Chickpeas, like cereals, and recipes made from it, are very valuable for the inhabitants of Central Asia, since this bean species is a powerful storehouse of vitamins and minerals that a person needs, and in the autumn and winter periods without them and the presence of a sufficient amount of protein, the body begins to donate. The article will introduce several popular dishes (according to reviews, the most delicious), prepared on the basis of Turkish chickpea peas, and will open a new page in Asian cuisine.
What is the peculiarity of cooking chickpeas at home?
Recipes of dishes from Turkish peas begin almost the same way: “soak the peas at night,” but how and in what proportions is not always clear.
Dried chickpeas differ in size from the finished one by two and a half times, since they absorb a lot of liquid. Therefore, when soaking, it is necessary to take four times more water, so that even a swollen one, it floats freely in a liquid, then the cooking process will be much shorter. Salt while soaking or adding soda (as recommended by some sites) is not necessary, in the recipes for the preparation of chickpeas, this is useless.
Hummus: several options
For the following recipe for making hummus from chickpeas at home, you will need simple and affordable ingredients: peas act as the main component, and various vegetables and fruits can be enhancers of taste or color: beets, pumpkin, avocados.
This pasta is prepared in two counts, provided that the chickpeas were previously soaked overnight. How to prepare the basis for hummus step by step:
- After the chickpeas (one glass) swell, boil until tender. Drain the water into a separate bowl, some of it may be needed.
- Mix it with garlic (three cloves), tahini paste (1 tablespoon), salt and spices to taste, add lemon juice (two teaspoons) and puree the whole mass thoroughly with a blender in a paste. If it turns out that the mass is too thick, add water in which the chickpeas were boiled, bringing the hummus to the desired state.
Tahini pasta is easy to make from sesame seeds: they must be crushed in a mortar to a mushy state and add a little vegetable oil. The basic recipe for making hummus from chickpeas at home is combined with additives to make it more interesting to taste. For instance:
- Add to the plain chickpea paste one hundred grams of boiled beets, crushed in mashed potatoes, 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 oriental cuisine.
- To the basic version add a small bunch of parsley and cilantro, crushed to a puree state: hummus will become soft green and incredibly fragrant.
Soup with turkish peas and vegetables
They say that this soup comes from North Africa, it is often cooked on cool days, because its spicy taste warms in a matter of minutes. If you are a lover of spices and an opponent of slush, on a rainy gloomy day you should definitely try such a spicy chickpea soup. Recipe:
- 200 grams of pre-soaked Turkish peas.
- 1 carrot, petiole celery and a small onion.
- 200 grams of potatoes and tomatoes, which can be replaced with two tbsp. spoons of tomato paste.
- 600-700 grams of water.
- 1 1/2 teaspoons of turmeric, cinnamon and ground ginger.
- A pinch of hot chili.
- A small bunch of parsley.
Boil the chickpeas until cooked, strain the water in which it was boiled, and measure the required amount for the soup.
Chop the onion finely, place in the broth with the chickpeas and boil for about five minutes. Mix in a cup all the spices and a couple of spoons of the broth to the consistency of the puree and introduce this mass into the soup. Cut the carrots and petioles of celery into small cubes and send there. Boil for another five minutes and lay the peeled and diced potatoes. Reduce heat to medium and boil soup for half an hour, and five minutes before the end add sliced tomatoes and shredded parsley. Salt to taste. By the way, reviews say that you can use this recipe to cook chickpeas in a slow cooker, including the “Soup” mode. The dish will come out even more fragrant thanks to the wonderful properties of this machine.
When serving, put half a slice of lemon in each serving plate, which makes the soup more piquant, as it is usually served at home, in Africa.
Falafel
What is the preparation of chickpeas without a Falafel recipe? These small scented balls can melt the heart of even a notorious carnivore, because it is falafel that often replaces vegans with the protein needed by the human body.
Essential Ingredients:
- two glasses of soaked chickpeas, it is not necessary to boil it;
- a bunch of parsley;
- two large onions;
- 4-5 Art. tablespoons of flour: wheat or chickpea;
- five to six cloves of garlic;
- 1 \ 4 teaspoons zyrra, black pepper and coriander;
- salt to taste.
Step cooking
Pass the swollen chickpeas through a meat grinder along with onions, add chopped parsley and garlic, spices and flour. Stir the minced meat and let it stand for about ten minutes.
Important: do not chop the chickpeas with a blender: the mass should not look like mashed potatoes, but rather like cutlet minced meat from small pieces.
From this forcemeat, with your hands slightly moistened in water, form small balls (like a walnut) and deep-fry until saturated, ruddy in color, turning over during heat treatment. Spread on paper in order to remove excess fat and serve warm with a vegetable side dish. The recipe for chickpea in this embodiment is one of the most popular in Israel, Morocco and Turkey.
Arugula Salad
Recipes for cooking chickpeas are not always heat-treated, as some people think: there are many raw food dishes in which this bean species feels great raw. According to reviews, the taste of swollen, but raw Turkish peas resembles ordinary green peas, only has a slight hint of nutty flavor, which becomes stronger if the beans are fried.
What is needed for cooking:
- A glass of swollen chickpea (previously soaked overnight), canned can also be used.
- One fresh cucumber.
- Half of the red Yalta onion.
- A bunch of green lettuce.
- Ten Cherry Tomatoes.
- Half a small pod of hot pepper.
- 80 grams of olive oil.
- Two cloves of garlic.
- For 1 \ 4 teaspoons of salt, coriander and black pepper.
How to cook?
The recipe for chickpeas with raw vegetables does not differ in originality: in one dish mix coarsely chopped greens, sliced cucumbers and cherry tomatoes, which must be cut into halves. There also send a pre-soaked chickpea and an onion, cut into the thinnest half rings. Separately, prepare the dressing for dressing: mix finely chopped garlic and pepper with oil and salt, add spices and mix well. Pour salad dressing and serve five minutes later. It should not be kept longer, as the greens will wilt and the freshness of the salad will be lost. Also, if desired, you can add slices of avocado or feta cheese to make the dish more nutritious.
Instead of chips and crackers
There are times when you need a snack, and there is absolutely no time even for a cup of tea. At such moments, a handful of chickpeas fried with spices can save, because it is many times more useful and satisfying than boring chips.
Moreover, the recipe for preparing fried chickpeas is so elementary that it can be entrusted even to a child: it is necessary to pour chickpeas (two glasses) previously soaked for the night 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), mix and return to the oven for another half hour. In the process, you can mix the chickpeas once or twice so that it is fried evenly on all sides. Then, sprinkle 1.5 teaspoons of salt and paprika (or a spicy mixture for curry) while still hot, mix thoroughly, cool and pack in sachets. At any convenient time you can have a snack, even on the road or at your desk.
Gustnut
So in Central Asia they call a dish of meat with Turkish peas, because in translation from Farsi, "gust" is meat. Usually use lamb or beef, but you can take pork or veal. Ingredients that will be needed for a recipe for cooking chickpeas with meat:
- 600 grams of boneless meat.
- 400 grams of dried turkish peas.
- Five fresh large-sized tomatoes.
- A couple of cloves of garlic.
- Salt and black pepper to taste.
Soak chickpeas in advance in plenty of water for at least 12 hours. Rinse with water immediately before cooking. Cut the meat into small pieces and fry in a small amount of vegetable oil until a rich crust is obtained. Add chickpeas and fry a little, until the liquid in the cauldron does not remain 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 the tomatoes with boiling water and peel, notching crosswise. Then cut them into medium-sized pieces, sprinkle with garlic, pepper and salt crushed in a mortar. Add to meat and mix. Put out another twenty minutes and then turn off the heat.
They serve it gutted like this: put meat with chickpeas in a deep plate , abundantly pouring the resulting gravy, sprinkle with chopped parsley, and on the side put a generous pinch of onion prepared in this way: chop the sweet onion with thin rings, sprinkle with vinegar and sprinkle with allspice mixed with a little salt . Let the onion stand for five minutes, gently crush it with your fingers and put it on the main dish.