Chickpeas and dishes from it. Chickpea diet recipes. Baked chickpeas with spices

Fried chickpeas are practically analogous to popcorn, only they are not prepared from corn. You can make it both sweet and salty. Roasted chickpeas are very crunchy with a pleasant nutty flavor.

Chickpea has many original names: mutton peas, nakhat, blister, etc. Its characteristic nutty flavor made it one of the favorite legumes in Central Asia. In Turkey, rice pilaf, cabbage rolls and cutlets are prepared from chickpeas, served as a dessert under a layer of powdered sugar or as a side dish with vegetables (it goes well with tomatoes and green beans) for meat and poultry.

Fried chickpeas are easy to cook and give a variety of flavors depending on which seasoning you decide to use, salt or add a spoonful of fine sugar. In addition, such chickpeas are a healthy alternative to chips and croutons when served with beer.

• 200 g chickpeas (chickpeas)
• 1 tsp paprika
• 1 s.l. sea ​​salt
• ½ l cold water
• half a cup of olive oil

1. Soak the chickpeas in cold water all night long.

2. Check the chickpeas for a tooth: if it bursts easily, then you can start frying. Remember to drain the water.

3. In a small skillet with a double bottom, pour olive oil(you can also use unscented sunflower), heat and add soaked chickpeas. Fry a few minutes until lightly golden, until the chickpeas float in the oil.

4. Place the chickpeas with a slotted spoon on a plate covered with napkins to absorb the excess oil, sprinkle generously with fine sea ​​salt and paprika. Remove the oiled napkins, transfer the fried chickpeas to a clean, dry bowl for snacks.

Some housewives claim that chickpeas do not explode at high temperatures, unlike common peas. Where they got this information from is unknown, because personally, my chickpeas began to explode after a couple of minutes, as soon as they acquired a golden hue. By the way, the first pea "explosions" in your kitchen signal the readiness of chickpeas. Therefore, do not try to fry chickpeas the way you fry real nuts, you will not get baked sides.

Recipe 2. Fried chickpeas with sausage, tomatoes, onions

• Chickpeas 500 g
• Soda ¼ teaspoon
• Butter 100 g
• Onion 1 piece
• Tomatoes 3 pieces
• Paprika 1 teaspoon
• Pork sausage with garlic ½ piece
• Salt to taste

1. Pour the peas into a spacious bowl, cover with warm water and add a pinch of baking soda and salt each. Leave to soak for at least 12 hours.

2. Drain water, rinse peas. Bring the salted water in a saucepan to almost a boil, put the peas in there, cover, reduce the heat to medium and cook for 2-3 hours until the peas are soft: the time depends on the age of the peas themselves and on the softness of the water.

3. During this time, finely chop the onion and tomatoes. And peel a sausage the size of a finger from the skin and cut into thin slices.

4. Melt butter in a skillet, add onion and cook over low heat, stirring occasionally, for 5 minutes, until soft and translucent. Add the tomatoes and cook, crushing them with a spatula, for another 10 minutes. Stir in paprika and chorizo, then remove from heat.

5. Pour the peas through a colander and place them in a skillet, cook over high heat, stirring occasionally, for 5 minutes. Serve immediately.

Recipe 3. Oven fried chickpeas

• chickpeas 250 g
• mixture of exotic spices "punch puren" 1 tsp. (fennel, cumin, kalonji onion seeds, fenugreek seeds, mustard)
• olive oil 2 tbsp l.

Soak the chickpeas in a large amount of water overnight (12 hours), drain the water the next day, rinse the chickpeas, add fresh water (I filled it with boiling water) and cook.

To prevent the process of gassing, it is recommended after 30 minutes. boil, drain the water, rinse the chickpeas, add fresh water and cook until tender. I cooked for 1.5 hours.

Throw ready chickpeas on a sieve, dry.

Cover a baking sheet with foil (shiny side up), put chickpeas, salt, sprinkle with spices, add olive oil and stir. Smooth the chickpeas in one layer and place in an oven preheated to 200 * for 30 minutes.

Stir several times during baking.

Chickpeas are crispy on the outside with a salty, spicy crust.

Recipe 4: Fried Chickpeas Sweet Crunchy in Cinnamon

• cinnamon
• powdered sugar

Rinse the chickpeas and soak in clean cold water for 10-15 hours, changing the water 1-2 times. After that, cook the chickpeas until cooked, but do not allow it to cook. When the chickpeas are ready, drain the water and dry the peas a little.
To cook sweet option For this appetizer, chickpeas should be generously sprinkled with cinnamon. For a spicy option, sprinkle with curry, paprika, or any other spices.

After that, put the peas in one layer in a mold, put in an oven preheated to 190 degrees and bake for about 40 minutes. If the warm air in the oven is unevenly distributed, then the chickpeas need to be stirred several times so that the peas are cooked at the same time.

As a result of cooking, the peas should become empty on the inside and crunchy. After that, if desired, you can sprinkle the sweet version with powdered sugar.
You can store ready-made chickpeas in a jar, but you need to put the peas in the dishes already cooled.

Recipe 5: Fried crispy chickpeas with honey

1. 400g chickpeas
2. ½ teaspoon cinnamon
3. 2 teaspoons olive oil
4. ¼ teacup honey
5. A pinch of salt

Preheat oven to 180 ° C and prepare the mold by covering it with aluminum foil. Next, rinse the peas, then let the water drain. Then transfer the chickpeas to a bowl, add the cinnamon, olive oil, and honey to it, and stir until the spices are completely covered with the chickpeas.

Then put the chickpeas carefully in one layer in the prepared form and send them to the preheated oven.

Bake for 45-60 minutes, stirring every 15 minutes. Ready peas Sprinkle the chickpeas with salt as soon as they are removed from the oven, while the peas are hot. Let the peas cool completely, then transfer to a bowl.

Recipe 6: Fried Chickpeas in Soy Sauce

Large chickpeas have a light nutty flavor that is enhanced by frying, and a pinch hot pepper chili and sweet and savory frosting makes this appetizer very savory.

• 50 g chickpeas
• 2 tbsp soy sauce
• 1 tsp Sahara
• a pinch of ground chili
• vegetable oil for frying

Pour chickpeas with plenty of cold water and leave for 12 hours. Drain the water, put the chickpeas on a paper towel and blot well.

Heat a small amount of oil in a skillet and fry the peas for 5 minutes. In this case, he should turn white a little.

Mix in a bowl soy sauce and sugar, shake until it is completely dissolved.

Sprinkle the chickpeas with chili (the amount depends on the desired pungency of the snack, the light pungency perfectly complements the salty-sweet icing), pour the sweet soy sauce into the pan and glaze the nuts over medium heat until the excess liquid is melted and the soy glaze covers the chickpeas with an even crust.

The glazed fried chickpeas must be cooled well before serving. In a warm form, it is quite soft, and when it cools down, it will crunch no worse than real nuts.

Chickpea is known to human civilization even before our era. Its nutritional value and an unprecedented amount of protein have made it an essential ingredient in Vedic and vegetarian cuisine. The article contains information not only about the methods of preparing chickpeas, but also describes the process of its preliminary processing.

Chickpeas or nakhat, commonly known as chickpeas or mutton peas, must first be soaked in liquid. For a glass of peas we take 3-4 tbsp. water. The vegetable actively absorbs moisture, and if there is not enough water, it is poorly saturated with liquid. Add a little baking soda to speed up the process. But keep in mind, like any chemical, baking soda is not very useful. Therefore, add it when you make the pea puree, but if your task is to cook the beans whole, soak in plain water for 6-11 hours... Next, pour cold water, set it on the stove and cook for 1.5-2 hours. For cooking in a deep fryer - the chickpeas are not boiled. During cooking, we either do not add salt at all (to prepare the gruel), or fall asleep in 25–35 minutes. before the end of cooking for whole peas. Cleaning... Unlike regular peas, chickpeas are sold in a shell. Most dishes are cooked with unrefined product, but the husk must be removed to make delicate hummus. To do this, boil the product for about an hour, then rinse with cold water under the tap, fill it with water and clean all the peas from the outer film with your hands. Strain off the water and add a new one, in which it is boiled until tender. Such a semi-finished product is used in different dishes(put in soups, in pilaf, prepare independent dishes, for example, hummus, falafel). It is wonderful as a side dish and adds an irreplaceable flavor to the salad. In a multicooker... Place the previously soaked beans in a bowl and fill it with fresh water 2 fingers above the top peas. We set the "Quenching" mode for about 3 hours or "Pilaf" for 2 hours. You won't be able to cook the beans instantly, but significantly reducing the cooking time is a feasible goal. Chickpeas are prepared as a separate ingredient on the menu, and sometimes together with meat or vegetables.

One of the most popular chickpea dishes is creamy hummus, which has long been prepared as a sauce or pasta. It is often served with vegetables: carrots, peppers, cucumbers, as well as fried potatoes or chips. One of the main ingredients is tahini, a puree made from ground sesame seeds. Tahini is the unifying component of the dish; it can be replaced with peanut paste. You will also need olive oil, lemon juice, and garlic. The main ingredient of the dish is boiled, pounded and combined with other products. Depending on taste preferences, other ingredients are added: spinach, parsley, caraway seeds, potatoes, kalamata, paprika, red pepper, pine nuts. For cooking, take 4 parts of boiled chickpeas for 1 part of tahini. Grind all ingredients in a food processor until you get a creamy paste. Too thick hummus is diluted with water or vegetable broth... Serve the product with crackers or fresh vegetables. A more familiar recipe for us among oriental dishes is chickpeas with meat... We pre-soak and cook the beans. Cut the onion and fry until golden brown, add a little chili and tomatoes. After boiling, grind the tomatoes and add salt, pepper, ground cumin and turmeric to taste. It is better to use lamb, but you can also use other meat. Cut it into volumetric cubes and fry it separately. Add sauce, broth and chickpeas to the meat. Cook over low heat until tender. Chickpea cutlets- not only an excellent vegetarian dish, but also an alternative to the boring meat cutlets, something light and satisfying at the same time. Soak and cook the chickpeas as usual. Then grind in a blender along with the onion. Add bread soaked in milk and a little pea broth. We combine everything with the remaining ingredients (mint - 2 tbsp. L., Two eggs, hard cheese - 50-100 g, parsley, salt, pepper), creating a homogeneous mass. We make cutlets and dip in sesame seeds with flour, periodically dipping hands in cold water. Fry in oil until a delicious crust is formed.

Chickpeas are quite nutritious, but we won't cover all of them. healing properties, and immediately move on to the main topic: chickpeas - cooking recipes.

Lean Chickpea Soup

During fasting, you have to give up many foods that contain substances important for the body. And in order not to weaken, it is worth preparing dishes from chickpeas during the fast, which will make up for all the valuable losses.

Ingredients:

• 215 g chickpeas;
• 2 potato tubers;
• 2-3 cloves of garlic;
• bulb;
• 2 medium tomatoes;
• 1 fleshy bell pepper;
• 35 ml of concentrated lemon juice.

From spices:

• 6 g cumin;
• 30 g grated ginger (fresh);
• 30 g garlic powder;
• 6 g turmeric;
• 2 carnation buds.

Preparation:

1. Chickpeas must first be soaked in water, you can leave them overnight, or you can reduce the time to 6 hours by adding half a spoonful of soda.
2. Now we will prepare the vegetables, cut the potatoes into small cubes, chop the onions and tomatoes into cubes, cut the pepper into strips, chop the garlic cloves.
3. We put a cauldron or a saucepan with a thick bottom on the stove, heat the sunflower oil, throw in the caraway seeds, cloves, bay leaves and give the seasonings for 1 minute so that they give their aroma.
4. Then add the onion along with the garlic, pepper, add a little salt and after 4 minutes add the tomatoes with all the remaining seasonings.
5. After 2-3 minutes, put the potatoes with chickpeas, pour in the required amount of water and cook the soup for 1.5 hours, and then infuse for 10-15 minutes.
6. Lean soup can be supplemented boiled rice and any greenery. Canned chickpeas can also be used for soup, then the cooking time is reduced to 40 minutes.

Hummus is a traditional Jewish snack

Hummus is Jewish dish from chickpeas, which is suitable for those who are trying to fast.

Ingredients:

• 215 g chickpeas;
• 55 g sesame seeds;
• 2-3 cloves of garlic;
• 6 g cumin;
• 3 tbsp. tablespoons of lemon juice;
• 3 g red paprika;
• half a bunch of cilantro;
• 115 ml olive oil.

Preparation:

1. Pour the chickpeas into a saucepan with water and boil for an hour, if you add a little soda, the process can be accelerated.
2. In a dry frying pan until a beautiful yellow color, fry the sesame seeds, then grind them in a coffee grinder and mix with a spoonful of olive oil.
3. As soon as the chickpeas are ready, we send them to the blender bowl along with sesame paste, garlic and herbs, olive oil, citrus juice and cumin.
4. We twist until smooth, add salt and pepper to taste, and also pour in a little broth from the chickpea so that the appetizer is of the desired thickness.
5. Season the finished hummus with butter, sprinkle with paprika and serve.

Delicious chickpea cutlets

Chickpea cutlets are vegetarian chickpea dishes that are in no way inferior to meat products in taste.

Ingredients:

• 215 g chickpeas;
• bulb;
• 1-2 cloves of garlic;
• 1 carrot;
• 55 sunflower oils;
• 3 g each turmeric and cumin;
• 55 g flour.

Preparation:

1. Boil the chickpeas until tender and cool.
2. In a frying pan with butter, first fry the finely chopped onion with garlic, and then add the grated carrots to the vegetables.
3. Pour boiled chickpeas into a blender, send there too vegetable stew and punch all spices, including salt and pepper, until smooth.
4. Pour flour into the resulting minced pea, knead, sculpt cutlets, bread in breadcrumbs and fry until golden brown.
5. Serve with any vegetables.

Fried chickpeas

Fried chickpeas are a delicious and versatile dish, as they can be used as a substitute for chips, sprinkle on salads or serve as croutons for soup. It is easy to cook fried chickpeas, the main thing is not to overcook it, it will become hard and tasteless.

Ingredients:

• 215 g chickpeas;
• 6 g paprika;
• 6 g curry;
• dried garlic to taste;
• ground ginger to taste;
• salt and pepper (red) to taste.

Preparation:

1. We choose the largest chickpeas in the store, soak for 10 hours.
2. Then we drain the water and dry the peas well, if even a little moisture remains, then the chickpeas will not turn out crispy.
3. Pour the chickpeas into a frying pan preheated with oil and fry it for 5 minutes. Outwardly, it is difficult to determine whether peas are ready or not, so we constantly taste them.
4. As soon as the chickpeas are covered with a crust and ready, sprinkle with all the spices, mix and fry for another 3-4 minutes.
5. Turkish chickpeas can also be cooked in the oven, for this we mix the peas with spices and butter, put on a baking sheet and put in the oven for 30-60 minutes, temperature 180 ° C.

Pilaf for vegetarians

This pilaf is suitable not only for adherents of vegetarian cuisine, but for those who decided to discover something new in cooking. In fact, the dish turns out to be very tasty and nutritious.

Ingredients:

• 155 g of rice (round grains);
• 115 g of red rice;
• 155 g chickpeas;
• 2 onions;
• 2 carrots;
• 2 heads of garlic.

Spices:

• 6 g curry and cumin;
• 7-8 pepper buds;
• 12 g barberry;
• 6 g sea salt;
• 6 g pepper mixture.

Preparation:

1. Pour finely chopped onions into a cauldron with butter, fry for 5 minutes, then add grated carrots.
2. Then add two types of rice to the vegetables, as well as chickpeas, garlic and all the spices.
3. Stir, pour in water and cook the dish for 45-50 minutes.

Original chickpea pate

You can quickly and easily make a pate from chickpeas and serve as an excellent appetizer to any table.

Ingredients:

• 355 g dry chickpeas;
• head of garlic;
• 45 g sesame seeds;
• 115 ml olive oil;
• half a lemon;
• dried basil;
• ground paprika.

Preparation:

1. In order not to spend a lot of time preparing a snack, we soak the chickpeas overnight.
2. The next day, boil the peas for two hours.
3. Remove the top layer of husk from the head of the garlic, sprinkle with oil and bake for 15 minutes, temperature 200 ° C.
4. Then pour the chickpeas into the blender bowl, put the baked slices of a spicy vegetable, sesame seeds and grind until smooth.
5. After that we pour in the oil, we survive the juice from the citrus, add salt to taste and mix again.
6. Put the finished pate in a bowl, sprinkle with dried basil and paprika, serve with flat cakes or bread.

Shakshuka with peas (chickpeas)

A dish like shakshuka is prepared in the Middle East, and the main ingredient here is chickpeas, which are cooked in tomato sauce with spices. If you are interested in the dish, then write down the recipe.

Ingredients:

• 415 g chickpeas;
• 825 g tomatoes;
• half an onion;
• half sweet pepper;
• 3 cloves of garlic;
• 65 g tomato paste;
• 45 g ground paprika;
• 45 g chili peppers;
• 25 g cumin;
• 25 g granulated sugar;
• 3 g cinnamon.

Preparation:

1. Saute finely chopped onion, pepper and garlic in butter for 5 minutes.
2. As soon as the vegetables become soft, put the tomato rings, as well as tomato paste, sprinkle with paprika, cumin, sugar, preferably cane, cinnamon and chili. Mix everything and cook for 3 minutes.
3. Now it's the turn to add the already pre-cooked chickpeas, mix everything again and cook for 20 minutes.
4. Shakshuka is served with flat cakes, it is possible with pasta or rice.

Stewed chickpeas with vegetables

Chickpeas go well with various vegetables, and from all the proposed options, we will take a recipe for cooking in a multicooker.

Ingredients:

• 215 g chickpeas;
• 2-3 tomatoes;
• 1 zucchini;
• 1 eggplant;
• 1 sweet pepper;
• 1 carrot;
• 1 onion;
• 2-3 cloves of garlic;
• spices to taste.

Preparation:

1. Soak the peas in water for 6 hours, and twist the tomatoes in a blender.
2. Pour a little oil into the bowl of the device, add finely chopped onion along with pressed garlic cloves and diced carrots. We turn on the “Extinguishing” mode and the time is 1 hour.
3. After 15 minutes after starting the program, put in cubes of eggplant, zucchini and sweet pepper, and also fall asleep with chickpeas.
4. Pour in twisted tomatoes, add salt and any spices, cook the dish until the signal.

Gushnut

Chick peas are used in different cuisines of the world. So in Uzbek cuisine there is such a hearty, tasty and easy-to-prepare dish as gushtnut.

Ingredients:

• 425 g dry chickpeas;
• 0.5 kg of meat;
• 4-5 large tomatoes;
• 1-2 cloves of garlic;
• salad onions;
• seasonings to taste.

Preparation:

1. We pre-soak the chickpeas in water.
2. We take any meat we like, cut into cubes and fry in a cauldron with hot oil until golden brown.
3. Then we add chickpeas to the meat, cook until the meat juice completely evaporates, fry for 5 minutes and fill with water so that the liquid covers the contents of the cauldron, simmer under the lid for an hour.
4. Peel off the peel from the tomatoes, cut into cubes and chop the garlic.
5. After that, we send the tomatoes with garlic and spices to the cauldron and cook for another half hour.
6. Chop the onion into rings, slightly squeeze the juice, salt and pepper.
7. We lay out the finished dish in bowls, sprinkle with onions and serve.

BON APPETIT!

How - in detail in the pictures under the cut.

Prologue: not everything that I am cooking with chickpeas now fits into the post. So I propose to repeat the method with a plus sign - if you cook and cook it, beep, if only a few of the most desperate decide to do this, then I will write about something else.

I have accumulated a lot and they all start with the fact that you need to "take boiled chickpeas." It was high time to dwell in more detail.First, chickpeas are different. The most delicious, especially in itself, large. Once I wrote in the comments that it is almost like a hazelnut in size, but she blatantly lied, as it turned out when checking, I repent and I apologize. For clarity, the picture showed small and large chickpeas in comparison with our regular peas and hazelnuts. However, large chickpea is at least always much more expensive, and for many recipes where chickpea crumbs are used, there is no difference in taste at all. Which one is more useful, and is there such a difference between them at all, I have not found information anywhere.

As usual, it takes a lot of effort to get a really good product. And, again, as always, each product has its positive and negative sides. Chickpea has mass useful properties, both for health and weight loss, in addition, it is tasty in itself, and even more wonderful as an absolutely universal remedy for an endless number of recipes, but this is a legume, and accordingly there are some problems that can be solved if you adhere to the rules of it cooking.

1) Rinse the chickpeas from dirt.

2) Soak chickpeas in plenty of drinking water (about twice the weight of dry chickpeas). If you have special problems with the digestion of legumes, then it is worth diluting 1 tsp per liter of water. soda. It is better if it is in a warm environment, so I use a multicooker: for the first 20 minutes I turn on the "heating" mode, then, without opening the lid, so as not to bring down the temperature, I turn it off. It is most convenient to do this in the evening. You can soak it in a food thermos, or you can simply in any bowl / saucepan.

3) In an amicable way, not less than 12 hours later, or it is possible for a day, but it is advisable to change the water a couple of times, rinse it under running water very thoroughly. Although in a multicooker it is already swollen enough after 3-4 hours, I'm not sure that this time is enough for the necessary enzymes to activate, and this is important. So, as a last resort, you can cook this way once, but it is better to pre-soak any cereals and legumes in warm water.

4) Cover with water, about two fingers above the chickpea.Bring to a boil, remove the foam. If the above problems are relevant, it is worth draining this boiled water and pouring clean hot water from the kettle again. During the cooking process, if you need to add water, it is also not cold. I turn on the multicooker for "extinguishing", and since the temperature is lower, practically no foam is formed.

5) Cook for an hour to three. The readiness is tested by taste: the peas should still be intact, but it is easy to crush with the tongue, leaving no small grains. The larger the chickpeas, the faster it cooks, the use of soda, salt significantly speeds up the process. If you are cooking on the stove, make sure that the water does not boil away.

I cook in two stages. Usually I use organic, it is especially fine, so after two hours on "stewing" it is not completely ready yet, but it is great for some recipes. Therefore, I take out half of it with a slotted spoon and spread it in one layer on a cloth or towel. I leave the remaining half on "stewing" for another hour.

After half an hour, I transfer about part of the dried chickpeas to a baking dish, select the bad peas and sprinkle with a lot of curry - my favorite type of crunch. I cook for 30-35 minutes at 190 degrees with convection, sometimes I take it out and stir it in the process. In the end, I often try to catch the right short moment when they are already completely empty, but have not yet burned out.

I turn the second dried part into crumbs. It can be used in so many recipes: lazy dumplings and cheesecakes, cheesecakes, cookies, sweets ...

For cookies and cheesecake, I used to bake just tamped crumbs, but the products turned out to be very fragile. One egg white 150 g of crumbs solves this problem completely. As you can see in the pictures, you can give it any shape, and ready-made ones also hold it well. Most of all I love cookies with lemon zest, I made for children with lemon juice and poppy seeds, sometimes with cinnamon.

I experimented a lot with chickpea sweets. I appreciate them for the fact that chickpeas do not undergo repeated heat treatment, it seems like you can make it from just soaked, but then you need to do it a little differently so that it starts to sprout - the most useful option, by the way.

Apples puree turned out to be the most convenient for me to use for sculpting sweets. Most often I steam it and mashed with stevioside, it turns out to be the perfect consistency, like baby food in jars. Alternatively, you can bake sweet apples until they caramelize for several hours in the oven, or on baked goods with a minimum amount of water (40 ml). Then it is possible to do without a sweetener.

Chop the nuts, add the chickpea crumbs, and then the applesauce. (Honey, if you eat, fits very well, only then applesauce correspondingly less). It is worth trying here if it turned out sweet enough and maybe add stevioside, for example ..

I take a full teaspoon of the mixture, sculpt it with wet hands and put it in a container with a mixture of cocoa and cinnamon (I use it a lot). Then I close the container with a lid and shake gently so that the candies are completely covered. Be sure to chill in the refrigerator.

Meanwhile, the rest of the chickpea was cooked. It seems like it tastes better if you peel it off, but I never do that. Again, I leave some whole, for salads (I especially love with tomatoes and radishes, granular cottage cheese), side dishes, in particular

This kind of peas, like chickpeas, is not very popular in our kitchen. Perhaps the reason is not the exoticism of these fruits, but the fact that not everyone knows how to cook chickpeas at home. And, by the way, chickpeas or chickpeas are one of the main products of oriental cuisine. In terms of the amount of protein, it can perfectly replace meat. Therefore, it is especially helpful for vegetarians to know how to properly cook chickpeas until tender.

It's important to know!

It is advisable to soak the chickpeas before cooking.

In a saucepan on the stove, the chickpeas will be ready in 40-45 minutes.

In a pressure cooker, chickpeas can be cooked in 15-20 minutes.

How to cook chickpeas properly

Chickpeas, like peas, must be soaked for 4 hours before cooking. After soaking, the hard shell will soften and this will affect the cooking time. Of course, you can do without soaking, but in this case, cooking will take much longer - sometimes up to 3-4 hours.

You can cook chickpeas:

• in a saucepan on the stove;
• in a multicooker;
• in a pressure cooker;
• in a double boiler.

The proportions of water and the cooking time depend on which recipe you need the chickpeas for. For example, for salad or pilaf, chickpeas should keep their shape. And in the soup it is not necessary, and chickpeas are also boiled for a side dish or falafel to a state that makes it easy to make mashed potatoes.

When cooking chickpeas, the following secrets will help:

• Contrary to the general belief about the need to soak overnight, it must be said that it is optimal for chickpeas to stay in cold water for 4 hours. Soaking overnight will harden the chickpeas and extend the cooking time by up to 2 hours.
• The standard proportion of water and chickpeas when cooking is 1: 4.
• Like any peas, chickpeas can provoke increased gas production. But there is one secret that can help reduce the likelihood of this highly undesirable side effect. It does not matter how much to cook chickpeas after soaking or without it - during the cooking process, you should change the water 3 times. It is believed that water removes substances from the product that cause flatulence.
• To shorten the cooking time for chickpeas, add a teaspoon of baking soda to the pot.
• Do not cook chickpeas in salted water.
• In order for the chickpea puree to have a delicate structure, it is necessary to remove the top shell from the beans after it peels off during the cooking process.

How to cook chickpeas for soup

The soup can be made with chickpea puree or whole beans. But in fact, and in another case, it must be very soft, so the preparation of the soup begins precisely with the preparation and boiling of chickpeas. In order to cook chickpeas for soup, you must:

• soak it for 4 hours, changing the water a couple of times during this time;
• rinse the chickpeas;
• put in a saucepan and cover with water, observing a ratio of 1: 4;
• after the water with chickpeas boils, simmer for 20 minutes with the lid open;
• close the lid (if necessary, reduce the intensity of the heat even more) and cook the chickpeas for another 20 minutes.
• try the chickpeas, if it's ready - you can add it to the soup.

How to cook chickpeas for salad

Everyone understands that chickpeas in a salad must keep their shape, otherwise the dish will not look very appetizing. To prepare a salad, chickpeas are boiled as follows:

• first you need to soak it for 4 hours;
• change the water 1-2 times while the chickpeas are soaking or add as they are absorbed;
• rinse and fill the chickpeas with cold water in a ratio of 1: 4;
• put the saucepan on the stove and bring to a boil;
• reduce the intensity of the heat and cook for 20 minutes with the lid open;
• close the pan lid and cook for another 10-15 minutes;
• periodically taste the chickpeas for readiness;
• without waiting for the chickpeas to boil too much, remove the pan from the stove;
• drain excess water or discard the chickpeas in a colander.

How to cook chickpeas for falafel

You don't need to boil chickpeas to make falafel. Falafel is made from soaked chickpeas.

It is enough to leave it in cold water for 4 hours, and if you soak it overnight, the shell will become tough.

How to cook chickpeas for hummus

Before making hummus, the chickpeas need to be boiled until they are easily crushed with your fingers. To do this, you need to do the following:

• soak it in cold water for 4 hours;
• while the chickpeas are soaking, the water needs to be changed a couple of times;
• rinse, fill with cold water in a ratio of 1: 4;
• put a saucepan with chickpeas on the stove and bring to a boil;
• after boiling, cook over low heat for 45 minutes to an hour, periodically checking readiness, squeezing the pea with your fingers.

How to cook chickpeas for a side dish

Chickpea garnish can be prepared as pea puree, from whole chickpeas, fried with vegetables, etc. How much to cook the chickpeas after soaking depends on the recipe. And the sequence of actions should be as follows:

• chickpeas must be soaked for 4 hours, periodically changing the water;
• drain the water and rinse it again;
• pour chickpeas with cold water in a ratio of 1: 4;
• boil;
• cook with the lid open for 20 minutes after boiling;
• cover the pan with a lid and cook over low heat for another 20 minutes;
• check chickpeas for readiness;
• if the chickpeas have softened to the desired degree, you can drain the water.

How to cook chickpeas in a slow cooker

You can also boil chickpeas in a slow cooker. The downside is that you cannot control the readiness of the chickpea, because the program cannot be interrupted. But when you need to cook it for mashed potatoes, a multicooker will do just right. This requires:

• first rinse the chickpeas, pour cold water (you can immediately in the multicooker bowl);
• soak for 4 hours, changing the water at least twice during this time;
• rinse the chickpeas again, pour cold water in a 1: 4 ratio;
• select the program "Porridge" or "Pilaf", and set the cooking time for 30-40 minutes.

How to cook chickpeas in a pressure cooker

The pressure cooker, thanks to pressure cooking, will help cook the chickpeas as quickly as possible. For this you need:

• soak the chickpeas for 4 hours, changing the water 2 times;
• place in a pressure cooker and cover with cold water 1: 4;
• close the lid of the pressure cooker and set the cooking time to 15-20 minutes;
• turn off the pressure cooker;
• wait until the pressure in the pressure cooker returns to normal;
• check the chickpeas for readiness.

How to cook chickpeas in a double boiler

The chickpeas in a double boiler are very tender and retain most of the nutrients. To cook it in a double boiler, you must:

• rinse the chickpeas and soak for 4 hours in cold water;
• change the water 1-2 times;
• rinse it again and put in a double boiler;
• pour water into a special compartment of the steamer;
• turn on the double boiler, setting the cooking time - 40-50 minutes;
• check the readiness of the chickpea.