Chickpeas are cooked for long periods of time in order to become sufficiently palatable. Before cooking, soak the chickpeas for 14 hours in water, and then boil for no less than one hour.
Chickpeas are suitable for soups, salads and main dishes. Chickpea salad with pine nuts is suitable for the every day as well as for holiday feasts.
Preparation : Crush the garlic, chop the parsley finely. Salad dressing is made using the parsley, garlic, lemon zest, lemon juice, salt, pepper and oil. Everything is melded in a blender until it’s a homogeneous mixture.
Fry the pine nuts in a dry pan until you can smell their pleasant aroma. In a salad bowl, pour the chickpeas, lightly crushed with a wooden spoon. Top with the dressing, leave for 15 minutes to rest and sprinkle with pine nuts.
The thick soup of chickpeas and beef is very tasty and nutritional.
Products Required : 4/5 cup of dried chickpeas, 28.22 oz of beef, 1 orange, 2 sprigs of the green part of celery, 24.5 oz of potatoes, 28 oz of tomatoes, 1 red onion, a pinch of rosemary, 1 teaspoon of paprika, 1 carrot, salt to taste. What is needed is a pot, which can be placed in the oven.
Preparation : Soak the chickpeas for 14 hours starting from the previous night. Drain out the excess water. Cut the meat into pieces, not too large. Cut the potatoes, tomatoes, onion, celery and carrot into cubes.
In a pot boil 6 1/5 cups of water, add the meat, chickpeas and chopped vegetables. Add the juice and grated zest of the orange, rosemary, paprika and salt and boil for 5 minutes. Then move the pot to the oven and cook for 3 hours at 360°F (180 °C).
An exotic and interesting dish is an Indian one. Products Required : 1 cup chickpeas, 1 pinch turmeric, 1 pinch of mustard seeds, 1 pinch of cayenne pepper, 1 head of garlic, 1 onion head, 1 tomato, a quarter cup of canned peas, 1 tablespoon grated ginger, 1 carrot, 1 cup chopped spinach, salt.
Preparation : Soak the chickpeas overnight and boil. Separately, boil the diced carrot, to which you add the peas at the last minute. In a dry pan fry the mustard seeds.
Add the finely chopped onion, garlic, ginger and cayenne pepper. Fry for 3 minutes, add the grated tomato and fry for another 2 minutes. Throw in the spinach, carrots, peas, chickpeas and turmeric and add salt to taste. Stew under a lid for 4 minutes. Serve hot.