12 ways to cook chickpeas so that everybody liked
Educational Program Food / / December 19, 2019
These dishes can be cooked like with canned chickpeas and dry. In the first case, preparation takes less time, but independently boiled chickpeas more fragrant and delicious.
If a prescription is required soaked chickpeas, then dry chickpeas need to pre-soak in cold water overnight. If you need a boiled chickpeas, after soaking it with a need to drain the water, rinse, fill with clean water and simmer for 1.5-2 hours.
Note: After the soaking chickpeas increases by about half. So dry weight chickpea should be half the specified amount soaked or boiled chickpeas.
1. Chicken stewed with chickpeas and dried apricots
Ingredients
- 8 chicken thighs;
- salt - to taste;
- ground black pepper - to taste;
- 1 tablespoon vegetable oil;
- 1 onion;
- 2 garlic cloves;
- 1 teaspoon ground coriander;
- 1 teaspoon ground cumin;
- 400 g of tomato pulp;
- 150 g of steeped chickpea;
- 80 g of dried apricots;
- 120 ml chicken broth or water;
- 1 tablespoon of honey.
preparation
Cut the chicken in half and rub bodryshki spices from all sides. Heat a little oil over medium heat in a deep frying pan or dish for baking. Fry chicken for a few minutes on each side until golden brown. Then shift to the plate.
Pour into the pan the remaining oil. Put sliced onion and cook for about 5 minutes, stirring occasionally. Add the chopped garlic and spices and cook for a minute for flavor. Then add tomato pulp, chickpeas, apricots cut in half, broth or water and honey. Season with salt and pepper. Bring to the boil and add fried chicken.
Cover and place in a preheated 180 ° C oven for 45 minutes. Chicken should be soft. Serve with couscous, rice or other side dish of your choice.
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2. Pork stew, chickpea and vegetables
Ingredients
- 2 tablespoons olive oil;
- 500 g of the pulp of pork;
- 1 red onion;
- 2 celery petiole;
- 3 carrots;
- 2 garlic cloves;
- 2 teaspoons of fresh grated ginger;
- 1 teaspoon ground cumin;
- ½ teaspoon of cinnamon;
- ½ teaspoon turmeric;
- salt - to taste;
- ground black pepper - to taste;
- 400 g of chopped tomatoes in brine;
- 250 mL chicken broth, or water;
- 150 g of steeped chickpea;
- 2 tablespoons of raisins.
preparation
Heat half the oil in a frying pan over high heat. Cut the pork into large cubes and fry for 3-4 minutes, turning occasionally, until the meat is browned on all sides. Put the pork in a large gratin dish.
Cut the onion into thin half-rings, celery - small cubes and carrots - thin slices. In a frying pan heat the remaining oil and place to vegetables. Cook, stirring occasionally, for 5 minutes, until they soften.
Add ginger and spices, stir and fry for another minute. Then add tomatoes, broth or water, chickpeas and raisins and bring to boil.
Pour pork vegetable sauce, cover and bake in oven at 180 ° C 1,5 hours until the meat is soft. Serve the stew with boiled vegetables, couscous or other side dish of your choice.
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3. Chicken Soup with chickpeas and vegetables
Ingredients
- 200 g of steeped chickpea;
- 2 chicken leg;
- 1 onion;
- 1 carrot;
- 1 celery;
- ½ red bell pepper;
- 2 tablespoons of vegetable oil;
- a few sprigs of parsley;
- salt - to taste;
- ground black pepper - to taste.
preparation
Rinse the chickpeas, to shift into a saucepan and fill with clean water. Cook for half an hour on low heat. Then add to the Nute chicken and cook for about another 30 minutes.
Meanwhile, chop the onion half-rings, and the remaining vegetables - diced. Heat the oil in a frying pan and fry the onions and carrots. Add celery and cook for a few minutes. Then lay out the vegetables pepper and cook another 3 minutes, stirring occasionally.
Remove lower leg from the pan, peel off the meat from the bones, chop coarsely and place back. Add vegetable zazharku in the stock and bring the soup to a boil. Add chopped parsley, spices and, if necessary, a little water. Stir, remove from heat, cover and leave for another 15 minutes.
A few more recipes for soups with chickpeas can be found in this article:
10 simple vegetable soups, which are not inferior meat →
4. Vegetable curry with chickpeas
Ingredients
- 1 tablespoon olive oil;
- 1 red onion;
- 2 green chili peppers;
- 1 teaspoon cumin;
- 2 garlic cloves;
- 2 teaspoons ground coriander;
- ½ tsp ground turmeric;
- 1 small cauliflower;
- 400 g of cherry tomatoes;
- 120 ml of water;
- 250 g of boiled or canned chickpea;
- 200 g of green beans;
- a few sprigs of cilantro;
- salt - to taste;
- ground black pepper - to taste.
preparation
Heat the oil in a frying pan over medium heat. Put the chopped onion half rings and fry until golden brown. Cut the chilli in half, remove the seeds and finely chop. Lightly crush the cumin in a mortar. Add to the onion chilli, cumin, chopped garlic, coriander and turmeric. Stir and cook for another minute.
Cut the cauliflower into florets. Pour into pan halved tomato and cauliflower and pour water. Bring to the boil, reduce heat and cook the lid about 6 minutes. Add the chickpeas and green beans and simmer, covered for about 3 more minutes.
Add the chopped herbs, salt and pepper and stir. Serve the curry with rice or another side dish of your choice.
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5. Frittata with salmon, and lemon-mentioned
Ingredients
- 400 g of salmon fillets without skin and bone;
- 2 tablespoons olive oil;
- salt - to taste;
- ground black pepper - to taste;
- 8 eggs;
- ½ teaspoon ground cumin;
- 1 clove of garlic;
- 2 lemons;
- 200 g of boiled or canned chickpea;
- 120 g ricotta;
- a few sprigs of cilantro.
preparation
Coat the salmon fillet tablespoon of butter and rub with salt and pepper. Put the fish on a heated pan and sear on high heat for 2.1 minutes on each side. Salmon should not be completely roasted. Put the fish on a plate and wipe the pan with a paper towel.
In a bowl, beat the eggs, add the cumin, salt, pepper, crushed garlic and grated zest of two lemons and mix well. Then add the chickpeas without liquid, crumbled ricotta cheese and cilantro, leaving a couple of sprigs for decoration, and lightly mix.
Heat the remaining oil in a frying pan over high heat and grease them its bottom and sides. Pour to cook the egg mixture and moderate heat for about 10 minutes. Cut the fish into small pieces and place on a frittata.
Put the pan in a preheated 180 ° C oven for a few minutes. Before serving, sprinkle with coriander leaves frittata.
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6. Stuffed peppers with beef and rice-mentioned
Ingredients
- 1 tablespoon olive oil;
- 1 onion;
- 250 g of minced beef;
- salt - to taste;
- ground black pepper - to taste;
- ½ teaspoon ground allspice;
- 1 clove of garlic;
- 150 g of boiled or canned chickpea;
- ½ parsley;
- 200 g of rice;
- ½ teaspoon paprika;
- 3 tablespoons tomato paste;
- 650 ml of water;
- 6 large bell peppers.
preparation
Heat the oil in a frying pan and fry it in the finely chopped onion until golden brown. Put the meat to the onions and cook over medium heat, turning occasionally, until it is lightly browned. Add seasonings, chopped garlic and chickpeas without liquid and cook a few more minutes.
Then add chopped parsley, rice, pre-soaked in water for 10-15 minutes, paprika and tomato paste, and mix well. Pour 500 ml of water and steam until the liquid amount is reduced by half. Reduce heat, cover and cook for 15-20 minutes more.
Cut the peppers from the top, remove the seeds and fill with vegetable stuffing. Pour the remaining water into a deep baking dish and place the peppers to filling up. Cover with foil dish and put in a preheated 180 ° C oven for 20-30 minutes.
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7. Pilaf with chickpeas and lamb
Ingredients
- 2 onions;
- a few tablespoons of vegetable oil;
- 800 g pulp lamb;
- 5-6 carrots;
- 1 head garlic;
- 1 red chilli;
- 200 g of steeped chickpea;
- salt - to taste;
- 600 g of brown rice;
- 1 teaspoon whole cumin.
preparation
Cut the onion rings. In a deep pan with thick walls or in a cauldron heat the oil at high heat and brown the bow on it to dark brown. Put the meat to the onion, cut into large cubes. Fry about 8 minutes, periodically turning pieces.
Cut the carrots into sticks a little thick, add to the pan and cook for 5 more minutes. Then pour the water so that it is completely covered mutton. Peel the garlic from the husk. Put in a pan full of garlic and chilli.
Add the chickpeas and salt. Its better to put a little more, because the rice will absorb some of the salt. Pour a little water to cover the ingredients and cook about 10 minutes. Remove the garlic and pepper, add the rice, previously soaked in water for half an hour, and cook until the water evaporates.
Insert the garlic and chilli rice and sprinkle with cumin. Cook with the lid on low heat for another 30 minutes. Before serving, gently stir risotto.
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8. Chickpea cutlets with herbs
Ingredients
- 1 onion;
- a few tablespoons of vegetable oil;
- 200 g of boiled chickpea;
- salt - to taste;
- 1 teaspoon ground black pepper;
- 1 teaspoon of dried basil;
- ½ parsley;
- ½ dill beam;
- 1 egg;
- 50-70 g breadcrumbs.
preparation
Cut the onion into small cubes and fry in hot oil until golden brown. Crush chickpeas in a blender until smooth. Mix it with onion, spices, chopped herbs and eggs. You can add other spices to your taste.
Form from the resulting mass cutlets and roll in breadcrumbs on both sides. Fry patties in hot oil for a few minutes on both sides, turning occasionally, until they are covered with a ruddy crust.
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9. Salad with chickpeas, feta cheese and pepper
Ingredients
- ½ small red onion;
- 1 red bell pepper;
- 1 green bell pepper;
- 1 yellow bell pepper;
- 1 cucumber;
- 100 g of feta cheese;
- 1 bunch parsley;
- 300 g of boiled or canned chickpea;
- 3 tablespoons olive oil;
- 3 tablespoons red wine vinegar;
- 2 garlic cloves;
- 1 ½ teaspoon of dried oregano;
- ½ teaspoon ground black pepper;
- salt - to taste.
preparation
Cut into small cubes and bow cover with cold water. This will remove any excess bitterness. Dice the remaining vegetables and chop the parsley. Combine chickpeas with pepper, cucumber, herbs and crumbled feta.
For the dressing, combine oil, vinegar, chopped garlic and spices. Add to the basic ingredients of onions, dressing and salad mix well.
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10. Pita with falafel and sauce cacık
Ingredients
- 300 g of boiled or canned chickpea;
- 4 garlic cloves;
- 1 teaspoon ground cumin;
- salt - to taste;
- ½ parsley;
- 2 lemons;
- 2-4 tablespoons of flour;
- 50-70 g breadcrumbs;
- Vegetable oil - for frying;
- 200 g of low-fat sour cream or yoghurt Greek;
- 1 small cucumber;
- a few sprigs of dill;
- ground black pepper - to taste;
- 2-4 pits;
- a few leaves of lettuce;
- 1-2 tomatoes;
- 1 red onion.
preparation
Put chickpea, 3 garlic cloves, cumin, salt, chopped parsley and lemon peel in a blender and grind. You should get a small baby. Add to this mixture the flour and mix well.
BLIND balls with a diameter of 3-5 cm and roll them in the breadcrumbs. Heat the oil in a deep frying pan. Oil should be enough to chickpeas balls could swim in it. Put them in a red-hot oil and fry until golden brown on all sides. Transfer the falafel on a paper towel to stok fat.
For the sauce, mix the sour cream or yogurt, crushed garlic clove, finely grated cucumber, chopped dill, salt, pepper and remaining lemon zest. Cut each pita in half and unfold. Grease the inside of the sauce, put in lettuce, tomato slices, onion rings, and several falafel.
RECIPES: Useful baked falafel →
11. chocolate hummus
Ingredients
- 100 g of peanut or other nut;
- 4 dried tamarind;
- 1 tablespoon cocoa;
- ½ teaspoon of cinnamon;
- 200 g of boiled chickpea;
- 1 tablespoon of honey.
preparation
Chop nuts, figs, cocoa and cinnamon in a blender. Portions add chickpeas and beat until smooth. If it turns out dryish dish, pour a little broth in which the cooked chickpeas. Then add honey and stir well.
Keep hummus in the refrigerator for 3 days. It can be used as a cream cake or making sweet sandwiches. And you can dip fruit into it more.
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12. Chickpea-orange cake without flour
Ingredients
- 450 g of boiled or canned chickpea;
- 4 eggs;
- 150 g of powdered sugar 2 teaspoons +;
- 1 teaspoon baking powder;
- 2 ½ teaspoons cinnamon;
- 1 orange;
- a little vegetable oil.
preparation
Drain fluid with chickpeas and rub it between his hands to remove the peel. If boiled chickpeas, rinse it with cold water to avoid burns. Crush chickpeas in a blender until smooth.
Mix the gram puree with whipped egg, 150 g of powdered sugar, baking powder, 2 tablespoons cinnamon, grated and dried peel and the whole orange juice. Grease a baking dish with oil and place the dough in it.
Bake at 180 ° C for one hour. After baking, open the oven and leave the cake there for another 10 minutes. Mix remaining sugar and cinnamon and sprinkle this mixture cake before serving.
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see also
- The best recipes with basil: 14 delicious, light and fragrant dishes →
- 10 recipes with cheese for every taste →
- How to cook a delicious dumplings. Step by step instructions with GIFCA →