Chickpeas - peas, which possess a lot of useful microelements and unique taste qualities. It can be successfully combined with meat and vegetables, as well as add to salads.
Chickpeas are often called "Turkish peas" and even less often "mutton peas".However, mankind began to grow it a long time ago and not only for eating. All because chickpeas have many useful properties. Unfortunately, it is grown only in the far east, where for him the most favorable conditions.
This bean plant is recommended to be included in its menu every day because it contains such minerals as:
minerals
many vitamins: groups B, C, E, A, P
cellulose
fats
proteins
amino acids
Important: If you keep accurate counting of nutata, you can note that they contain more than 80 names.
Nut is a low-calorie product, it contains only 120 calories per 100 grams. Amino acids, which are in chick-pea, lower the level of cholesterol in the blood and even can prevent obesity of the liver!
peas
Important: Known also for the unique properties of chickpeas, it is possible to significantly increase a person's working capacity during the day and even eliminate any depression.
It's interesting to know that this pea contains such a unique substance as selenium. Selenium can prolong the youth of the body and even increase brain activity. This microelement blocks the formation of cancer cells, which means there is chickpea - to prevent the oncological diseases.
chickpea - legume
Video: "Useful and healing properties of chickpea"
Chickpea - damage
Chickpeas are an excellent substitute for animal protein, which means it is easily and easily consumed by vegetarians. Even inveterate raw-eaters can consume chickpeas, previously soaking it in water.
But everyone should understand that having positive properties, it can have a negative impact on a person. To the harmful qualities of peas can be attributed to the individual intolerance of this product by man. Like all plants of the legume family, chickpea causes excessive gas formation and flatulence in the intestine. However, this insignificant defect can be avoided if you add foods such as fennel or dill, helping to remove gases. Therefore chickpea is contraindicated:
to pregnant
nursing mothers
to people suffering from intestinal diseases
chickpeas in raw form
How to cook chickpeas?
Boiled chickpeas are a delicious and healthy side dish. It goes well with meat, poultry and other vegetables.
Important: To properly weld this pea, you must strictly observe the proportions and for one cup of dry peas you will need about four liters of water.
Before starting to cook peas, it must be thoroughly washed under running water. The washed chickpeas are left in the dishes and poured into several glasses of warm water, in which it will be soaked for at least four hours.
After that, chickpea is poured with water( about 3 liters per one glass of peas) and boiled for an hour on a small fire. As a result, you will get a beautiful loose peas. It must be salted five minutes before the end. Do not rinse.
boiled chickpea
If you want to make chickpeas out of chickpeas, you'll have to leave the peas on low heat and cook it for about three hours, gradually adding water and stirring. Salt porridge as necessary at the very end. Ready porridge season with vegetable oil and serve. Structures of homogeneous puree can be achieved with a blender.
puree from chickpea
Video: How to weld and peel chickpeas?
Soup with chickpeas
Soup with chickpeas is a very nutritious and nutritious dish, it can be offered to children and adults. Because of the high content of vitamin C in this bean plant, one can safely say that it is a preventive medicine against influenza and infectious diseases.
Important: Since chickpeas are oriental peas, cooking is often combined with lamb. But if you do not have the opportunity to purchase it, you can replace the mutton broth with beef.
Pour 200 grams of chickpeas in the evening with water so that it stays in it until the morning. In the morning, cook broth. In the frying pan cook the frying pan of vegetables:
one onion semi-rings
carrots 2 pcs, large circles
pepper 2 pcs, straw
tomato or tomato paste
soup with chickpea
Fry vegetables preferably in butter. When the broth boils, remove the film and pour the chickpeas. Boil the broth before cooking the meat, each time removing the foam. When the meat is cooked enough, add the roast in a saucepan and squeeze a couple of cloves of garlic. Soup boil for another 20 minutes. The dish is decorated with parsley or cilantro.
Video: Soup with chickpeas and lamb
Fried chickpeas
Those who repeatedly fried chickpeas could notice that it may well be a substitute for popcorn. Fried Turkish peas can be made sweet and salty at will. Pea fruits are beautiful, crunchy and have a pleasant nutty taste.
Be sure to soak peas for one night in water. If you try the chickpeas "in the teeth" in the morning and it bursts - this indicates that it can be fried. Chickpeas get rid of water and dry it on a towel. In a high frying pan pour refined oil( about 2 cm), into the red-hot oil pour in chickpeas. It is necessary to fry it not in time but before the formation of a pleasant golden crust.
Like ordinary peas, it has the ability to "explode", but only in cases where you overexposed it in a frying pan. Do not try to fry peas properly, if you feel the "first explosions" - it is a signal of readiness.
Roasted chickpeas are gathered with a noise and spread on paper towels, allowing to absorb the excess fat. After that, the peas are poured into the dishes and, depending on the preferences, it is salted or sprinkled with sugar.
fried chickpeas
Video: Fried chickpeas - crispy snack
How to cook chicken cutlets?
To prepare cutlet from chickpea, you will need:
200 grams of
flour 1 tbsp
water
sesame seeds
salt
coriander
black pepper
turmeric
cutlets from chickpeas
Chickpeas are pre-soaked overnight in water. When it mildens by morning it can easily be smashed into a blender and a puree shape. In the mass we add salt and spices, as well as flour, which strengthens all the ingredients. We form cutlets, we baste them in sesame and roast on hot oil.
Video: Cutlets from chickpeas
How to cook tasty chickpeas in the oven?
As in previous recipes, chickpea is pre-soaked for the night in water. Warmed chickpeas can be rolled in spices to taste, but do not try to pepper or oversalt much. Use paprika, turmeric, coriander, a mixture of peppers, salt. Put on the parchment paper chickpeas and bake for at least half an hour at a low temperature of 160-180 degrees. Chickpeas can be baked separately, and can be combined with other vegetables. Often, chickpeas are cooked, sprinkled with cheese and mixed with other beans: peas or beans.
Video: "Chickpea in the oven with broccoli"
Chickpeas in the multivariate
The multivarker makes it possible to cook the chickpeas soft. Pre-soaked chickpeas for the night is poured into the bowl of the multivark and filled with water. Water should be above the pea level by about two fingers. In the bowl is added salt, pepper to taste and a teaspoon of curry seasoning. You can also squeeze out three cloves of garlic in garlic crock.
Chickpeas in the multivariate
Important: Cook the chickpeas in the multivarquet in the "pilaf" mode. The timer should be set for about two hours.
Chickpeas can be cooked separately, and can be successfully combined with other vegetables: cabbage, carrots, peppers.
Video: How to cook chickpeas in a multivariate?
How to cook chickpeas with lamb?
To prepare this fragrant and hearty dish you will need:
lamb 300 g
1.5 cups chickpeas
garlic
three tomatoes
vegetable oil
salt
parsley
olives
chickpeas with lamb
Chickpea pre-soaked for the night. Lamb is cut into small cubes. In a cauldron or a pot with a thick bottom, or a high cast-iron frying pan, a little oil is poured in and meat is laid out. When the meat becomes white during the frying process, chickpea is added. The tomato is blanched with boiling water, cut into cubes and added to the cauldron together with whole denticles of one garlic. The dish is on fire for about two hours.15 minutes before you can add olives. The dish is decorated with fresh herbs.
Video: Chickpea with lamb
How to cook chickpeas with chicken? Noodles are perfectly combined with chicken. You can use any meat, but the most beautiful and tasty pieces are obtained from fillets. The meat is cut into cubes and is smoothed out to the bottom of a bowl of a multivark or a saucepan with a thick bottom. Added vegetable oil. In the "quenching" mode, the meat languishes while you chop the vegetables:
carrots
onion
sweet pepper
Pour the vegetables and pre-soaked chickpeas into the bowl. To taste, you can add turmeric or curry, as well as garlic with whole denticles. Tomite the dish is not more than an hour.
Video: Chicken noodles
Chickpeas with meat
Chickpeas can also be made with pork, beef and even rabbit. Fry the finely chopped meat in a frying pan until whitening, add the vegetables to taste and sprinkle the pre-soaked chickpeas. Garlic can add spice. Very often, green olives are added to these dishes, which replace salt and other seasonings. In the frying pan add the tomato juice, the paste and a small amount of water. Simmer the dish for an hour on a low heat.
Video: Chickpeas with meat in Moldovan
Chickpeas with vegetables
Very often, amateurs prepare chickpeas with various vegetables. Try to diversify the menu and prepare a vegetable stew with chickpeas. This dish is best prepared by a multivariate, but you will not cope badly with cooking in a conventional saucepan. Pour oil on the bottom and pour in the vegetables you love. Suitable any: carrots, potatoes, beans, onions, cabbage and others. Chick in advance soak and add to the total mass. Pour the ragout with tomato juice or tomato paste, diluted with water. Please salt. Tomite the dish on not a big fire for at least an hour.
chickpeas with vegetables
Pasta from chickpeas
A paste made of chickpeas helps to make a blender. For this, you need to soak the peas for 12 hours. When it swells and becomes soft - pour it into the bowl and chop it well. In the mass, you can add any spices to taste and olive oil. Salt the pastry when fully chopped. In the paste you can add any fragrant greens:
parsley
coriander
basil
dill
paste from chickpea
How to cook pilaf from chickpeas?
Pilau with the addition of chickpeas is very delicious. It is best to use mutton for cooking, but pork will be an excellent substitute for it. Meat is fried in a frying pan until whitening, then it is added in a saucepan. In the frying of vegetables: onions, carrots, peppers, add a couple of cloves of extruded garlic. Fold the roast in a saucepan and pour in pre-soaked chickpeas. Rice cook until half cooked with turmeric, drain the water. Add the rice to the saucepan, mix all the contents. Add a small amount of water, season it to taste.
Video: Uzbek pilaf with chickpeas
Salad with chickpeas
Very fresh and rich taste has a salad with chickpeas. Mix large chopped vegetables:
tomato
cucumber( optional)
dill
green onion
blue onion
Season the salad with butter, add the softened chickpeas and salt.
salad with chickpeas
Hummus of chickpeas
Hummus is a traditional Jewish dish made of chickpeas. For cooking you will need:
chickpeas( two glasses)
sesame
cumin
walnut
olive oil
juice of lemon
salt
garlic
humus
Soak chickpeas need for the night. Soft beans mash blender. Add the ground nut, spices and butter with squeezed garlic.
Sprouted chickpeas
Sprouted chickpeas are a very useful variety to the common. From it you can successfully make a variety of fresh salads, combining with leafy greens and vegetables. Try to prepare yourself such a salad:
leaves of lolo-dew
lettuce leaves
rukkola
sprouted chickpeas
greens
boiled egg
olive oil
olives
salt
sprouted chickpeas
Salad leaves tear and fold into a salad bowl, sprouted chickpeas, greens andit is mixed with oil. Salt to taste. A cut boiled egg and olives are laid out on top of the salad.
peas 
chickpea - legume 
chickpeas in raw form 
boiled chickpea 
puree from chickpea 
soup with chickpea 
fried chickpeas 
cutlets from chickpeas 
Chickpeas in the multivariate 
chickpeas with lamb 
chickpeas with vegetables 
paste from chickpea 
salad with chickpeas 
humus 
sprouted chickpeas