Turkish peas - bean culture, which successfully complements more than one recipe. Chickpeas are still not very popular in our region. But its amazing properties are becoming more and more fans.
Chickpeas. Recipes with photos
This plant from the legume family is indispensable for dietary and healthy nutrition. A national dish such as hummus is widely known. This recipe (chickpea is included in its composition in the form of mashed potatoes) came from Israeli cuisine. It can be prepared both in a dietary version and in a more nutritious one. A hummus recipe from chickpeas will require a glass of dried Turkish peas, sesame paste, lemon juice, olive oil and spices (oregano, zira, paprika) to prepare. And also greens to taste. And sesame seeds for decoration.
Peas need to be soaked overnight, boiled in the morning - it will take up to four hours. In parallel, you can cook a paste of sesame seeds - all the ingredients (sesame seeds, spices, oil) are heated in a pan and chopped in a blender. The mass should be thick and viscous.
Salt it to taste and set aside. Separate the prepared chickpeas from the liquid and, having cooled, also grind. Add crushed garlic and a glass of broth in which peas were cooked. Make sure that hummus does not become excessively fluid. The main component here is peas. You add paprika and oregano to the paste at the very end, as required by the recipe.
Chickpeas go very well with spices, but it’s important not to overdo it. Add lemon juice to the finished paste, serve with fried sesame seeds and herbs. Fresh pita bread is good for hummus. From chickpea flour, you can bake a diet snack cake with cabbage and cottage cheese. You will need two eggs, soda (a teaspoon), mustard, lemon juice - to simulate mayonnaise. Three hundred grams of cabbage (you can take white or cauliflower) and cottage cheese of medium fat content. Chickpea flour - about a hundred grams. By the way, it can be replaced with chickpea or bean puree, as well as oat bran (previously soaked). Beat all components, except cabbage, with a blender to a batter condition. Chop the cabbage and mix in the dough. Bake forty minutes in the oven or fifty in a slow cooker.
Tunisian recipe: chickpeas in barley soup
This dish is also called chorba. It is popular in Tunisia and surrounding countries. For this recipe you need to prepare barley in a special way. Usually it is soaked before cooking. Here you need to do something else: dry the washed barley first in a dry pan, and then lightly fry in a small amount of oil. This method of preparing cereals will give the soup a light coffee and bread flavor. A glass of chickpea needs to be soaked in advance, and seven hundred grams of low-fat mutton fried in olive oil. Then in the same pan spasser onion and squeezed chickpeas. Put everything in a large saucepan, add fried pearl barley there, pour two and a half liters of water mixed with three tablespoons of tomato paste. Boil, cook for forty minutes, add a little hot pepper to taste, one chopped red paprika, garlic, parsley, celery and lemon juice. A little more to darken over minimal heat, and the meal is ready.