Chickpeas are a type of legume. It is also called "lamb peas", but despite such a dissonant name, it is very useful. It contains a lot of vitamins and minerals, and it is also rich in fiber. Chickpeas are delicious on their own, just boiled. But only the most ardent fans eat it this way. It is good in salads and side dishes, in pilaf and soups. Chickpeas with cheese and tomatoes is a very simple recipe. Nevertheless, the dish turns out to be very tasty, healthy and nutritious.
These beans contain proteins, fats, fiber, B vitamins (B1, B2, B3, B5, biotin, B6, B9), vitamins P, A, E and C. Besides, chickpeas are a low-calorie product. Chickpeas with Tomatoes and Cheese is a vegetarian dish. It can be considered both as an independent dinner, and as a side dish for meat or fish.
Ingredients:
- Chickpeas - 1 glass
- Adyghe cheese - 200 g
- Tomato - 2 pcs.
- Turmeric - 1/2 tsp
- Vegetable oil (preferably olive oil)
- Salt
- Ground pepper
- Greenery for decoration
Preparation:
- We wash the chickpeas and soak them in water. Preferably at night (at least 4 hours, preferably 7-8 hours). The water should exceed the chickpea level by 3-4 cm. It absorbs very strongly.
- Rinse the chickpeas again and set to cook. The water level is 1, 5-2 cm higher. Cook for 40 minutes-an hour with the lid slightly open. It is difficult to digest it, it does not boil down. The main thing is that it becomes soft. Salt a little about 10-15 minutes before the end of cooking.
- While the chickpeas are boiling, cut the Adyghe cheese into 1, 5-2 cm cubes.
- In a frying pan (preferably using a deep one) heat the vegetable oil a little and add turmeric to it, mix well.
- Add the Adyghe cheese to the turmeric oil and fry for 3-5 minutes until golden brown.
- Cut the tomatoes into small pieces of 1-2 cm, add to the turmeric cheese and fry them for a couple of minutes.
- When the chickpeas are ready, drain the remaining water from it and add it to the frying pan, stir. If necessary, add a little salt, but keep in mind that chickpeas and Adyghe cheese are already salted.
- Close with a lid and simmer for 10 minutes.
- Sprinkle the finished chickpeas with cheese and tomatoes with a little ground pepper and herbs.
