Roasted chickpeas: beneficial properties and contraindications

Chickpeas, or mutton peas, are a popular ingredient in oriental cuisine. It has been used since ancient times to prepare a wide variety of dishes. It has high taste and nutritional value. All dishes are based on boiled or canned chickpeas. Boiled peas are eaten with vegetables and meat, used to make pasta, added to salads, and also fried.

This article will talk about how to cook fried chickpeas. This could be a beer snack, a sweet, crunchy treat like popcorn, or a full-fledged main course.

Simple recipe

Roasted chickpeas can be cooked in the oven. This snack option only requires four ingredients:

• two glasses of canned chickpeas;
• a teaspoon of paprika;
• three tablespoons of vegetable oil;
• one and a half teaspoons of coarse salt.

Preparation procedure:

1. Heat the oven to 220 degrees.
2. Drain the liquid from the can of canned chickpeas, pour the peas onto a towel and let dry.
3. Place the beans on a baking sheet, pour over the vegetable oil, stir and place in the oven for 35 minutes.
4. Remove the pan from the oven, sprinkle the chickpeas with paprika and salt, stir and place in the oven for another three minutes.
5. Transfer the fried peas to a towel; when cool, place in a dish.

Roasted chickpeas

Beer snacks are a special genre. They are not subject to excessive demands in terms of benefits, intricate flavor combinations are not expected from them, and it may seem that such a snack can be prepared by anyone and from anything. I suppose this is where the legs grow from over-salted, fat-oozing croutons and other foods that smell like indigestion a mile away. Serving this with beer is not respecting either it or yourself.

Don’t get me wrong: I don’t dare try either salt or fat; these are the two pillars of a proper beer snack, in the company of which one can happily knock back mugs and have leisurely conversations. It’s just that this time we’ll do everything wisely so that the tasty stuff is at least not very harmful, and we’ll take healthy chickpeas and spicy spices as a basis. Which? In the recipe I will give several options for every taste.

Salty for beer

Roasted chickpeas go well with beer as a light snack. The recipe is quite simple.

What you will need:

• 200 g chickpeas;
• two teaspoons of salt;
• a teaspoon of sweet smoked paprika;
• a teaspoon of garlic powder;
• 100 ml vegetable oil.

Preparation procedure:

1. Wash dry chickpeas under the tap, add cold water in a ratio of 1 to 4 (4 glasses of water per glass of chickpeas) and leave for 8 hours. During this time, the beans should swell and become softer.
2. Place the soaked chickpeas in a colander to drain. In addition, it is advisable to blot the peas with a paper towel so that they are not too wet.
3. Leave the chickpeas to dry, at this time mix the paprika with salt and garlic powder in any convenient container, for example, in a bowl. In addition to the seasonings listed in the recipe, you can add others to suit your taste. It can be a mixture of hot peppers, for spicy lovers, or cinnamon - for a piquant, sweetish taste.
4. Once the chickpeas are dry, you can start frying them. In a deep frying pan you need to heat the vegetable oil and put the beans in it. To prevent them from burning, they must be stirred periodically. As the chickpeas fry, they should take on a slightly golden color and become glossy. A sign that peas are ready is a characteristic popping sound. As soon as a couple of such “explosions” occur, the chickpeas must be immediately removed from the pan with a slotted spoon and placed in a plate.
5. After the fried beans have cooled, pour the prepared spice mixture into them and mix thoroughly.

Roasted salted chickpeas are ready to eat.

Chickpea beer snack

Basturma

Basturma is a purely steppe theme, which, thanks to the imperial ambitions of the Turks and globalization, is now available to everyone. Roughly speaking, this is meat dried and salted with spices. The classic form refers to pure beef tenderloin. Now “basturma” is even made from pork.

Basturma is ideal for beer: it is salty, fragrant, dry, quite hard and at the same time spicy. It is also pure protein, which is always good with alcohol. It is better to cut into thin, almost transparent slices, across the grain (this makes it easier to chew).

Kazylyk

Basturma's cousin is kazylyk horse sausage, which is similar in consistency and cooking method. Only kazylyk, however, is more specific: it is tougher and fermentation gives it a peculiar sourness and smell. They repel some people, attract others. It is important to know that there are two types of kalyk: with fat and without.

Zeppelins

The most famous dish of Baltic cuisine is called “zeppelins” precisely in honor of the German airships, due to the similarity of their shape. Basically, these are dumplings made from grated potatoes with meat filling, served with bacon sauce. Fatty, tasty, satisfying. But I don’t really feel like having a beer snack - otherwise, any meat dish could be called a beer snack.

All the salt is in a less common recipe where the zeppelins are made drier, more like potato zrazy with meat filling, and served without sauce. In this form you can already eat them with your hands. The recipe can be twisted further by frying the zeppelins in oil. You will get these hyper-nuggets.

Podkogylyo (They are also podkogol)

Podkogylyo is a very cool, but little-known Volga region theme. National dish of the Mari. Although in their simple form you can hardly distinguish them from dumplings.

It will not be easy to prepare old-fashioned pogogoli (previously, game was used, badger meat, for example).

Then the boundaries of the recipe blurred and now they look like dumplings stuffed with potatoes, meat or cottage cheese. The presentation remains unique, and this is what distinguishes this dish.

Podkogylyo is first boiled, then fried in a frying pan (in different families it varies: from a light blush to almost a cheburek).

Next comes the savory part: they are served with a bowl of melted hot butter, and in rare cases even fat. I don’t recommend the latter, it’s already too much. If you don't have a Mari aunt, just take the dumplings, boil them, fry them and serve with a bowl of hot butter. Wildly tasty, terribly high in calories. There is - exclusively with your hands.

Chechil with paprika and lemon

Most likely, you are accustomed to the designation “pigtail cheese.” But this is already vulgarization. Initially, Chechil is a very specific Caucasian cheese that is formed into fibers. What can be found in stores are already variations in which local cheese producers could change the taste beyond recognition.

In any case, even if “pigtail” cheese is no longer exotic for you, it is the presentation form that is unusual.

— Pigtail cheese; — Red or black pepper, or paprika; — Lemon.

Untie the cheese in a plate, sprinkle generously with pepper, squeeze half a lemon. Have fun!

Potato peel chips

If you're making soup or frying potatoes, don't throw away the peelings—this mineral-rich waste can be turned into great chips. For a divine snack we will need vegetable oil, seasonings and garlic.

First, heat the oil (you need a lot of it to deep fry). We throw the peelings into it, after thoroughly rinsing them and getting rid of the eyes. Reduce the temperature and let the dish simmer in oil for 20-30 minutes. At the same time, you need to be vigilant so that everything does not burn.

As soon as the chips turn golden, drain them into a colander. After this, add finely chopped garlic and spices and toss the product a couple of times in a colander so that the spices and peelings get married. By the way, it is better to take dark beer, since the purifications, even well-washed ones, contain a lot of minerals, and after deep-frying a slight bitterness appears.

Roasted chickpeas

Chickpeas are a legume that has been especially popular in Egypt (since the times of the pharaohs). It contains a lot of vegetable protein. It is so satisfying that it is used to make something like pilaf with rice, where chickpeas act as meat. It is also very tasty: it has a nutty flavor and a pleasant texture.

Chickpeas make an excellent beer snack if you simply roast the beans. Soak a glass of chickpeas in plenty of water for a whole day (they will absorb quite a lot).

Drain, rinse and fry it in oil. At the very end, add fine salt and turmeric and paprika. The dish is not for everyone, but most people really like it - it’s impossible to refuse this rubbish.

It's like sunflower seeds or popcorn in terms of its addictiveness.

Pig ears

Culinary connoisseurs are always looking for the most interesting way to stuff their guts, and eating pig ears is just that. In addition to the fact that they can be used to make jellied meat, beer lovers love them as a snack. Their recipe is simple, but takes time.

Take a deep saucepan and place thoroughly washed pig ears in it. Fill it with water and put it on the stove to boil, not forgetting about the foam, which needs to be removed in a timely manner. All this is cooked from an hour to an hour and a half. As soon as the ears can be easily pierced with a fork, they should be removed from the stove.

Next, cut them and mix the strips with seasonings, salt and garlic to taste. Let the ears marinate for a couple of hours, after which we put them in the refrigerator - the dish is ready. If you want something a little crispier, you can boil the ears, slice them and throw them into the deep fryer, after brushing them with raw egg and dipping them in breadcrumbs.

Although now they are easy to find in beer stores and even supermarkets.

Utopians

The Czechs, as you know, are big fans of beer, but they are also real experts when it comes to snacks - the dumplings alone are worth it. There is another wonderful dish in Czech cuisine, despite the strange name, that goes perfectly with beer - utopenci, that is, pickled bacon or sausages.

To prepare utopians we will need a marinade. Take water (120 ml), apple cider vinegar (80 ml), dark beer (240 ml), add salt (1 tbsp), sugar (1 tsp), four bay leaves, ground pepper (1 tsp) .l.) and, if desired, a few pods of hot pepper.

Mix this, put it on the stove and bring to a boil. Boil for a couple of minutes, then leave to cool. We cut the bacon lengthwise, spread mustard inside, add pepper and chop it with a skewer. At the bottom of the container we place layers of onions, bacon, then onions again, etc., so that onions are sure to be on top. Pour warm marinade over everything, close and put in the refrigerator for a week.

As soon as the pork chops are saturated with juices, you don’t even need to fry them; you can immediately chop them into a snack with beer. But it’s better, of course, to warm them up a little.

Pickled eggs

As soon as someone smart in ancient times realized that food could be preserved for a long time with the help of salt, people massively began to salt all the products available in the house: meat, fish, vegetables, quinoa and even fruits. Obviously, a similar story happened with the marinade, because otherwise the appearance of pickled eggs cannot be explained.

This dish smells the same as it looks - very suspicious, but it is precisely this, as well as the piquant taste, that pickled eggs have attracted the interest of beer lovers.

The recipe is simple. First, hard-boil a dozen eggs, peel them and put them in a jar. We prepare the marinade from water (1 glass), vinegar (1 glass), a couple of teaspoons of paprika (special marinating mixtures are also sold), 10 grams of salt and 25 grams of sugar.

Bring the marinade to a boil, then reduce the heat to low and simmer covered for 10 minutes. After this, strain the marinade and, while it is hot, pour it over the eggs. Close the jar tightly with a lid and after cooling, put it in the refrigerator for a couple of days. You can keep it in the refrigerator for a week, depending on how marinated you want the product to be.

For color, you can add beetroot brine to the marinade, but then you need to not overdo it with salt.

But be careful: it’s not for nothing that pickled eggs are called a “single’s snack” - I don’t think I need to explain why.

Chestnuts

Roasted chestnuts fresh from the oven with beer is one of the best combinations in cooking. The problem is that their ripening period (the first chestnuts will only come in the fall) does not coincide with the summer beer season. Preparing them is very simple: cut the butts of these assholes with a cross, throw them in the oven for half an hour, take them out, cool and peel them.

But it is worth warning about one problem: even old or stored chestnuts remain tasty, but cleaning them turns into hell, and the consistency becomes more like a puree than an elastic potato. In general, we have warned you.

Bonus for the strong-willed: rotten omul

The most exotic of all beer snacks, and one of the most delicious dishes known to mankind. Its name sounds terrible, it looks simply terrible, and it’s prepared in such a way that you wouldn’t want to eat it. You can try this only in the vicinity of Lake Baikal, since omul is not found anywhere else.

Previously, fish were fermented by burying them in pots underground, but now they simply wrap them in a bag for a week so as to prevent air from entering.

The result is something alien: the meat becomes translucent and turns into jelly with an indescribable taste. The word “indescribable” is very overused, but that’s exactly what it is.

Spicy, tender, no hints of rotten meat or spoiled food - only pure vicious tenderness.

Snacks for beer and fish

Source: https://www.rakursmed.ru/blog/zakuska-pivu-nuta/

Sweet with cinnamon

You will need:

• chickpeas;
• powdered sugar;
• cinnamon.

Preparation procedure:

1. Rinse dry chickpeas in water and soak for 12 hours. During this time, the water needs to be changed twice.
2. Cook the peas until almost done. It is important that it does not boil over.
3. Place the finished chickpeas in a colander, then lightly dry and sprinkle with cinnamon.
4. Place the beans in a mold in one layer and place in the oven, preheated to 200 degrees. Cook for approximately 40 minutes.
5. According to the recipe, the fried chickpeas should be crispy. Peas can be sprinkled with powdered sugar.

Cool the finished sweet chickpeas and transfer to a jar.

Roasted Chickpeas - Crispy balls with a nutty flavor

I’ve known for a long time that boiled chickpeas are delicious. I’ve heard about hummus, and I like falafel. But I only now found out that fried chickpeas are an excellent snack for beer, and just a great homemade snack.

Financially, such natural “crunchies” are quite inexpensive. Chickpeas expand in size as they cook, so 250g as a single serving will likely be sufficient. However, such a snack requires preliminary preparation - these legumes need to be soaked for 5-15 hours (according to various sources, I soaked for 10-12 hours). After soaking, cooking chickpeas will take no more than half an hour (and only if many portions are being prepared). You can use ready-made, pickled chickpeas from jars.

Interestingly, such a snack is quite common and generally accepted in some countries. You can even buy it ready-made: fried chickpeas are sold in paper cups or bags. If you prepare it yourself, you can store it, but before you put the finished crispy balls with a nutty taste in a jar, you should cool them.

With vegetables

Fried chickpeas with vegetables is a delicious vegetarian dish that requires the following ingredients:

• 200 g of dry peas (can be replaced with one can of canned peas);
• 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;
• black pepper.

Preparation procedure:

1. If you use dry chickpeas, they need to be soaked and boiled. To do this, pour the peas into a container, fill it with water, which should be twice as much, and leave it overnight. By morning, the chickpeas will be saturated with water and double in size. Excess water must be drained, then pour clean water so that it completely covers it, and put on high heat. Cook, covered, until boiling, then reduce heat to low and cook for one hour so it doesn't get too mushy. Canned chickpeas do not require any preliminary preparation.
2. While the peas are cooking, you need to work on the remaining ingredients - vegetables and spinach. They need to be cleaned and washed.
3. Cut the carrots into strips, the onion into thin half rings, the chili and garlic as finely as possible, grate the ginger.
4. Heat a frying pan over medium heat, pour in vegetable oil or add half a teaspoon of ghee.
5. Place onion, garlic, carrots in a frying pan and fry for five minutes with constant stirring.
6. Add chili, spinach and grated ginger, stir, then pour in chickpeas, stir, add soy sauce, pepper, stir again and cook with constant stirring for another couple of minutes.

Fried chickpeas are immediately placed into plates and served along with cilantro or parsley.

las palabras

From history and some facts:

Chickpeas or Turkish peas or lamb peas or shish or nahat are a plant of the Legume family, a leguminous crop. Chickpea seeds are a food product particularly popular in the Middle East.

Apparently, chickpeas began to be cultivated in the Middle East as early as 7,500 years ago. Chickpeas came to the territory of Greece and Rome in the Bronze Age. At the same time, the Romans knew several varieties of chickpeas and cooked pulse from them. At the beginning of the 9th century AD, Charlemagne called chickpeas a ubiquitous crop. In antiquity, chickpeas were associated with Venus and were believed to promote sperm production and lactation, stimulate menstruation, be a diuretic, and help treat kidney stones. In the 17th century, Nicholas Culpeper considered chickpeas to be less fattening than peas and more nutritious. Modern researchers believe that chickpeas help lower blood cholesterol levels.

Chickpea seeds are a source of zinc and folic acid. Chickpea seeds contain about 20-30% protein, 50-60% carbohydrates, up to 7% fats (mostly polyunsaturated) and about 12% other substances, including the essential amino acid lysine, vitamins B1, B6, as well as minerals . This chickpea is such a useful thing.

I prepared a whole pack at once so that I could use ready-made chickpeas to prepare various dishes. How to cook it? Everything is very simple. First, leave it to soak overnight in cold water in the proportion of one glass of chickpeas to 3 glasses of water. In the morning, cook for 1-2 hours, depending on the desired hardness. No need to clean. The husk contains many useful substances. That's all.

And now the dish. Today I made a beer snack out of chickpeas. True, there was no beer. But I suppressed my passion for something tasty. So, we will need:

5. Olive oil

Place pre-soaked chickpeas in a frying pan heated with olive oil. Fry over high heat, stirring constantly with a spatula or shaking the pan. After bringing the chickpeas to a crisp state, add sugar and pour in soy sauce. Stirring constantly, evaporate the liquid, sprinkle with salt and remove from heat. Cool and serve with cold (preferably unfiltered) beer. Bon appetit!

Or you can do without soy sauce and sugar. Just fry the chickpeas until crusty, pass through a colander and sprinkle with spices. This delicious appetizer took me 5 minutes to prepare. Tasty and healthy - the dream of anyone who follows a healthy diet;)

And for tomorrow I have an equally delicious chickpea salad planned!

Recipe for fried chickpeas with sausage and vegetables

You will need:

• 0.5 kg chickpeas;
• one onion;
• 100 butter;
• three tomatoes;
• a teaspoon of paprika;
• a quarter teaspoon of soda;
• pork sausage with garlic;
• salt.

Preparation procedure:

1. Place the peas in a fairly large container and fill with warm water. Add soda and a pinch of salt and leave for 12 hours.
2. Drain the water and rinse the chickpeas.
3. Pour water into a saucepan, add salt, and place on high heat. As soon as it starts to boil, add the peas, cover with a lid, set the heat to medium and cook for 2 hours until the chickpeas are fully cooked (they should become soft).
4. While the peas are cooking, chop the tomatoes, onions and sausage.
5. Melt the butter in a frying pan, put the onion in it and fry with constant stirring over low heat for about 7 minutes. Then add the paprika and sausage and remove the pan from the heat.
6. Drain the chickpeas in a colander, then transfer them to the frying pan and fry for about 5 more minutes.

Serve the finished dish hot immediately.

Recipe Fried chickpeas with onions. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Fried chickpeas with onions”.

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

The energy value of chickpeas fried with onions is 219.1 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.

Recipe 4: Cinnamon Sweet Crispy Roasted Chickpeas

• cinnamon
• powdered sugar

Rinse the chickpeas and soak in clean cold water for 10-15 hours, changing the water 1-2 times. After this, cook the chickpeas until tender, but do not allow them to become overcooked. When the chickpeas are ready, drain the water and dry the peas a little. To make a sweet version of this snack, sprinkle the chickpeas generously with cinnamon. For a spicy option, sprinkle with curry, paprika or any other spices.

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

As a result of cooking, the peas should become empty inside and crisp. After this, if desired, the sweet version can be sprinkled with powdered sugar. You can store prepared chickpeas in a jar, but you need to put the peas in a bowl when they have cooled down.