Chickpeas with honey and soy sauce. Asian style salad with carrots

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Ecology of consumption. Food and Recipes: Roasted chickpeas are basically the equivalent of popcorn, except they're not made from corn. You can make it both sweet and salty.

fried chickpeas- this is almost an analogue of popcorn, only it is not made from corn. You can make it both sweet and salty. Roasted chickpeas are very crispy, with a pleasant nutty flavor.

Chickpea has many original names: mutton peas, nakhat, bladderwort, etc. The characteristic nutty flavor made it one of the favorite legumes in Central Asia. In Turkey, rice pilaf, cabbage rolls and cutlets are prepared from chickpeas, served as a dessert under a layer of powdered sugar or as a side dish with vegetables (wonderfully with tomatoes and green beans) for meat and poultry.

Roasted chickpeas are easy to make and offer a variety of flavors depending on which seasoning you decide to use, salt or add a spoonful of fine sugar. In addition, such chickpeas are a healthy alternative to chips and crackers.

Roasted chickpeas in a pan

• 200 g chickpeas (chickpeas)
• 1 tsp paprika
• 1 sl. sea ​​salt
• ½ l cold water
• half a glass of olive oil

1. Soak chickpeas in cold water overnight.

2. Check the chickpeas for a tooth: if it bursts easily, then you can start frying. Don't forget to drain the water.

3. Pour olive oil(you can also use odorless sunflower), heat and add soaked chickpeas. Fry for a few minutes until lightly golden, until the chickpeas float in the oil.

4. Put the chickpeas with a slotted spoon on a plate covered with napkins to absorb excess oil, sprinkle generously with fine sea salt and paprika. Remove the oiled napkins, transfer the roasted chickpeas to a clean, dry snack bowl.

Some housewives claim that chickpeas do not explode at high temperatures, unlike ordinary peas. Where they got this information from is not known, because personally my chickpeas began to explode after a couple of minutes, as soon as they acquired a golden hue. By the way, the first pea "explosions" in your kitchen signal the readiness of chickpeas. Therefore, do not try to fry chickpeas the way you fry real nuts, you will not get baked sides.

Roasted chickpeas in the oven

• chickpeas 250 g
• salt
• a mixture of exotic spices "panch puren" 1 tsp. (Fennel, Cumin, Kalonji Onion Seeds, Fenugreek Seeds, Mustard)
• olive oil 2 tbsp. l.

Soak chickpeas in a large amount of water overnight (12 hours), drain the water the next day, rinse the chickpeas, pour fresh water (I poured boiling water) and cook.

To prevent the process of gas formation, it is recommended that after 30 minutes. boil, drain the water, rinse the chickpeas, pour fresh water and cook until tender. I cooked for 1.5 hours.

Throw ready chickpeas on a sieve, dry.

Grind a mixture of exotic spices. I added a few red peppercorns.
Cover a baking sheet with foil (shiny side up), put the chickpeas, salt, sprinkle with spices, add olive oil and mix. Level the chickpeas in one layer and put in an oven heated to 200 * for 30 minutes.

Stir several times during baking.

Chickpeas are crispy on the outside with a salty-spicy crust.

Roasted chickpeas sweet crunchy in cinnamon

• chickpeas
• cinnamon
• powdered sugar

Rinse the chickpeas and soak in clean cold water for 10-15 hours, changing the water 1-2 times. After that, cook the chickpeas until cooked, but do not allow it to boil. When the chickpeas are ready, drain the water and dry the peas a little.
For a sweet version of this appetizer, chickpeas should be generously sprinkled with cinnamon. For a spicy version, sprinkle with curry, paprika or any other spices.

After that, put the peas in one layer in a mold, put in an oven preheated to 190 degrees and bake for about 40 minutes. If the warm air in the oven is unevenly distributed, then the chickpeas need to be stirred several times so that the peas cook at the same time.

As a result of cooking, the peas should become empty inside and crunchy. After that, if desired, the sweet version can be sprinkled with powdered sugar.
You can store ready-made chickpeas in a jar, but you need to put the peas in the dishes already cooled down.

Crispy fried chickpeas with honey

1. 400g chickpeas
2. ½ teaspoon cinnamon
3. 2 teaspoons olive oil
4. ¼ tea cup honey
5. A pinch of salt

Preheat the oven to 180ºC and prepare the pan by lining it with aluminum foil. Next, rinse the peas, then let the water drain. After that, transfer the chickpeas to a bowl, add cinnamon, olive oil, and honey to it, and mix so that the spices completely cover the chickpeas.

Then carefully place the chickpeas in a single layer in the prepared form and send to the preheated oven.

Bake for 45-60 minutes, stirring every 15 minutes. Season the cooked chickpeas with salt as soon as they are removed from the oven while the peas are hot. Let the peas cool completely, then transfer to a bowl.

Roasted chickpeas in soy sauce

Large chickpeas have a light nutty flavor that intensifies when roasted, while a pinch of hot chili peppers and a salty-sweet glaze make the appetizer very savory.

• 50 g chickpeas
• 2 tbsp soy sauce
• 1 tsp Sahara
• a pinch of ground chili pepper
• vegetable oil for frying

Pour chickpeas with plenty of cold water and leave for 12 hours. Drain the water, place the chickpeas on a paper towel and pat dry.

Heat a small amount of oil in a frying pan and fry the peas for 5 minutes. At the same time, it should turn white a little.

In a bowl, mix soy sauce and sugar, shake until completely dissolved.

Sprinkle chickpeas with chili pepper (the amount depends on the desired spiciness of the appetizer, a slight spiciness perfectly complements the salty-sweet glaze), pour the sweet soy sauce into the pan and glaze the nuts over medium heat until the excess liquid is rendered, and the soy glaze covers the chickpeas with an even crust.

Glazed roasted chickpeas should be chilled well before serving. When warm, it is quite soft, and when it cools down, it will crunch no worse than real nuts.. published

Chickpeas fried in spices are one of the common snacks in India. We call such products snacks - a snack on the run. Dedicated to lovers of chips and salted nuts…

Products

• boiled chickpeas
• Olive oil (unrefined)
• Spices (cumin, cayenne pepper, paprika, garlic powder, etc.)

How to cook

1. Soak chickpeas overnight in water. In the morning, drain the water, add fresh water and boil the chickpeas for 40 minutes. Take off the foam.
2. Dry the chickpeas on a towel.
3. Place the chickpeas on a baking sheet and brush lightly with a brush dipped in olive oil. Use only unrefined oils, because. refined oxidize when heated.
4. Sprinkle salt and any spices you like on top. I have the usual seasoning for meat from a mixture of herbs.
5. Shake the baking sheet a little so that the chickpeas are better covered with spices.
6. Put the chickpeas to bake in a preheated oven at 180 degrees for about 40 minutes.

Ready fried chickpeas are golden in color and should be crunchy. Inside it is almost empty. If it is not kept in the oven, it will be soft inside, but very dry, and it will not crunch. Ideally, it should resemble popcorn in structure.

Salted nahutak is actually quite fatty, so I keep the amount of oil to a minimum of 1-2 g per 200 g of boiled chickpeas.

In addition to spices, you can bake chickpeas in a sweet version - smearing it with honey, while adding vanilla, cinnamon, nutmeg and any other spices to your taste.

As for the calorie content and BJU of chickpeas, everyone thinks differently. I give my calculations (I weigh raw chickpeas, then recalculate the weight of boiled and baked). As you can see, after cooking, chickpeas swell, and after baking, they shrink almost to their original weight.

Nutritional value of products per 100 g of weight:

If you fry chickpeas in oil, add 1 g of fat and 9 kcal for each gram of oil.

Well, in conclusion: from the point of view of fitness, nahutak is not food, pampering and nothing more. But sometimes a little bit of such pampering is not enough to cheer up. His glycemic index is relatively low - equal to 30. Therefore, brutal hunger does not appear after such a snack.

Ingredients

• meat - 750 g;
• peas - 160 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• garlic - 3 cloves;
• chili pepper - 1 pod;
• thyme - 1 sprig;
• tomatoes - 2 pcs.;
• salt - to taste;
• greens - to taste;
• boiling water - 2.5 l;

Cooking

1. Soak chickpeas in cold water for several hours. As soon as the grains swell, change the water and put the pan on the fire. Bring to a boil, reduce the flame, cook for 10-15 minutes. Drain the hot water again, cover the peas with a lid and set aside.
2. Cut the meat into large pieces, transfer to a cauldron.
3. Pour vegetable oil into a cauldron, fry the meat until golden brown, then add the carrots grated on a coarse grater and onion, cut into half rings. Fry for about 5-7 minutes.
4. After the vegetables, add chopped garlic.
5. Peppers "chili" free from seeds and stalk, chop, transfer to a cauldron, add thyme. Mix everything well. Simmer over moderate heat for about an hour with the lid closed.
6. Grind tomatoes, shift to peas, salt, mix. Transfer the resulting mixture to the beef. Pour boiling water over everything (the amount of water depends on the thickness of the soup).
7. Boil the soup for an hour.
8. Rinse the greens, chop, add to the soup, bring to a boil and turn off the heat, let the first dish brew for 30 minutes.
9. Soup with chickpeas goes well with adjika or sour cream.

Chickpeas with meat

This dish can be cooked in a slow cooker, so you will not only save your personal time, but also feed your family with a delicious oriental dinner.

Ingredients

• lamb - 950 g;
• soaked chickpeas - 450 g;
• onion - 2 pcs.;
• water - 430 ml;
• garlic - 3 cloves;
• tomato juice (homemade) or tomatoes - 400 g;
• spices (ground paprika, zira, cinnamon) - to taste;
• salt - to taste;
• vegetable oil - for frying;
• greens - to taste.

Cooking

1. Cut the onion into half rings, fry in a multi-pan with the addition of vegetable oil until golden brown.
2. Rinse the meat, dry it, cut into 1 cm thick sticks. Transfer to the onion and fry for about 25 minutes in the “baking” mode with the lid open.
3. If you took tomatoes instead tomato juice, then they must be peeled and beat with a blender. Add to lamb. Salt, pepper, sprinkle with your favorite spices, put the garlic passed through the garlic press into the slow cooker. Pour everything with water and add prepared chickpeas.
4. Set the "cooking" mode and set the timer for 2 hours. Half an hour before turning off, check the readiness of the chickpeas and the thickness of the sauce. If it's too thick, add some more water.
5. Garnish the finished dish with fresh herbs and serve with fresh vegetables.

Simple salad with chicken, chickpeas and cucumber

It turns out nutritious and tasty. You can fill the dish with olive oil, but it will be delicious with mayonnaise (sour cream).

Ingredients

• peas - 150 g;
• medium-sized cucumber - 2 pcs.;
• boiled chicken fillet- 350 g;
• dill - a small bunch;
• salt - to taste;
• olive oil - for dressing.

Cooking

1. Boil the chickpeas until tender, drain in a colander to drain the water. Cool slightly, transfer to a salad bowl.
2. Meat cut into small cubes, add to the peas.
3. Rinse cucumbers, cut into cubes, send after the chicken.
4. Remove the hard stem from the dill, chop the soft leaves with a knife. Pour into a salad bowl.
5. Salt the contents of the container, add olive oil, mix everything.
6. Arrange in portions, decorate with fresh herbs and can be served.

Roasted chickpeas with vegetables

Ingredients

• chickpeas - 230 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• chili pepper - 1 pod;
• garlic - 4 cloves;
• ginger root - 30 g;
• soy sauce - 40 ml;
• salt, ground pepper - to taste;
• vegetable oil - for frying.

Cooking

1. Boil the soaked chickpeas until tender, about an hour.
2. Cut the onion into thin half rings, grate the carrots on a coarse grater.
3. Remove the seeds from the pepper and chop with a knife together with the garlic.
4. Grate the ginger root on a fine grater.
5. Pour vegetable oil into a frying pan, put on medium heat and as soon as the oil heats up, add the onion to it. Saute for about 2 minutes, then add carrots. Fry for about 5 minutes.
6. After the specified time, add the rest of the vegetables and pour over all soy sauce. Stir, simmer for about 10 minutes.
7. Add the chickpeas to the pan, cover and simmer for about 15 minutes.
8. To serve, transfer to plates, garnish with herbs.

How to cook chickpeas for garnish

I note that pea garnish is combined with many dishes.

Calories: 2388
Proteins/100g: 12
Carbs/100g: 45

Hearty, fragrant, in moderation spicy salad from chickpeas with carrots and onions, an Asian-style recipe with soy sauce, obtained from a minimum useful components. Many spices, soy sauce, oriental peas and vegetables make the dish very fragrant and appetizing. It can be served as a main course (with a slice of puffed pita bread, a slice of black bread or a whole grain long loaf), and also used as an appetizer or side dish. Chickpeas go well with boiled rice, fried poultry, German sausages or barbecue. A large amount of spices makes the salad very fragrant and tasty, and natural vinegar and soy sauce allow you to store the workpiece for several days. See also how another equally delicious one is being prepared.
To create a salad, you can use both canned chickpeas and homemade peas. To do this, it must be covered with cold water (for 10-12 hours). After boiling chickpeas for 40-60 minutes, you can use them to create an Asian salad. You can add a bag of black tea (no additives) to the saucepan in which the chickpeas are cooked. It gives the grains a pleasant, original aroma and taste.
Spices in the recipe can be added or excluded depending on your culinary preferences.

- purple onion (1 pc.),
- boiled chickpeas (2 tbsp.),
- carrots (1 pc.),
- garlic (2-3 cloves),
- vegetable oil (30 ml),
- sea or table salt (0.5 tsp),
- sugar (1 tablespoon),
- fruit vinegar (2 tablespoons),
- soy sauce (1 tablespoon),
- chili powder (a pinch),
- seasoning for fish, suneli hops, for Korean carrots(¼ tsp each).

How to cook at home

Grind the onion and put it in a bowl with marinade. We make an infusion of 100 ml of cold water, natural vinegar, sweetener and common or sea salt.



Grind the carrots with a kitchen grater, add the recommended spices and chopped garlic cloves.



Pour refined vegetable oil into a bowl. We use an unscented product.





We put boiled chickpeas, pickled purple onions and prepared carrots in a bowl.



Pour in the required amount of sauce. We use good quality soy sauce (no preservatives or flavor enhancer).



Combine the ingredients for an Asian-style salad.



Let it brew (2-3 hours), serve with a tortilla or a slice of malt bread.