All the power of living nature in small peas. What is useful for germinating chickpeas

Chickpeas, also known as turkish or mutton peas, is one of the most popular legumes in the countries of the East and the Mediterranean. Multicolored peas( can be beige, black, green, red or brown) conceal in themselves an abyss of useful substances. In addition, sprouted chickpeas is a unique dietary product that saturates the body with trace elements, minerals, vitamins.

Useful properties and contraindications

Thanks to its rich composition, the germinated chickpeas can fully cover the daily requirement of the organism in vitamins A and C. In addition, it contains acids that help maintain a general tone, as well as about 80 other minerals and vitamins.



Chickpea is useful for many reasons:

• is a source of high-quality non-fat vegetable protein;
• it is rich in cellulose;
• fills iron deficiency in the body;
instagram viewer
• helps stabilize blood sugar levels;
• reduces the amount of harmful cholesterol;
• tones up the body, charges it with energy;
• improves digestion, heart function, reducing the likelihood of a heart attack or stroke;
• beneficially affects the entire circulatory system, normalizing blood pressure, strengthening blood vessels, increasing the elasticity of their walls;
• regular use of chickpeas normalizes the metabolism in the body, thereby contributing to weight loss.

Among other things, sprouted chickpeas have many other useful properties, among which one can distinguish a diuretic effect, removing excess bile from the body, dissolving stones and improving the performance of the liver, spleen and gallbladder.

Thanks to their ability to make up for lack of iron, chickpeas are very useful for women during periods of high blood loss( during menstruation or after childbirth).It is also recommended to include it in the diet during pregnancy and feeding the baby, as the chickpea contributes to the production of milk and its enrichment.

Another property of mutton pea is the ability to prevent and treat skin diseases, back pain. It is used to combat dropsy, jaundice, weed, as well as inflammation of the gums and dental diseases.

On the basis of chickpea flour, various ointments are used, which are used to treat burns, scabies and skin inflammations. Also it is widely used for cosmetic purposes, as it gives the skin silky, softness and elasticity.

Contraindications

Drinking chickpeas can bring a lot of benefit to the body, but it also has contra-indications and rules of use, observance of which helps to avoid possible harm.

First of all, you need to make sure that there is no allergy or an individual intolerance to the product. To do this, take a reduced portion, and for a while follow the reaction of the body.

Warning! Nut has the ability for all legumes to cause gassing. To reduce this effect, you can supplement the mutton peas with fennel, dill and refraining from drinking during and after meals.

Completely to refuse the use of sprouted chickpeas costs in the following cases:

• if there are problems with digesting heavy food;
• with ulcerous bladder or gout;
• in the presence of thrombophlebitis and poor blood circulation;
• in the period of exacerbation of gastrointestinal diseases.

Even if there are no obvious reasons to refuse chickpeas, it is better to consult a doctor before starting to use it to avoid possible negative consequences.

How to germinate chickpeas

As a rule, germinating chickpeas at home is not difficult. In a sprouted form, mutton peas are characterized by low caloric content, a high content of antioxidants and a general health effect.

It is important to remember that after germination of the kernel, the chick pea grows by about 3-4 times, and this peculiarity is taken into account when planning the portion for germination. At the same time, the peas can not grow simultaneously, since the speed depends on their size.

So, how to germinate chickpeas correctly:

1. Beans are washed, garbage and spoiled peas are removed.
2. Rinse the chickpeas into a deep container and pour water at room temperature. Water should be 2-3 times more than peas.
3. The container is covered with a lid, leaving a small gap to penetrate the air, and leave in a warm place( enough room temperature, optimally - 20-22 degrees), away from direct sun.
4. When the chickens swell( after about 3-4 hours), the water is drained and poured fresh, completely covering it with beans.
5. After this, the chickpea is left for 8 hours. Then it is washed, leaving a little water on the bottom, covered with a damp cloth( it is better to use gauze) and wait for the appearance of sprouts. If during the washing revealed darkened peas, they should be thrown away.
6. After another 12 hours, the chickpeas are washed again and covered with a wet gauze.

If the chickpea does not want to germinate, it is washed more often - about once every 3-4 hours so that the water does not get sour. After the appearance of sprouts, mutton peas can be stored in the refrigerator, but not more than 5 days. Grow sprouts can be up to a length of 2-3 mm.

What to cook - recipes

Sprouted chickpeas can be eaten simply, to taste it looks like nuts. You can add it to salads and vitamin cocktails. For the preparation of sprouted chickpeas it is necessary to refer to the recipes of the inhabitants of those countries where it is a traditional and favorite dish.

You can make flour from chickpeas. It does not contain gluten, it has a pleasant taste and makes baking rich and fragrant. Butter flour can be used instead of the usual for making pancakes, pancakes, scrambled eggs, wafers and flat cakes. In India from it prepare interesting sweets - ладду and буфифи.

Honey pate - hummus

One of the simplest recipes of delicious snacks from chickpeas is pate. For preparation use:

• about 2 cups of peas;
• sesame seeds( or pasta);
• little vegetable oil( better olive);
• freshly squeezed lemon juice;
• cloves of garlic( about 2-3 pieces);
• is your favorite greens;
• spices, salt.

Beans are soaked overnight with a little soda. In the morning, water is drained, chickpea is poured into a saucepan, boiled in clear water over a small fire for about 2 hours. After the peas are ready, the water is drained and the beans are cooled.

To the cooled peas add lemon juice, chopped greens, garlic, salt, spices. Mix together with a blender, sprinkle with sesame seeds. This pate will be a great side dish to fried fish, although you can eat it as an independent dish, spreading on flat cakes or bread. For cooking, you can use both conventional and sprouted beans.

Fried chickpeas

In the Mediterranean kitchen, you can find many recipes that include roast chickpeas. In the fried form it turns out very tasty, and it's quite easy to cook such a dish.

• Pair of chickpeas;
• approximately half the packaging of butter( about 100 g);
• bulb;
• a few tomatoes;
• favorite kind of meat( in the original recipe - pork sausage);
• paprika( note: 1 teaspoon);
• salt.

As usual, chickpea is pre-soaked overnight, washed, boiled for about 2 hours. At this time, you can cut tomatoes, onions and sausages. Onions are fried on the melted butter until transparent. Then add the tomatoes, lightly knead them. All together stewed for about 6-8 minutes, after which spices are added. Boiled chickpeas are mixed with vegetables and fried for about 5 minutes on high heat. The dish is hot.

Chana Masala

Nut is widely used in Indian cuisine. Although its dishes are characterized by a sharp taste and an abundance of spices, the results of diligence will be much to taste.

The recipe includes:

• any vegetable oil( note: 2 items of a spoon);
• the onion head;
• about 2 cups of chickpeas;
• a pair of tomatoes;
• seeds of cumin( about 1 tsp);
• ground coriander( 1 tsp);
• turmeric( a small pinch);
• grated ginger( note 4 tsp);
• several cloves of garlic;
• ground chili pepper( pinch);
• salt;
• a glass of boiled water;
• harem-masal( 2 tsp).

The first step is already the usual procedure for soaking chickpeas at night, and better - for a day. After that, it is washed, cooked until ready. In the heated frying pan fry in the oil seeds of cumin( about 1 minute), then add chopped garlic and onions, grated ginger, salt and chili. All together fry about 5 minutes.

Tomatoes are scalded and peeled, coarsely chopped. In the frying pan add harem-masala, turmeric and coriander, mix and fry one more minute, then add the tomatoes, chickpeas and water. The mixture is brought to a boil and stewed over low heat for about 20 minutes, until it thickens.

This dish combines well with rice and fish. It can be served hot or cold - the taste does not suffer from this.

Sprouted chickpeas, although not very familiar yet a dish, but already managed to win the hearts of many people with its taste and great benefit to the body. One of its advantages is the opportunity to get acquainted with the amazing recipes of other countries, from hot Mediterranean lands to mysterious India.