Chickpea is a plant of the legume family, otherwise it is popularly called Turkish or lamb peas. The most famous chickpea dishes
- hummus and falafel, traditional dishes from the Middle East. There are many great soups that can be made with chickpeas, combining them with a wide variety of ingredients: meat, tomatoes, curries, lentils, and even coconut milk.
Bozbash
Bozbash is a traditional first dish in many regions of the Caucasus, common in Armenia, Azerbaijan and Turkey. The recipes differ in different regions, but each of them necessarily contains chickpeas, tomatoes and onions. Chestnuts are also present in the classic recipe, but since they are a rare ingredient, they are replaced by potatoes. Preparing this rich and delicious meat soup is quite simple.
Ingredients:
- Beef pulp - 200 g;
- Beef ribs - 200 g;
- Tomatoes in their own juice - 250 g;
- Onions - 1 pc.;
- Chickpeas - 100 g;
- Potatoes - 7-8 pcs.;
- Butter - 20 g;
- Curry - 1 tsp;
- Ground black pepper and salt - to taste
- Parsley - for serving.
Pour chickpeas with cold water for 8-10 hours.
Wash the meat (both pulp and ribs), dry and cut into medium pieces.
Peel and dice the onion.
Heat the butter in a saucepan, add the onion, fry until golden brown.
Add the tomatoes to the onion and simmer until some of the liquid has evaporated.
Then add meat to vegetables and fry until it changes color. Drain the water from the chickpea, rinse well and send it to the pan. Pour water over the entire contents. Season the soup with salt and pepper, add curry and cook until meat and chickpeas are tender.
The potatoes in this dish should be coarsely chopped. If the potatoes are medium in size, it is sufficient to cut them in half.
When the meat is done, add the potatoes to the pot and cook until tender. Let the beef bozbash steep a little, and only then serve.
Sprinkle with fresh parsley when serving.
Vegetarian pickle with chickpeas
Chickpeas are one of the favorite foods of vegetarians and are high in protein, fiber and vitamins. A simple homemade pickle will become more interesting if you add chickpeas to the list of ingredients. An important condition is that the cucumbers should be salted, not pickled.
Ingredients:
- Chickpeas - 30 g;
- Pickled cucumbers - 2 pcs;
- Pearl barley - 3 tbsp. l;
- Onion - 1 pc;
- Carrots - 1 pc;
- Turmeric - 1 tsp;
- Bay leaf - 2 pcs;
- Black pepper, ground and peas - to taste;
- Tomato paste - 2 tbsp l;
- Potatoes - 2 pcs;
- Olive oil - for frying.
Soak the chickpeas in cold water for at least 4 hours.
Take a large saucepan, pour the chickpeas with fresh cold water (about 2 liters) and cook. After 20 minutes, add pearl barley and cook for another 20 minutes.
Cut the potatoes into medium cubes. Add another 1.5-2 liters of water to the pan with chickpeas and barley. Bring to a boil, add potatoes. Cook for 5 minutes.
Grate pickles on a coarse grater and add to the pan to the rest of the ingredients. Cook for another 10 minutes.
Cut the onion into small cubes, grate the carrots on a coarse grater.
Heat olive oil in a frying pan, sauté onions and carrots until soft. Sprinkle with turmeric and ground black pepper. Add tomato paste.
Place the fried vegetables in the soup. Add bay leaves and black peppercorns. Simmer for about 10 minutes over low heat.
Serve the soup with sour cream.
African Coconut Soup with Chickpeas and Curry
An unusual soup with a bright non-trivial taste can make any dinner colorful, the cooking recipe is clear and simple.
Ingredients:
- Olive oil - 2 tablespoons l;
- Onion - 1 pc;
- Chili pepper - 1 pc;
- Red bell pepper - 1 pc;
- Garlic - 2 cloves;
- Vegetable broth - 2 cups;
- Canned chickpeas - 400 g;
- Curry - 1 tsp;
- Tomatoes in their own juice - 200 g;
- Salt - ½ tsp;
- Ground black pepper - to taste;
- Rice - ½ cup;
- Coconut milk - 400 ml;
- Fresh parsley - 2-3 sprigs.
Boil rice until cooked. Drain and cool.
Peel and finely chop the onion, bell pepper and chili.
Heat olive oil in a heavy-bottomed saucepan. Add prepared vegetables. Spread until soft, stirring occasionally.
Pass the garlic through a press or chop very finely with a knife, add to the pan and cook for another 1 minute.
Add broth, chickpeas, chopped tomatoes, curry, salt and black pepper. Bring to a boil over high heat, after boiling, reduce the uogon and cook, uncovered, for another 10 minutes.
Then add the pre-cooked rice and pour in the coconut milk. Cook, stirring occasionally, for about 5 minutes.
Serve warm.
To make the soup lighter and lower in calories, you do not need to add rice.
Chickpea puree soup with spiced butter
Even children usually eat puree soup, because they will not be able to see unloved carrots, onions and celery in it. A set of spices will set off the mild taste of vegetables, and meat delicacies will make the dish more satisfying.
Ingredients:
Chickpeas - 400 g;
- Pancetta (bacon, fatty ham) - 150 g;
- Onions - 2 pcs;
- Carrots - 1 pc;
- Petiolate celery - 1 stalk;
- Butter - 120 g + 2 tbsp. l;
- Fresh rosemary - 1 sprig;
- Bay leaf - 2 pcs;
- Garlic - 2 cloves;
- Ground paprika - a pinch;
- Ground cumin (cumin) - a pinch.
Pre-hold the chickpeas in water for several hours.
Drain the water, put the chickpeas in a large saucepan, add cold water and bring to a boil. Cook for 20 minutes, remove from heat and drain.
Peel and cut onion, celery and carrots into small pieces.
Heat butter in a large thick-walled saucepan, add ham (bacon or pancetta), fry on all sides until golden brown. Add chopped vegetables and cook for another 5-10 minutes.
Cut the garlic cloves into halves, chop the rosemary. Add to the vegetables in a saucepan.
Send bay leaves there and add chickpeas.
Fill everything with sufficient water.
Bring soup to a boil, cover, reduce heat to low and cook for 50-60 minutes, stirring occasionally.
Let the soup cool slightly and then puree with a blender.
Season the chickpea puree soup with salt and pepper to taste.
Prepare the spiced oil. To do this, in a small frying pan or saucepan, heat 2 tbsp. tablespoons of butter, add paprika and cumin, stir and remove from heat.
Serve the chickpea puree soup warm, sprinkled with spiced oil.
Indian soup with chickpeas, beans and lentils
Soup with chickpeas, beans and lentils is a delicious, satisfying and healthy first course. If you replace butter with vegetable oil, you get the perfect lean dish.
Ingredients:
- Canned beans - 200 g;
- Canned chickpeas - 200 g;
- Tomatoes in their own juice - 200 ml;
- Carrots - 1 pc;
- Onion - 1 pc;
- Bulgarian pepper - 0.5 pcs;
- Rice - 50 g;
- Lentils - 50 g;
- Butter - 25 g;
- Ginger root - 1, 5 cm piece;
- Garlic - 1 clove;
- Parsley - 5 g;
- Green curry - 1 pinch;
- Curry yellow - 1 pinch;
- Coriander, turmeric and cumin - on the tip of a knife;
- Salt to taste.
Wash and peel all vegetables.
Cut the onion into half rings, bell peppers and carrots into strips.
In a large saucepan, bring water to a boil, toss in the chopped vegetables.
Rinse the lentils and rice. Add to the saucepan with vegetables.
Finely chop the ginger root with a knife. Put in soup. Cook for 15-20 minutes, until rice and lentils are cooked.
Drain the liquid from the jars of chickpeas and beans. Rinse under running water and put in a saucepan.
Chop the tomatoes in their own juice finely and add with the juice to the saucepan.
Add spices: turmeric, cumin, two types of curry powder, coriander, chopped garlic. Salt. Then send the butter.
Bring the soup to a boil and cook for another 5-7 minutes.
Turn off the heat and let the soup infuse for about 20 minutes.
