From Arab countries to the Russian market
Turkish peas are an integral attribute of oriental cuisine. In the Arab countries, they don’t think about what chickpeas are with: they are used to cook such traditional dishes as falafel and hummus. However, recognizing it will not be so simple: mashed potatoes and balls made from beans are usually seasoned with a whole bunch of spices and herbs.
Due to the high protein content and the form in which it is easily digested, Turkish peas can be a good substitute for meat, eggs and dairy products. For this he is especially appreciated and loved by followers of vegetarian cuisine.
Until recently, it was difficult to buy chickpeas in Russian supermarkets, but many brought it from Arab countries. With the spread of the fashion for a healthy lifestyle and a balanced diet, mutton peas became one of the import products and took a worthy place on the store shelves.
Vitamin Charge
The regular consumption of Turkish peas provides the body with all the necessary vitamins and minerals: it contains more than 80 nutrients.
This is a full-fledged source of magnesium, phosphorus, potassium, iron and B vitamins. In addition to the high protein content, nuhat boasts a large number of insoluble dietary fiber, which have a beneficial effect on the intestines.
This low-calorie product is often used to prevent and fight obesity, lower blood sugar and regulate bad cholesterol.
Chickpeas for every taste
Despite the availability of information and many recipes, housewives still have questions about how best to cook these outlandish beans and what to eat with.
Chickpeas can be prepared in almost all available ways: cook, fry, bake in the oven, cook in a slow cooker, make meatballs, mashed potatoes and use in salads. Especially talented chefs and adherents of dietetic nutrition adapted it for the preparation of confectionery.
Sprouts for Healthy Food Fans
It is known that any heat exposure partially destroys nutrients in food, so many people who think about their health often ask themselves: is it possible to eat raw chickpeas?
Yes, in this form lamb peas are most useful, but chewing hard balls without sauce and seasonings is not a pleasant experience. Beans can be sprouted to make them a little more edible.
This is not so difficult: thoroughly washed chickpeas should be soaked for 8-10 hours in water at room temperature, drain the excess liquid and wrap in wet gauze. As the fabric dries, a little drinking water should be added to the peas. Within 10-14 days, fresh green sprouts will begin to appear. Then the beans can be extracted from gauze and added to a salad of fresh vegetables.
Boiled chickpeas - the basis of hundreds of recipes
However, raw Turkish peas are not necessary at all to get the lion's share of micronutrients from it: when boiled, it loses some of the nutrients, but it still remains much more useful than pasta and potatoes.
Experienced housewives know how to cook dry chickpeas deliciously and at the same time save time: it, as with germination, should be soaked for several hours in cold water. It is best to do this for the night: so you will be sure that you will be in time with dinner on time.
Well-saturated moisture beans should be washed under the tap, put in a saucepan and add the liquid at the rate of: 4 parts of water or broth to 1 part of lamb peas. Put the container on the fire, bring to a boil, reduce and cook for 35 minutes. Only then can the chickpeas be salted.
Thus prepared nuhat can be used as a side dish, add to warm and cold salads, soup or turn it into a fragrant puree.
Aroma of oriental cuisine
Before deciding what to eat with chickpeas, you should think about how to season it properly. A mixture of coriander, cumin, black pepper, chili and nutmeg is the best mix for beans. If nuhat will be used as a side dish, then it is worth adding a few tablespoons of tomato paste and finely chopped walnut.
Far Eastern pasta with boiled chickpea recipe
This dish option is good both on its own and as a warm salad. It contains the ideal proportions of macronutrients, as well as a storehouse of vitamins.
To prepare the paste you will need:
- 300 g whole grain spaghetti;
- 100 g chickpeas;
- 100 g feta cheese;
- spice mix;
- 2-3 tablespoons of olive oil;
- lemon juice;
- 200 g of fresh arugula.
Cooking to obscenity is simple: boil spaghetti in a large amount of water to an al dente state, throw it into a colander. Cook chickpeas according to general rules with preliminary soaking, season with spices. Feta cut into small cubes. Mix all the ingredients thoroughly, season with olive oil and sprinkle with lemon juice.
Such a paste does not require a meat supplement, since, thanks to cheese and Turkish peas, it contains a sufficient amount of protein.
A healthy snack that can easily replace crackers and chips
Today it’s hard to imagine your life without snacking. Unfortunately, they are not always useful and balanced. There is an alternative that can easily replace chips, crackers, and even popcorn. These are chickpea crispy balls.
Cooking them is not at all difficult. Take a double portion right away, as one will fly away in no time. The chickpeas should still be soaked and boiled for 30 minutes. If you want salty or spicy balls, salt the beans 5 minutes before cooking, if sweet, leave them in their natural form.
Mix boiled lamb peas with a tablespoon of vegetable oil, add curry, paprika, suneli hops, asafoetida and other seasonings if desired. For a sweet dish - a couple of spoons of sugar and cinnamon. If desired, maple syrup or ready-made caramel can be used. Spread the balls evenly over the baking sheet and send them into the oven, preheated to 180 degrees. Bake the future "crunch" you need half an hour, stirring every 10-12 minutes.
The longer the time spent in the oven, the more crispy the finished product will turn out. Chickpeas prepared in this way are well stored in glass containers for 7-10 days. Although, most likely, he will disappear from the can much faster.
For those who are familiar with this recipe, the question is not how to cook delicious chickpeas for a side dish in the oven. Just slightly reduce the baking time, and the crispy balls will turn into beans with a hard crust and a delicate fragrant filling.
Garnish, stand alone or main course?
Lamb peas - versatile beans. They are good in all their forms. You can make chickpea puree. How delicious it is served with stew, poultry and barbecue sauce!
The principle is the same as with potatoes. Boil the beans until cooked, salt, add seasonings to taste, beat with a mixer, blender or use a regular pusher. To obtain the desired consistency, hot milk can be added to the vesicle at the rate of 150 ml of liquid per 200 g of dry raw product. Season the mashed potatoes with butter and serve hot.
But nuhat is not necessarily a side dish. Due to its high protein content, it may well become the main course. How to cook delicious chickpea cutlets that everyone will appreciate?
For juicy, fragrant meatballs, take:
- 250 g chickpeas;
- 2 cloves of garlic;
- 2 eggs;
- 1 large onion;
- 3 tbsp. l flour;
- breadcrumbs;
- cooking oil for frying;
- salt and other spices to taste.
Boil the beans until cooked, mashed, add chopped onion, grated garlic, eggs, flour and seasonings. Stir until a homogeneous mixture is formed, form patties, roll in breadcrumbs and fry on both sides.
As a side dish, you can use potatoes, baked asparagus or buckwheat.
Delicious soup for one - two - three
Today, many buy mutton peas, just succumbing to the general hype around a healthy diet. However, with what there is chickpeas, they only think after a couple of first unsuccessful culinary experiments.
We already talked about some of the most successful recipes with Turkish beans, now it is the turn of the first course. We will say right away that there are two different options for making chickpea soup, and both of them are tasty in their own way.
Best of all, such a dish goes on a rich beef broth.
Ingredients:
- 0.5 kg of beef on the bone;
- 1 carrot;
- 100 g chickpeas;
- 1 onion;
- vegetable oil;
- fresh greens;
- potatoes - 1 pc.;
- salt and spices to taste.
Soak the nuhat overnight in cold water, otherwise it will take at least two hours to cook it. Cook the rich beef broth. Chop the onions and carrots and sauté them in vegetable oil. Peel and cut the potatoes into small cubes. Add all the ingredients to the broth and cook for at least 40 minutes. Soup should be served with fresh herbs and sour cream.
The second option is suitable for children who usually do not favor unfamiliar dishes too much.
Structure:
- leek;
- 1 carrot;
- 1/2 celery root;
- a sprig of parsley;
- chicken fillet - 500 g;
- chickpeas - 100 g;
- salt and spices to taste.
Pour 3 liters of water into the pan, put vegetables, herbs, chicken and cook the fragrant and tasty broth. Soak the chickpeas overnight in cold water, boil until half-cooked and cook in the oven according to the recipe for crispy balls. Strain the finished broth, split the breast into fibers. Add chicken and cooked Turkish peas to the broth. Useful hot for little "bad" ready.
Falafel: Israeli fast food
It’s hard to imagine that in some countries the beans that we have recognized as one of the healthiest foods are fast food. What do chickpeas eat in Israel? There they make a kind of vegetarian shawarma from Turkish peas. Try to make it at home and you will love it.
Soak 100 g of chickpeas in cold water overnight, then drain the excess liquid, pass the beans through a meat grinder, add hot pepper, salt, a pinch of turmeric, finely chopped onion, garlic and three tablespoons of chickpea flour. Roll small balls from the resulting mixture, dip in a beaten egg, roll in breadcrumbs and deep-fry. Several of these balls need to be put in a pita cake, add hummus, lettuce, tomatoes, cucumbers and any other finely chopped vegetables to taste.
Chickpeas - hearty breakfast, delicious lunch, diet dinner
More than the question of how to cook beans, everyone who is losing weight cares whether it is possible to eat chickpeas for dinner. Turkish pea dishes are quite versatile, and you can eat them at almost any time of the day.
It is known that in most eastern countries mashed soups are traditionally consumed for breakfast. Light aromatic soup made of lamb peas, potatoes and vegetables, whipped with a blender, can successfully replace traditional pancakes, scrambled eggs with bacon or bored oatmeal.
Due to its relatively low calorie content and high protein content, nuhat can become a nutritious dinner, but do not abuse it and eat later than a couple of hours before bedtime. It is best to supplement the evening meal with turkey or add sweet chickpeas balls to low-fat cottage cheese.
Ayurveda nutrition, or How Turkish peas will add strength and vitality
People thought about how to eat chickpeas so that it increased vitality and strength since ancient times. And until now, it remains one of the most important products of Ayurvedic cuisine. Today, about 6 million tons of chickpeas are grown in India. One of the best recipes of Vedic cooking remains lamb peas in a sharp tomato glaze.
To prepare it, you will need:
- 240 g of Turkish peas;
- 4 glasses of water;
- 5 tbsp. l peanut butter;
- 1 tsp chopped ginger;
- 1 finely chopped hot pepper;
- 0.5 tsp caraway seeds;
- several seeds of black mustard;
- 1 bay leaf;
- 5 medium peeled tomatoes, or 1 tbsp. l concentrated tomato paste;
- 1 tsp turmeric
- 1 tsp curry;
- freshly squeezed lemon juice;
- a bunch of chopped greens.
Soak the chickpeas at night and boil according to any of the recipes described above. Save the broth.
Heat peanut butter in a pan with a thick bottom, add mustard, pepper, caraway seeds and ginger. Warm the mixture until the seeds turn brown. Add bay leaf, curry, turmeric, lemon juice, and herbs to the bowl. Fry for at least 3-4 minutes until the sauce is smooth, with a pleasant spicy aroma.
Add lamb peas, broth to the pan and simmer for 10 minutes over low heat. Garnish the finished dish with thin slices of lemon.
In India, it is believed that thanks to this method of cooking, chickpeas retain their natural properties and give a person strength and health.