How to cook chickpeas?

Chickpeas, like any bean plant, is famous for its nutritional value and enormous protein content, it is very popular not only in cooking in general, but also in its dietary industry in particular. In this article we will understand not only what can be prepared from chickpeas, but also consider the process of its preliminary processing.

How to cook tasty peas?

Before cooking most legumes, they should be soaked in water, in this plan chickpeas are no exception. The fact is that after soaking the Turkish peas not only get ready faster, but also get rid of the harmful substances contained in its peel. Soak the chickpeas at the rate of 3-4 glasses of water at room temperature, on a glass of peas. Soaking takes a lot of time, on average, from 8 to 14 hours. After soaking, you can start cooking: pour peas with fresh water, and put on a strong fire, bring to a boil, reduce heat and cook until soft 1-2 hours. If you plan to chicken chickpeas, add salt after cooking, if you use whole peas - then only half an hour before the end of cooking, otherwise the chickpeas will again become firm.

How to cook chickpeas in a multivariate?

Very simply, pre-soaked peas are poured into a bowl and poured with fresh cold water so that the peas are covered with about 2 fingers. Close the lid and set the "Quenching" mode for 3 hours, or "Pilaf" for 2 hours, while checking for the readyness of the chickens begin already when it takes 2/3 of the time allotted for cooking.

Where is the more interesting question, how fast to cook chickpeas? Quickly cook chickpeas is impossible, but to shorten the cooking time - the task is quite feasible. In order for the peas to soften faster, it is necessary to add soda to the water before soaking, at the rate of 1/2 teaspoon per 1 glass of chick pea. Soak the Turkish peas in a soda solution for 4 hours, and after cooking, with the addition of 1/2 teaspoon of soda for another 1.5 hours.

How to cook chickpeas with meat?

From the theoretical part, we turn to practical. There are a lot of recipes for cooking chickpeas, the most popular are the more authentic dishes: hummus and falafel , but before you start cooking traditional oriental dishes, we recommend trying out a recipe for a more familiar dish - chickpea with meat.

Ingredients:

Preparation

Chickpea is pre-soaked for 8-10 hours, water is drained, peas are poured with fresh cold water, and cook until half ready. Onions finely chopped and fried in butter until golden, add a little chili and tomatoes, peeled. Let the sauce boil and mash the tomatoes to homogeneity. Season the sauce with salt, pepper, ground cumin and turmeric. Lamb cut into large cubes and fry in a separate frying pan. We pour meat sauce and meat broth, fall asleep not finished up to readiness chickpeas. Stew the dish on a small fire under the lid from 50 minutes to 2 hours (orientate on chickpeas, it should become soft, but keep its shape). If necessary, top up the meat and chickpea with water or broth during the quenching process. We put the prepared dish in a deep plate and sprinkle with green onions.

At will, you can pour more water into the chickpea with meat during cooking, turning a thick stew into a fragrant soup. You can serve this soup with garlic croutons.