Chickpea recipes - features and reviews

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

Chickpeas, like cereals, and recipes for cooking from it are very valuable for the inhabitants of Central Asia, since this bean species is a powerful storehouse of vitamins and microelements necessary for a person, and in the autumn-winter periods without them and the presence of a sufficient amount of protein the body starts to give up. The article will introduce several popular dishes (according to reviews, the most delicious), prepared on the basis of chickpeas, and open a new page in Asian cuisine.

What is special about making chickpeas at home?

Chickpea recipes start almost the same: “soak the chickpeas overnight”, but how and in what proportions is not always clear.

Dried chickpeas are two and a half times the size of cooked chickpeas, as they absorb a lot of liquid. Therefore, when soaking, it is necessary to take four times more water, so that even swollen, it floats freely in the liquid, then the cooking process will be much shorter. S alt when soaking or add soda (asrecommended by some sites) is not necessary, it is useless in chickpea recipes.

Hummus: several options

The recipe below for making homemade chickpea hummus requires simple and affordable ingredients: peas act as the main ingredient, and various vegetables and fruits can be flavor or color enhancers: beetroot, pumpkin, avocado.

This pasta is prepared in no time, provided that the chickpeas were pre-soaked overnight. How to make hummus base step by step:

1. After the chickpeas (one glass) swell, boil until tender. Drain the water into a separate bowl, some of it may be needed.
2. Mix it with garlic (three cloves), tahini paste (1 tablespoon), s alt and spices to taste, also add lemon juice (two teaspoons) and thoroughly puree the whole mass with a blender into a paste. If it turns out that the mass is too thick, add the water in which the chickpeas were boiled, bringing the hummus to the desired state.

Tahini paste is easy to make from sesame seeds: grind them in a mortar to a mushy state and add a little vegetable oil. The basic recipe for making homemade chickpea hummus is combined with additives to make it more interesting to taste. For example:

• Add to a simple chickpea paste one hundred grams of boiled beets, mashed, as well as a pinch of ground fennel and cumin. According to reviews, hummus will acquire a stunning burgundy color and a pronounced taste of orientalcuisine.
• Add a small bunch of parsley and cilantro, mashed to a puree state, to the basic version: the hummus will turn soft green and incredibly fragrant.

Chickpea soup with vegetables

Native to North Africa, this soup is said to be often made on chilly days as its spicy flavor warms you up in minutes. If you are a lover of spices and an opponent of slush, you should definitely try this spicy chickpea soup on a rainy gloomy day. Recipe:

1. 200 grams of pre-soaked chickpeas.
2. 1 each carrot, stalk celery and a small onion.
3. 200 grams of potatoes and tomatoes, which can be replaced with two tbsp. spoons of tomato paste.
4. 600 -700 grams of water.
5. 1/2 tsp each of turmeric, cinnamon and ground ginger.
6. Pinch of hot chili.
7. A small bunch of parsley.

Boil the chickpeas until tender, strain the water in which they were boiled and measure out the required amount for the soup.

Chop the onion finely, place in the broth along with the chickpeas and boil for about five minutes. Mix in a cup all the spices and a couple of tablespoons of broth until the consistency of mashed potatoes and add this mass to the soup. Cut carrots and celery stalks into small cubes and send to the same place. Boil for another five minutes and lay the peeled and diced potatoes. Reduce the heat to medium and boil the soup for half an hour, and five minutes before the end, add sliced tomatoes and chopped parsley. S alt according totaste. By the way, reviews say that you can use this recipe for cooking chickpeas in a slow cooker, including the Soup mode. The dish will come out even more flavorful thanks to the wonderful properties of this machine.

When serving, half a wedge of lemon is placed in each serving plate, which makes the soup more savory, as it is usually served in its homeland, in Africa.

Falafel

What is the preparation of chickpeas without a falafel recipe? These small fragrant balls can melt the heart of even a notorious meat eater, because falafel often replaces the protein needed by the human body for vegans.

Required ingredients:

• two cups of soaked chickpeas, no need to boil them;
• bunch of parsley;
• two large onions;
• 4 -5 tbsp. tablespoons flour: wheat or chickpeas;
• five or six cloves of garlic;
• 1\4 tsp zirrah, black pepper and coriander;
• s alt to taste.

Step cooking

Swollen chickpeas pass through a meat grinder along with onions, add chopped parsley and garlic, spices and flour. Knead the minced meat and let it stand for about ten minutes.

Important: do not grind chickpeas with a blender: the mass should not look like mashed potatoes, but rather minced meat from small pieces.

From this stuffing with hands slightly moistened with water, make small balls (like a walnut) and deep-fry until a rich ruddy color, turning over during the heat treatment. Spread on paper to remove excess fat andServe warm with a vegetable side dish. This chickpea recipe is one of the most popular in Israel, Morocco and Turkey.

Arugula salad

Chickpea recipes are not always as cooked as some people think: there are plenty of raw food dishes that make the bean look great raw. Swollen but raw chickpeas are said to taste like regular green peas, only with a slight nutty flavor that gets stronger as the beans are roasted.

What you need to cook:

• A cup of swollen chickpeas (pre-soaked overnight), canned can also be used.
• One fresh cucumber.
• Half of red Y alta onion.
• Bunch of lettuce.
• Ten cherry tomatoes.
• Half a small hot pepper.
• 80 grams of olive oil.
• Two cloves of garlic.
• 1/4 tsp each of s alt, coriander and black pepper.

How to cook?

The recipe for chickpeas with raw vegetables is not original: in one bowl, mix coarsely chopped greens, sliced cucumbers and cherry tomatoes, which must be cut into halves. There also send pre-soaked chickpeas and an onion, cut into the thinnest half rings. Separately, prepare the dressing sauce: mix finely chopped garlic and pepper with oil and s alt, add spices and mix well. Drizzle dressing over salad and serve after 5 minutes.to the table. It should not be kept longer, as the greens will wilt and the freshness of the salad will be lost. You can also add pieces of avocado or feta cheese, if desired, to make the dish more nutritious.

Instead of chips and crackers

There are times when a snack is needed, and there is absolutely no time even for a cup of tea. At such moments, a handful of fried chickpeas with spices can save, because it is many times he althier and more satisfying than boring chips.

Moreover, the recipe for making fried chickpeas is so elementary that even a child can entrust it: you need to pour chickpeas (two cups) pre-soaked overnight on a baking sheet and put in an oven with a temperature regime of 230 degrees. After ten minutes, pour it with three tablespoons of vegetable oil (preferably olive oil), mix and return to the oven for another half hour. Stir the chickpeas once or twice during the process so that they roast evenly on all sides. Then, while still hot, sprinkle with 1.5 teaspoons of s alt and paprika (or a spicy curry mixture), mix thoroughly, cool and pack in bags. You can have a bite to eat at any convenient time, even on the road or at your desk.

Gushtnut

So in Central Asia they call a dish of meat with chickpeas, because in Farsi “gusht” means meat. Usually lamb or beef is used, but pork or veal can be used. Ingredients you will need for the recipe for cooking chickpeas with meat:

• 600 grams of boneless meat.
• 400 grams of dry chickpeas.
• Fivelarge fresh tomatoes.
• A couple of cloves of garlic.
• S alt and black pepper to taste.

Soak chickpeas in plenty of water for at least 12 hours in advance. Rinse with water immediately before cooking. Cut the meat into small bars and fry in a small amount of vegetable oil until a rich golden brown. Add chickpeas and fry a little until there is no liquid in the cauldron at all. Then pour clean water so that it only covers the food, and continue to simmer over low heat (under the lid) for forty minutes. Pour boiling water over the tomatoes and remove the skin, cutting crosswise. Then cut them into medium-sized pieces, sprinkle with crushed garlic in a mortar, pepper and s alt. Add to meat and stir. Simmer another twenty minutes and then turn off the fire.

Gushtnut is served as follows: meat with chickpeas is put into a deep plate, pouring abundantly with the resulting gravy, sprinkled with chopped parsley, and a generous pinch of onion is placed on the side, prepared in this way: chop the sweet onion into thin rings, sprinkle with vinegar and sprinkle with allspice, mixed with a little s alt. Let the onion stand for five minutes, lightly crush with your fingers and add to the main dish.