How to cook chickpeas: cooking featureslegumes. How much to cook chickpeas after soaking and what to cook fromhim

Пн, 29 авг 2016 Автор: ATиктория Бабух

A very ancient and close “relative” of peas – chickpeas. Plant –
too thermophilic for growing in temperate latitudes, therefore
for seven and a half thousand years, becoming the food of the Roman aristocrats and
legionaries, eastern dervishes, kings, sultans and simple poor,
�“Mutton peas” is still a rather rare guest in the European
kitchen, despite its interesting and useful benefits.

In modern world cooking, chickpeas, as one of the vegetable
cultures, firmly holds positions in North Africa, Western and
Central Asia, Turkey, Pakistan and India, in North America and
Mexico Recently, its popularization in the southern regions
Russian breeders were puzzled, and once scientists
drew attention to the vegetable and have already brought some varieties, then in this
circumstance definitely points to the good of the product.

In our kitchen, chickpea dishes – in a sense, bean
exotic. You can buy it, but it costs chickens twice as expensive.
habitual pea with external similarity. That’s because, even risking
try it out of curiosity housewives are often asked
the question of how to cook chickpeas, how it differs from ordinary peas
and what dishes from it can be cooked?

Let’s try to figure out and answer these questions.

How much to cook chickpeas after soaking: we study useful
composition

Agree to buy a kilo of peas, even
exotic, for the price of two kilograms, you need a serious
stimulus. In fact, what is valuable in this game, besides the cost of
export, and why mankind does not forget about it already 7.5 thousand
years old?

It is noteworthy that in dried peas chickpea contains up to 60%
�“Light” carbohydrates, up to 25% protein, similar in structure to egg, and
up to 4% fat, which gives the product a nutty flavor and aroma.
We pay special attention to the “light carbohydrates” and emphasize that
it is egg white that is completely absorbed by the body, not
accumulating in the form of unwanted deposits. Germinated chickpeas
seeds fully satisfy the daily human need
vitamins A and C, and in the dried fruit – a complete set of vitamins of the group
BB, folic, nicotinic, pantothenic acid, vital
lysine – in total more than eighty components, including also
minerals of potassium and calcium, magnesium, phosphorus, manganese and iron.
Пожалуй, из всей таблицы Менделеева, в composition плодов нута не входят
only elements harmful to humans. That’s what chickpeas are!

Yes, I almost forgot about our usual peas. He, of course, too
not deprived of nature in terms of utility, but much calorie, and in
его compositionе присутствуют насыщенные жирные кислоты. So, with
dietary points of view are more interesting
chickpea components.

How to cook chickpeas – choose the product

Chickpea seeds are grown not only for food purposes.
Culture is widely used in animal husbandry. From here there is chickpeas
first and second type. We are interested in chickpeas of the first type –
food varieties, with a color range from white to
yellow-pink shades. All other species, from red to
brown, intended for other purposes, and in their packaging to be
should not, like other impurities in the form of small stones, pieces
stems or some more incomprehensible inclusions.

As for the country of origin, which must be specified
on the package, here you need to understand that imported chickpeas, of course,
will cost more, but there is one nuance, which is not necessary
forget: soil, climate – everything that plants feed and breathe,
creates the taste of fruit. You can create absolutely similar and necessary
growing conditions, but, lemon in a flower pot beyond the polar
around will still be different from lemon grown in conditions
tropical climate, like any plant, including chickpeas. So
that the choice is between price and quality.

How to cook chickpeas after soaking and what to cook?

Consider the issue of cooking technology of legumes,
Let’s start with the most important feature of this product, essentially
affecting the preparatory stage of processing before cooking
chickpea dishes.

Bean dishes cause swelling in the process of many
digestion. AT этом виноваты олигосахариды, входящие в composition всех
legumes. Reacting with gastric juice,
oligosaccharides release gas that irritates the walls
gastrointestinal, causing discomfort. By this
The reason many people often refuse to eat all kinds
peas and beans. The situation can be fixed at the very beginning
cooking

The preparation of chickpeas is thorough
washing and soaking the seeds. This process is haunting.
two goals.

ATо-первых, после разбухания в воде и увеличении
in the amount of 2-2.5 times, the cooking time of chickpeas is significantly reduced, and
If cooking without soaking is required, in
an average of two and a half hours, the prepared chickpeas will be cooked for
1,5 hour.

ATо-вторых, те самые олигосахариды, creating
problems in digestion of food, while soaking interact with
water, which, reacting with them, causes splitting
sugars and causes the beginning of fermentation and excretion of carbon
газа до того, как начнётся процесс digestion.

ATремя вымачивания — 10-12 часов, но обязательно
– in cool water, not higher than 150C, so that yeast does not start
fermentation, given the high sugar content of the beans. Besides,
water is preferably changed 2-3 times to partially remove carbohydrates
and make chickpeas even more diet product.

Длительность варки от 1,5 до 2-х часов, в
depending on the required degree of cooking. The ratio of water and
chickpeas when cooking – 1 part seed 2.5 parts of water. Cooked
peas, dipping in cold water. But the specified amount of water –
only the required value for cooking peas. When boiling
a foam is formed that needs to be removed, what have to be done
along with a piece of water. So add a little more water – in
In extreme cases, the excess can then be drained, after boiling.

Chickpea dishes are very popular in Oriental and Asian cuisine.
This product is an indispensable ingredient in the dietary and
vegetarian kitchen.

Chickpea puree with butter and herbs can be a filling for
pies, and can also be a great side dish for meat and vegetable
dishes. Chickpea, like all types of peas, serves as a good thickener for
soups puree. Chickpea puree is added to the dough or used in
as a filling for pies.

1. How to cook chickpeas: cream soup, vegetarian

Products:

  • Onions, onion 120 g

  • Yellow carrot 100 g

  • Potato 250 g

  • Olive oil 100 ml

  • Celery (root) 50 g

  • Garlic 30g

  • Chickpeas 200 g

  • Butter, cream 90 g

  • Parsley and dill 50 g

Spice:

  • curry,

  • red and black ground pepper,

  • Bay leaf

  • Salt

  • Water 2.4 l

Cooking:

Prepare the chickpeas as described above. Boil it until tender. AT
pan with boiled chickpeas add cubes peeled and finely
chopped potatoes. Keep cooking. Onions, carrots and celery
chop finely and pass in preheated olive oil until
soft, then add to the pan with vegetables. Crush the garlic and
along with spices and salt, season them with soup. Pour content
pans in a bowl blender and perebeite until smooth. Ready
Pour the soup back into the pot, add the butter and chopped greens.
Bring to a boil, immediately remove from heat.

2. How to cook chickpeas after soaking for a salad with beets and
pomegranate

Composition:

  • Beetroot, boiled 300 g

  • ATарёный нут 150 г

  • Pomegranate seeds 100 g

  • Sesame, fried

  • Parsley

  • Red, sweet onions

Refueling:

  • Lemon juice

  • Nut Oil (or Olive)

  • Spice

Cooking:

Boil chickpea to softness, but do not overcook, drain water,
chill. Cut beetroot and onion thinly into straws. Peel the grains
grenade. ATсе компоненты соедините в салатнице, полейте
cooked dressing, mix, decorate with greens and seeds
sesame.

3. How to cook chickpeas – pea filling for yeast pies,
fried

Composition of products:

  • Pea puree 400 g

  • Butter, melted 70 g

  • Vegetable fat 50g

  • Spice по вкусу

  • Garlic 50g

  • Greens 100 g

  • Onion 180g

  • Salt

Cooking:

Cook mashed hot chickpeas, kneading it until smooth
consistency. AT горячее пюре добавьте топлёное масло, рубленую
greens and garlic, fried in vegetable oil, chopped
finely diced onions. Bring to taste your favorite spices.
Stir.

This is a great filling for pies, samos and other savory.
dough products, but also such a filling is tasty in itself, as
separate dish or side dish. It looked like porridge from chickpeas to
Ancient Rome.

How to cook chickpeas – useful tips

  • If in the process of cooking chickpea it turned out that water turned
    not enough, then you can pour only boiling water. When adding cold
    Water peas boils worse, and the grains lose their shape.

  • Salt при варке гороха добавляется только в самом конце, когда он
    completely boiled soft.

  • Some hostesses add speed to the chickpea cooking process.
    baking soda, in the process of soaking or in boiling water. Mind you
    that the taste of the product and the finished dish when using such a reception
    noticeably worse.

  • ATоду, в которой вымачивался нут можно использовать для подкормки
    indoor plants.

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