How long to cook chickpeas?

To boil chickpeas, you need to soak them in plenty of cold water for 6 hours without putting them in the refrigerator. Then pour fresh cold water 1: 4 and cook for 40 minutes. You can do without soaking, but use the stove longer: cook for 10 minutes over high heat, then 1 hour over low heat under a lid.

How to cook chickpeas

Prepare

1. For 1 glass of chickpeas with a volume of 250 milliliters, provide 3 glasses of water.

2. Rinse the groats lightly in a bowl, drain the cloudy water and pour 3 glasses of running water at room temperature.

3. Soak for 6 hours at room temperature.

In the pan

1. Drain the water in which the legumes were soaked; pour fresh ice water – for each glass of cereal 4 glasses of water.

2. Put the pan on the fire. If it is important for the chickpeas to boil, add half a teaspoon of baking soda.

3. Cook for 40 minutes. If the groats are old, cook for another 20 minutes.

In the multivariate

1. Rinse the chickpeas after soaking, put in the multicooker bowl.

2. Add water – 4,5 cups of water at room temperature. If it is important for the cereals to boil, add 1 teaspoon of baking soda.

3. Close the multicooker with a lid, set the “porridge” or “pilaf” mode and the time for 1,5 hours (if the cereal is old – 2 hours).

4. Wait for cooking, regularly checking if there is enough water.

5. Put the chickpeas out of the multicooker bowl – it’s ready.

In a double boiler

1. After soaking, transfer the chickpeas to the container of the steamer.

2. Fill the water container with water.

3. Cook in a double boiler for 1,5 hours (old cereals – 2 hours).

In a pressure cooker

1. Pour the peas, previously soaked in water for 4 hours, into the bowl of the pressure cooker.

2. Pour the cereals with warm running water in a ratio of 1: 4.

3. Close the lid and make sure that the pressure cooker valve is also in the “closed” mode.

4. Cook on the “legumes” mode for 1 hour.

5. After cooking, wait until the pressure drops.

How to cook chickpeas without soaking

1. Rinse the chickpeas and add to the saucepan.

2. Pour water – 4 times more in volume than cereals.

3. Put the saucepan over high heat, wait for the water to boil and cook for 10 minutes over high heat.

4. Reduce heat, cover, cook for 1 hour more.

How to cook delicious chickpeas

– To make the cereal soft, soak it in water for several hours before cooking.

– For hummus or falafel, the chickpeas need to be boiled for 20 minutes longer to make it easier to grind.

– So that chickpeas when cooking boiled over, when soaking, it is necessary to add 0,5 teaspoon of soda to the water (for 1 glass of cereal).

– Because legumes do not have a very rich taste, it is recommended that when soaking, dissolve 1 teaspoon of salt and sugar in water.

– To check readiness chickpea, you need to take a pea in your hand and knead. The finished pea will be soft, like mashed potatoes, with no hardness at all.

– Chickpeas have a gorgeous amount of nutrients – 80 !, while it has a low calorie content – 120 kcal / 100 grams.

– Other names for cereals are bubbler, nakhat, mutton peas, chick peas, nakhat, shish. The most famous chickpea soup is called bozbash.

– Keep raw cereals need to be in a tightly closed jar with several cloves of garlic, boiled chickpeas should be stored for no more than 2 days in a closed container in the refrigerator.

– Choosing chickpeas, you need to pay attention to the packaging (it must be tightly closed) and the size of the peas – the larger the better.

– Chickpea cost – 200 rubles / 1 kilogram (on average in Moscow for June 2020). You can buy it both in grocery stores and from sellers of oriental products in the markets.

– Boiled chickpeas rich vegetable protein (good for muscle building, skin and bones), fiber (lowers cholesterol, reduces the risk of cancer, slows down the absorption of carbohydrates), unsaturated fats (helps suppress cholesterol, improve cell membranes and improve protein synthesis), lysine (helps accelerate burning fat, has an antidepressant effect, improves short-term memory), vitamin B1 (participates in the metabolism of carbohydrates and water), vitamin B6 (metabolism), folic acid (formation of immunity, metabolism – useful for pregnant women). Eating chickpeas can increase the amount of male semen and improve female lactation.

– Nut – it legume food plant, it has been cooked since ancient times. Grown in India, Turkey, Pakistan.

– In ancient times, chickpeas treated many kidney diseases. In addition to all of the above, it is able to prevent eating disorders, stabilize blood sugar levels, prevent the development of anemia, and reduce the risk of cardiovascular diseases. The use allows you to get a high charge of vivacity.

“But nut.” contraindicated people with bladder ulcers. Also, excessive consumption of cereals is fraught with increased gas formation.