Chickpeas are a healthy and hearty legume that tastes like peas, hazelnuts, and meat at the same time. Chickpeas are loved by vegetarians and fasting people. It can be used to make chickpeas, soups, side dishes, salads, stews, and pilaf.
How and how long to boil chickpeas
The cooking time of chickpeas depends on whether the product is soaked in advance. Chickpeas can be soaked in cold water and left for 4-12 hours. This will reduce the cooking time of chickpeas, and the finished grits will be soft and fall apart.
The chickpeas are rinsed with cold water before boiling. It is recommended to boil chickpeas, not in cold water, but in boiling water – so the peas will not lose their shape. Rinse chickpeas in a pot and pour boiling water over them. The water should cover the peas by 2 cm.
Salt the water and put it on medium heat. Soaked chickpeas boil for 30-40 minutes, and if the groats are not soaked, the cooking time increases to 60 minutes. For hummus, boil chickpeas for 90 minutes, so that they almost become a mashed potato. If the water boils during cooking, you should add more boiling water.
Salad with chickpeas and tomatoes
- Boiled chickpeas – 1 cup.
- Tomatoes – 2 pcs.
- Onion – 1 pc.
- Garlic – 1 clove.
- Parsley – 15 gr.
- Pitted green olives – 1 jar.
- Olive oil – 1 tablespoon.
- Salt, and pepper to taste.
Cut onions in large half rings, tomatoes – slices. Wash and finely chop parsley. Peel garlic through a press. Drain the olives. Put the chickpeas, tomatoes, olives, garlic, and parsley in a salad bowl. Gently mix. Season with olive oil, salt, and pepper.
Homemade hummus – recipe with chickpeas
- Boiled chickpeas – 400 gr.
- Sesame seeds – 80 gr.
- Olive oil – 5 tablespoons.
- Lemon – 1 spit.
- Salt, pepper, and spices to taste.
Hummus is a delicious and healthy snack from Arab cuisine. It can be spread on bread or cookies.
Place the sesame seeds in a heated pan and fry until golden brown, stirring all the time. When the seeds have cooled, use a blender to beat them with a tablespoon of oil and a pinch of salt until smooth. Add the juice of a whole lemon, 4 more tablespoons of oil, salt, and spices to the blender. Whisk until smooth.
Then put the cooked chickpeas in the blender in batches and whisk until you get a thick, homogeneous creamy paste. If the hummus is too thick, you can add a little water in which the chickpeas were boiled.
Tomato soup with chickpeas and beef
- Beef – 400 gr.
- Canned or boiled chickpeas – 220g.
- Potatoes – 250 gr.
- Onions – 150 gr.
- Medium-size tomatoes – 2 gr.
- Vegetable oil – 1 tablespoon.
- Tomato paste – 50 gr.
- Garlic – 1 clove.
- Turmeric – 1 teaspoon.
- Greens to taste
- Salt to taste.
Finely chop onions, and cut the beef into large cubes. Put beef in a pan and fry in oil for 5 minutes. Add onion to the meat and fry until the onion is golden. Then add turmeric to the meat, stir it up, and put it into a saucepan. Put the meat and onions into a saucepan, pour water over them, and simmer for 1 hour.
Cut tomatoes in half and pour boiling water over them. Leave it for 5 minutes. Peel tomatoes. Chop potatoes coarsely. In a pot with meat put tomatoes, potatoes, and chickpeas. Cook under cover for 40 minutes on low heat. At the end of cooking add chopped greens, tomato paste, and garlic to the soup. Turn off the heat and let the soup stand for 15 minutes.