Chickpeas or Turkish nuts - very healthy food product... You can and should cook many tasty and simple dishes from it.

We offer you 18 original recipes, with which you can cook chickpea dishes even every day.

Falafel with tzatziki sauce

Ingredients:

• here - 100 g
• water from boiling chickpeas - 20 g
• olive oil - 20 g
• sesame seeds - 10 g
• parsley - 10 g
• dill - 10 g each
• cilantro - 5 g
• garlic - 2 cloves
• whole grain wheat flour - 50 g
• olive oil

For the sauce:

• Greek yogurt - 170 g
• cucumber - 100 g
• garlic - 5 g
• parsley - 10 g
• Cilantro - 5 g

How to cook?

1. Boil the chickpeas until tender.
2. Add olive oil, sesame seeds, herbs, garlic to the finished chickpeas. Grind all ingredients in a blender until homogeneous mass.
3. Add wheat to the mixture. whole grain flour and shape the patties.
4. Fry the chickpea patties in a well-heated non-stick skillet.
5. Then prepare the sauce: grind the cucumber, herbs and garlic in a blender. Add yogurt to the resulting mass and mix everything thoroughly.
6. Place the patties on a plate and garnish with the sauce. Your chickpea dish is ready to eat.

Vegetable chickpea pancakes

byrchynka

Ingredients:

• chickpeas - 400 g
• onion - ½
• carrots - 2 pcs.
• egg - 1 pc.
• pepper
• olive oil

How to cook?

1. Soak the chickpeas in clean water overnight.
2. Rinse it in the morning, cover it with fresh water and cook over low heat until it becomes soft (about 40 minutes).
3. Grind the finished chickpeas in a blender together with carrots, onions and eggs until smooth.
4. Form small pancakes from the resulting "dough" and send to a frying pan, slightly greased olive oil.

Chickpea pancakes with mango

angelina_easyvegcook

Ingredients:

• chickpea flour - 1 tbsp.
• milk - 1 tbsp.
• egg - 1 pc.
• mango - 1 pc.
• cardamom

How to cook?

1. Place the mango pulp in a bowl with chickpea flour, milk, egg, a pinch of salt and cardamom. Mix all ingredients thoroughly so that there are no lumps.
2. Bake the pancakes in a nonstick skillet or a regular skillet with olive oil on top.

Serve with topping or yogurt.

Baked chickpeas with spices

cookingmess

Ingredients:

• chickpeas - 250 g
• paprika - ½ tbsp. l.
• agave syrup (honey) - 1 tbsp. l.
• olive oil - 2 tablespoons l.
• salt pepper

How to cook?

1. Boil the chickpeas.
2. Combine agave syrup, olive oil, paprika, salt and pepper.
3. Combine cooked (not hot) chickpeas with spices.
4. Preheat oven to 180 degrees. Place the chickpeas on a baking sheet, lined with baking paper, and place in the oven for 40-45 minutes.
5. Serve baked chickpeas with vegetables or as a separate dish.

Salad with chickpeas and pine nuts

elena_korsik

Ingredients:

• chickpeas - 200 g
• pine nuts - 30 g
• parsley (dill, kenza) - 1 bunch
• garlic - 1 tooth.
• olive oil - 0.25 cups
• juice of half a lemon
• salt pepper

How to cook?

1. Soak the chickpeas for 12 hours. Then boil it until tender.
2. Grind the garlic, herbs, lemon juice, oil, salt, pepper and a couple of tablespoons of boiled chickpeas in a blender until smooth.
3. Mix the boiled chickpeas with the dressing and let sit for 15 minutes.
4. Serve the chickpea platter with herbs and fresh vegetables optionally.

Gushnut

samka_xydeet

Ingredients:

• chickpeas - 200 g
• beef - 100 g
• tomatoes - 2 pcs.
• parsley - sprig
• salt pepper

How to cook?

1. Soak the chickpeas for 12 hours, then boil until tender.
2. Cut the beef and tomatoes (skinless) into cubes and simmer.
3. Combine chickpeas with beef and vegetables, salt and pepper. Top with a sprig of parsley.

Chickpea soup with popcorn

elizavetamaleva

Ingredients:

• chickpeas - 300 g
• water - 1 l.
• onion - 1 pc.
• potatoes - 3 pcs.
• carrots - 1 pc.
• garlic - 3 teeth.
• olive oil
• salt / pepper / thyme

How to cook?

1. Boil the chickpeas (pre-soaked for 12 hours) over low heat.
2. Grate the carrots, cut the potatoes into cubes, the onion into half rings. Lightly sauté the onions in olive oil.
3. Add potatoes, carrots, onions, garlic and spices to the chickpeas and cook all ingredients for about 15 minutes.
4. Grind all ingredients in a blender and garnish with popcorn.

Chickpea and tomato puree soup

tatiana_veg

Ingredients:

• chickpeas - 250 g
• tomatoes - 5 pcs.
• onion - 1 pc.
• potatoes - 2 pcs.
• salt pepper

How to cook?

1. Boil the chickpeas.
2. Remove the skins from the tomatoes and fry in a well-heated skillet with grated onions to form a tomato paste.
3. When the tomatoes are cooked, a couple of minutes before turning off, pour the chickpeas into the skillet. Bring to a boil and set aside.
4. After the chickpeas with tomatoes have cooled a little, grind them in a blender, adding salt and pepper to taste.
5. Serve the finished chickpea dish with herbs.

Chickpea Dish: Lean Soup

katerina_kovalenkova

Ingredients:

• chickpeas - 1 tbsp.
• tomatoes - 2 pcs.
• potatoes - 2 pcs.
• Green pepper- 1 PC.
• water - 1.5 l.
• vegetable oil or olive - 2 tbsp. l.
• lemon
• turmeric
• Carnation
• Bay leaf
• salt pepper

How to cook?

1. Boil the chickpeas.
2. Dice potatoes, peppers and tomatoes.
3. Put a medium-sized saucepan on the fire, pouring 2 tbsp into it. l. vegetable or olive oil. When it warms up, add cloves, bay leaves there.
4. Then add the onion, garlic, green pepper to the oil, adding a little salt to the ingredients. Simmer them for 3-4 minutes, stirring with a spatula.
5. Then put the tomatoes and all the other spices into the pan, stewing the dish for another 2-3 minutes.
6. While the vegetables are stewing, rinse the chickpeas. Then stew it with the rest of the ingredients for 3 minutes along with the potatoes.
7. Finally, pour water into a saucepan, squeeze out a wedge of lemon and mix everything well. Cook the soup until the chickpeas are tender without removing the lid from the container.
8. When the dish is done, pour it onto a plate, garnish with fresh herbs to taste.

Chickpea soup with smoked chicken

anochka413

Ingredients:

• chickpeas - 200 g
• water in which chickpeas were boiled
• carrots - 1 pc.
• onion - 1 pc.
• smoked chicken - 50-100 g
• salt pepper

How to cook?

1. Boil the chickpeas.
2. Cut the onion and chicken into cubes, chop the carrots. Put all the ingredients in boiling water and simmer for 4-5 minutes.
3. Add chicken and vegetables to a saucepan with chickpeas and water, pepper and salt beforehand. Grind some of the soup in a blender.
4. Combine both parts of the soup, blended and thin. Decorate the top with chickpeas and herbs.

Chickpea pie

yashyulya

Ingredients:

• chickpea flour - 100 g
• kefir - 100 ml.
• egg - 1 pc.
• soda - ¼ st. l.
• baked fish or stewed cabbage (for filling)

How to cook?

1. Mix chickpea flour with kefir, egg and soda, stirring thoroughly with a whisk or mixer to obtain a homogeneous mass.
2. Divide the dough in two. Pour most of the dough into a dough pan lined with baking paper.
3. Gently place the filling on top of the dough and cover with the second part of the dough.

Bake the cake for 40-45 minutes at 180 degrees. Check the readiness of the chickpea dish with a toothpick or wooden stick.

Chickpea pizza

yashyulya

Ingredients:

For the test

• chickpea flour - 1 tbsp.
• water - 1 tbsp.
• olive oil - 1 tsp

For filling

• Red bell pepper- 1 PC.
• tomato - 1 pc.
• onion - 1 pc.
• boiled chicken meat - 100 g
• low-fat cheese - 20 g

How to cook?

1. Make pizza dough: mix chickpea flour with water to make batter without lumps. Add salt, olive oil and stir well. Then let the dough stand for at least 30 minutes.
2. When small bubbles appear on the dough, it means that it has thickened and can be baked.
3. Preheat oven to 220 degrees. Cut the pepper, tomato and chicken into slices, the onion into half rings.
4. Place the dough on a baking sheet and place the vegetables on top. Place the pizza in the oven for 20-25 minutes.
5. 5 minutes before turning off, sprinkle the dish with grated low-fat cheese.
6. Garnish the pizza with herbs and serve with tolu.

Chickpeas with pumpkin

kseniia_kovalenko

Ingredients:

• chickpeas - 200 g
• tomatoes - 3 pcs.
• pumpkin
• garlic
• Coconut oil
• olive oil
• salt pepper
• cardamom
• nutmeg
• greens

How to cook?

1. Soak the chickpeas for 2 hours. Then boil it in salted water for 30-40 minutes.
2. Simultaneously simmer the garlic and finely chopped onion in coconut oil. Later, toss the tomatoes and pumpkin into the skillet. Season with salt and pepper, add a pinch of cardamom and nutmeg.
3. When the vegetables are cooked, add the cooked chickpeas with olive oil to them and mix well.
4. Garnish the chickpea platter with herbs on top.

Baked chickpeas with vegetables

ayurveda.and.you

Ingredients:

• chickpeas - 1 cup
• onion - 1 pc.
• carrots - 1 pc.
• tomato - 1 pc.
• sweet pepper - 1 pc.
• olive oil - 2-3 tbsp l.
• zucchini
• eggplant
• garlic

How to cook?

1. Rinse the chickpeas and soak in cold water overnight.
2. In the morning, transfer the chickpeas to a baking dish.
3. Cut all vegetables in large pieces and place on top of the chickpeas in any order.
4. Salt the dish and add 2-3 tbsp. l. olive oil.
5. Bake the chickpeas with vegetables in the oven for about an hour at 220 degrees. Then lower the temperature to 160 degrees and cook for another 30 minutes. If the chickpeas do not soften during this time, put the dish in the oven for another 20-30 minutes.
6. After cooking, serve the chickpeas with herbs and fresh vegetables.

Chickpea dessert

sakovskaya_julia

Ingredients:

• chickpea flour - 1 tbsp.
• curdled milk - 300 g
• oat flour - 2 tbsp. l.
• carob - 2 tbsp. l.
• soda - 1 tsp.
• stevia to taste
• natural yoghurt
• slice of lemon

How to cook?

1. Combine the stevia (or other healthy sweetener) with the eggs in a blender. Then add curdled milk and soda here, beat well.
2. Sift chickpea flour through a sieve, add carob to it, oat flour and mix too.
3. Pour the resulting dough into a round dish, brushing it with olive oil.
4. Bake the dessert in the oven for 15 minutes at 180 degrees. After baking, brush the chickpea dish with natural yogurt and garnish with a lemon wedge.

Pie with zucchini and tomatoes on a chickpea crust

lukasann

Ingredients:

• chickpea flour - 150 g
• warm water - 150 ml
• grape seed oil - 3 tbsp. l.
• zucchini - 1 pc.
• tomato - 3 pcs.
• salt pepper
• spices to taste

For the sauce:

• tomato paste without additives from homemade- 100 g
• tomato - 3 pcs.
• olive oil - 2-3 tbsp l.
• basil - ½ bunch

How to cook?

1. Combine chickpea flour and spices with water and olive oil. Knead the dough (it turns out to be rather loose) and set aside for 30 minutes.
2. Make the sauce: chop tomato paste, finely chopped tomatoes, olive oil, basil and salt to taste in a blender. Then cook it over low heat until thickened.
3. Spread the dough in a thin layer over the mold, having previously greased it with olive oil. Bake in the oven for 10-15 minutes at 180 degrees.
4. Cut the zucchini and tomatoes into rings. Lubricate ready-made cake sauce and top with vegetables. Bake in the oven at the same temperature for another 20 minutes.

Chickpea brownie with plum

milaz_fit

Ingredients:

• boiled chickpeas - 150 g
• egg - 1 pc.
• soft fat-free cottage cheese - 125 g
• cocoa - 2 tbsp. l.
• carob - 2 tbsp. l.
• sweetener - 1 pack.
• baking powder - 1 tsp.
• fresh plum

How to cook?

1. Soak fresh chickpeas for 2 hours. Then cook and grind in a blender.
2. Add egg, cottage cheese, cocoa, carob, sweetener, baking powder and stir well until smooth.

Put the resulting dough in a baking dish, decorate with plum wedges on top and send to the oven for 20-25 minutes at 180 degrees.

Chickpea sweets

stasy_foutley

Ingredients:

• chickpeas - 200 g
• banana - 1/3
• kefir - 1 tbsp.
• coconut flour
• cocoa

How to cook?

1. Soak the chickpeas for 2 hours. Cook it, drain the water and remove the remaining moisture.
2. In a blender, combine the chickpeas, 1/3 banana, kefir and coconut flour... Roll into balls from the resulting mixture. Dip them in cocoa and refrigerate for several hours.
3. Chickpea platter - delicious and healthy candy- ready!

Save our recipes for yourself and then on your table there will be only the most delicious and mega healthy meals from chickpeas!

Enjoy your meal!

Prepared by Tatiana Krysiuk

Put 1½ tbsp. chickpeas into a 3-liter saucepan and pour 1.4 liters of water. Leave to soak at room temperature for 8 hours or overnight.

Without draining the water, add ½ tbsp. l. oil, put on strong fire and bring to a boil. Skim off the foam. Reduce heat to low, cover, and cook peas for about 1 hour, until tender. Throw the finished chickpeas in a colander, and save the broth.

Blanch the tomatoes, peel and cut into small pieces.

In the same saucepan, heat 3 tbsp. l. butter over medium heat. Toss in hot oil ¾ tsp. dry ginger, ¼ tsp. ground chili, 1½ tsp. cumin seeds and ½ tsp. black mustard seeds. Cook until the cumin seeds are brown.

Add 1 bay leaf and after 1-2 seconds chopped tomatoes. Stir, add 1 tsp. turmeric, 2 tsp lemon juice, 1 tsp. garam masala and 1 tbsp. l. chopped greens. Cook, stirring occasionally, over medium heat, sprinkling with chickpea broth as needed, for 3-5 minutes, until the sauce is smooth.

Add the chickpeas and ⅓ tbsp. chickpea broth. Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally. Add a little chickpea broth if necessary to prevent scorching.

Remove from heat, add 1¼ tsp. salt, 1½ tbsp. l. butter and 1 tbsp. l. fresh chopped herbs.

Serve the chickpeas hot with vegetable salad and fresh bread.

Chickpea soaking time - 8 hours
Cooking time - 2 hours

Recipe from Yamuna Devi's Book Favorite Indian Vegetarian Foods

Any reprint of this recipe is permitted. But please don't forget to link to Paneer.

Nut, he is chickpea v tomato sauce- the dish is extremely simple, but versatile: for example, with the help of spices alone, you can easily turn it into an Indian dish and everyone who is familiar with it can easily do this by reading the recipe. You and I, however, will cook chickpeas in tomato sauce with an eye to its Greek roots, adding oregano, but here, imagine, there are possible substitutions - after all, the essence is still the same!

And it, this essence, lies in the fact that we combine the chickpeas already boiled to softness with homemade tomato sauce (without panic, we will cook from canned tomatoes!) and simmer for a short time, so that all the tastes come together, and the dish gets the consistency we need. For fasting and vegans, such chickpeas will be an invaluable source of vegetable protein, and for meat-eaters - a tasty respite in their unequal battle with the animal world.

Chickpeas in tomato sauce

Average

1.5 hours + 20 minutes

Ingredients

2 servings

1 tbsp. chickpea

2 sprigs of rosemary

2 bay leaves

several sprigs of parsley

1/2 lemon

for the sauce:

400 g chopped tomatoes

1 small onion

2 cloves of garlic

1 tsp dried oregano

2 tbsp olive oil

Cover the chickpeas with warm water and let sit for 8 hours. After that, drain the water, fill the chickpeas with water again, put on fire and bring to a boil. Boil for 5 minutes, then drain the water again, fill the chickpeas with fresh water (or broth, vegetable or chicken), add bay leaves, rosemary and parsley stalks (the leaves will still come in handy), bring to a boil and reduce heat. Cook the chickpeas until soft, covered with a low boil for 1.5 hours.

Meanwhile, heat and fry the finely chopped garlic and onion in it for a couple of minutes, stirring constantly, then add the chopped tomatoes (or peeled tomatoes in own juice) and turn down the heat. Season the sauce with a pinch of salt, black pepper and dried oregano, and simmer, stirring occasionally and kneading the tomatoes with a spatula, about 30 minutes, until thick and almost uniform.

When both the chickpeas and the sauce are ready, pour the chickpeas, along with the liquid in which they were boiled, to the sauce, and simmer over medium heat, stirring occasionally. While mixing, remove the stalks and bay leaves from the chickpeas and cook for about 20 minutes, or until the sauce is the desired consistency. At the end, taste, straighten with salt and pepper, and remove from heat. To make the sauce thicker and more uniform, you can punch about a quarter of the chickpeas in the tomato sauce with a blender, and then combine this thick mass again with the finished dish.

Stir finely chopped parsley into the sauce, as well as the zest and lemon juice, in the latter focusing on your taste (there are people who do not like sour, but at the same time follow the recipe exactly, and then wonder why this happened). Serve the chickpeas in tomato sauce, sprinkled with olive oil and garnish with thinly chopped herbs and, if desired, finely grated Parmesan or other cheese.

Since ancient times, chickpeas have been cultivated in the Middle East and India. Recently, chickpeas have become very popular all over the world. No wonder. It has a pleasant nutty flavor, is rich in protein and carbohydrates and can be a great substitute for meat. Therefore, it is very common among vegetarians and fasting people. Salads, soups, pilaf, curries and even desserts are made from it. Most famous dishes of which it is falafel. When I first saw the recipe for chickpeas in tomato sauce for the winter, I was puzzled, why didn’t it occur to me myself? After all, we are preparing salads with rice and buckwheat for the winter, soup preparations with barley and beans! I couldn't help but try. I cooked for the first time, three weeks have already passed, banks are in the pantry in the apartment. Chickpea lovers will like the preparation - it is tasty, satisfying, aromatic! From this amount of products, I got 2 half-liter jars and a plate for testing.

Ingredients:

• boiled chickpeas - 0.7 liter jar.
• zucchini - 1 piece (small).
• tomatoes - 1 kg.
• sweet peppers - 5 pieces.
• garlic - 1 head.
• chili pepper - 1 piece.
• salt - 1 tbsp. spoon.
• sugar - 4 tbsp. spoon.
• spices (bay leaf, sweet peas, etc.) - to taste.
• vegetable oil - 50 grams.
• table vinegar 9% - 2 tbsp. spoons.

How to cook chickpeas in tomato sauce for the winter:

1. First, prepare all the vegetables, wash and clean them. Cut the zucchini into arbitrary pieces and grind in a blender. If the vegetable is old, then it is better to cut the skin and clean the seeds. In such preparations, I put zucchini more for density than for taste. After all, it contains only chickpeas and liquid tomato-pepper sauce. The zucchini thickens a lot and makes the texture thicker.

We put on fire and simmer over medium heat until soft, 10 minutes will be enough. You can cook in a slow cooker.

2. While the zucchini is stewing, grind the bell peppers, chili peppers and tomatoes in a blender.

3. Put the pepper and tomato puree in a saucepan to the zucchini and simmer for another 15 minutes.

4. Now let's talk about chickpeas. I prepare it for future use in advance, ready-made chickpeas (already boiled) are almost always in my refrigerator. Or rather in the freezer. Yes, it can be frozen without sacrificing quality and taste; it can be stored in this form for several months. This is very convenient, because the chickpeas are cooked for quite a long time, and then just get it out and warm it up!

This time I also have chickpeas from the freezer; ice crystals are visible in the photo.

If you are going to cook such a snack, but there is no ready-made chickpea, then you will have to take care of this in advance. Chickpeas are cooked like beans. It must be soaked in water for 4-7 hours, then drain the water, pour in a new one and cook without salt for 1-2 hours. Readiness is determined by the softness of the chickpea.

5. Put boiled chickpeas in boiling tomato sauce, bring to a boil and cook for 40 minutes over low heat.

6. Put salt, sugar, favorite spices. I put in 1 teaspoon of Provencal herbs seasoning, I wanted to give the appetizer a little Mediterranean exoticism. Bay leaf and did not put all the allspice. By the way, add salt and sugar to taste too. After all, the number vegetable snack may be different for you, it all depends on the juiciness of vegetables and on the amount of moisture evaporation during stewing.

7. Five minutes before cooking, put the garlic squeezed through a press, and pour in the vinegar.

We will sterilize the cans in advance and boil the lids. Put the boiling chickpea salad in jars, turn it over on the lid and wrap it until it cools completely.

Delicious blanks for you !!!

Best regards, Nadezhda Yurikova.

Step 1: prepare the chickpeas.

We take the required amount of chickpeas, put them on the kitchen table, sort through and remove spoiled grains, as well as any kind of rubbish. Then transfer the whole peas to a deep bowl. Fill with ordinary running water above their level 7-10 centimeters and leave at room temperature for a couple of hours... After that, tighten the plastic bowl cling film and send it to the refrigerator for 12 hours or all night.

Step 2: cook the chickpeas.

The next day, discard the infused and swollen chickpeas in a colander or sieve. We rinse it thoroughly, transfer it to a deep saucepan and fill it with purified water, preferably one palm above the peas level.

As soon as the liquid boils, using a slotted spoon, remove the foam from its surface - coagulated protein. Add to the saucepan a tablespoon vegetable or ghee and salt to taste. Then we increase the heat level to high and cook the chickpeas until softened under a covered lid 1.5-2 hours.

Step 3: prepare vegetables and herbs.

Meanwhile, peel the ginger root and rinse it under running cold running water along with tomatoes, a slice of chili and cilantro sprigs. After that we dry the vegetables with paper kitchen towels, and shake off excess liquid from the greens over the sink. Put these ingredients in turn on a cutting board and grind. Shred a piece of ginger into a small bowl. For all tomatoes, cut off the place where the stalk was attached, and cut the tomatoes into slices or quarters from 1 to 1.5 centimeters thick. Just finely chop the red pepper with cilantro and put all the cuts into separate bowls.

Step 4: prepare a spicy mixture.

Then put in a mortar a few grains of black pepper, half a pinch of cumin, cloves, cardamom, coriander and a cinnamon stick. Using a pestle, grind these spices to a homogeneous small crumb and proceed to the next step.

Step 5: prepare the chickpeas in a spicy tomato sauce.

As soon as the chickpeas are cooked, we put the peas aside for a while, send a wok, cauldron or deep frying pan to its place and put them in this dish. 3 tablespoons vegetable or ghee. Reduce the heat level to medium and after a few minutes put chopped chili peppers with a pinch of cumin. Fry them lightly for 20-30 seconds stirring with a kitchen spatula. Then add a laurel leaf, chopped tomatoes to them and simmer everything 5-7 minutes... After that, fill the tomatoes with a tablespoon of fresh lemon juice, grated ginger, a teaspoon of turmeric, a spicy mixture and cilantro. Mix everything again, simmer vegetables with spices 6-7 minutes and pour in the finished chickpeas along with the broth.

Bring the sauce to a boil, taste it and, if necessary, add a little more salt. After that, we tightly cover our dish with a lid, reduce the heat level to low and simmer the aromatic food for more 10-15 minutes.

Then remove the spicy chickpeas from the stove, insist 7-10 minutes, lay out on deep plates and serve to the table.

Step 6: Serve the chickpeas in a spicy tomato sauce.

Chickpeas in a spicy tomato sauce are served hot as a side dish to dishes of meat, fish or poultry, or as the first main meal on fast days. If desired, each portion is decorated with slices or rings of fresh lemon and hot pepper, and a plate with airy pita bread is placed next to it. Enjoy!
Bon Appetit!

Instead of a homemade spice mixture, you can use Indian seasoning garam masala;

Very often vegetable or ghee butter is replaced with peanut butter;

Chickpeas can be boiled in broth or vegetable broth;

A pleasant addition to vegetables is sweet bell pepper and onion, they must be finely chopped and stewed with tomatoes.