Chickpea dishes

Chickpea dishes are not only vegetarian snacks like falafel or hummus, but also complete, balanced meals for meat eaters. Chickpeas are high in easily digestible protein, which has a beneficial effect on muscle gain in athletes. The bean product goes well with vegetables. A wide variety of delicious dishes are prepared from chickpeas. Regardless of whether you only eat vegetables or love meat, you are sure to find your favorite recipe in this collection.

Chickpeas with meat and vegetables

Chickpeas with meat and vegetables are a hearty and flavorful dish. A bright and fragrant dish will warm you up in the cool season. The meat turns out juicy, and the vegetables seem to melt in your mouth. Spices add a special zest and seem to envelop you with their aroma. If you are tired of your usual cuisine, cook this amazing dish.

1. 
   First of all, collect all the ingredients for a bright and flavorful dish.Soak the chickpeas for at least 5 hours in advance. I've been doing this since the evening. After the time has passed, rinse it. Cover with cold water and cook for about an hour. Read the instructions on the package.
2. 
   Rinse 600 grams of beef and dry with napkins. Cut into medium sized pieces. Place in a thick-walled fireproof container. A cauldron is perfect. Add oil and cook until the meat juices have evaporated and the meat is browned.
3. 
   Remove the skin from the onion, rinse and chop with a sharp knife. Cut the sweet pepper into cubes, after washing and removing the insides. Peel the carrots with a vegetable peeler and cut into cubes. Add the vegetables to the meat and cook for 20 minutes, remembering to turn over.
4. 
   Place 2 tablespoons of high-quality tomato paste in a bowl, add hot water, sugar and stir until smooth.
5. 
   Add boiled chickpeas to the meat, season with cumin, turmeric, and suneli hops. Rinse the chili pepper and cut into rings, add to the dish depending on your own taste preferences.
6. 
   Pour in the diluted tomato paste and add salt to taste. Simmer covered for about 30 minutes.
7. 
   After 30, check the readiness of the meat, stir and cook for another 20 minutes. Then season with pre-peeled and chopped garlic.
8. 
   Place the aromatic chickpeas with vegetables in a deep bowl, garnish with your favorite herbs and treat your family. Bon appetit, eat with pleasure!

Pilaf with chickpeas

Pilaf with chickpeas comes out unusually crumbly, bright and aromatic. I have never made pilaf so appetizing, although I know many recipes. Everything is perfect here. The ingredients complement each other perfectly. There is nothing superfluous. I am happy to share the recipe and highly recommend making it.

Cooking time – 3 hours 50 minutes

Cooking time - 20 minutes.

Portions – 8

Ingredients:

• Chickpeas – 1 tbsp.
• Lamb – 1 kg.
• Garlic – 1 head.
• Onions – 3 pcs.
• Carrots – 3 pcs.
• Rice – 800 gr.
• Chili pepper – 1 pc.
• Zira - to taste.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1: Pre-soak the chickpeas for at least 2 hours, preferably overnight. Rinse a kilogram of fresh lamb thoroughly and dry with paper towels. Clean a piece of meat from films and divide it into fairly large pieces.

Step 2. Remove the onion heads and cut into not too thin rings. Peel the carrots with a vegetable peeler and cut into strips.

Step 3. Pour the odorless oil that you are used to using into the cauldron. Add onion rings to boiling oil and brown until golden.

Step 4. When the onions turn golden, add the lamb and fry on all sides to seal the meat juices inside the pieces.

Step 5. Next add carrots. Fry until soft.

Step 6. Rinse the soaked chickpeas thoroughly and add to the cauldron.

Step 7. Remove the top husk from the head of garlic, but do not peel it completely. Place in a cauldron along with the chili pepper. Fill with hot water in which you have previously dissolved the salt. The water should cover the contents.

Step 8. Wait for it to boil. Simmer for 15 minutes.

Step 9. Rinse 800 grams of rice thoroughly until the water is clear, remove the garlic and pepper. Pour the rice into the cauldron and distribute.

Step 10. When the water has evaporated a little, drown the garlic and pepper in the rice, season with cumin. Close the lid and simmer on the lowest heat for about 30 minutes.

Step 11. When 30 minutes have passed, turn off the heat and carefully stir the pilaf. And leave it to brew for another 30 minutes.

Step 12Place the bright, appetizing pilaf in a mound onto a beautiful serving dish. Treat your family. Bon appetit, eat with pleasure!

Homemade chickpea hummus

Homemade chickpea hummus is divine! The bright snack is considered dietary and contains a large amount of protein. Pairs perfectly with baked goods and raw vegetables. A cool way to have a healthy snack. This aromatic and appetizing snack is suitable as a spread on sandwiches for friendly gatherings.

Cooking time – 8 h. 00 min.

Cooking time - 15 minutes.

Portions – 6

Ingredients:

• Chickpeas – 250 gr.
• Sesame – 5 tbsp.
• Garlic – 3 cloves.
• Lemon juice – 1 tbsp.
• Cumin – 0.5 tsp.
• Paprika – 0.5 tsp.
• Salt – 0.5 tsp.
• Olive oil – 3 tbsp.

Cooking process:

Step 1: First, put together the ingredients for a flavorful snack.

Step 2. Soak 250 grams of chickpeas for at least 5 hours. I've been doing this since the evening.

Step 3: After the time is up, rinse it off. Pour cold water and cook for at least 2 hours.

Step 4. After 2 hours, strain the cooked chickpeas through a sieve.

Step 5. Do not pour out the liquid.

Step 6. Rinse the strained chickpeas under the tap.

Step 7. Heat a dry frying pan and add 5 tablespoons of sesame seeds. Stir with a spatula and fry.

Step 8. Pour the roasted sesame seeds into a blender bowl, pour in olive oil and add the pre-peeled garlic cloves.

Step 9. Blend until smooth.

Step 10. Place the washed chickpeas, the sesame paste you prepared yourself into a deep bowl, and pour a glass of chickpea broth.

Step 11. Using an immersion blender, blend until smooth.

Step 12. Pour lemon juice, add paprika and cumin. Taste for salt.

Step 13Continue whisking.

Step 14. Transfer the hummus to a serving bowl and sprinkle with paprika. Serve with fresh bread. Eat and enjoy!

Chickpea cutlets

Chickpea cutlets turn out amazing. If you don’t eat meat and fish, you want to try yourself as a vegetarian – this is your opportunity. The cutlets are satisfying and contain a large amount of vegetable protein, which is well absorbed in the body. Try the dish with pleasure!

Cooking time – 9 a.m. 00 min.

Cooking time - 10 min.

Portions – 3

Ingredients:

• Chickpeas - 0.5 tbsp.
• Lentils – 0.5 tbsp.
• Wheat flour – 3 tbsp.
• Garlic – 2 cloves.
• Onions – 1 pc.
• Breadcrumbs – 6 tbsp.
• Italian herbs – ½ tsp.
• Ground black pepper - to taste.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1: Assemble the ingredients for hearty protein patties.

Step 2: Pre-soak the chickpeas for 8 hours and the lentils for 3 hours. I do this at night.

Step 3. Remove the garlic cloves and onion from the top layer, rinse and chop as desired.

Step 4: Once the time is up, rinse the chickpeas and lentils. Grind through a meat grinder along with onions and garlic or punch in a chopper bowl. Add wheat flour, Italian herbs, salt and ground pepper. Knead the minced meat until smooth.

Step 5. Form the prepared minced meat into balls, flatten with your hands and generously roll in breadcrumbs.

Step 6. Heat the frying pan, coat the bottom with odorless oil, and place the cutlets. Brown over medium heat on both sides until nicely golden. Calculate 5 minutes on each side.

Step 7. Serve the rosy protein patties, decorated with your favorite green stuff.Bon appetit, eat hearty and healthy!

Chickpea salad

Chickpea salad is a light and at the same time satisfying dish that can be prepared in a matter of minutes if you prepare the chickpeas in advance. This snack can be eaten for dinner - lots of protein and greens. The salad is loved by vegetarians and those who for some reason do not eat meat.

Cooking time – 6 hours 30 minutes

Cooking time - 10 min.

Portions – 4

Ingredients:

• Chickpeas - 0.5 tbsp.
• Zucchini – 3 pcs.
• Salad mix – 50 gr.
• Sweet onion – 1 pc.
• Pitted olives – 15 pcs.
• Parsley - to taste.
• Cilantro - to taste.
• Dill - to taste.
• Salt - to taste.

For refueling:

• Ground black pepper - to taste.
• Salt - to taste.
• Balsamic vinegar – 2 tbsp.
• Olive oil – 2 tbsp.

Cooking process:

Step 1: Pre-soak the chickpeas for at least 5 hours. I've been doing this since the evening. After the time has passed, rinse it. Cover with cold water and cook for about an hour. Read the instructions on the package. If you want to save time, use canned chickpeas.

Step 2. Rinse small zucchini and dry with napkins. Cut into cubes and bake in the oven or use raw. It also turns out quite appetizing with raw vegetables.

Step 3. Remove the peel from the onion, rinse and cut into half rings. Place cooked chickpeas, olives and chopped onion into the bowl where you will collect the salad. It's better to take sweets.

Step 4. Place baked or raw zucchini in a salad bowl.

Step 5. Rinse dill, cilantro, parsley, salad mix or any other favorite greens, dry, tear with your hands and add to the rest of the ingredients. Mix with your hands so as not to damage the ingredients or turn them into mush.

Step 6. Prepare the dressing.In a bowl, combine salt, ground pepper, olive oil and balsamic vinegar. Stir to obtain a homogeneous substance. Divide the salad into portions and drizzle with dressing before serving. Eat tasty and healthy. Bon appetit!

Homemade chickpea falafel

Homemade chickpea falafel is an incredibly tasty snack that vegetarians love. Chickpea balls are baked in the oven or deep fried. Falafel is served with or without sauces, as you wish. The snack contains a large amount of protein and will be loved by those who are fasting.

Cooking time – 12 hours 40 minutes

Cooking time - 15 minutes.

Portions – 6

Ingredients:

• Chickpeas – 250 gr.
• Sesame – 2 tbsp.
• Garlic – 2 cloves.
• Lemons – 0.5 pcs.
• Green onions – 5 stalks.
• Sweet paprika – 0.5 tsp.
• Cumin – 0.5 tbsp.
• Ground black pepper - to taste.
• Salt - to taste.
• Olive oil – 100 ml.
• Vegetable oil – 500 ml.

Cooking process:

Step 1: Combine ingredients for a nutritious diet snack. At least 8 hours before cooking, fill the chickpeas with water. I do this in the evening and leave it on all night.

Step 2: Rinse the chickpeas under the tap. Twist through a meat grinder, punch in a chopper bowl or with an immersion blender. Add peeled garlic cloves, add sesame seeds, cumin, paprika, salt and ground pepper. Pour lemon juice squeezed from half a citrus and olive oil.

Step 3. The mass should be smooth and homogeneous. Rinse the green onions, dry them and chop them. Fold into a puree mixture and stir.

Step 4. Form the prepared minced meat into balls and flatten them with your hands.

Step 5. Pour half a liter of odorless oil into a deep, thick-walled bowl and heat to a boil.

Step 6.Using a slotted spoon, carefully transfer the lumps into the boiling oil and brown until golden on all sides.

Step 7. Use a slotted spoon to remove the browned chickpea lumps and place them on a plate lined with several layers of paper towels. Excess oil will be absorbed.

Step 8. Place the rosy falafel on a plate and treat it to your family. Bon appetit, eat hearty and healthy!

Shurpa with chickpeas

Shurpa with chickpeas is a perfect rich dish. The colorful soup is delicious and full of flavor. Shurpa is served hot with flatbread or lavash. It perfectly warms and saturates in inclement weather. The fragrant aroma spreads throughout the house. Prepare and make sure for yourself that there will be no limit to admiration.

Cooking time – 14 h. 30 min.

Cooking time - 30 min.

Portions – 4

Ingredients:

• Dry chickpeas – 100 gr.
• Lamb – 200 gr.
• Lamb ribs – 200 gr.
• Fat tail fat – 50 gr.
• Garlic – 1 head.
• Onions – 2 pcs.
• Carrots – 3 pcs.
• Potatoes – 3 pcs.
• Bell pepper – 2 pcs.
• Tomatoes – 2 pcs.
• Hot pepper – 0.5 pcs.
• Dill - to taste.
• Cilantro - to taste.
• Purple basil - to taste.
• Sumac – 0.5 tsp.
• Black peppercorns – 0.5 tsp.
• Green peppercorns – 0.5 tsp.
• Coriander – 0.5 tsp.
• Zira – 0.5 tsp.
• Salt - to taste.

Cooking process:

Step 1. Combine the ingredients for a bright and flavorful dish in one place. Soak the chickpeas in advance. I do this in the evening and leave it on all night.

Step 2. Heat the cauldron over moderate heat. Throw in the fat and render it.

Step 3. Rinse and dry the lamb and ribs, add to the melted fat. Fry over high heat to seal in meat juices. This way the lamb will retain its tenderness.

Step 4.Remove the skins from the onion, rinse and chop into feathers, and add to the lamb. Season with salt. Add spices - sumac, coriander, cumin, black and green peppercorns. Close the lid and simmer for 10 minutes.

Step 5. Peel the carrots and cut them into circles diagonally. Add to meat, cook for 10 minutes.

Step 6. Rinse the tomatoes, pour boiling water over them and remove the skins. Puree the tomatoes with a blender and place in a cauldron.

Step 7. Remove the top husk from the head of garlic, but do not peel it completely. Place in a cauldron along with soaked and washed chickpeas. Fill with hot water until the water covers the contents. Close the lid, reduce the heat to minimum and simmer the dish for 1.5 hours.

Step 8. Peel the potatoes and cut into slices. Rinse the bell pepper, remove the insides and cut into slices. Rinse the hot pepper. Adjust the amount of hot pepper yourself. Throw into the cauldron, cook for 15 minutes with the lid on. Turn off the stove.

Step 9. Rinse, dry and chop the dill, cilantro and purple basil. Sprinkle with shurpa and leave to steep for 20 minutes under the lid.

Step 10. Divide the rich shurpa into deep bowls.

Step 11: Serve with hot flatbreads. Treat your family. Bon appetit, eat with pleasure!

Chickpea soup with meat

Chickpea soup with meat will pleasantly surprise you with its taste and aroma. The dish is easy to prepare, but is complicated by the fact that the chickpeas need to be prepared in advance. If you are making soup, soak the chickpeas overnight. Sometimes they use canned chickpeas if they want to save time. But I still prefer to use dry. Try different options and choose your favorite.

Cooking time – 7 hours 50 minutes

Cooking time - 20 minutes.

Portions – 2

Ingredients:

• Chickpeas - 0.5 tbsp.
• Beef on the bone – 500 gr.
• Greens – 0.5 bunch.
• Onions – 1 pc.
• Garlic - to taste.
• Carrots – 1 pc.
• Bay leaf - to taste.
• Dry mint - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. For convenience, put the necessary products in one place.

Step 2: Pre-soak the chickpeas for at least 5 hours. I fill it with water and leave it overnight. Rinse the beef on the bone and place in a thick-walled bowl. Fill with water and put on the stove to cook. Don't forget to skim off the foam.

Step 3. Cook the broth for at least an hour.

Step 4. Peel the onion and garlic and rinse. Cut the onion into feathers, crush the garlic cloves with the flat side. Peel the carrots with a vegetable peeler and cut into large slices. Add to the meat, add bay leaf and cook for 20 minutes.

Step 5. Add salt, season with ground pepper and dry mint. Simmer for 15 minutes.

Step 6. Next, add the soaked chickpeas. Cook on the lowest heat setting for 30-35 minutes.

Step 7. After 30-35, check the readiness of the meat and chickpeas. Rinse, dry and chop your favorite greens. Sprinkle the soup and leave to steep for 20 minutes, covered.

Step 8. Divide the rich soup into deep bowls.

Step 9. Treat your loved ones. Bon appetit, eat with appetite!

Chickpeas baked in the oven with spices

Chickpeas baked in the oven with spices are a great snack option for watching a movie or for friendly gatherings over a glass of foamy beer. Everyone loves this flavorful snack. Baked chickpeas are a healthy alternative to all kinds of fast food, store-bought crackers and chips.

Cooking time – 6 hours 50 minutes

Cooking time - 10 min.

Portions – 4

Ingredients:

• Chickpeas – 150 gr.
• Dry garlic – 0.5 tsp.
• Ground paprika – 1 tsp.
• Turmeric – 0.5 tsp.
• Ground red pepper – 0.25 tsp.
• Ground black pepper - to taste.
• Salt - to taste.
• Vegetable oil – 1.5 tbsp.

Cooking process:

Step 1. Approximately 5 hours before the process, fill the peas with water and leave at room temperature. I do this in the evening and leave it overnight.

Step 2: Once the chickpeas have puffed up and doubled in size, rinse them under the tap. Place in a thick-walled bowl, pour in cold water and cook for about an hour. Read the instructions on the package.

Step 3. Remove the cooked chickpeas with a slotted spoon, transfer to a bowl and rinse. Place on a napkin or parchment paper and dry for 20 minutes.

Step 4. Place the chickpeas in a deep bowl. Add dried garlic, paprika, turmeric, salt, ground red and black pepper. Adjust the amount of spices yourself depending on your desire.

Step 5. Pour in the odorless oil that you are used to using, mix well so that the seasonings coat each pea.

Step 6. Place baking paper, foil or a silicone mat on a baking sheet and toss the chickpeas in the seasonings. Distribute the peas in one layer. Preheat the oven. Set the lever to 180 degrees.

Step 7. Bake the appetizer for 25 minutes. It is important not to dry out the peas.

Step 8. Place the aromatic chickpeas in spices on a dish. Bon appetit, eat with pleasure!

Bozbash with chickpeas

Bozbash with chickpeas will appeal to everyone who loves vegetables combined with meat. The meat falls apart into fibers, the aroma of vegetables is just inviting. This juicy and rich dish is prepared in the cool season to keep you warm in bad weather. Use this amazing recipe if you want to please your family.

Cooking time – 11 hours 40 minutes

Cooking time - 20 minutes.

Portions – 8

Ingredients:

• Chickpeas – 100 gr.
• Beef – 600 gr.
• Tomatoes – 2 pcs.
• Onions – 2 pcs.
• Potatoes – 5 pcs.
• Canned tomatoes – 3 pcs.
• Bay leaf – 3 pcs.
• Turmeric – 1 tsp.
• Parsley - 0.5 bunch.
• Dried basil – 1 tsp.
• Ground black pepper – 1 tsp.
• Salt – 1 tsp.
• Water – 3.5 l.
• Vegetable oil - for frying.

Cooking process:

Step 1: Combine all the ingredients for a delicious meal.

Step 2. Fill the chickpeas with water in advance and leave for at least 8 hours. I leave it overnight.

Step 3. Rinse 600 grams of beef. Divide into not too large pieces. Place in a thick-walled fireproof container. Pour water and add bay leaves. Put it on the stove to cook. Don't forget to skim off the foam.

Step 4. Remove the bay leaf after boiling. Cook the broth for at least two hours.

Step 5. When 1.5 hours have passed, add the swollen chickpeas.

Step 6. Peel the onion, rinse, cut into half rings. Peel the potatoes with a vegetable peeler and cut into large cubes. Rinse the tomatoes and divide into slices. Cut the canned tomatoes into cubes.

Step 7. Heat the frying pan and grease it with oil. Place onion half rings, brown, then add fresh and canned tomatoes. Simmer for 5 minutes.

Step 8. Add the roasted vegetables and potato cubes to the broth. Cook on the lowest heat setting for 30 minutes. Season with turmeric, salt, ground pepper and dried basil.

Step 9. Rinse the parsley, dry it and chop it. Sprinkle with bozbash and leave to steep for 20 minutes under the lid. Place the rich dish on deep plates. Eat tasty and healthy! Bon appetit!