Recipe Soup with chickpeas and lamb. Calorie, chemical composition and nutritional value.

Vegetarian option - cook without meat

You can prepare the first course without meat and then you will get a vegetarian chickpea soup. For a delicious aromatic soup you will need:

• A glass of chickpeas
• water 2 liters,
• medium potatoes 3 pieces,
• one small carrot,
• bell pepper is better than red lily yellow,
• broccoli 150 grams,
• spices cumin, fennel, 2 cloves garlic,
• salt to taste,
• parsley, dill, fennel, small bunch,
• vegetable oil 2 tablespoons.

The chickpeas are soaked in the same way as in previous recipes, then washed and placed in a pan of boiling water. It should be cooked over low heat for 1 hour.

Prepare and peel the vegetables, cut the potatoes and broccoli into cubes and add to the chickpeas in the pan. Pour oil into a heated frying pan, add cumin and fennel, fry a little. Place diced carrots, peppers, and crushed and chopped garlic there. Simmer the vegetables a little and turn off.

As soon as the chickpeas are soft, add the vegetables from the frying pan, add salt, add a bay leaf, and let simmer for another 3 minutes. Turn off, sprinkle chopped herbs on top and let sit for a little while. So the chickpea soup without meat is ready. But just as aromatic and delicious!

You can use a slow cooker to make chickpea soup. Add the ingredients you like from the chickpea soup recipes above and set the “Stew” mode for 2 hours. This method will save your time significantly!

Chickpeas belong to the legume family, which is why they are also called lamb peas or chickpeas. Traditionally used in Indian and Arabic cuisine, but in recent decades it has also appeared in European supermarkets.

Chickpeas taste like nuts and have an oily texture. Different varieties of this plant are eaten: light chickpeas are ripe dry beans, green chickpeas are unripe dried beans, black chickpeas have a pronounced nutty flavor, red and brown chickpeas contain a high amount of iron.

Before cooking, soak for 8-12 hours in water at room temperature to swell. Then cook in water or broth until tender. If you plan to puree chickpeas, add a little baking soda to the soaking water.

Chickpeas are used very widely in cooking. From soups to pie fillings. Read our recipes on how to prepare shurpa.

Lamb soup with chickpeas

Ingredients:

• lamb pulp – 600 g;
• chickpeas – 1 glass;
• carrots – 2 pcs.;
• onion – 1 pc.;
• parsley root – 1 pc.;
• potatoes – 500 g;
• melted butter – 1 tablespoon;
• flour – 1 tablespoon;
• garlic – 3 cloves;
• salt, pepper to taste;
• water – 3 l.

Preparation

Place the meat in water and bring to a boil, remembering to skim off the foam. Add chopped onion, carrots, parsley root and chickpeas to the broth. Cook until the meat is ready. Salt the broth and throw in the diced potatoes. After 10 minutes, remove the lamb and divide it into portions.

In a frying pan, fry the flour in melted butter with the addition of broth. Season the soup with this mixture. Add chopped garlic, chopped herbs and pieces of meat to the finished soup.

Lamb shurpa with chickpeas

Ingredients:

• lamb ribs – 700 g;
• potatoes – 400 g;
• chickpeas – 200 g;
• bell pepper – 350 g;
• tomatoes – 300 g;
• carrots – 250 g;
• onion – 250 g;
• garlic – 3 cloves;
• tomato paste – 3 tablespoons;
• apple cider vinegar – 1 teaspoon;
• vegetable oil;
• salt, ground red pepper;
• herbs, spices, bay leaf.

Preparation

Cut the lamb into portions. We cut the onion into rings, the tomatoes into cubes, and the sweet pepper into thin strips. Grate the carrots on a coarse grater. Cut one onion separately and marinate in vinegar.

Fry the meat until golden brown and transfer to a separate bowl. Fry fresh onions in the same fat until transparent, add carrots and simmer for about 5 minutes. Next, add sweet peppers and tomatoes, add tomato paste. After 3-4 minutes, add the lamb ribs to the mixture, mix everything well and pour boiling water so that the meat is completely covered. Simmer over low heat for 30 minutes.

Add potatoes and pre-boiled chickpeas; if necessary, add boiling water. When the shurpa boils, add salt, add ground red pepper and cook until the potatoes soften. At the end of cooking, add spices and bay leaf. After turning off the heat, add crushed garlic. Leave the shurpa to brew for 20-25 minutes without removing the lid.

Pour shurpa with two ribs into deep plates, sprinkle with herbs and add a little pickled onion.

It's time for a satisfying hot weekend. It's time to sweat from food, not from the sun. So to speak, let's hit the fall cyclones and anticyclones with perspiration.

A weekend dish for friendly gatherings at home for no reason. More precisely, this dish is already a reason for everyone to gather.

Recipe for 6 servings.

Lamb (ribs) - 850 gr. Potatoes - 10-15 pcs. Onion turnip - 1 PC. Leek - 1 stalk. Celery - 1 stalk. Carrots - 1 pc. Sweet pepper - 1 PC. Garlic - 10 teeth. Chickpeas - 3 tbsp. Hot pepper - 1-2 pcs. Vegetable oil for frying, salt, ChMP, spices to taste.

We clean the lamb ribs from outer films, other veins and strange fats, chop them crosswise to a length of 5-8 cm, and cut along the bones. They cut it right to size for me at the market, so I skipped this step.

Oh, don’t forget to soak the chickpeas the night before.

We peel and cut the vegetables: onions into feathers, carrots and celery into petals, leeks into circles. Garlic and hot peppers will go whole. Decide for yourself how many peppers to put in, I have two, that’s about it - the spiciness is felt well.

Fry the ribs in a small amount of well-heated vegetable oil. Lightly add salt and pepper after the color appears.

Then add the onions and continue to fry until they are medium cooked. Next come leeks, carrots, celery. They need 5-8 minutes of frying, don’t forget to stir.

At this time, cut the sweet pepper into pieces and lightly sprinkle it with sugar, literally a pinch. It will be sweeter and will have time to caramelize a little.

Add it to the common boiler. Speaking of the boiler, a cauldron or other cast iron pan will do, or at least a pan with a thick bottom. Otherwise, everything will burn, stick, and be absolutely terrible.

I didn't say anything about potatoes. Coarsely chop it in advance and let it wait its time.

After adding the sweet pepper, continue to fry for 3-5 minutes, then add the garlic, hot pepper, chickpeas, and sprinkle with spices. I use dried parsley and dill, pepper again, add salt and put potatoes on top.

Fill with boiling water to about this level, let it boil quickly, taste for salt, adjust, cover with a lid and put in the oven preheated to 100 C for 2 hours.

When the time comes to take it out, open the lid and look with interest at what happened, the potatoes may seem a little dry to you, but don’t believe your eyes, they are absolutely ready inside, juicy, and most importantly, whole, not boiled into porridge, and this is important when serving.

I recommend serving it on a large, deep enough dish, like a lyagan. First we lay out the potatoes, and on top of everything else and sprinkle with finely chopped herbs, for me this is again dill and parsley. As Timati says, the dish will look powerful and juicy!

Served in portions, it looks something like this.

The recipe is absolutely simple, only takes about 30 minutes. Vegetables are understandable, they are replaceable.

P.S. I specifically avoided the Uzbek set of spices (cumin, coriander), although I consider them an excellent accompaniment for lamb, but firstly, I use it very often, and secondly, sheep live in many places, not just in Central Asia, so the Provencal set will sound good, and the Central Russian one. Next time I'll make it with mint.

They differ enough to give them different names, while others are simply prepared from lamb, I want to draw your attention to the fact that any randomly selected lamb soup will have much more in common with them than with conventional cabbage soup or borscht.

Lamb soups are hearty, tasty, and warming. If you need to get someone back on their feet quickly, there is hardly anything more effective than rich, delicious lamb soup. That is why today we have another such soup on our menu, so simple that there is nowhere else to go: in fact, it is just lamb, chickpeas, also known as chickpeas, potatoes and a thick, rich broth. As for the debate about what this soup looks like - piti, shulyum or suyutma - then let's leave them for later: when there is a plate of steaming soup on the table in front of you, there will be no time for such nonsense.

Recipe for lamb with chickpeas. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “lamb with chickpeas”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of lamb with chickpeas is 98.5 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

LiveInternetLiveInternet

This is one of those dishes to which, like scrambled eggs, the incorruptible “Elementary, Watson” is probably quite applicable. He folded it, closed it, turned it on and went off to do his own thing. He opened it, took it out, put it on a plate - and it was a true masterpiece, without exaggeration. Because it’s hard to expect anything else from dishes cooked in their own juices. If, of course, they are prepared correctly. Using the example of a dish that is usually simply called “gusht-nut” (meat and chickpeas), I think it makes sense to talk about this. First, let's collect a bunch of basic products, so to speak. This is (for 3-4 persons) 1. About a kilogram of lamb - no matter what cuts and in what combination: just pulp, pulp with bones, ribs, loin, saddle. Whatever you like, stock up on it. 2. One and a half glasses (300-350 grams) of dry, unprepared chickpeas (more about their preparation below). 3. Two or three medium onions 4. About a kilogram of ripe tomatoes 5. 50 grams of fat tail or other lard 6. A good bunch of any greens you like. 7. Salt, cumin (or ground coriander), freshly ground black pepper to taste. Fans of hot peppers usually stock up on as many pepper pods as I can handle. (In this regard, I often remember Gennady Grigoryevich Onishchenko, who, when I start preparing pilaf, asks me to put at least 10 hot peppers in this pilaf - for him). This, I repeat, is a basic set, without which this dish cannot be done. Any other vegetables as an addition to this set, of course, will not be superfluous and will only enrich the gusht-nuts with additional flavors. You need to start, of course, with chickpeas - mistakes often happen with them if you don’t do the necessary steps. Chickpeas should be prepared in advance - at least 10-12 hours before the start of their heat treatment. The peas are washed and poured into a suitable bowl with enough warm water so that there is enough of it when the chickpeas swell (usually they increase two to three times in volume) and so that the chickpeas themselves remain completely in the water. The water itself needs to be slightly salted, and, most importantly, mix one or two teaspoons of baking soda into it

. Without this procedure, the chickpeas will almost certainly be cooked for a long time and reluctantly, and it is not a fact that even one and a half to two hours of cooking will lead to the desired result. Baking soda is just an alkali that acts primarily on the water in which the chickpeas are soaked, softening the hardness of the water. After soaking, the peas simply need to be washed in several waters, discarding them in a colander - soda does not in any way affect the nutritional quality of chickpeas. Peas prepared in this way for gusht-chickpeas should be subjected to another procedure immediately before cooking. That is, cook it until half cooked in a sufficient volume of slightly salted water. This usually takes 10-15 minutes if the conditions mentioned above are met. Then everything is very simple - no matter in what container you cook gusht-chickpeas: in a cauldron or in a steel pan. The dish itself should be slightly warmed up and the bottom should be covered with several slices of thinly chopped lard, which, on the one hand, will act as a kind of temperature buffer during subsequent intensive heating of the dish, and on the other hand, will give the dish the desired aroma. The meat is laid on top of the lard, lightly salted, peppered and seasoned with a pinch of cumin. Randomly chopped tomatoes on top of the meat. This is the main, impact, one might say, juice-producing product of the dish, and in these proportions there should be as much of it as indicated in the “calculation”. On top of the tomatoes - thinly sliced ​​onion. On top of the onion are prepared, that is, cooked until half cooked, chickpeas. And finally, a bunch or two of randomly chopped greens, on which, if used, you can put pepper pods. On top of this whole “whatnot” you need to season with two or three more pinches of salt, freshly ground black pepper and cumin. Or - ground coriander. Now the dishes need to be tightly covered with something dome-shaped, like an enamel bowl, so that the bowl presses the top layer of food and at the same time rests against the walls of the dish. This is a very important point from the point of view of all subsequent processes in the dishes, which should not be neglected. In other words, a regular flat lid is not suitable for this. But to prevent the bowl from being moved or lifted by the steam pressure, it is advisable to put some kind of weight on it. All. As one of the characters in another cult work said: “Mahmoud, set it on fire.” For the first 7-10 minutes, the dishes in the future gusht-chickpeas should be kept on a fairly intense burner temperature or on intense heat if the dish is being cooked over a fire. That is, until moisture appears from under the edges of the bowl used instead of a lid. This relatively short-term “trial by fire” will lightly brown the meat facing the bottom of the pan, adding its own notes of flavor. Then the temperature should be reduced to very moderate values ​​and left for about an hour. “Elementary, Watson,” or the gusht-nut is ready! dunduk-culinar.livejournal.com/

Step-by-step cooking instructions Lamb stewed with chickpeas “Gushtnut”

Step 1

Preparation for this dish begins in the evening, because chickpeas must be soaked in cold water and soda. In this dish, the main thing is to maintain a balance between meat, chickpeas and tomatoes. Therefore, all these components are taken in the same quantity, and the amount of chickpeas is measured after it has stood in water overnight. Cut the meat into small cubes, almost the size of chickpeas themselves.

Step 2

If you are lucky and you also have lamb with a little fat, then we will fry the meat in this fat, and if there is no fat or there is an elementary intolerance to this smell, then you can use 3 tbsp. l. vegetable oil. Fry the fat in a thick-bottomed saucepan or cauldron (not to the point of fanaticism)

Step 3

When you get cracklings like this,

Step 4

Place the meat in the extracted oil and fry over high heat until creamy brown. Add coriander and cumin and mix everything well (this is my unauthorized deviation from the recipe, because at this stage the specific smell began to appear very strongly and I had to correct the situation).

Step 5

Drain the water from the chickpeas, measure out 400 g and rinse well with water. The remaining chickpeas can be boiled separately until tender and prepared, for example, this salad: https://www.povarenok .ru/recipes/show/125 651/

Step 6

Add chickpeas to the meat, mix everything well. As soon as the contents in the cauldron begin to fry again, stir-fry the meat and peas for about three minutes.

Step 7

Fill the contents of the cauldron with water so that it barely covers the chickpeas. Let the water boil. If a lot of foam begins to form, you need to remove it, then reduce the heat to low, close the cauldron with a lid and simmer for 1 hour.

Step 8

Meanwhile, prepare the tomatoes. Of course, ideally you need juicy summer tomatoes, but now it’s winter and we’re working with what we have. Pour boiling water over them, remove the skin and cut into small cubes.

Stewed lamb with chickpeas: choosing ingredients

In the case of lamb, choosing high-quality and tasty meat is especially important. It is considered specific, which, in general, is deserved. If the meat is from an uncastrated animal or has been improperly cut, the lamb will have a strong, unpleasant odor that cannot be removed. There can be no talk of any tasty dish. To avoid such an annoying nuisance, when choosing meat, set fire to the meat strip and smell it. There should be no unpleasant odor. Read more about how to choose lamb at the market here. Our advice: do not rely on chance, but buy lamb meat from a trusted supplier. How to choose lamb for stewing? Look for light pink meat with visible streaks of white or milky fat. Such meat belonged to a lamb up to a year old. Age is very important in this case. Dark red meat with yellow fat indicates an advanced age of the ram. It will be tough and not as tasty. Fresh lamb meat is sold only in the spring, but you can buy fresh frozen lamb by visiting the T-Bone online meat store. The most tender and juicy will be lamb and grain-fed lamb. She has more fat layers. Check out the T-Bone steakhouse at the Capital Market or the company’s online store. There you will find exceptionally high quality lamb. Don’t worry that the meat will be tough; it’s better to soak the chickpeas. How to cook delicious lamb stew? To do this, you need to prepare all the ingredients in advance. Chickpeas should be soaked for 12 or even 24 hours. It is recommended to add a little soda to the water. This will make the peas soft during cooking, but their taste will not change. Vegetables go well with lamb: carrots, garlic, onions, tomatoes, as well as mint, herbs, coriander and other herbs and spices. For stewing in a cauldron, the shoulder, neck or hind leg are best suited. First, the meat is trimmed of excess fat, otherwise it will be too high in calories. After this, the lamb is marinated or soaked for half an hour in salted water. It is enough to marinate young lamb meat for about an hour. For example, you can mix olive oil, mint, mustard, vinegar, rosemary and garlic. The taste will be more intense and the aroma will be very pleasant. Cinnamon, oregano, and lemon zest are used in lamb marinades. These interesting ingredients suggest that lamb loves to experiment with marinades and reveals its taste in a new way every time.

Lamb with chickpeas

Many years ago, one could try such a dish in the private sector in Samarkand, where employees of the Samarkand air squad went to dine. In a private house, under plane trees or in the shade of vines, one could sit comfortably and order one of the national dishes, which was prepared by the owners of the house; it turned out to be a kind of cafe at home. At lunchtime it was always full of people and not everyone knew this special place.

Today I want to cook peas and lamb in my kitchen and remember that distant time.

Lamb with chickpeas is the first and second at the same time, a hearty meal for men that women will not refuse. You don’t need anything special for cooking - lamb, peas, onions and carrots, and even a piece of fat tail. I didn’t have fresh fat and I added already trimmed fat from ready-made lamb meat baked in the tandoor. After frying the fat, salty cracklings are very tasty to eat with flatbread and fresh onions.

Anyone interested in national cuisine should definitely try this dish.