Chickpeas puree contains a large amount of protein and carbohydrates, and is therefore very nutritious and nutritious. The main ingredient - Turkish peas - is a representative of one type of legumes. Its taste is not very expressive and has a slight nutty note. And thanks to such taste qualities, chickpea pasta is often used as a basis for cooking a wide variety of dishes: from soups to desserts.
Rules and options for cooking
There are many recipes based on chickpeas and mashed potatoes from it. The most popular and famous are, of course, hummus and falafel. But before you go directly to them, you should learn how to cook the chickpea. This process does not require any special culinary skills, but it is rather lengthy.
So, let's get started.
- Pour chickpeas into the pan and fill with water - its level should be above the pea by about two fingers. Leave the clock at 12, you can at night.
Note! When soaking chickpeas can be slightly salted and add soda, it is believed that this method allows you to shorten the cooking time!
- Next morning drain the liquid and rinse the peas in several waters.
- Return the chickpeas into the pot and pour it with clean water( 1 part chickpeas 3 parts water).
- Cook for about 1-1,5 hours, until the peas swell and become soft.
Note! Ready chickpeas do not boil to the state of mashed potatoes, like ordinary peas. Its grains soften, but at the same time retain their original shape!
- At the end of cooking, drain excess water and mash peas in puree. You can use a blender. Puree from chickpeas is ready!
Next you can use chick paste at your own discretion. It can be served as a side dish and even as a main course, for example, for breakfast. And you can go further by developing your culinary fantasy and cooking a saucer from mashed potatoes.
Hummus classic
For 3 servings you will need:
- 100 g of turkey peas;
- 40 g tahini( if not found on sale, then you can cook yourself, about this below);
- 20 ml of vegetable oil( better than olive oil);
- 10 ml of lemon juice;
- 5 g cumin( zira);
- 5 grams of smoked paprika.
From chickpeas we cook mashed potatoes according to the above recipe. But only the liquid after cooking is not completely drained - one glass is left in reserve. Chickpea is poured into the bowl of a blender, we add butter and we interrupt to a puree state.
Next, in the pea mass, gradually introduce tahini and, whilst continuing to beat, bring everything to a smoother consistency. If, as a result, the mixture is too thick, then it can be diluted a little with broth, which remained after cooking the chickpea. When the consistency of mashed potatoes becomes the same as you like, we add paprika, ziru, and mix everything again.
Note! How to cook tahini: throw the sesame seeds on a well-heated frying pan and fry them until golden brown. Ruddy seeds mixed with a small amount of any vegetable oil and grind to a puree in a blender!
Soup puree
For 6 servings you will need:
- 100 g chickpeas;
- 100 g cream 10%;
- 700 ml chicken broth;
- 5-6 potato tubers;
- 1-1.5 bulbs;
- 2-3 cloves of garlic;
- 10 g curry powder;
- a couple of parsley sprigs.
Chickpeas cook until ready and interrupt in a blender. Potatoes are cleaned and chopped in small pieces. Onion is released from the peel and shredded by semirings. Onions and potatoes fry in a pan until golden brown and bring to readiness under the lid.
In a blender for chickpeas of chickpeas, add the potatoes with onion and garlic, all interrupt and transfer the finished mass into a saucepan. We pour in broth, pour curry, mix and bring to a boil. Remove our soup-mashed potatoes from the plate, bring it to taste with salt, pour in the cream and mix.
Classic phalafel
To prepare a falafel you will need:
- 200 g of turkey peas;
- 75-85 ml of vegetable oil;
- 50-60 ml of water;
- 100g of flour;
- 3 clove of garlic;
- for 1 teaspoon of cumin( zira), coriander;
- 1 head of onion;
- for 1 bunch of parsley and cilantro;
- red, black pepper, salt.
Chickpeas are boiled, we make a mashed potatoes and put it in a bowl. We put it aside.
Onion is freed from the husk and finely chopped. Garlic is cleaned and let through the press. Onions and garlic are sent to a bowl of chickpeas pastes, we add finely chopped greens, zir, coriander, a pinch of red and black pepper, salt to taste. In the same mass, we introduce 5 tablespoons of cooled boiled water, mix everything and leave for half an hour.
We return to our chickpeas, add flour and mix it with our hands until smooth. After, we moisten the hands with water and form small balls, about the size of walnuts.
In a deep frying pan, we heat the vegetable oil and fry the prepared balls on medium heat - keep on each side for 2-3 minutes until a crust is formed. We spread the falafel on a paper towel to remove excess oil.
Chickpea candies
For 12 portions you will need:
- 150 g chickpeas;
- 3 tablespoons of sunflower seeds;
- 2 tablespoons sesame seed;
- 2 tablespoons of honey;
- 15 g of vanilla sugar;
- 1 teaspoon ground cinnamon;
- 100 g of almonds.
Chickpeas are cooked until ready and made of it with a blender.
Tip! If you want to make the mashed potatoes more delicate, then chickpeas must be cleaned of thin husk!
Soak the almonds in hot water and after a few minutes remove the skin from it. We heat the dry frying pan on fire and fry the seeds of sunflower and almonds on it. Separately fry sesame seeds.
In the blender for mashed chickpeas, add sugar, cinnamon, almonds, sunflower seeds and honey. We interrupt everything. As a result, you should get a lot of consistency similar to a short dough. We form round candies from it and roll them in a sesame seed.
As you can see, there is nothing difficult to prepare dishes from chickpeas. Connect fantasy and create new culinary masterpieces. Bon Appetit!