Chickpeas: how to cook chickpeas? Video
Chickpeas, also known as chickpeas or chickpeas, are one of the first legumes to appear on earth. Chickpeas have a pleasant nutty taste, generous texture, they are sold fresh, canned, dried, and flour is made from chickpeas. Like other beans, it is rich in fiber and is also an excellent source of protein and iron. The most famous chickpea dishes are, of course, hummus and falafel.
Chickpeas: how to cook chickpeas?
Most often, chickpeas are sold canned or dried. Canned chickpeas are ready to eat, but dried chickpeas will take a little tinkering. Sort out the chickpeas. Rinse in cold water. Soak for 10-12 hours, making sure there is at least twice as much water as the chickpea beans. Add 1 teaspoon baking soda to 2 cups of water (500 ml). Over time, drain and rinse the chickpeas, then place in a pot of clean, cold water. Bring to a boil and simmer for at least 10 minutes, then cover, reduce heat and cook for 2-3 hours.
Salt the chickpeas only when they are done, otherwise it will take longer to cook.
Hummus is the heart of Middle Eastern cuisine. It is a seasoning, a sauce, an appetizer, and an obligatory ingredient in some main dishes. For classic hummus, you will need: – 1 cup of boiled chickpeas; 1/3 cup tahini sesame paste – 2 lemons; – 1 teaspoon of fine sea salt; – 2-3 ice cubes;
– sweet paprika and olive oil for garnish.
Put the chickpeas and tahini in the blender bowl, squeeze the juice from the lemons, add salt, add ice. Start pulsing. Cook for 2-3 minutes. Place the resulting smooth, homogeneous paste in a bowl, using the back of a spoon at a 45-degree angle, draw a spiral on the surface of the hummus. Pour in olive oil and sprinkle with paprika.
You can garnish hummus with chopped parsley, pomegranate seeds, toasted pine nuts
This is a low-calorie hummus recipe that is slightly different from the classic dish, because it does not include the famous tahini paste. To make 3 cups of this hummus (12 medium servings), you will need: – 2 cups of boiled chickpeas; – 5 cloves of garlic; – 1 lemon; – 2 teaspoons of ground cumin; – 2 teaspoons of light soy sauce; 1/2 cup chicken stock – 1/2 teaspoon of salt. Peel and chop the garlic. Place the boiled chickpeas in the bowl of a kitchen processor, add the cumin, salt, chopped garlic, squeeze the lemon juice, pour in the broth and soy sauce. Begin pulsing the ingredients. Clean the edges of the bowl periodically with a silicone spatula. Once the mixture is almost smooth, increase the speed and grind the hummus for 2-3 minutes, until the mixture is smooth and smooth.
For the juicy veggie chickpea cutlets known as falafel, take: – 400 g of boiled chickpeas; – 2 tablespoons of olive oil; – 1 head of onion; – 1 clove of garlic; – 2 teaspoons of ground cumin; – 1 teaspoon of chopped parsley; – zest from 1 lemon; – 1 chicken egg; – salt and black pepper; – pita bread or pita for serving.
Peel the onions and cut them into small cubes. Heat a tablespoon of vegetable oil in a small skillet. Saute the onions over medium heat for 3-4 minutes, until soft and translucent. Add chopped garlic and fry for another 1-2 minutes, remove from heat. Add fried spicy vegetables to boiled chickpeas, crush with a press, add caraway seeds, parsley. Whisk the chicken egg and pour in the chickpea puree, add parsley, lemon zest, salt and pepper. Mix well.
Divide the mixture into 16 portions and mold into balls, place on a baking sheet covered with food parchment and refrigerate for 20-30 minutes. Sprinkle chilled falafels with olive oil and bake for 20-25 minutes in an oven preheated to 170 ° C until crisp and golden brown. Serve with vegetable salad and pita bread or pita bread.