Chickpeas in a slow cooker: a variety of healthy dishes on your table

Chickpeas, also called chickpeas or peas, are one of the most delicious and healthy types of beans. More and more supporters of healthy eating and vegetarians are striving to include dishes from it in their daily diet. However, an obstacle to frequent consumption of chickpea dishes is the long cooking time. Even after soaking, it takes 1.5-2 hours to cook, and not every housewife can afford to stand at the stove for that long. The problem can be solved if you know how to cook chickpeas in a slow cooker. This will also take a lot of time, but the housewife will not have to stand next to the smart unit for the entire cooking period. The multicooker will cope with the task on its own, giving the cook the opportunity to do other things or just relax.

How to cook chickpeas in a slow cooker

If you have a slow cooker, it’s not difficult to learn how to properly cook any cereal or legumes. Chickpeas require special handling - they must be pre-soaked and cooked in a special way. Due to their very dense structure, chickpeas take longer to cook than kidney beans, so soaking them for at least 3 hours is essential. For most of the recipes below, the chickpeas should be left in water for 10-12 hours to allow them to swell properly. Otherwise, it will need to be cooked longer, and too long a heat treatment will destroy its taste and beneficial qualities.

Interesting: Try soaking chickpeas in warm water for 12 hours and then eating them raw. This way you can get all the benefits of beans and discover an alternative to “snack” with sandwiches - chickpeas quickly satisfy your hunger.

Chickpeas should be cooked at a uniform temperature, so it is better to put them not in cold, but in already heated water. A multicooker is simply ideal for this, as it creates a suitable temperature regime.

Cooking chickpeas in a slow cooker is as easy as shelling pears:

1. Place the pre-soaked and rinsed chickpeas into a bowl.
2. Fill it with warm water until it covers the beans by 3 cm.
3. Add bay leaf for flavor.
4. Set the “Extinguishing” program for 60 minutes. or 1.5 hours (depending on the type of beans).

To check the readiness of chickpeas in a slow cooker, take one bean and crush it with your fingers - if this is easy to do and the pulp is homogeneous, then everything worked. You should salt the chickpeas at the very end, setting the “Warm” for 5 minutes.

— Chickpeas with vegetables

The recipe uses celery stalks; you can replace it with the root of this aromatic vegetable or omit it altogether.

Ingredients

• Chickpeas - 500 g
• Onion - 1 pc.
• Garlic - 2 cloves
• Salt, spices
• Celery -150 g
• Water - 1 l

Preparation

Soak the chickpeas in water for 12 hours.

We put the soaked chickpeas in a multicooker, fill it with water, and also put one onion, two cloves of garlic, and celery into the multicooker bowl.

Set the “Extinguishing” mode for 1 hour.

At the end of the program, we take out the vegetables and throw them away (they have already given up all the juices and flavors to the chickpeas).

We also drain the excess broth. The chickpeas are ready in the slow cooker.

You can prepare some tasty sauce for chickpeas (tomato sauce will go well), you can flavor the chickpeas with butter and serve as a separate dish.

Bon appetit!

The following recipe for chickpeas in a slow cooker is an amazingly tasty stew, rich in vegetable protein, aromatic and very tasty.

Zucchini stew with chickpeas

Published July 8, 2021 - 20:40 by Tatyana

Today I will be making chickpea and zucchini stew in a pressure cooker. Chickpeas added to this dish will give it some hint of oriental flavors. After all, it contains not only chickpeas (aka chickpeas), but also several spices that are popular in the countries of the Middle East, Central and South Asia. I don’t know how to describe the tastes, but the dish turns out very tasty. At the same time, it’s still very filling, which is understandable. After all, chickpeas are legumes, and legumes can easily replace meat. For these reasons, zucchini stew with chickpeas, cooked in a pressure cooker, can be served as an independent dish that does not require meat additions.

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How to cook chickpeas

Boiled chickpeas are definitely a very tasty and healthy side dish! This grain crop is a source of B vitamins, folic acid, and zinc. Therefore, by periodically consuming it, you can easily maintain the necessary balance of nutrients in your body! Let's find out with you how to cook chickpeas.

How to cook chickpeas correctly?

Ingredients:

• dry small chickpeas – 1 tbsp.;
• boiled water – 1 l;
• filtered water – 3 tbsp;
• table salt - to taste.

Preparation

Before cooking chickpeas, pour them into a colander and rinse thoroughly, rubbing them vigorously with your hands. Next, transfer the peas into a deep bowl, pour several glasses of water at room temperature and leave to soak for about 4 hours. Then drain the liquid, pour in fresh water, and place on medium heat. Cook the chickpeas for about 1 hour, adding salt at the very end to taste. If you want to make porridge from this ingredient, then boil the peas on the stove for about 3 hours, periodically adding water as needed. We transfer the finished chickpeas to a beautiful dish, pour a little vegetable oil and serve with meat or vegetables.

How to cook chickpeas in a slow cooker?

Ingredients:

• dry chickpeas – 2 tbsp;
• filtered water;
• coarse salt - to taste;
• turmeric, ground pepper - to taste;
• vegetable oil - to taste;
• garlic – 4 cloves.

Preparation

Wash the chickpeas thoroughly under cold water and place in a multicooker bowl. Then fill the cereal with water and leave it overnight, and in the morning carefully drain the liquid and fill it with clean liquid. Peel the garlic, cut into slices and add to the cereal. Place the container in the device, set the “Pilaf” program, close the lid, add salt to taste and close the lid. After an hour and a half, we check the readiness, and then remove the chickpeas from the multicooker and transfer them to a plate. Add a little vegetable oil and spices, mix well and serve.

How to cook chickpeas without soaking?

Chickpeas, like regular peas, are able to absorb a large amount of liquid, which reduces their cooking time and makes them quite soft. But if you don’t have time to soak, you can immediately pour filtered water over the peas and put on low heat, covering with a lid. After boiling, carefully remove all the foam and cook the chickpeas for about 3 hours, adding salt at the very end. As you can see, chickpeas take quite a long time to cook without pre-soaking, so it is still recommended to keep them in cold water. Moreover, this is how more microelements and nutrients are retained in peas.

Boiled chickpeas with onions

Ingredients:

• dry chickpeas – 700 g;
• onion – 300 g;
• filtered water – 2 l;
• vegetable oil – 100 ml;
• lemon juice – 2 tbsp. spoons;
• spices.

Preparation

We wash the peas and fill them with filtered water. Let the peas swell for about a day. Then change the water, pour in fresh water and place the dishes on high heat. After boiling, remove the foam with a slotted spoon, reduce the flame to the minimum level and cook until tender, about 2 hours. If you like very soft peas, then simmer them for 5-6 hours, while constantly monitoring the water level at all times. 30 minutes before the end of cooking, add salt to the water in which the peas are cooked. Then we clean the onions and chop them into rings. After this, pour boiling water over it so that all the excess sharp bitterness comes out. Add the prepared onion to the prepared boiled peas, pour in lemon juice, add vegetable oil and spices to taste. Mix everything thoroughly and leave the dish to stand for about 1 hour so that the onions marinate.

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Chickpea falafel in a slow cooker

Many have heard the name “falafel” and even know that it somehow relates to fashionable vegetarian cuisine, but they have no idea what it is. In fact, falafels are small round balls made from minced chickpeas. Making them couldn’t be easier, especially if you have a multi-cooker assistant at hand.

Ingredients needed to cook falafel in a slow cooker:

• chickpeas – 250 g;
• cumin – 1 tsp;
• ground turmeric – 1 tsp;
• coriander – 1 tsp;
• ground paprika – 1 tsp;
• asafoetida – 1 tsp;
• soda – 1 tsp;
• salt - to taste;
• odorless sunflower oil – 0.5 l;
• fresh herbs - 1 bunch.

Interesting: Asafoetida is a very unusual spice, which is essentially the frozen resin of the roots of the plant of the same name. Even the ancient Greeks and Romans used asafoetida in medicine, and later culinary specialists appreciated its uniqueness. In its pure form, it has a pungent odor and is similar to a concentrate of onion and garlic. However, if you add it as a seasoning, it will give any dish a subtle spicy aroma. Asafoetida in its pure form is sold in slabs in eastern countries, but in Russia it can be found in Indian spice stores in powder form - it is mixed with rice flour to reduce the harshness of the smell.

How to cook chickpea falafel in a slow cooker:

1. Pre-soak the chickpeas overnight, then rinse, dry and grind in a blender until smooth. You can also use canned chickpeas, but the benefits from such a dish will be much less, and the taste will not be the same.
2. Add all the other ingredients to the chickpea mixture, except sunflower oil - you will need it for deep frying. Finely chop the fresh herbs and mix with the rest of the ingredients.
3. Pour sunflower oil into the multicooker bowl and heat it on the “Baking” program.
4. While the oil is heating up, you need to form small balls with a diameter of up to 5 cm from the chickpea mince.
5. All that remains is to fry the balls until golden brown, transfer them with a slotted spoon to a paper towel and serve.

It's very interesting how falafel is served because there are so many options. Since the dish turns out to be rather dry, it is best to prepare some kind of vegetable sauce for it. Traditionally, it is a tahini sauce made from sesame seeds with lemon juice. You can also serve falafel with hummus - chickpea spread. But no one forbids eating it with regular adjika or Tartar sauce if you really like it. But falafel is best enjoyed with fresh vegetable salads. Chickpea falafel is prepared quite quickly in a slow cooker, so if your family has a habit of taking lunch with you to work or school, this will be a great alternative to sandwiches or hastily cooked sausages!

How to cook chickpeas in a slow cooker

If you adhere to the canons of a healthy diet, then you should definitely include chickpeas in your diet. Those on a diet can also recommend this type of legume; chickpeas contain a rich composition of vitamins and minerals.

The main advantage of chickpeas is their high content of vegetable protein. This protein has a beneficial effect on the formation of bones, muscles and helps improve the appearance of the skin. Chickpeas can also reduce cholesterol levels.

If you decide to buy such a leguminous crop, you will find our recommendations on how to properly cook chickpeas useful. It is best to cook chickpeas in a slow cooker - a pressure cooker; the whole process will take 40 - 45 minutes. Meanwhile, on the stove, chickpeas, as chickpeas are also commonly called, will cook for at least one hour, and sometimes longer, depending on the variety and size.

We'll tell you how to cook chickpeas

To cook chickpeas you will need the following ingredients:

How to cook chickpeas in a slow cooker - pressure cooker

First, rinse and sort the chickpeas thoroughly.

Then transfer the chickpeas into the multicooker bowl.

Fill with warm or even hot water. If you use hot water, you will reduce the pressure build-up process by half. In general, the process of pressurizing lasts at least 10 minutes, but hot water will reduce it to 5 - 7 minutes.

Salt the water. Add spices to taste. It is enough to use bay leaf, ground black pepper and dry herbs; the chickpeas will absorb all these flavors during the cooking process. So if you like a particular taste and smell of spices, add it to the multi-pot and soak the chickpeas with it.

Close the multicooker lid and set the steam release valve in the closed position.

Select the “Beans” cooking program. And set the time to 30 minutes.

Immediately after the end of cooking, you should not immediately open the lid, wait until the pressure drops, and you can open the multi lid with ease and without any risks to yourself.

Drain the chickpeas and you can now use them for further cooking.

You can make a lot of delicious dishes from chickpeas: salads, main courses, appetizers, chickpea soups, hummus and even fried chickpeas. Fried chickpeas will appeal to lovers of foamy drinks, replacing chips or croutons with this new snack.

Boiled chickpeas should be stored in the refrigerator for no more than two days.

How to cook chickpeas in a slow cooker - pressure cooker

My grandmother's recipes

Source:

Stewed chickpeas with vegetables in a pressure cooker - a healthy dish rich in protein and fiber

• chickpeas – 200 gr
• bell pepper – 300 gr
• eggplants – 300 gr
• onion – 200 gr
• carrot – 1 pc.
• tomato – 300 gr
• tomato paste – 2 tbsp.
• Sunflower oil – 2-3 tbsp.
• salt to taste and pepper to taste
• water – 350 ml

Today I invite readers and subscribers of vmultivarkah.ru to prepare a very interesting and satisfying dish - chickpeas with vegetables, and we will cook it in a multicooker-pressure cooker (I have a model Moulinex CE500E32).

Chickpeas are something new for me; I prepared them for the first time with the help of my kitchen assistant. It is also called Turkish peas. Chickpeas can be boiled, fried, stewed. It goes well as a side dish with meat dishes and goes well with vegetables. Turkish peas contain a large amount of proteins, so they are often used during fasting and in vegetarian cuisine. It tastes like a nut. Also, after boiling, you can prepare chickpea paste, which is very popular in Israel and is called hummus. Chickpeas are used to make flour, which is an essential ingredient in Indian cuisine.

I would like to note that my family really liked stewed chickpeas in a slow cooker with vegetables; now I will cook various dishes with the addition of chickpeas. I wouldn’t say that the cooking process is long when you have such a wonderful technique with a pressure cooker function nearby. If, of course, you do not have such a function, the cooking time for chickpeas in a slow cooker will have to be increased. So, let's begin the exciting process of preparing a delicious dish.

1. Before you start cooking chickpeas in a slow cooker, let's prepare the ingredients. We wash the chickpeas well, remove any specks or bad peas. Place the vegetables in a large bowl and wash them well in cold water.
2. Peel the onion and cut into small half rings. Remove the stems from the eggplants and cut into large cubes. I didn't remove the skin. Peel the sweet peppers from seeds and chop them fairly large. Peel the carrots and cut them into medium strips. I used small tomatoes; we cut them into four parts and remove the green part at the stem.
3. First boil the chickpeas in a pressure cooker. Place the peas in a bowl and pour in a little more than a glass of water. Close the lid. Turn on the “stew/meat/legumes” program for 30 minutes. During this time, the chickpeas will boil well. After the sound signal, first carefully release the steam by opening the valve, then just open the lid and pour the chickpeas into a colander to drain excess liquid.
4. Pour sunflower oil into the bowl, start the “frying” program for 7 minutes, add onions and carrots. Fry, stir occasionally with a special spatula.
5. Add the rest of the vegetables, mix well, fry for another 7 minutes (you can initially start the “Frying” mode for 15 minutes - this time will be enough to fry all the vegetables).
6. After frying, turn off the program, add boiled chickpeas, tomato paste, salt and ground black pepper to taste, pour in 50 ml of water. Close the lid and turn on the “quenching” mode for 20 minutes.
7. After turning off the program, open the valve slightly to allow the resulting steam to escape, only then open the lid. Stewed chickpeas with vegetables in a pressure cooker is ready.
8. Transfer the dish to a suitable saucepan. Pour into portioned plates and serve. Bon appetit!

Note: in a regular slow cooker, you will have to cook the chickpeas longer, about 1.5-2 hours, but if you soak them overnight or for a day in advance, 1 hour will be enough. The second stage of cooking - stewing - can also be increased to 40-60 minutes.

How else can you cook chickpeas in a slow cooker? In principle, chickpeas go well with any type of meat, they are especially interesting with lamb and veal, but they are also prepared with chicken, pork and other types of meat. Thick chickpea soup is very tasty, as is a dish like lobio, in which chickpeas replace beans. In addition, you can first boil the chickpeas, then sprinkle with salt and spices and fry - you will get an excellent snack that tastes similar to nuts. And if you make puree from boiled chickpeas, you can even fry cutlets similar to lentil ones. Use your imagination and have fun preparing chickpea dishes in a slow cooker!

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Delicious pilaf with a twist

Have you tried pilaf with chickpeas? Believe me, this dish is worthy of your attention. Its highlight will be pistachios, as well as dried grapes and chickpeas.

Compound:

• 300-330 ml filtered water;
• 30 g raisins;
• onion;
• carrot root vegetable;
• 120 g rice (preferably Basmati);
• 120 g pumpkin pulp;
• garlic head;
• 1 tsp. cumin;
• 1 tsp. curry;
• 3 tbsp. l. olive oils;
• 0.1 kg chickpeas;
• refined vegetable oil;
• 30 g pistachios;
• salt.

Preparation:

1. Place the chickpeas soaked in the evening in a saucepan and cover with warm water. Cook the chickpeas for 40 minutes.
2. Rinse the rice grains thoroughly and add warm water.

3. Peel the pumpkin, carrot root and onion.
4. Chop the carrots into medium strips, the onion into half rings, and the pumpkin pulp into medium-sized cubes.

5. Pour vegetable oil into a multi-bowl.
6. Lay out the onion and carrots. Set the “Baking” option and sauté the vegetables for about 15-20 minutes.

7. Then add the seasonings – curry and cumin – and stir.

8. Let's add chickpeas. Close the lid and cook in the same mode for 20 minutes.

9. Then add pumpkin pulp and raisins.

10. Simmer everything together for five minutes and add rice cereal. Let's add some salt.
11. Place an unpeeled head of garlic in the middle.

12. Enter filtered water and set the “Pilaf” option.
13. Five minutes before the pilaf is ready, add chopped pistachios.

Advice! Do not add soda while cooking chickpeas, as some culinary publications advise. This, of course, will speed up the process of cooking chickpeas, but will also affect the taste of the dish.

Chickpea snack in a slow cooker

Finally, we’ll tell you about another interesting chickpea snack. It can be served not only with beer, but even with sparkling wine for an aperitif (a common practice in Italy). Having learned to cook such a dish, you will forever forget about harmful chips, salted nuts and crackers!

Ingredients needed to prepare the snack:

• chickpeas – 400 g;
• garlic – 4 cloves;
• sage – 8 leaves;
• olive oil – 2 tbsp. l.;
• salt, spices - to taste;
• cayenne pepper - a pinch.

Pre-soak the chickpeas in water overnight. Instead of olive oil, you can use unscented sunflower oil.

How to prepare a chickpea snack in a slow cooker:

1. Rinse the swollen chickpeas in running water, shake off any remaining liquid. Remove the peeled husks from the beans.
2. There is no need to peel the garlic cloves - just remove the top thin husk.
3. Heat olive oil in a bowl for the “Baking” program.
4. Add garlic and fry it until golden brown.
5. Pour chickpeas and sage leaves into a bowl, stir and fry for 10 minutes, stirring occasionally. When you hear sharp “shots” of chickpeas in the slow cooker, do not be alarmed - this is a sign that the beans are ready.
6. Using a slotted spoon, transfer the chickpeas to a paper towel and add salt and pepper to taste. After 5 minutes, transfer the finished snack into a vase.

Economical original soup

The first chickpea dishes in a slow cooker are quite simple to prepare. You only need to prepare the products and place them in the multi-bowl, and the “smart” machine will do the rest for you.

Compound:

• 0.3 kg chicken;
• 1 tbsp. chickpeas;
• carrot root vegetable;
• onion;
• 3 pcs. potato root vegetables;
• tomato;
• 2 laurel leaves;
• 4 tbsp. l. tomato paste;
• salt;
• refined vegetable oil;
• freshly ground pepper.

Preparation:

1. In the evening we will prepare the chickpeas: wash them and add water.
2. Peel the carrot root, onion and tomato.
3. Finely chop the vegetables.
4. Wash the chicken, dry it and cut into portions.
5. Add vegetable oil to the multi-bowl, add vegetables, chicken and peas.
6. Set the “Baking” option and fry everything for 5-7 minutes. Let's add laurel leaves.

7. Pour in filtered water. Determine its quantity based on the consistency you want the soup to be.

8. Add salt and freshly ground pepper.
9. Let’s set the “Extinguishing” option and the time – one hour.
10. In the meantime, let's peel the potato tubers and chop them into small cubes.
11. After 30 minutes, add potatoes and tomato paste to the soup.

12. Cook the soup until the end of the mode. Add more time if necessary.

On a note! Do not rush to throw out the water in which the chickpeas were soaked. You can feed indoor flowers with it.

How to cook chickpeas in a slow cooker

Chickpeas are small, brownish-green beans. The taste is reminiscent of a regular nut and is often used to prepare various dishes. Delicious side dishes are prepared from chickpeas; they are added to salads and soups; snacks made from this product are especially tasty.

Chickpeas not only have excellent taste, they are considered valuable culinary products because they contain a lot of useful components. Chickpeas are high in carbohydrates and proteins, contain potassium and magnesium, and contain phosphorus and calcium. The leaves and stems of this plant, which are rich in malic and oxalic acid, are used in cooking. Despite its value, this product is quite high in calories, but is widely used in cooking around the world.

How to cook chickpeas in a slow cooker? Using one or another cooking mode, chickpeas can be cooked with vegetables or meat, added to pilaf or prepared as a delicious side dish. A dish using chickpeas cannot be made quickly unless the beans are soaked first. That is why, when planning to cook chickpeas, it is worth soaking them overnight in water at room temperature so that they swell well. To do this, add 1 cup of chickpeas to 4 cups of water.

How to cook chickpeas in a slow cooker with vegetables?

Chickpeas in a slow cooker with vegetables turn out especially tasty. And to prepare this dish you need to take:

• 350 g chickpeas,
• 1 small head of garlic,
• A little butter and water
• 1 small carrot
• 1 head of onion,
• Salt,
• Ground black pepper,
• Spices.

How to cook chickpeas in a slow cooker in a tasty and satisfying way?

To prepare a delicious dish, you first need to soak the chickpeas so that they swell. When the chickpeas are ready to cook, drain the water. Peel the onions, garlic and carrots. Cut the carrots into bars, cut the onion into cubes, and chop the garlic into small pieces. Turn on the multicooker. Pour a little sunflower oil in which you need to fry the carrots and onions. To do this, turn on the “Frying” mode. Fry onions and carrots until tender.

Turn off the multicooker. Send the swollen chickpeas into it and add garlic. Pour water so that it is at the level of the chickpeas and close the lid of the multicooker. Turn on the “Pilaf” mode, no need to add salt and pepper yet. We leave the cooking time in the “Pilaf” mode as default. When the beep sounds, pepper the chickpeas with vegetables and add salt, as well as spices and butter. Mix everything well. Before serving, you can garnish the finished dish with fresh chopped herbs. Now you know how to cook chickpeas in a slow cooker deliciously!

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Nutritional and energy value:

How to cook chickpeas at home

Cooking time: 3 hours 35 minutes.

Loves to cook for his daughters

This post will talk about how to cook chickpeas in a slow cooker. Chickpeas – or chickpeas – who doesn’t know, these are beans, large, round, beige in color (there are, however, black and red varieties, but they don’t seem to be sold here).

These peas have become popular quite recently, our consumer has tried chickpea dishes (the recipes were brought from there) in Turkish hotels, where they are served as a snack - hummus - this is such a very tasty thing, like pea puree with spices and butter, or in salads.

Nowadays, many different oriental products are sold in markets, there are special kiosks - dry chickpeas are best bought there, they are clean, large, and beautiful. Cooking it is a little troublesome, but using a slow cooker is quite normal. You can, however, buy canned chickpeas, but, in my opinion, it’s better to boil it yourself - it’s cheaper and tastier.

I’ll say two more words about the benefits of chickpeas: they contain many useful substances – there is no point in listing them. I will only say that Turkish peas are recommended for dietary nutrition for a host of diseases: diabetes, diseases of the musculoskeletal system, cancer, inflammation of the gastrointestinal tract, etc.

At the same time, chickpeas, like all legumes, contain substances harmful to humans - plus oligosaccharides. These are complex types of sugars that are not digested by humans, causing bloating and discomfort. Therefore, a very important point: before cooking, dry beans must be soaked for at least 10 hours. In this case, it is better to change the water 3-4 times during this time. If the pea is easily divided in two when pressed with your fingers, then the soaking is sufficient.

Today I’ll tell you how to cook chickpeas with meat in a slow cooker. You can take any meat - chicken, pork. I cook it with beef, it’s also very tasty. The recipe contains oriental spices - a mixture of Garam masala. If you don’t have it, curry or turmeric will do. You can also add carrots - I cook without them.

Before cooking, rinse the soaked peas in a colander under running water. It’s a little troublesome, but you will get an inexpensive, tasty and healthy product for your family menu.

To cook chickpeas in a slow cooker with beef, you need:

• ½ cup dry chickpeas.
• 500 g beef pulp.
• 1 large onion.
• 1 carrot (optional)
• 2 medium sized tomatoes.
• 1 teaspoon Garam Masala spice mixture (turmeric, curry).
• 1 teaspoon salt (or to taste).
• 3 tbsp. spoons of vegetable oil.
• Some greens for serving.

Cooking step by step:

We prepare the products: pre-soak the chickpeas for 10-12 hours, periodically changing the water. Wash the meat, dry it with a paper towel, and cut it into small cubes. Peel the onion, cut into half rings, and cut the tomatoes into small cubes (tomatoes can be blanched, that is, dipped in boiling water for 30 seconds, then in cold water for a couple of minutes, then remove the peel).

Pour vegetable oil into a multi-pan so that the bottom is covered. Add the onion, stir, close the lid, and turn on the “Fry” mode for 35 minutes. If you decide to cook with carrots, fry the carrots along with the onions.

After 15 minutes, raise the lid, stir the onion - it has already fried until translucent. Add the meat, mix and cook - now in an open pan - for another 10 minutes, periodically stirring the onion with the beef.

While the meat is frying, add spices to the pan, and then chopped tomatoes, stir and cook without a lid for another 10 minutes.

After this, add prepared peas to the beef (from half a glass of dry beans you get a whole glass of swollen ones). Salt the dish to taste (I add 1 teaspoon of salt). If necessary, add half a glass of water to form a gravy.

We switch the multicooker to the “Stew” mode for 3 hours.

All! Chickpeas in a slow cooker with beef and oriental spices are ready! Serve it with bread or boiled rice as a side dish, sprinkled with chopped herbs. In the east, fried beans are always served with rice - we’ll try it too (why with rice - I promise to tell you next time when I show you how to make hummus from chickpeas).

Cooked chickpeas in a Redmond slow cooker.

Cooking step by step

The required ingredients for preparing falafel are aromatic cumin (also known as cumin or cumin) and bulgur. Cumin is widely used in baking, but bulgur is less common. If you don’t have this exotic on hand, you can safely replace the bulgur with a slice of white loaf. Add the bread dry, but if it’s the other way around, soak it in water (milk).

Cooking chickpeas in a slow cooker has its own characteristics: Wash and sort the chickpeas well. Soak it overnight in cold water to swell it up and cook faster. However, soaking overnight is not a requirement; 4 hours is sufficient. When soaked, chickpeas absorb water very well and double in size, so there should be a lot of water. Drain the water, rinse the chickpeas again, put them in a slow cooker and fill them with water. Do not add salt, this prevents it from boiling. Salt can be added later when the chickpeas become minced ;). Add a liter of water. We set the “Baking” program for 60 minutes. Chickpeas in a slow cooker are ready!

Chickpeas have a fairly thick skin. One of the methods to boil it faster is to add baking soda during cooking. Place ½ teaspoon per cup of chickpeas. The finished product is washed thoroughly, but the soda taste may still remain, so I do not use this method.

Our chickpeas are ready! You can deal with the broth in different ways: pour it out or use it to add to the minced meat if it is too thick (in the latter case, I add clean boiled water). Let's start preparing the minced meat. We cut the onion, garlic, herbs, add a raw egg, spices, cumin and grind the mixture using a method convenient for you (blender, mixer, electric meat grinder, masher).

Grate three suluguni and add it to the minced meat (my blender doesn’t really like dense cheeses ;). The use of this cheese is not necessary, it is just one of the options for preparing falafel. If you still add suluguni, then you don’t have to salt the minced meat.

If the minced meat is too thick, you can add the required amount of water or chickpea broth. If it's the other way around, add a slice of dry white loaf. Our minced meat is ready and it’s quite tasty! To prevent it from being accidentally eaten by tasters, beware of those who want to try it again!

With wet hands, roll small balls the size of a walnut (depending on the country where you live, falafel can be round, slightly flat or oblong). Roll the balls in sesame seeds and set aside for an hour so that they are saturated with the aroma of spices and herbs. By the way, suluguni can be put into minced meat not only chopped, but in pieces, as a filling.

Place our falafels in the slow cooker and turn on the “Baking” mode for 40 minutes. The bell is ringing! Voila! Falafel is ready!

Falafel can be eaten with anything, but the classic sauce with which it is usually eaten in the East is tahini sauce. You can buy it or make it at home using sesame seeds, olive oil, garlic, salt, lemon juice and a good blender ;). However, falafel is delicious with salads, with pita or pita bread, with sour cream or cream, with soups or just by itself! Bon appetit and creative success in cooking!

Falafel was prepared in the Panasonic SR-TMH18LTW multicooker. Power 670 W.