Chickpeas, or mutton peas, are a popular ingredient in oriental cuisine. It has been used since ancient times for the preparation of a variety of dishes. It has high palatability and nutritional value. All dishes are based on boiled chickpeas or canned in jars. Boiled peas are eaten with vegetables and meat, used to make pasta, added to salads, and also fried.
The article will discuss how to cook fried chickpeas. It can be a beer snack, a sweet crispy treat, like popcorn, or a full-fledged second course.
Simple recipe
Roasted chickpeas can be cooked in the oven. For this option, snacks will need only four ingredients:
- two glasses of canned chickpeas;
- a teaspoon of paprika;
- three tablespoons of vegetable oil;
- one and a half teaspoons of coarse salt.
Order of preparation:
- Heat the oven to 220 degrees.
- Drain the can from the canned chickpeas, pour the peas on a towel and let dry.
- Put the beans on a baking sheet, pour over vegetable oil, mix and place in the oven for 35 minutes.
- Remove the pan from the oven, sprinkle the chickpeas with paprika and salt, mix and put in the oven for another three minutes.
- Put the fried peas on a towel, when cool, put in a dish.
Beer salty
As a light snack, fried chickpeas are good for beer. The recipe is quite simple.
What is required:
- 200 g chickpeas;
- two teaspoons of salt;
- a teaspoon of sweet smoked paprika ;
- a teaspoon of garlic powder;
- 100 ml of vegetable oil.
Order of preparation:
- Wash dry chickpeas under a tap, pour cold water in a ratio of 1 to 4 (per glass of chickpea - 4 glasses of water) and leave for 8 hours. Beans should swell and become softer during this time.
- Fold the soaked chickpea into a colander to make the glass water. In addition, it is advisable to wet the peas with a paper towel so that it is not too wet.
- Leave the chickpeas to dry, at this time mix the paprika with salt and garlic powder in any convenient dish, for example, in a bowl. In addition to the seasonings listed in the recipe, you can add others to your liking. It can be a mixture of hot peppers, for lovers of hot, or cinnamon - for a piquant sweet taste.
- When the chickpeas dry, you can start to fry it. In a deep frying pan, you need to heat the vegetable oil and put the beans in it. So that they do not burn, they must be periodically stirred. In the process of frying, chickpeas should acquire a slightly golden color and become glossy. Pea readiness sign - characteristic pops. As soon as a couple of such “explosions” occur, the chickpeas must be immediately removed from the pan with a slotted spoon and put in a plate.
- After the fried beans have cooled, pour the prepared spice mixture into them and mix well.
Roasted salted chickpeas are ready to eat.
Sweet with cinnamon
It will be required:
- chickpeas;
- powdered sugar;
- cinnamon.
Order of preparation:
- Rinse dry chickpeas in water and soak for 12 hours. During this time, the water must be changed twice.
- Cook the peas almost until cooked. It is important that it does not boil.
- Fold the ready-made chickpeas into a colander, then dry slightly and sprinkle with cinnamon.
- Put the beans in a mold in one layer and put in the oven, preheated to 200 degrees. Cook for about 40 minutes.
- According to the recipe, fried chickpeas should be crispy. Peas can be sprinkled with powdered sugar.
Cool sweet chickpeas and transfer to a jar.
With vegetables
Fried chickpeas with vegetables - a delicious vegetarian dish, the preparation of which will require the following products:
- 200 g of dried peas (can be replaced with one can of canned);
- one large onion;
- two cloves of garlic;
- a bunch of spinach;
- two carrots;
- 1 cm ginger root;
- two tablespoons of soy sauce;
- 1 chili pepper
- vegetable oil or ghee ghee;
- black pepper.
Order of preparation:
- If dry chickpeas are used, they must be soaked and boiled. To do this, pour peas into a container, fill with water, which should be twice as much, and leave overnight. By morning, chickpeas will be consumed with water and double in size. Excess water must be drained, then filled with clean so that it completely covers it, and put on a strong fire. Cook under a lid until it boils, then reduce the heat to a minimum and cook for one hour so that it is not too boiled. Canned chickpeas do not require any preliminary preparation.
- While peas are cooked, you need to do the rest of the ingredients - vegetables and spinach. They need to be cleaned and washed.
- Cut carrots into strips, onions - into thin half rings, chili and garlic - as finely as possible, grate grate.
- Heat the pan over medium heat, pour vegetable oil into it or put half a teaspoon of ghee.
- Put onion, garlic, carrots in a pan and fry for five minutes with constant stirring.
- Add chili, spinach and grated ginger, mix, then sprinkle chickpeas, mix, pour in soy sauce, pepper, mix again and cook with stirring for a couple more minutes.
Fried chickpeas are immediately laid out in plates and served on the table with cilantro or parsley.
Fried Chickpea Recipe with Sausage and Vegetables
It will be required:
- 0.5 kg of chickpea;
- one onion;
- 100 butter;
- three tomatoes;
- a teaspoon of paprika;
- a quarter teaspoon of soda;
- pork sausage with garlic;
- salt.
Order of preparation:
- Pour the peas in a rather large container and pour warm water. Add soda and a pinch of salt and leave for 12 hours.
- Drain the water, rinse the chickpeas.
- Pour water into a saucepan, salt, put on a strong fire. As soon as it begins to boil, lay peas, cover, set medium heat and cook for 2 hours until the chickpeas are ready (it should become soft).
- While peas are cooked, chop the tomatoes, onions and sausage.
- Melt the butter in a frying pan, put onions in it and fry with constant stirring over low heat for about 7 minutes. Then add paprika and sausage and remove the pan from the heat.
- Throw the chickpeas into a colander, then transfer it to the pan and fry for about 5 minutes.
Serve the finished dish immediately hot.
Conclusion
Thanks to these recipes, chickpea dishes can be prepared simply and tasty by everyone. This bean crop is a valuable source of protein and various useful elements, therefore it is indispensable in the diet of vegetarians.