Nut belongs to the family of leguminous plants, so it is called mutton or turkey peas. Traditionally used in Indian and Arab cuisine, but in recent decades has appeared in European supermarkets.
To taste, chickpea resembles walnut and has an oil structure. Different varieties of this plant are used for food: light chickpeas are ripe dry beans, green - unripe dried beans, black chickpea has a pronounced nutty taste, red and brown chickpeas contain an increased amount of iron.
Before cooking the peas chickpea is soaked for 8-12 hours in water at room temperature for swelling. Then cook in water or in broth until cooked. If it is supposed to make mashed potatoes, some baking soda is added to the soaking water.
Chickpeas are used in cooking very widely. Starting with soups and finishing with pie filling. On how to make soup with chickpeas and shurpa read our recipes.
Lamb soup with chickpeas
Ingredients:
- pulp of lamb - 600 g;
- chickpea - 1 glass;
- carrots - 2 pieces;
- onion - 1 piece;
- parsley root - 1 piece;
- potatoes - 500 g;
- ghee - 1 tablespoon;
- flour - 1 tablespoon;
- garlic - 3 teeth;
- salt, pepper to taste;
- water - 3 liters.
Preparation
The meat is placed in water and brought to a boil without forgetting to remove the foam. Add the crushed bulb, carrots, parsley root and chickpeas to the broth. Cook until the meat is ready. Solim broth and throw the diced potatoes. After 10 minutes we take out lamb, divide it into portions.
In a frying pan fry on flour melted flour with the addition of broth. We mix the soup with this mixture. In the finished soup, add crushed garlic, chopped greens and pieces of meat.
Lamb chop with chickpeas
Ingredients:
- lamb ribs - 700 g;
- potatoes - 400 g;
- chickpea - 200 g;
- Bulgarian pepper - 350 g;
- tomatoes - 300 g;
- carrots - 250 g;
- onions - 250 g;
- garlic - 3 teeth;
- tomato paste - 3 tablespoons;
- apple cider vinegar - 1 teaspoonful;
- vegetable oil;
- salt, red ground pepper;
- greens, spices, bay leaf.
Preparation
We cut lamb into portions. Onions cut into rings, tomatoes - cubes, sweet peppers - thin straws. We rub the carrots on a large grater. We cut one bulb separately and marinate in vinegar.
Meat fry until a golden crust is formed and put into a separate bowl. In the same fat, fry fresh onions until transparent, add carrots and stew for about 5 minutes. Next, pour sweet peppers and tomatoes, add the tomato paste. After 3-4
Add potatoes and pre-cooked chickpeas, if necessary, top up boiling water. When the shurpa boils, add salt, add the red ground pepper and cook until the potatoes soften. At the end of cooking, throw the spices and bay leaf. After turning off the fire, add the ground garlic. Leave the shurpa for 20-25 minutes, without removing the lid.
In deep plates pour shurpa with two ribs, sprinkle with herbs and add a little pickled onions.