diet. Such a national dish as hummus is widely known. This recipe (chickpeas are included in its composition in the form of mashed potatoes) came from Israeli cuisine. It can be prepared both in a dietary version and in a more nutritious one. The recipe for chickpea hummus will require a glass of dried chickpeas, sesame paste, lemon juice, olive oil and spices (oregano, cumin, paprika) to prepare. As well as greens to taste. And sesame seeds for decoration.

Peas should be soaked overnight, boiled in the morning - this will take up to four hours. In parallel, you can cook a paste from sesame seeds - heat all the ingredients (sesame, spices, oil) in a pan and grind in a blender. The mass should be thick and viscous.

S alt to taste and set aside. Separate the finished chickpeas from the liquid and, having cooled, chop them too. Add crushed garlic and a glass of broth,in which the peas were boiled. Make sure the hummus doesn't become too thin. The main ingredient here is peas. You will add paprika and oregano to the pasta at the very end, as required by the recipe.

Chickpeas go very well with spices, but it is important not to overdo it. Add lemon juice to the finished pasta, serve with roasted sesame seeds and herbs. Fresh pita bread goes well with hummus. From chickpea flour, you can bake a diet snack pie with cabbage and cottage cheese. You will need two eggs, soda (a teaspoon), mustard, lemon juice - to simulate mayonnaise. Three hundred grams of cabbage (you can take white or cauliflower) and medium-fat cottage cheese. Chickpea flour - about a hundred grams. By the way, it can be replaced with chickpea or bean puree, as well as oat bran (pre-soaked). Whip all the ingredients, except cabbage, with a blender until a batter is formed. Shred the cabbage and stir into the batter. Bake forty minutes in the oven or fifty in the slow cooker.

Tunisian recipe: chickpeas in barley soup

This dish is also called chorba. It is popular in Tunisia and nearby countries. For this recipe, you need to prepare barley in a special way. Usually it is soaked before cooking. Here you need to do it differently: dry the washed barley first in a dry frying pan, and then lightly fry in a small amount of oil. This method of preparing cereals will give the soup a light coffee-bread flavor. A glass of chickpeas should be soaked in advance, seven hundred grams of low-fat lamb should be fried in olive oil. Then on thatin the same pan, sauté the onion and squeezed chickpeas. Put everything in a large saucepan, add fried pearl barley there, pour two and a half liters of water mixed with three tablespoons of tomato paste. Boil, cook for forty minutes, add a little hot pepper to taste, one chopped red paprika, garlic, parsley, celery and lemon juice. Simmer a little more on minimum heat, and the dish is ready.