Chickpeas with meat
Good afternoon, my dear housewives! Chickpeas are a versatile food that is widely used in many Indian, Middle Eastern and Mediterranean cuisines.
It is not so popular here, but in vain. You can prepare a huge number of tasty and healthy dishes from it, and for ease of preparation you can immediately take canned chickpeas.
Or you need to soak it dry for at least 12 hours, and only then do the actual cooking. I have made a selection of recipes that any housewife can handle. Let's cook together!
How to cook delicious chickpeas with meat and vegetables
You will need:
- 1 kg. – beef or lamb fillet
- 1 tbsp. spoon – butter or vegetable oil for frying
- 250 gr. – dry chickpeas
- 3-4 pcs. - tomato
- 2-3 pcs. - onion heads
- 3-4 cloves of garlic
- 0.5 liters – clean water
- Paprika, ground cumin, salt, pepper - to taste
- Fresh herbs - to taste
How to cook:
1. The chickpeas must be pre-soaked for 12 hours.
2. Cut the beef into small cubes and peel the onion into half rings.
3. Fry the onion in butter, add paprika, mix everything. Now you can add pieces of meat and fry until brown.
4. Add all the spices, salt, pepper, pour in water to cover all the meat. Simmer covered over low heat for about an hour.
5. Next, add chickpeas, tomatoes without skins and simmer for about another hour until the peas are soft. Add water periodically to keep the sauce thick and not burn anything.
Calorie content per 100 g. – about 189 kcal
Bon appetit!
In tomato sauce
Chickpeas (recipes for preparing a side dish from them to suit every taste can be found below in the article) go well with various sauces. For example, with tomato.
If you don’t have store-bought sauce on hand, you can simply blend the tomatoes with garlic and spices in a blender. But it’s even tastier to take canned tomatoes. They should be without skin and in tomato juice. The basis of the treat is not dry chickpeas, but already canned ones.
Composition of ingredients
For the dish you need to take:
- canned chickpeas – 430-450 g;
- oil – 1.5 tbsp. l.;
- onion – 1 pc.;
- tomatoes (canned) – 380-400 g;
- garlic cloves – 2-3 pcs.;
- fresh mint – 1 small bunch;
- salt and spices.
If the tomatoes have skin, you will need to peel it. Therefore, to make your task easier, it is best to take canned tomatoes without skins. The mint can be washed, dried and finely chopped in advance. Then for such a recipe, about ¼ tbsp will be enough.
Step-by-step cooking process
The cooking process includes several stages:
- You need to pour oil into the frying pan. Chopped onions and chopped garlic will be fried on it. This mass should be immediately salted and sprinkled with spices. Even just ground pepper will work well. With frequent stirring, the components should be cooked for 6-7 minutes.
- Drain the chickpeas from the jar in a colander. It is important to rinse it with running water and allow the liquid to drain completely.
- Afterwards, you can send the chickpeas to the frying pan and transfer the tomatoes to it along with all the juice from the jar. When stirring, the mixture will fry for 7-8 minutes. You need to add salt and pepper to taste.
At the very last moment it remains to add chopped mint. You should try the dish hot.
How to serve a dish
It is not recommended to prepare such a treat in advance. It will taste best fresh from the stove. Cutlets, chops, and meatballs go well with the resulting dish. Or any other meat additions.
How to cook pilaf with chickpeas, rice and lamb
You will need:
- 2 pcs. – onions
- 700 gr. – lamb
- 3-4 pcs. – carrots
- 1 PC. – head of garlic
- 100 gr. – dry chickpeas
- 500 gr. – rice for pilaf
- 1 PC. – chili pepper
- Salt, pepper - to taste
- 1 teaspoon – cumin
- Vegetable oil - to taste
How to cook:
1. Cut the peeled onion into half rings and fry until golden brown, add the meat cut into large pieces to the onion. Fry for about 8-10 minutes, stirring occasionally.
2. Cut the peeled carrots into strips, place them in a cauldron, and cook for about 5-7 minutes.
3. Next, add water to cover all the meat. Don't forget to add a head of garlic without the peel and a whole chili pepper.
4. Soak the rice in water for 30 minutes in a separate bowl. Add soaked chickpeas and salt to taste to the cauldron. Add water if necessary to ensure all food is covered. Simmer for about 10-15 minutes.
5. Now you can add rice and all the spices to taste. Cook covered for about 30 minutes until all the liquid has evaporated.
6. Pilaf is ready! All that remains is to get the garlic and chili pepper, mix everything and serve.
Calorie content per 100 g. – 217 kcal
Bon appetit!
Boiled chickpeas for garnish
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How to cook chickpeas as a side dish
This pea side dish goes well with many dishes. It can be served with meat or vegetables.
You will need:
- 200-300 gr. – dry chickpeas
- 1 liter – cold water
- 20 gr. – butter
- Salt - to taste
How to cook:
1. It is best to soak the peas in advance, overnight. So, soak the chickpeas for at least 12 hours.
2. Pour water into a suitable saucepan, bring to a boil, add swollen peas, add salt.
3. Cook over low heat for 35-45 minutes, add water if necessary.
4. Add butter to the prepared chickpeas and mix everything.
Calorie content per 100 g. – 127 kcal
Bon appetit!
Vegetable stew with canned chickpeas
How to deliciously cook canned chickpeas with vegetables
Your family will surely appreciate your efforts. Coconut milk enhances the flavor of this easy vegetable stew with canned chickpeas.
You will need:
- 1 teaspoon – vegetable oil
- 2 cloves – garlic
- 1 tbsp. spoons – ginger root
- 1 PC. - onion head
- 1 PC. – zucchini (zucchini)
- 2 pcs. – carrots
- 1 PC. – red bell pepper
- 1 tbsp. spoons - curry
- 1/2 teaspoon – salt
- 1/2 teaspoon – black pepper
- 1 (400 ml.) can of tomatoes in their own juice
- 1 (400 ml.) can – canned chickpeas
- 200 ml. – coconut or cow’s milk
How to cook:
1. Peel and chop the garlic cloves, ginger root, onion, zucchini, carrots and bell pepper.
2. In heated oil over medium heat, fry the vegetables until soft, about 12-15 minutes.
3. Then add curry and cook for another 2-3 minutes.
4. Add tomatoes, coconut milk, peas, season everything with salt and pepper, simmer until cooked for 10 minutes.
5. Delicious with Greek Tzatziki sauce!
Calorie content per 100 g. – 73 kcal
Bon appetit!
Hummus
With potatoes
Chickpeas go well with potatoes in different forms. For example, there is an excellent recipe for a side dish that includes both of these components, as well as spices and tamarind paste. The result is an appetizing side dish for meat or a satisfying meal on its own for vegetarians. You can try it even during fasting.
Composition of ingredients
For the dish you need to take:
- washed canned chickpeas – 420-440 g;
- potatoes – 2 pcs.;
- tamarind paste – 2 tbsp. l.;
- water – 1/3 cup;
- chili powder – 1 tsp;
- sugar – 2 tsp;
- onion – 1 pc.;
- salt.
Step-by-step cooking process
The cooking process includes several stages:
- All the chickpeas specified in the recipe and already prepared (washed) should be placed in a large bowl.
- The potatoes need to be peeled, cut into neat small pieces and filled with water in a large saucepan. It will take about 12-14 minutes to cook. Afterwards the pieces can be dried.
- In a small bowl you need to dilute the tamarind paste. To do this, just pour ½ tbsp into the component. boiled cooled water.
- Add sugar, salt, and chili powder to the liquid obtained in the last step. The spicy mixture will be poured over the chickpeas in a bowl.
- The peeled onion must first be finely chopped, and then added to the chickpeas. Potato pieces are also placed here.
The finished treat can be served immediately. It is advisable to use a large and beautiful serving bowl for this.
How to serve a dish
You can effectively decorate the dish with pieces of fresh tomatoes, fresh chopped cilantro and pieces of chili pepper. The latter must first be removed from the seeds.
Homemade chickpea hummus recipe
How to make a delicious, healthy, dietary salad dressing. Usually everything is limited to mayonnaise, sour cream, or butter.
However, there are many different healthy foods that can make an excellent sauce base. This dressing will give salad, vegetables, chicken or fish a new taste and piquancy.
You will need:
- 1 can (400 g) – canned chickpeas without liquid
- 1 clove – garlic
- Juice of half a lemon
- Salt, ground black pepper, cumin - to your taste
- 2-3 tbsp. spoons - cold water
How to cook:
1. Grind and mix all prepared ingredients in a blender.
2. To achieve the desired consistency, you need to gradually add 1 teaspoon of water at a time until you get the paste texture you want.
3. You can serve this pasta with fresh vegetables. One serving is 2 tbsp. spoons.
Calorie content per 100 g. – 130 kcal
Bon appetit!
Salad with chickpeas and vegetables in Greek
A juicy salad with lots of greens is a great way to add a nutritious food like chickpeas to your diet.
If you don't want to spend extra time cooking, you can use a canned product, but don't forget to rinse it in running water before using it.
So, let's make a Greek chickpea salad!
You will need:
- 300 gr. – boiled chickpeas
- 1 PC. – chopped small cucumber
- 1 head – thinly sliced red onion or shallot
- 1-2 pcs. – chopped tomatoes
- 10-15 pcs. – maslin
- 1 tbsp. l. – chopped parsley, basil, mint
- 1/2 tsp. – cumin and salt
- Freshly ground black pepper - to taste
- Juice and zest of one lemon
- 1 tbsp. l. - olive oil
- About 100 gr. – spinach
How to cook:
1. Mix peas, cucumber, onion, tomatoes, herbs, spices, olive oil, lemon juice and zest and leave to soak in aromas for 15 minutes. Serve on a bed of spinach.
Calorie content per 100 g. – 151 kcal
Bon appetit!
Description of preparation:
Turkish housewives know better than anyone how to cook chickpeas with meat.
But this recipe, which is now in front of you, very simply describes the cooking process. This dish will be easy to prepare at home, you just need to stock up on chickpeas and buy good fresh meat. Spices and vegetables can always be found at the market or supermarket. The dish turns out hearty and spicy. But for those who do not like spiciness, you can not use hot pepper, but replace it with ground paprika. Tasty and affordable. Purpose: For lunch / For dinner Main ingredient: Meat / Vegetables / Legumes / Chickpeas Dish: Hot dishes Geography of cuisine: Eastern
Lenten chickpea cutlets (falafel) in a frying pan
You will need:
- 500 gr. – chickpeas
- 1 teaspoon – soda
- 4-5 cloves – garlic
- 2 pcs. - onion heads
- Bunch of parsley or cilantro
- Salt, coriander - to your taste
- 3-4 tbsp. spoons – breadcrumbs (or flour)
- 1 PC. - chicken egg
- Vegetable oil for frying
How to cook:
1. Pour the chickpeas with cold water with the addition of soda and leave to soak overnight.
2. Then rinse it well and pass through a meat grinder along with garlic and onions.
3. Add finely chopped dill (cilantro), salt, egg, and all spices. The amount of breadcrumbs (or flour) depends on the consistency of the minced meat.
4. Mix everything well, form small cutlets, fry in vegetable oil on both sides until golden brown. You can bake these cutlets in the oven! Everything is to your taste!
Calorie content per 100 g. – 265 kcal
Bon appetit!
Roasted chickpeas with salt and spices
You can easily replace chips, croutons with soup with this dish, or simply sprinkle it on a vegetable salad. The main thing is not to overcook, otherwise the peas will become hard and completely tasteless.
You will need:
- 200 gr. – chickpeas
- 5-6 gr. – paprika with curry
- Dried garlic, ground ginger, salt, red pepper - everything to your taste
How to cook:
1. For this recipe, it is better to take the largest variety and soak for 10-12 hours.
2. Drain the water and dry the peas thoroughly on paper logs. It is necessary! If even a drop of moisture remains, the peas will not turn out crispy.
3. Pour the peas into a frying pan heated with oil and fry for about 5 minutes, stirring all the time. It is difficult to determine readiness by appearance, so it is better to taste it.
4. As soon as the peas are ready, sprinkle them with all the spices and fry them for literally another 2-3 minutes.
5. These peas can be cooked in the oven. To do this, pour oil over the chickpeas, mix with all the spices, and spread in one layer on a baking sheet. Place in an oven preheated to 180C for 30-50 minutes.
Calorie content per 100 g. – 525 kcal
Bon appetit!
The dish is ready
The finished dish looks like this and when serving, cumin (cumin) can be added to it to taste.
The ideal combination is the “Turkish troika” that I have mentioned more than once in previous articles: that is, the chickpeas themselves, rice with it, plain or cooked in one way or another (for example, the ones I described - with tomatoes or with almonds), as well as ayran or plain yogurt.
Enjoy your meal! If you have any questions, be sure to contact us!
See you again on the blog pages!
