Chickpeas

Chickpeas or, as they are also called, nagut, nahut, nahat, Turkish peas, garbanzo beans, shish peas, bladderwort, hummus - a plant of the legume family, is a legume crop. Latin name - Cicer arietinum.

Chickpeas look like a sheep's or pig's head. Compared to the familiar peas, chickpeas are larger, ranging in size from half to one and a half centimeters in diameter.

The chickpea's homeland is the Middle East. It has been grown in this region for over seven thousand years. It was also familiar to the inhabitants of Ancient Greece and Ancient Rome, where chickpeas were used not only for food purposes, but also for medicinal purposes. By the way, the first written mention of chickpeas is found in Homer's Iliad.

Since the 17th century, chickpeas have become widespread throughout the world. Europeans initially used them as a substitute for coffee. The Russian people learned about chickpeas from the Bulgarians and the peoples of the Caucasus.

Nowadays, chickpeas are consumed in more than thirty different countries around the world. They are especially valued in India, Turkey, Pakistan, Iran, Mexico, Australia, Ethiopia, China and many other countries (tropical and subtropical).

Chickpeas are widely used as a food product. They are well suited for soups, main courses, side dishes, appetizers, various national dishes of different countries (hummus, falafel, couscous and many others), vegetable salads and canning. Chickpea flour, which is obtained from these beans, is used for baking flatbreads, preparing nutritious porridges for children. When baking bread or making confectionery or pasta, chickpea flour is mixed with wheat. Sweets are made from roasted chickpeas with raisins, walnuts, etc.

[ 1 ]

Chickpea varieties

We sell light yellow or beige chickpeas. But there are also some other types in the world. For example, chickpeas can be black (lentil-shaped) and have an intense aroma and nutty flavor; green, which is fresh and dry, it needs less cooking time than other types of chickpeas; red, brown - these varieties contain a lot of iron, the peas boil well.

The most popular varieties of chickpeas that can be found in our area are:

• desi, the beans of which are dark, have a rough thick shell. It is grown in countries such as Ethiopia, Mexico, Iran, India. Its distinctive feature is a noticeable property of reducing blood sugar levels, in addition, this variety is notable for its richer and more delicate taste and aroma, its preparation is more delicate.
• Kabuli is a variety with large round beans that have a thin, smooth shell. The territory of its growth is the Mediterranean countries, North Africa, Afghanistan, India. Kabuli is the most famous variety of chickpeas.

Nutritional value of chickpeas

100 g of dried chickpeas contain:

• water – 11.5 grams;
• proteins – 19.3 grams;
• fats – 6 grams;
• carbohydrates – 58.2 grams;
• dietary fiber (cellulose) – 2.5 grams;
• ash – 2.5 grams.

100 g of chickpeas contain on average about 364 kcal.

Chemical composition of chickpeas

100 g of dried chickpeas contain:

Vitamins:

• Vitamin A (beta-carotene) – 40 micrograms;
• vitamin B1 (thiamine) – 0.477 milligrams;
• vitamin B2 (riboflavin) – 0.212 milligrams;
• niacin (vitamin B3 or vitamin PP) – 1.54 milligrams;
• vitamin B5 (pantothenic acid) – 1.59 milligrams;
• folic acid (vitamin B9) - 557 micrograms;
• vitamin C (ascorbic acid) – 4 milligrams;
• vitamin E (tocopherol) – 0.82 milligrams;
• Vitamin K (phylloquinone) – 9 micrograms;
• choline (vitamin B4) – 95.2 milligrams.

Macronutrients:

• potassium - 875 milligrams;
• calcium - 105 milligrams;
• magnesium - 115 milligrams;
• sodium - 24 milligrams;
• phosphorus - 366 milligrams.

Microelements:

• iron – 6.24 milligrams;
• manganese – 2.2 milligrams;
• copper – 0.847 milligrams;
• selenium – 8.2 micrograms;
• zinc – 3.43 milligrams.

[ 2 ], [ 3 ], [ 4 ], [ 5 ], [ 6 ], [ 7 ]

Useful properties of chickpeas

Sprouted chickpeas contain a high content of high-quality proteins and fats, fiber, calcium (in particularly large quantities), magnesium, potassium, vitamins A and C. Chickpeas are low in calories and are superior to other legumes – they contain much larger amounts of the essential acids methionine and tryptophan.

Having analyzed the chemical composition of chickpeas, you can clearly understand why these peas have been so valuable for thousands of years. The quality of protein, of which chickpeas contain 30%, is close to egg white. It also contains oil (8%), carbohydrates (50 to 60%), minerals (2-5%), vitamins A, B1, B2, B3, C, B6, PP. High nutritional value allows you to replace meat with chickpeas - this is how believers often use it when they need to fast. In addition, this diet can serve as a preventive measure against heart and vascular diseases.

The fiber contained in chickpeas in large quantities helps improve digestive processes, has a beneficial effect on the heart, blood sugar regulation, cholesterol removal from the body, prevention of anemia, prevention of constipation, reduction of the aging time of the skin and the whole body, promotes healthy hair and calmness of the nervous system. Chickpeas give the body energy, which it uses slowly, without increasing blood sugar levels.

The high dietary fiber content of chickpeas makes them a healthy source of carbohydrates, so their consumption is recommended for people with insulin-sensitive diabetes. Thanks to the fiber in chickpeas, bile acids in the small intestine are bound, so the level of cholesterol in the blood decreases and the liver does not reabsorb it.

The presence of insoluble fiber in chickpeas cleanses the intestines, removing grains and toxins from them, prevents putrefactive processes, prevents the proliferation of harmful bacteria, thanks to chickpeas the intestines are easily emptied. All this helps to strengthen the health of the colon, therefore the likelihood that a person can develop colon cancer is reduced.

Chickpea flour is included in the diet of allergy sufferers who have lactose intolerance. It is also often used in nourishing facial masks: it is mixed with olive or sesame oil or with egg white.

Chickpeas are an excellent source of antioxidants, so they provide cardiovascular health. Regular consumption of chickpeas reduces the risk of developing coronary heart disease by 15%, as the walls of blood vessels are significantly strengthened and the work of the heart organ is improved.

Chickpeas have diuretic properties, so they are also used as a supplement in the treatment of kidney diseases, to remove stones, they promote increased discharge during menstruation and lactation. In addition, chickpeas promote rapid restoration of the number of red blood cells after menstruation and during pregnancy.

The famous physician Dioscorides Pedanius of the Roman Empire during the reign of Emperor Nero believed that eating tender young chickpeas had a beneficial effect on the stomach and digestive processes in it. He recommended eating chickpeas during dessert. Hippocrates' opinion about Turkish peas is that chickpeas are an invariable component of proper nutrition during skin diseases.

Scientists have discovered that even in ancient times, chickpeas were highly valued. For example, on one Egyptian fresco depicting Pharaoh Akhenaten, the ruler holds a branch of chickpeas in his hand. It is a symbol of the Pharaoh's male power.

The leaves of the plant contain oxalic, citric and malic acids. Fat in this legume is present in the amount of 4.1 - 7.2% (depending on the variety of peas). Of legumes, only soybeans contain more fat, chickpeas are in second place in its amount.

Traditional medicine recommends chickpeas as a preventative measure against cataracts. This is a terrible disease that leads to complete blindness. Cataracts affect the deterioration of the lens transparency. Its clouding is associated with metabolic processes in the body. When they are disrupted, toxins are formed in the intestines, liver, and blood. Chickpeas cleanse the body, as a result of which normal circulation of intraocular fluid is established. Therefore, chickpeas help in the prevention of both cataracts and many other diseases, as they generally affect the state of the body.

In many eastern countries, chickpeas are still an important element in folk medicine. They are often used to make ointments for treating burns, scabies and skin diseases. They are also used in traditional English medicine, where chickpeas are an officially recognized astringent.

Harm of chickpeas

Chickpeas and dishes made from them are contraindicated if a person has individual intolerance and a bladder ulcer.

Chickpeas can cause heaviness in the stomach and flatulence. The fact is that they contain oligosaccharides, and they are difficult to dissolve in water, and gastric juice also breaks them down quite slowly.

Chickpeas can cause intestinal spasms, for example, if you wash down chickpea porridge with cold water. Increased gas formation is often found in people who have recently started eating chickpeas. Seasonings with turmeric, asafoetida, and fennel help eliminate this problem. In addition, you can soak chickpeas in cold water for half a day before cooking. It is not recommended to combine chickpeas with cabbage, regular, as well as broccoli and cauliflower. Fruits that contain a lot of pectin are also better not to combine with chickpeas, as this can cause an upset stomach. Therefore, it is better not to eat apples and pears with chickpeas for as long as possible. In case of cystitis, inflammation of the bladder, bladder ulcer, chickpeas are best excluded from the diet altogether. The metabolism of legumes is special, it leads to irritation of these organs.

How to cook chickpeas?

Methods of cooking chickpeas are rich in their variety. Eastern cuisines can especially boast of the number of recipes using chickpeas. Chickpeas are the main ingredient in national dishes, for example, in Arab countries. Such dishes as hummus (chickpea puree), falafel (chickpea balls used as a warm snack, in Israeli cuisine these are pies), and couscous are very popular.

Many recipes use chickpea flour – it can often be found in various sauces, and it is also used to make an alternative to coffee. Naturally, chickpea flour is also used to bake bread, flatbreads and other baked goods. Italians make special flatbreads called farinata from chickpeas.

Chickpeas are used to make soups and salads. Residents of India and Pakistan eat young chickpea pods as vegetables.

In many eastern countries, chickpeas are baked – this is a local delicacy. In addition, chickpeas are often used as a raw material for alcoholic beverages.

Filipinos make sweet desserts from chickpeas, canning them in syrup and using them in Filipino halo-halo ice cream.

As a sweet, chickpeas are eaten fried and sprinkled with powdered sugar.

Chickpeas go well with meat, they are often used as a side dish when preparing main courses. Vegetarians eat sprouted chickpeas, as they are an excellent source of vegetable protein.

Indian, Italian, Turkish, Uzbek and Israeli cuisines are especially rich in the use of chickpeas in recipes.

How to cook chickpeas?

In order to cook chickpeas, you first need to carry out some “manipulations” with them.

Initially, of course, the chickpeas need to be washed from dirt. Before cooking, the chickpeas are soaked in water. For this, use regular water in the proportion of a glass of peas - three to four glasses of water. It is best if its temperature is room temperature - if you use hot water for soaking, this will lead to the opposite effect: the outer shell of the beans will thicken, since under the influence of temperature, the vegetable protein contained in the chickpeas will coagulate.

In order to help soften the outer shell, you can additionally add soda to the water. But in this case, the beans acquire a subtle but present soda flavor, and soda is not particularly good for the body. But here it is up to you - in principle, the beans will soak without soda, but it will significantly improve the process. In addition, another important point - if you want to make puree from chickpeas or use it in puree form in dishes, it is better to use soda. The amount of soda per glass of chickpeas is half a teaspoon. But if the recipe requires whole chickpeas, it is better to use plain water - soda can make the peas very soft.

How long to soak chickpeas?

The period of soaking chickpeas is from eight to twelve hours, that is, soaked peas are left overnight, which is why such a period arose. However, for softening, in principle, four hours are enough, the fact that the beans are in water the rest of the time, in fact, does not affect the result - in four hours the peas are completely saturated with liquid.

Another nuance: to prevent fermentation, when soaking chickpeas, it is best to keep them in a cool place, such as the refrigerator.

How long to cook chickpeas?

To cook chickpeas, first drain the liquid in which they were soaked, then pour cold water over the beans and put on high heat until boiling. If foam has formed, it must be removed, then reduce the heat to a minimum and cook for an hour or two. In some dishes, soaking peas is not necessary; there are cases when they are cooked in deep fat, then the beans do not need to be boiled.

How long to cook chickpeas also depends on the recipe of the dish that needs to be cooked. For example, when making hummus, the peas are cooked a little longer, if it is a fried snack for beer, then you can reduce the cooking time. If you did not use soda when soaking, then you can add a pinch when cooking - this way the beans will boil better.

How to use salt when cooking chickpeas? An important point - because of salt, chickpeas soften worse, so when Turkish peas are cooked, salt is either not added at all (most often in the case of making chickpea puree or dishes where it is used), or salt is added half an hour before readiness (in the case when whole beans are needed).

Do chickpeas need to be peeled?

Regular peas are shelled before being sold, but chickpeas are usually not shelled. Most recipes do not require shelling the beans, but if you want, for example, chickpea puree or chickpea porridge to be especially tender, you can shell the peas.

Chickpeas are usually cleaned after an hour of cooking. The beans are taken out, cooled in cold water, and then the shell of each pea is peeled off by hand in the water. The water with the peelings is drained, fresh water is added, and then the beans are cooked for another hour.

Cooked chickpeas are ready to use in a variety of recipes.

Chickpea dishes

Chickpeas are used in many Eastern cuisines, Vedic and vegetarian cooking. Chickpeas go well with cumin, olive oil, lemon juice, garlic and many other seasonings and spices. Chickpeas in green form can be eaten raw, but most often they are boiled or subjected to some kind of heat treatment.

First courses from chickpeas

Turkish chickpeas go wonderfully with meat and fish, so they are often used to prepare various first courses: Uzbek shurpa, Azerbaijani dovga, Tuscan chickpea soup. Thanks to chickpeas, the aroma of first courses becomes rich and the consistency thick, soups become tasty and nutritious. Chickpea meatballs are also often used in soups.

[ 8 ]

Chickpea appetizers and salads

Snacks that can be made from chickpeas include: hummus, falafel, various pastes and pates. There are many salad recipes that use chickpeas.

Main courses and side dishes from chickpeas

Probably the most popular second courses prepared with chickpeas are stew, pilaf, curry. Chickpea porridge or puree is used as a side dish, as well as just whole beans, which are boiled or fried. Porridges are often prepared using chickpea flour, especially chickpea porridge for children.

Chickpea Baking and Desserts

Chickpea puree is good for making pancakes and pies. All kinds of baked goods are made from chickpea flour, which makes it more nutritious. Sometimes chickpea flour is used in chocolate candies. Chickpea puree is often used as a sweet or salty filling for baking bakery products.

Chickpea Sauces and Drinks

In sauces, chickpeas create a paste-like consistency, and chickpea flour helps thicken. As a beverage application, chickpeas, or rather, chickpea flour, can be a coffee substitute.

Recipes with chickpeas

Uzbek style chickpea soup

To prepare Uzbek chickpea soup you will need:

• five hundred grams of lamb;
• a glass of chickpeas;
• three tablespoons of vegetable oil;
• three onions;
• one carrot;
• two potatoes;
• salt, pepper, bay leaf, herbs to taste.

Chickpeas are soaked for five to six hours. Lamb is cut into cubes, placed in a cauldron and fried in vegetable oil until a crispy crust forms. After that, vegetables are added: chopped carrots, tomatoes, onions cut into half rings. The vegetables are fried together with the meat for another five to seven minutes. Then everything is poured with water, chickpeas, which were previously soaked, are added, and the entire contents are boiled for twenty to twenty-five minutes. Then pre-diced potatoes are added to the contents of the cauldron, salt, pepper, bay leaf are added to taste and boiled until done. Before serving, Uzbek chickpea soup is garnished with herbs.

Chickpea Salad

To prepare a salad with chickpeas you will need:

• a glass of chickpeas;
• one sweet pepper;
• one chicken breast;
• one avocado;
• olive oil;
• herbs and spices to taste.

With this amount of ingredients, you get three servings of chickpea salad. The chickpeas are pre-soaked in water, preferably overnight or for at least four hours. After that, the chickpeas are cooked according to the technology for their preparation (see above).

The whole unpeeled pepper is baked for fifteen minutes in the oven at 200 degrees Celsius until the skin is slightly darkened. The still hot pepper is placed in a plastic bag, where it can stay for a few minutes. Then the skin is easily removed from the pepper, and the seeds are cleaned out.

The chicken meat is sprinkled with spices to taste, for example, garlic, various herbs, etc. In a frying pan with olive oil, the chicken is fried for two minutes on each side.

All the salad ingredients (chicken, pepper, avocado) are cut into small pieces and then mixed with boiled chickpeas. The whole salad is dressed with a small amount of olive oil.

Broccoli, Chickpea and Tomato Salad

To prepare a salad of broccoli, chickpeas and tomatoes you will need:

• four hundred and fifty grams of broccoli;
• one tablespoon of mustard;
• two tablespoons of red wine vinegar;
• two tablespoons of olive oil;
• one can of canned chickpeas (four hundred grams);
• two cups of cherry tomatoes;
• half a small red onion;
• salt, ground pepper and other seasonings to taste.

Broccoli florets are cut off and placed in a steamer pan with about two and a half centimeters of water brought to a boil. The broccoli is steamed for about five minutes.

Separately, in a container, mix ingredients such as mustard, vinegar, olive oil, finely chopped onion, season with salt and pepper. After that, put in halved cherry tomatoes, boiled broccoli and washed canned chickpeas, then mix everything thoroughly.

The suggested amount of ingredients makes about six servings of salad.

Light Chickpea Salad with Vegetables and Herbs

To prepare a light chickpea salad with vegetables and herbs you will need:

• one hundred and fifty grams of chickpeas (boiled or canned);
• one tomato;
• one cucumber;
• a bunch of green onions;
• parsley, basil, mint (several sprigs);
• olive oil;
• lemon juice;
• thirty to fifty grams of Parmesan cheese;
• salt, pepper and other seasonings to taste.

Tomato and cucumber are cut into cubes, parsley, basil, mint, green onions - as finely as possible. A few spoons of lemon juice and olive oil are mixed to dress the salad. Pre-boiled or canned chickpeas, tomato, cucumber, herbs are mixed in a salad bowl, seasonings are added to taste. The salad is sprinkled with grated parmesan on top.

Chickpea cutlets

To prepare chickpea cutlets you will need:

• one can of canned chickpeas (four hundred grams);
• a quarter cup of flour;
• two cloves of garlic;
• a quarter cup of parsley leaves;
• two tablespoons of tahini sesame paste;
• one teaspoon of baking powder;
• one teaspoon of ground cumin;
• one teaspoon lemon zest;
• half a teaspoon of salt;
• half a teaspoon of ground black pepper;
• two tablespoons of olive oil;
• lemon wedges.

To prepare the sauce for chickpea cutlets you will need:

• one and a half cups of diced cucumber;
• one and a half cups of low-fat natural yogurt;
• half a glass of fresh chopped mint;
• one tablespoon of fresh lemon juice.

Garlic is chopped in a blender or any other way. In a container, garlic is mixed with flour, chickpeas, baking powder, sesame paste tahini, cumin, lemon zest, parsley, add salt and pepper. Four cutlets are formed from the resulting mass.

Heat oil in a large frying pan, then fry the cutlets over medium heat for three to four minutes on each side.

The ingredients for the sauce are mixed separately in their own container. The resulting sauce is served with the cutlets.

Spicy Pork with Chickpeas and Tomatoes

To prepare pork with chickpeas and tomatoes you will need:

• half a glass of olive oil;
• two large onions;
• seven hundred grams of minced pork;
• six cloves of garlic;
• juice of two lemons;
• two teaspoons of cayenne pepper;
• two cans of canned chickpeas (eight hundred grams);
• a bunch of parsley;
• six fresh, large tomatoes.

Finely chop the onion and fry it on medium heat in a frying pan with sunflower oil for five minutes. Then add the minced pork and fry it for about five minutes until it is ready, until the meat completely changes its color.

Finely chop the garlic, mix with lemon juice, season with hot pepper and simmer for one minute. Add all the washed chickpeas, chopped parsley, mix the whole mass and cook for five minutes. At the very end, add chopped tomatoes, simmer for another fifteen minutes, stirring occasionally, after which the dish is ready.

Uzbek pilaf with lamb and chickpeas

To prepare Uzbek pilaf with lamb and chickpeas you will need:

• one kilogram of lamb;
• kilogram of round rice;
• one kilogram of yellow carrots;
• one kilogram of onions;
• one hundred grams of fat tail;
• two hundred grams of Turkish chickpeas;
• two teaspoons of barberry;
• two teaspoons of cumin (zira);
• two tablespoons of salt;
• two tablespoons of raisins;
• two teaspoons of spices for pilaf;
• two hundred milliliters of cottonseed oil;
• three heads of garlic;
• half a teaspoon of sugar.

This recipe, with the suggested amount of ingredients, yields about nine servings.

Before starting to prepare the pilaf, about four to five hours before, the peeled chickpeas are soaked so that they can be used later in the preparation of the dish.

Heat two hundred grams of cottonseed oil to the maximum temperature. Of course, you can replace it with sunflower oil, but cottonseed oil gives the pilaf a special, traditional flavor, so it is ideal to use it. Cut the fat tail fat into medium-sized pieces and fry in hot oil until golden brown. If you bought lamb with a bone, then trim the bone off the meat and fry it on the highest heat for ten minutes, then take it out. Cut a kilogram of onion into rings and put it in the cauldron, because of this the oil usually bubbles. Fry the onion until golden brown, it is important not to overfry it.

The lamb is cut into fairly large pieces, approximately the size of a third of a woman's fist. When frying the lamb, the fire can be turned up to its highest setting. The meat is fried for about ten to fifteen minutes, until a crust forms on it, after which the fire is reduced. The carrots are cut into strips and placed in the cauldron, and a tablespoon of salt is added. The carrots need to simmer for about fifteen minutes, until they begin to stick to the meat, and they become very soft, and their volume is reduced by half. The cauldron is not covered with a lid during this time.

All the vegetables and lamb that are in the cauldron are poured with a liter of boiling water or just hot water and brought to a boil. Then chickpeas, cumin, a mixture of spices for pilaf, barberries, raisins, sugar are added, and whole unpeeled garlic heads are placed on top (naturally, pre-washed). All the contents are stewed on low heat for twenty to thirty minutes under a lid.

Before adding rice to the cauldron, it is carefully sorted, possible stones and grains of poor quality are removed. Then it is important to thoroughly wash the rice, usually it is poured with water several times until, eventually, the water becomes clear. After all these procedures, the rice is placed on top of the mass that is in the cauldron, carefully leveled without pressing, the last tablespoon of salt is added and more water is poured in a small amount, so that it is about one and a half to two centimeters above the rice level. Then everything is stewed over medium heat without a lid.

In about half an hour, the rice will absorb the water and swell. In this case, the water is slightly below the middle of the cauldron (the rice is moved aside with a spatula so that you can check). During this time, the contents of the cauldron do not need to be stirred. After swelling, the rice is collected in the center of the cauldron in a mound, covered with the remaining cumin, more garlic is placed on top and a plate is placed on top. Then the cauldron is covered with a towel and a lid is placed on top. In this state, the contents of the cauldron should simmer for about fifteen more minutes. After this, the heat is turned off and the Uzbek pilaf with chickpeas and lamb is infused for half an hour. The mass is still not stirred: the rice should be on top of the meat and vegetables the entire time it is cooked. During this time, the rice absorbs the remaining excess liquid, after which the pilaf can be served. The meat is taken out of the cauldron separately, the rice is mixed with the main mass. Typically, Uzbek pilaf with chickpeas and lamb is placed on a large plate and topped with lamb and heads of garlic.

Chicken with chickpeas

To prepare chicken with chickpeas you need:

• four pieces of chicken fillet;
• four hundred grams of canned chickpeas (one can); you can use boiled chickpeas, prepared in advance;
• one hundred and fifty grams of natural high-fat yogurt;
• three hundred grams of cherry tomatoes;
• finely chopped cilantro;
• olive oil (fifty to seventy milliliters);
• four cloves of garlic;
• one teaspoon ground cumin;
• one tablespoon smoked paprika;
• one teaspoon chili pepper flakes.

First, prepare the sauce. Mix the butter, garlic crushed in a blender or pressed through a press, and spices in a separate container. Mix a third of the resulting mass with yogurt for the sauce for the already cooked chicken.

Two tablespoons of sauce are used to season the chicken, which is laid out in a baking dish. The remaining sauce is mixed with chickpeas and tomatoes, half the amount of cilantro is added. The resulting mass is laid out around the chicken, everything is seasoned with salt and pepper. Bake the chicken with chickpeas in the oven at 220 degrees for about twenty minutes. The finished chicken with chickpeas is sprinkled with the remaining cilantro.

Falafel with chickpeas

To prepare falafel with chickpeas you need:

• two hundred and fifty grams of chickpeas;
• one clove of garlic;
• coriander;
• parsley;
• one teaspoon of cilantro;
• one teaspoon of turmeric;
• a quarter teaspoon of soda;
• half a teaspoon of red pepper;
• one teaspoon of lemon juice;
• one teaspoon of olive oil.

Chickpeas are pre-soaked for about eight hours. Before cooking, drain the water thoroughly, and blend the peas until smooth. Separately, mix chopped onions and spices (parsley, cilantro, coriander, pepper, garlic, turmeric) in a container, then add chopped chickpeas to the resulting mixture and stir, then add salt, oil, lemon juice, and soda. Mix the entire mass until smooth. If it is too dry, add a little water. Roll the resulting mass into balls, usually about twenty-five of them are made with these proportions. Bake the balls in the oven until golden brown for about half an hour.

Chickpea Hummus

To prepare chickpea hummus you will need:

• three hundred grams of chickpeas;
• seventy grams of olive oil;
• four cloves of garlic;
• two sage leaves;
• four basil leaves;
• half a teaspoon of curry.

Before cooking hummus, chickpeas are soaked in water for four to eight hours, then cooked for about two hours on low heat, as with many other recipes. The cooked peas are ground in a blender until puree. Sometimes the mass is very thick, then the water in which the chickpeas were cooked is added. Then finely chopped garlic, curry, sage, basil, and salt to taste are added to the blender. The whole mass is slowly whipped with a blender, and oil is gradually added. Readiness is determined by taste: it should be rich, and the consistency should be pasty.

Vegetarian Chickpea Recipes

Vegetarian Chickpea Pilaf

To prepare vegetarian chickpea pilaf you will need:

• two cups of non-cooking rice;
• half a glass of chickpeas;
• three medium-sized carrots;
• two large onions;
• one head of garlic;
• one glass of vegetable oil;
• one glass of soy meat;
• one tablespoon of barberry;
• one teaspoon of cumin;
• one teaspoon of ground red pepper.

Before preparing vegetarian pilaf with chickpeas, peas must be pre-soaked, preferably overnight. Rice is thoroughly washed, several times, until the water becomes clear. While other products are being cooked, rice is left in water to swell a little.

Onions and carrots are cut into half rings and strips respectively. Meanwhile, oil is heated in a cauldron, after which carrots are first fried over high heat until they become light brown and the oil turns orange. Onions are added to carrots, salted and fried over high heat until they become golden.

Add cumin, barberry, red pepper, chickpeas and soy meat to the cauldron. Drain the water from the rice that has swelled and pour it over the contents of the cauldron without stirring. Remove the outer husk from the head of garlic and then stick it into the rice, pour boiling water on top so that it covers the rice by a finger.

After this, cover the cauldron with a lid, reduce the heat to a minimum and simmer for forty to fifty minutes. When ready, remove the vegetarian pilaf from the heat and stir the contents of the cauldron. Vegetarian pilaf with chickpeas is ready to be served: place it on a large flat dish.

Chickpeas with eggplant

To prepare chickpeas with eggplant you need:

• one hundred grams of chickpeas;
• two eggplants;
• four tablespoons of olive oil;
• cilantro;
• four sprigs of parsley;
• two cloves of garlic;
• two tablespoons of lemon juice;
• one tablespoon of white wine vinegar;
• half a teaspoon of cumin seeds;
• half a teaspoon of ground paprika;
• salt to taste.

Before preparing the dish, chickpeas are soaked for four to eight hours, after which they are boiled for one and a half to two hours according to the cooking technology.

The eggplants are cut into large cubes, fried in a frying pan with olive oil until golden brown, salted to taste and stewed until done. The dressing is prepared by mixing cilantro, parsley, garlic, paprika, cumin, olive oil, vinegar and lemon juice. Then the dressing is mixed with the eggplants and chickpeas, lightly salted. The whole mass is placed in the refrigerator and infused for two hours. The dish is ready to eat.

Chickpeas in cosmetology

The cosmetology industry has also adopted Turkish chickpeas. Since it contains a lot of calcium, iron and vegetable proteins, as well as many other useful microelements, it significantly improves the condition of the skin, hair, nails and generally has a positive effect on the health of the entire body. Chickpeas are used in the preparation of various external use products - creams, ointments, face and hair masks. Chickpea masks are among the most popular in eastern countries.

Chickpea Face Mask

Recipe for a face mask made from chickpeas: soak a quarter of a glass of chickpeas in water for half a day. Grind the soaked peas and mix with one tablespoon of honey, add the same amount of sunflower oil. After thoroughly mixing, the mask can be applied to the face. The action time is thirty minutes. It is better to wash off the mask with the same water in which the beans were soaked.

A chickpea mask keeps the skin youthful, gives it freshness, helps eliminate inflammation, acne and boils.

Chickpeas for weight loss

Although chickpeas are quite high in calories, they are often used in various diets. Chickpeas are a unique source of vegetable proteins and complex carbohydrates, the glycemic index of chickpeas is only 30. Therefore, they are often combined with other products, replacing potatoes, rice, flour and other starchy foods in diets. There is also a special diet based specifically on chickpeas.

In addition, chickpeas have a positive effect on the functioning of the gastrointestinal tract, cleanse the body of waste and toxins, which, naturally, also affects the figure.

However, when using chickpeas for dietary purposes, it should be remembered that it still contains a large amount of carbohydrates, so it is advisable to eat it before lunch, and it is better to abstain in the afternoon.

For dietary purposes, it is better to use boiled chickpeas rather than canned ones: canning uses quite a lot of salt, and consuming a lot of this mineral, as we know, does not have a very good effect on weight loss results.

Medicinal properties of chickpeas

Today, doctors officially confirm the following medicinal effects of chickpeas:

• maintaining the required amount of iron in people with low hemoglobin, expectant mothers and women during lactation;
• regulation of glucose levels in the circulatory system;
• fight against harmful cholesterol;
• normalization of the functioning of the intestines and the entire gastrointestinal tract;
• cleansing the body of waste, toxins and other harmful substances.
• reducing the risk of cancer and stroke;
• preventing the development of infections, preventing colds and flu, strengthening the immune system;
• fight against excess weight;
• strengthening the heart muscle;
• help in the functioning of the thyroid gland;
• preventing the formation of stones in the urinary and gall bladders;
• strengthening the nervous system;
• improvement of metabolic processes in the lens of the eye, prevention of cataracts;
• increasing potency in men, stimulating sperm production;
• increasing lactation in women during the breastfeeding period;
• normalization of ovarian function if menstruation is absent;
• strengthening bone tissue and tooth enamel.

Diseases for which it is useful to eat chickpeas

Chickpeas are recommended if you have the following diseases:

• iron deficiency anemia and exhaustion;
• diabetes, atherosclerosis, obesity;
• decreased thyroid function, endemic goiter;
• intestinal pathology; pancreas, liver, constipation, hemorrhoids, loss of appetite;
• cough, pleurisy, pulmonary insufficiency, first stage tuberculosis;
• arrhythmia, angina pectoris, predisposition to strokes, presence of nervous disorders;
• cramps in the lower limbs;
• cataracts, myopia, glaucoma;
• problems with conceiving a child in men and women.

Chickpea Treatment

Chickpeas can be used to cleanse the body: they have a positive effect on the functioning of the gastrointestinal tract and remove waste and toxins from the body.

Chickpea treatment can be done according to the following recipe: half a glass of dry chickpeas should be poured with boiled water and left to swell for eight hours. After this time, the water should be drained, and the peas should be minced or soaked in a blender. Small portions of the resulting puree for chickpea treatment should be eaten throughout the day. In the evening, you can soak a portion for the next day. For seven days, chickpeas are eaten every day to achieve results. Experts recommend a three-month course of chickpea treatment - eat for a week, take a break for a week, and so on for the entire period.

Chickpeas for diabetes

The plant fibers contained in chickpeas help control carbohydrate metabolism, and cholesterol levels are reduced when consumed by diabetics. But when diabetics are involved, introducing chickpeas into their diet has its own nuances: you should eat it no more than once a week and eat less bread on that day.

Chickpeas are valuable for people with diabetes due to their rich nutrient content and favorable sodium to potassium ratio, which is why chickpeas are indispensable both in the treatment and prevention of a disease such as diabetes.

Turkish chickpeas are a healthy and tasty product, which also has a number of medicinal properties. In our country, it is less popular, although in eastern countries it is widespread and is a frequent guest on the dinner table. With chickpeas, you can prepare many interesting and unusual dishes that will add unusualness and originality to the diet of every family.