Chickpea puree: a step-by-step recipe for cooking with photos, ingredients, seasonings, calories, tips and tricks

This representative of the legume family is especially popular in the Middle East, where it serves as the basis for the preparation of various dishes of traditional cuisine. On this territory, chickpeas began to be grown another 7.5 thousand years ago. In antiquity, it was widely used in folk medicine, and even today it is believed that Turkish peas help lower blood cholesterol.

Chickpea is a source of zinc and folic acid. It contains about 20% protein and a small amount of fat, usually polyunsaturated. Without a doubt, this product is very useful for the body of every person and must be present in his diet. The article presents recipes for chickpea puree and photos of ready meals. Step-by-step descriptions help simplify the process of preparing them.

How to make chickpea puree ?

Turkish peas produce a very tasty side dish, and its benefits to the body are much higher than from potatoes or rice. Chickpea contains an essential amino acid, lysine, from the lack of which people who refuse to use protein of animal origin often suffer. That is why this product must be present in the diet of vegetarians.

The process of preparing a side dish of chickpea in the form of mashed potatoes consists of the following steps:

1. Dried chickpeas (200 g) pour 8-12 hours with cold water 3 fingers above its level. A bowl for this needs to be taken larger, since peas will certainly swell and increase in size during this time.
2. Throw the prepared chickpeas into a colander, transfer it to the pan and pour water in a ratio of 1: 2, as in the preparation of porridge. Add salt (1 tbsp.) And cook peas 1.5 hours after boiling.
3. Drain the water from the prepared chickpeas (keep 100 ml for mashed potatoes).
4. Place the beans in a blender glass and grind them.
5. Add 100 ml of cream, 30 g of butter, paprika (½ tsp) and beat the mixture again. If the mashed potatoes turn out too thick, pour in a little water in which the chickpeas were boiled. Serve the finished dish as a side dish.

The calorie content of chickpea puree is 316 kcal per 100 g. The dish is nutritious and satisfying due to its high protein content.

Chickpeas Puree Hummus

Dry peas can be used to prepare traditional Middle Eastern cuisine and a delicious appetizer. The basis for this dish is chickpea puree. In addition, various spices and sesame seeds are used in the cooking process.

The snack recipe is as follows:

1. Soak chickpeas (300 g) for 12-14 hours in water with the addition of soda (1 tsp). This will allow the peas to boil well.
2. After the specified time, put the chickpeas on a small fire, pouring it with a sufficient amount of clean water. Cook peas for 2 hours. Water does not need to be stored after cooking, as the chickpeas are soaked in soda. In the process of mashed potatoes in this case, you need to use ordinary boiled water.
3. Sear the seeds of zira (½ tsp) in a dry frying pan, cool and grind in a coffee grinder.
4. Dry the sesame seeds (30 g) on ​​a small fire. The main thing is not to overexpose them, otherwise hummus will be bitter. Grind the cooled seeds in a coffee grinder.
5. Using a blender, bring the chickpeas to a smoothie consistency. Add sesame, zira, lemon juice (4-6 tbsp. L.), Garlic (2-3 slices), olive oil and other spices to taste. Serve the finished pasta with thin pita bread.

Fried Onion Mash Recipe

The following recipe is some alternative to traditional hummus. Sesame paste is not added to such an appetizer, but only fried onions, carrots and spices.

A step-by-step recipe is very simple:

1. How to make mashed chickpeas has been described in previous recipes. Turkish peas need to be soaked, cooked and chopped until smooth.
2. Fry finely chopped onions and carrots in olive oil. Add a pinch of zira, masala spices and a teaspoon of honey to make the vegetables glazed.
3. Transfer the prepared dressing to the blender bowl to chickpea puree and beat well again.
4. Adjust the taste of the dish by adding lemon juice, olive oil and salt. Serve with nuts.

Cauliflower puree with chickpeas

Depending on the consistency of the following recipe, you can cook either porridge or a gentle cream soup. In this case, the dish turns out equally tasty in the first and in the second case.

Diet puree from chickpeas with cauliflower is prepared in this order:

1. Soak chickpeas (1 tbsp.) For 12-14 hours.
2. Fry finely chopped garlic (3 slices) and onion (2 pcs.) In vegetable oil. To taste, add fresh or dried thyme (1 tbsp. L.).
3. Transfer the fried vegetables to a pot for cooking soup. Add soaked chickpeas. Pour the ingredients with vegetable broth or water (1 l). Cook soup for 1.5 hours until chickpeas are tender.
4. Measure 3 cups of cauliflower inflorescences and cook them separately from peas.
5. Using a submersible blender, grind chickpeas with onions and cauliflower in a saucepan. Add salt and spices to taste. If you drain most of the water in which the chickpeas were cooked, you get not a soup, but porridge for a side dish.

Puree soup with porcini mushrooms and chickpeas

This is a very aromatic and tasty dish that can be served for lunch or dinner. According to the recipe below, chickpea puree by consistency is more like a thick soup. It turns out to be gentle, light, but very satisfying.

The recipe for mashed potatoes is as follows:

1. Soak a glass of Turkish peas for a day in cold water.
2. Transfer chickpeas to a saucepan, pour clean water and cook for 1.5 hours without adding salt.
3. Dried porcini mushrooms (60 g) soak in milk (1 tbsp.) For 1 hour.
4. Leek, garlic (3 cloves), grated carrots and parsley root, passaged in ghee (2 tbsp.).
5. Add mushrooms into the pan to the prepared chickpea and continue cooking for another 20 minutes. Pour an additional 600 ml of water here.
6. After the specified time, add the passivated vegetables to the soup and cook for another 20 minutes.
7. Add cream with a fat content of 20% (100 ml), salt, white pepper and paprika.
8. Remove the pan from the heat, cool slightly, then beat its contents with a blender.
9. Pour the soup into plates and sprinkle with zira on top.

Puree with pumpkin, chickpeas and mushrooms

The following dish will especially appeal to vegetarians and those who fast. And it is prepared very simply:

1. Cook pre-soaked chickpeas (½ tbsp.) In salted water.
2. Cut the pumpkin (150 g) into small pieces and send to the pan to the chickpea.
3. In vegetable oil (1 tbsp. L.), Pass the onions, 2 cloves of garlic and a few champignons (3 pcs.).
4. Drain the water remaining after cooking chickpeas and pumpkins.
5. Hand blender to turn Turkish peas into mashed potatoes. Then add mushrooms with onions and garlic, pumpkin, and once again beat everything well.
6. To taste, add pepper, salt, dried basil to the chickpea puree. The dish is ready.

Lentil soup with chickpeas and tomatoes

The next dish has a delicate taste and a pleasant texture. Well, such a chickpea soup puree is prepared in this order:

1. Turkish peas soaked in advance (150 g) are boiled in salted water for 1.5-2 hours.
2. In a pan with a thick bottom in olive oil (1 tbsp. L.), Onions are fried for 5 minutes with a pinch of dried chili pepper and caraway seeds (2 tbsp. L.).
3. Red lentils (150 g), tomatoes in their own juice or tomatoes without skin (400 g) and broth (1 l) are added to the aromatic vegetable mass.
4. Over medium heat, the soup is cooked for 15 minutes, after which cooked chickpeas and spices are added to it.
5. Using a blender, the mass is brought to a homogeneous, puree-like consistency.
6. When serving, fresh cilantro or parsley is added to the dish.

Vegetarian Turkish Pea Recipe

The next option for making chickpea puree is suitable for raw foodists. Turkish peas in this case are not boiled, but only soaked for a day, after which they are chopped with a blender. According to raw vegetarians, this mashed potato could well replace traditional potato cooked with butter and milk.

The dish is prepared as follows:

1. Pour half a glass of dry chickpea with warm water and leave for a day. During this time, it is recommended to replace the water for soaking Turkish peas 1-2 times.
2. Soak half a glass of cashew nuts for 3 hours. During this time, they will become softer and, when whipped, will give the dish a creamy taste.
3. Chickpeas, cashews, salt (1 tsp), lemon juice (1 tbsp.), Olive oil (3 tbsp.) And 250 ml of water, beat with a blender to the desired consistency. If desired, raw vegetables such as carrots can also be added to this dish.