To cook chickpeas, you need to soak them in plenty of cold water for 6 hours without putting them in the refrigerator. Then pour fresh cold water 1:4 and cook for 40 minutes . You can do without soaking, but use the stove longer: cook for 10 minutes over high heat, then 1 hour over low heat under the lid.
How to cook chickpeas
1. For 1 glass of chickpeas with a volume of 250 milliliters, provide 3 glasses of water.
2. Lightly rinse the cereal in a bowl, drain the cloudy water and pour 3 cups of running water at room temperature.
3. Soak for 6 hours at room temperature.
In a saucepan
1. Drain the water in which the beans were soaked; pour fresh ice water – for each glass of cereal 4 glasses of water.
2. Put the pan on the fire. If it is important that the chickpeas boil, add half a teaspoon of baking soda.
3. Cook for 40 minutes. If the cereal is old, cook for another 20 minutes.
In the multicooker
1. Rinse the chickpeas after soaking, put in the multicooker bowl.
2. Add water – 4.5 cups of room temperature water. If it is important that the cereal is boiled soft, add 1 teaspoon of soda.
3. Close the multicooker with a lid, set the “porridge” or “pilaf” mode and the time is 1.5 hours (if the cereal is old – 2 hours).
4. Wait for cooking, checking regularly if there is enough water.
5. Put the chickpeas out of the multicooker bowl – it’s ready.
In a double boiler
1. Transfer the chickpeas after soaking into the double boiler container.
2. Fill the water tank with water.
3. Cook in a double boiler for 1.5 hours (old cereals – 2 hours).
In a pressure cooker
1. Pour the peas, previously soaked in water for 4 hours, into the pressure cooker bowl.
2. Pour the cereal with warm running water in a ratio of 1:4.
3. Close the lid and make sure that the pressure cooker valve is also in the “closed” mode.
4. Cook on the “bean” mode for 1 hour.
5. After cooking, wait for the pressure to drop.
How to cook chickpeas without soaking
1. Rinse the chickpeas and pour them into the pan.
2. Pour water – 4 times more in volume than cereals.
3. Put the pot on high heat, wait for the water to boil and cook for 10 minutes over high heat.
4. Reduce the heat, cover with a lid, cook for another 1 hour.
How to cook delicious chickpeas
– To make the cereal soft, soak it in water for several hours before cooking.
– For hummus or falafel, chickpeas need to be cooked 20 minutes longer to make it easier to grind later.
– In order for the chickpeas to boil during cooking , when soaking, add 0.5 teaspoon of soda to the water (for 1 cup of cereal).
– Since. legumes do not have a very rich taste, it is recommended to dissolve in water 1 teaspoon of salt and sugar when soaking.
– To check the readiness of chickpeas, you need to take a pea in your hand and knead it. The finished pea will be soft, like mashed potatoes, without firmness at all.
– Chickpeas have a chic amount of useful substances – 80!, while it has a low calorie content – 120 kcal / 100 grams.
– Other names for cereals are bubble, nahat, mutton peas, Turkish peas, nahat, shish. The most famous chickpea soup is called bozbash .
– You need to store raw cereals in a tightly closed jar with several cloves of garlic, boiled chickpeas should be stored for no more than 2 days in a closed container in the refrigerator.
– When choosing chickpeas, you need to pay attention to the packaging (it must be tightly closed) and the size of the peas – the larger the better.
– The cost of chickpeas is 200 rubles / 1 kilogram (on average in Moscow as of June 2020). You can buy it both in grocery stores and from sellers of oriental products in the markets.
— Boiled chickpeas are richvegetable protein (good for building muscles, for skin and bones), fiber (lowers cholesterol, reduces the risk of cancer, slows down the absorption of carbohydrates), unsaturated fats (helps suppress cholesterol, improve cell membranes and protein synthesis), lysine (helps accelerate fat burning, has an antidepressant effect, improves short-term memory), vitamin B1 (participates in the metabolism of carbohydrates and water), vitamin B6 (metabolism), folic acid (immunity formation, metabolism – useful for pregnant women). The use of chickpeas can increase the amount of male seed and improve female lactation.
— Chickpea is a legume food plant, it has been cooked since ancient times. Grown in India, Turkey, Pakistan.
– In ancient times, chickpeas were used to treat many diseases of the kidneys. In addition to all of the above, it is able to prevent eating disorders, stabilize blood sugar levels, prevent the development of anemia, and reduce the risk of cardiovascular disease. The use allows you to get a high charge of vivacity.
– However, chickpeas are contraindicated in people with bladder ulcers. Also, excessive consumption of cereals is fraught with increased gas formation.