Chickpeas (nagut, nahat, turkish peas, mutton peas) - annual plant of the Bean family, one of the oldest agricultural crops, popular in many countries of the world, especially in the Near and Middle East, India, the Balkans. Chickpea seeds are a valuable and nutritious product containing vegetable protein (up to 30%), up to 8% fat, organic acids (oxalic, citric and malic), vitamins A, PP and group B, 2-5% mineral compounds and vegetable fibers. Drinking chickpea improves digestion, has a beneficial effect on the cardiovascular and genitourinary systems of the human body, regulates the level of cholesterol and blood sugar. An excellent product for fasting and vegetarians of many destinations.
You can cook various delicious and healthy dishes (for example, soups with chickpeas , hummus and falafel are very popular in many countries). With cooked peas, chickpeas can be cooked and delicious, wholesome, hearty salads, warm and cold. The only difficulty is to cook chickpeas long enough, but there are ways out: either we pre-soak properly beforehand, or use canned.
Salad with chickpeas, sweet pepper, pear and chicken
Ingredients:
- chickpea dry - 2 cups with a capacity of 200-250 ml (or 1 can of canned);
- chicken meat without skin and bones (fillets from the breast and / or ham) - 300-400 g;
- red sweet pepper - 2 pcs .;
- red onion - 1 pc .;
- pear yellow juicy, but not soft - 1pc. medium size;
- garlic - 2 cloves;
- red hot pepper fresh;
- cold pressed vegetable oil;
- lemon juice;
- fresh fresh herbs (parsley, coriander, basil).
Preparation
Soak the chickpeas in boiling water with 0.5 teaspoons of baking soda at least 3-4 hours before cooking (better to soak overnight). Before cooking, drain the water from the swollen chickpeas and again pour boiling water for 20 minutes. Let the water drain and rinse with cold running water. Now pour cold water and cook (best of all this is obtained in a cauldron or saucepan).
We cook until ready (this is about 1.5-2 hours, long, but it's worth it). Ready chickpea in the required quantity is extracted with a noise (liquid and residues - will go for soup).
Chicken meat cut into small pieces, onion - half rings, sweet pepper - short straws, pear - small slices (immediately sprinkle them with lemon juice, so as not to darken). Garlic and greens finely chopped.
All the prepared ingredients are combined in a salad bowl and poured with oil, seasoned with hot red pepper. Mix and serve salad with pita bread or flat cakes and light table wine or rakia. This salad with chickpeas can be served both warm and cold.
Vegetarian salad with chickpeas and aubergines
Ingredients:
- chickpeas cooked ready - about 300 grams (how to do see above, previous recipe);
- eggplant - 2 pcs. medium size;
- red sweet pepper - 2 pcs .;
- garlic - 2-5 denticles;
- red hot pepper fresh;
- Fresh greens are different;
- cold pressed vegetable oil for refueling;
- vegetable oil for frying;
- lemon.
Preparation
Eggplants should be cut into short thin bars and placed in a bowl with water for 10-20 minutes (if you quit smoking, you can not do this, it is very helpful). Rinse the eggplant and turn it over the colander, and then onto the napkin to completely remove the liquid.
Now well warm up the oil for frying in a frying pan and fry the eggplants until softening and the appearance of a golden hue of pieces. Remove slices with a spatula and spread on a napkin to remove
We combine in the salad bowl all the ingredients: boiled nagut, fried eggplant, sweet pepper and chopped greens with garlic. Stir and water the salad with oil, seasoned with hot red pepper. Sprinkle the salad with lemon juice to improve the flavor. To salad with chickpeas and aubergines it is good to serve fresh tomatoes, light table wine or sour-milk drinks (ayran, koumiss and others like that) separately.