Useful properties and secrets of cooking chickpeas

What it is?

Chickpeas are a plant from the legume family, which consists of stems, leaves and beans with seeds. Other names for chickpeas are nakhat, lamb peas, shish, chickpeas, and bladderwrack. In general, chickpeas are one of the most ancient crops on the planet, and in eastern countries they have been eaten for a very long time and with pleasure.

Thus, it has been cultivated in the Middle East for more than 7 thousand years, and it came to Rome and Greece in the Bronze Age. But in European countries, such a culture appeared relatively recently, but has already begun to gain popularity. Today the plant can be found in more than 30 countries of the world, such as India, Pakistan, Morocco, China, Mexico, Ethiopia, Colombia and others.

In Asia, North America and Africa, chickpeas are one of the most staple and popular foods. It is included in the menu of vegetarians and is also used in preparing Indian dishes. This product, for example, is the basis for hummus and some other popular dishes.

Composition and beneficial properties of chickpeas

The main component of chickpeas is high-quality, easily digestible protein of plant origin, which is ranked on par with the protein of poultry and some meat products. Chickpeas are one of the staple foods of vegans, vegetarians, raw foodists and anyone who, for whatever reason, does not eat meat.

Fiber, contained in large quantities in chickpeas, helps to gently cleanse the intestines, remove toxins, and prevent constipation. Chickpeas contain B vitamins, especially a lot of vitamin B2, which is necessary for normal tissue respiration and redox reactions. Among the mineral substances, chickpeas contain potassium, calcium and magnesium, which have a beneficial effect on the functioning of the heart muscle and regulate blood sugar levels.

Even in ancient times, doctors noted that those who consume chickpeas have beautiful skin - clean, without rashes and inflammations. The amino acid lysine, found in chickpeas, helps build muscle mass without increasing body fat. This property of chickpeas makes the product an attractive alternative to meat for athletes and anyone who leads a healthy lifestyle and follows the principles of a healthy diet.

Compound

Chickpeas contain dietary fiber, proteins, magnesium, potassium, iron, phosphorus, carbohydrates, polyunsaturated fats, lysine, malic and oxalic acids, B vitamins, sulfur, zinc, copper, boron, selenium, ash, starch and much, much more. other. By the way, despite the nutritional value, the calorie content of chickpeas is not so high and is about 300 calories per 100 grams, which is not much.

Nuthurak (boiled chickpeas with onions)

Compound:

• chickpeas – 0.5 kg;
• water – 3-3.5 l;
• fresh dill – 20 g;
• onions – 100 g;
• salt – 10 g.

Calorie content of the dish per 100 g: 298 kcal.

Cooking method:

• Wash the chickpeas. Fill with 1.5 liters of water. Place in a cool place for 10-12 hours.
• Wash the peas and place them in a saucepan. Pour in 1.5 liters of water.
• Over medium heat, bring the contents of the pan to a boil. Turn down the heat. Cook the chickpeas for 50 minutes. If there is not enough water, add it after boiling it first.
• Salt the chickpeas and stir. Continue cooking it for 10-15 minutes.
• Remove the peel from the onion. Cut into half rings as thin as you can.
• Wash the dill and remove any rough branches. Chop the greens with a knife and mix with the onion.

Place the chickpeas on plates and cover them with a mixture of onion and dill. This side dish is perfect for fried meat, including barbecue.

Benefit

The beneficial properties of chickpeas are very numerous:

• It has been proven that regular consumption of this product normalizes blood cholesterol levels.
• Chickpeas are an excellent source of complete and easily digestible protein, so this product can replace meat (which is why it is often included in vegetarian menus).
• The dietary fiber contained here normalizes digestion and stimulates peristalsis of the intestinal walls, thereby protecting against constipation.
• Chickpeas are also good for brain activity, because they contain selenium and phosphorus, which significantly improve brain activity.
• This product is very useful for anemia, as it is a source of iron.
• Chickpeas are also good for the cardiovascular system, as, firstly, it protects against atherosclerosis, secondly, it strengthens the heart muscle, and thirdly, it reduces the risks of heart attacks and strokes.
• This product has long been used to increase potency in men and normalize the functioning of the reproductive system in women.
• Chickpeas are good for the nervous system as they contain methionine, which plays the role of a natural antidepressant.
• With regular use of this product, you can cleanse your body of toxins and waste.
• This is an excellent dietary product.
• Chickpeas normalize kidney function and remove excess fluid.
• Turkish peas are good for the immune system and help increase vitality.
• Chickpeas are also useful for diabetes.
• This is a fairly effective means of preventing certain cancers.
• Chickpeas are also good for the skeletal system, because they contain a significant amount of calcium.

Rules for cooking chickpeas

1. Chickpeas are a type of pea, so they must be soaked before cooking. The procedure lasts about 4-5 hours. Next, the hard shell begins to soften. This allows for quick cooking. Soaking can be bypassed. But the cooking process will last several hours.
2. The product can be easily prepared in a slow cooker, a saucepan in the classic way, a pressure cooker and a double boiler. The amount of water will directly depend on the desired result and method of preparation. If you are going to cook pilaf or pea salad, then it must maintain its original shape.
3. In other cases, the peas can be boiled until they fall apart. This product is often used to make soup, side dish or falafel. Also, when cooking chickpeas, it is important to follow some practical recommendations that will help you prepare the raw material correctly.
4. You shouldn’t give in to someone’s advice and soak chickpeas overnight. 4 hours will be enough for this. Use only cold water. If the peas sit in the liquid overnight, they will become very tough. The cooking time for the product will last up to 2.5 hours.
5. If you cook peas using classical technology, you need to take 4 times more water. Remember that, like any legumes, chickpeas cause severe gas formation. To reduce the manifestation of such an unpleasant effect, it is strongly recommended to change the water 3 times during preparation. The liquid washes away enzymes that cause flatulence.
6. If you don’t want to cook peas for a long time, the cooking time for raw materials can be significantly reduced. To do this, add 10 grams to a saucepan with water and beans. soda Please note that it is strictly forbidden to cook chickpeas in a salty solution. If you make puree from beans, you should remove the shell when cooking.

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How to select and store?

When choosing chickpeas, pay attention to the appearance of the beans. They should not be stained or mildewed or wrinkled. The surface must be smooth and complete. The beans should be medium size. The presence of extraneous unpleasant odors is unacceptable.

It is best to store beans in vacuum packaging, placed in a dark and cool place. In this case, the shelf life is one year.

How to cook properly

Cooking time depends on the purpose of the chickpeas. For puree, the soaked product is boiled for at least two hours, and the volume of water should be 2 times the volume of peas. When the liquid boils, you need to completely remove the resulting foam. To soften it is recommended to add a little soda.

The main conditions for obtaining soft and tender chickpeas are slow heating and cooking without strong bubbles. If the product is not pre-soaked, the cooking time will increase to 4 hours or more.

When the beans are cooked, remove from heat and add salt. Cover with a lid and leave in water until completely cool. This preparation will help the chickpeas acquire a pleasant flavor and a surprisingly tender texture. After cooling, drain the liquid and use the peas for their intended purpose.

Important! You should not purchase dried beans that have mold or dark colored inclusions. High-quality chickpeas are sold uniformly colored, without sticky lumps or foreign impurities.

How to cook?

How to cook chickpeas? This product is almost universal, as it can be boiled, fried, stewed, baked and even steamed or in a slow cooker. Before cooking, it is advisable to soak the beans in water for several hours so that they soften and all unnecessary substances are removed from the chickpeas.

If you plan to boil chickpeas, you don’t have to soak them (then the cooking process will take longer). But before baking, the beans must be soaked in water for at least 12 hours, otherwise they will be tough even when cooked.

Chickpeas can also be considered universal because they go well with meat, vegetables and fish, and are also included in sweet dishes.

How long and how to cook chickpeas in a slow cooker?

If you decide to use a modern kitchen device to cook chickpeas, you will need much more time. To do this, chickpeas should also be washed well and soaked in regular drinking water for 4 hours. Next, the product must be completely drained of liquid and immediately placed in the multicooker bowl. After this, you need to add boiled water to the chickpeas so that it is 3 or 4 centimeters higher than the ingredient. So how long should you cook chickpeas after soaking them in a modern kitchen device? To do this you will need 1.5-2 hours of free time. In this case, it is recommended to set the “Stewing” or “Pilaf” mode. The taste and softness of chickpeas cooked in a slow cooker are no different from those made on a gas stove. In this regard, you can use any of the options presented.

Recipes

We offer you several recipes for chickpea dishes.

Hummus

Hummus is a spread that can be spread on bread or eaten as a side dish. Here's what you'll need to prepare this famous dish:

• 2 cups chickpeas;
• 3 tablespoons olive oil;
• 1 lemon;
• 3-4 cloves of garlic;
• 50 grams of tahini (this is sesame paste, you can buy it in large stores);
• spices to taste (you can use cumin, cumin, paprika, coriander, and so on).

Cooking method:

1. Before cooking, chickpeas should be soaked overnight in cold water.
2. The next day, replace the water (this is necessary so that substances that cause increased gas formation do not enter the body, but remain in the water) and boil the chickpeas until tender. This may take about 1-1.5 hours (it all depends on the degree of softening of the beans after soaking). Don't forget to skim off the foam during cooking.
3. Peel and chop the garlic.
4. Place the prepared chickpeas along with olive oil, garlic, tahini, spices and salt in a blender or food processor and grind until a smooth paste is obtained.
5. Ready.

By the way, if you don't have tahini, use chopped sesame seeds. If you can’t find that, then you can take walnuts.

Chickpeas stewed with vegetables

This is a nutritious and light side dish. List of ingredients:

• 100 grams of chickpeas;
• 2 tomatoes;
• 1 bell pepper;
• 1 onion;
• 1 carrot;
• 2-3 cloves of garlic;
• salt to taste;
• Khmeli-Suneli seasoning to taste.

Cooking method:

1. Chickpeas should be soaked in water for several hours or preferably overnight.
2. Now boil the chickpeas until fully cooked.
3. Peel and finely chop the onion. Wash the peppers and tomatoes and cut them into cubes. Peel and chop the garlic using a garlic press.
4. Heat vegetable oil in a frying pan, fry the onion until transparent.
5. Add the pepper and simmer it with the onion for 7-10 minutes.
6. Add tomatoes and garlic, simmer for another 10 minutes.
7. Now add the chickpeas, seasoning and salt, cover the pan with a lid, and after 5-7 minutes mix everything and turn off the heat. Ready!

Chickpea candies

Make a delicious and very healthy dessert from chickpeas. Here's what you'll need:

• 1 cup chickpeas;
• 100 grams of dried apricots;
• 50 grams of raisins;
• 50 grams of nuts;
• 5 tablespoons of orange juice;
• 5 tablespoons of honey;
• sesame seeds for sprinkling.

Cooking method:

1. First, soak the chickpeas overnight and boil until fully cooked.
2. Rinse the dried apricots and raisins thoroughly and pour boiling water over them for 15-20 minutes.
3. Now grind the chickpeas with raisins, dried apricots and nuts using a meat grinder or blender.
4. Add honey and orange juice, mix everything thoroughly.
5. Form balls, roll them in sesame seeds, cool and eat with pleasure.

Pilaf with lamb and chickpeas

Ingredients:

• 200 grams of chickpeas;
• 600 grams of rice;
• 800 grams of lamb;
• 100 grams of onions;
• 600 grams of carrots;
• 1 clove of garlic;
• 1 chili pepper;
• 1 teaspoon cumin;
• 2 teaspoons salt.

1. Before cooking, soak the chickpeas for two hours and the rice for an hour. Meanwhile, prepare the lamb. Wash it and cut it into small cubes.

2.Peel the vegetables. Cut the onion into rings and the carrots into strips.

3. We will cook pilaf in a cauldron. Place it on the stove and heat vegetable oil in it. Place the onion in the cauldron first and fry until golden brown.

4.Then put the meat in the cauldron. Fry it over high heat for about eight minutes. Don't forget to stir so it doesn't burn.

5.Last to fry are the carrots. You need to fry for about four minutes.

6.Then pour water into the cauldron, there should not be a lot of it, just barely cover the contents. Also add chili pepper and garlic. After this, add the chickpeas, salt and pepper to taste. Reduce the heat to medium and continue to simmer for another ten minutes.

7.After this time has passed, you should remove the pepper and garlic, but do not throw it away. Place rice in the cauldron. Do not stir the contents, simmer further. After a while, the water will evaporate and the rice will become softer; return the pepper and garlic back. Also put cumin in the cauldron.

8.Cover everything with a lid, turn the heat to the lowest setting and simmer for another twenty minutes. The dish is ready, open the lid and stir the contents.

Useful tips

Some useful tips:

• If you do not want to encounter increased gas formation, then drain the water 2 or 3 times during the cooking process. This will significantly reduce the amount of substances that provoke flatulence.
• Remember that it is advisable to salt chickpea dishes at the end. Otherwise the beans will be tough.
• You should not eat dishes made from this product at night.

Start buying chickpeas and use them to prepare delicious dishes. This product deserves your attention.

Cooking delicious soup

Before you start preparing the first dish, you should soak the chickpeas in water in advance and then boil them for an hour, as described above. Next, you should prepare meat broth (beef, pork, chicken) and put chopped potatoes, carrots and onions in it. After all the vegetables become soft, you need to add the required amount of boiled chickpeas to the same bowl. In this composition, the ingredients should be brought to a boil, and then boiled for 4-7 minutes and removed from the stove. This soup is especially tasty with sour cream or mayonnaise.