How to cook chickpeas at home

Chickpea is considered an ancient and close relative of peas. The plant under consideration is thermophilic, therefore it is cultivated exclusively in warm countries. In the expanses of our country, chickpeas hardly take root and it happens extremely rarely. Such peas were very valuable in ancient times. In addition, the product has a mass of useful qualities and valuable composition.

Chickpea cooking rules

1. Chickpea is a type of pea, so it is imperative to soak it before cooking. The procedure takes about 4-5 hours. Then the hard shell begins to soften. Because of this, quick cooking takes place. Soaking can be bypassed. That's just the cooking process will last a few hours.
2. The product can be easily prepared in a slow cooker, pan in the classical way,pressure cooker and double boiler. The amount of water will directly depend on the desired result and method of preparation. If you are going to cook pilaf or pea salad, then it must maintain its original form.
3. In other cases, the peas can be boiled to a wrinkle state. Soup, side dish or falafel is often made from such a product. Also when cooking chickpeas, it is important to be guided by some practical recommendations that will help to prepare the raw material correctly.
4. Do not give in to someone's advice and soak chickpeas overnight. For this will be quite enough 4 hours. Use only cold water. If the pea lies in the liquid all night, it will become very hard. The cooking time of the product will last up to 2.5 hours.
5. If you cook the peas according to the classical technology, then you need to take water 4 times more. Remember that, like any legumes, chickpeas provoke strong gas formation. In order to reduce the manifestation of such an unpleasant effect, it is strongly recommended to change the water 3 times during cooking. The fluid washes away the enzymes that trigger flatulence.
6. If you do not want to cook peas for a long time, the preparation time of raw materials can be significantly reduced. To do this, in a saucepan with water and beans, you must add 10 grams. soda Take into account, it is strictly forbidden to cook chickpeas in a salty solution. If you are cooking mashed beans, you should remove the casing when cooking.

Cooking rules for chickpea salad

1. Regardless of the type of salad, the beans must retain their shape. Otherwise, the appetizing dish will lose its original beautiful appearance. To do everything right, follow the recommendations. Soak chickpeas on classic technology for several hours. Do not forget to change the water.
2. After the allotted time, rinse the peas with a colander and transfer to the pan. Remember, water should be 4 times more. Place the container on the stove and wait for boiling. With the appearance of the first bubbles, reduce the heat and continue cooking for 20 minutes.
3. After that, cover the container with a lid and boil the beans for another quarter of an hour. Do not forget to sometimes try raw materials for readiness. If necessary, remove the product from the stove so that it is not digested. Drain off the excess water, fold the peas into a colander.Add to salad.

Cooking rules for chickpea soup

1. If you decide to cook a soup with peas, there are two options for cooking beans. From chickpeas, you can make a puree pure or maintain the integrity of the product. To achieve the desired result, you should start with soaking and cooking raw materials.
2. To properly cook the beans, you should soak it for 4-5 hours. During this time, it is strongly recommended to change the water 3 times. After that, rinse the beans. Send the raw material to the pan and pour in 4 times more pure water.
3. With the advent of the first bubbles, you torment the product on a lazy fire for about a third of an hour. The cover must be open. After the specified time has elapsed, cover it up and, if possible, further reduce power. Boil the product for 20-25 minutes. Try raw materials, if it is ready, you can add to the soup.

Cooking rules for garnish

1. Chickpeas can be made with a delicious side dish. Chickpea makes excellent mashed potatoes. You can also fry beans in a pan with vegetables. Depending on the recipe, the cooking time of peas will depend directly. Therefore, follow the classical scheme.
2. Soak chickens for several hours, systematically changing the water. Send the beans to a pot of water, remember that there should be 4 times more liquid. Wait for the components to boil. Boil the beans with the lid open about 25 minutes.
3. After that, cover the pan with a lid and reduce the power plate to a minimum. Tomite peas in this mode is still a third of an hour. Do not forget to check the product for readiness. If you have achieved the desired softness, drain the water.

Cooking rules for hummus

1. Before cooking hummus, the peas must be cooked to such a state that it can be easily crushed with your fingers. Soak the beans on the classic technology and do not forget to change the water.
2. Rinse chickpeas and send to the pan with water. As soon as the product starts to boil, simmer it on lazy fire for about 50 minutes. Do not forget to regularly check the readiness of peas.

Cooking chickpeas in a slow cooker

1. Chickpeas can be easily prepared in a slow cooker. The downside of this method is that you can not check the readiness of the Turkish walnut. This household appliance is more suitable for making mashed potatoes.
2. To begin the procedure, you need to wash the beans and send them to the multi-bowl with cold water. Leave to soak for 4 hours.
3. Do not forget to change the water a couple of times.Rinse peas and fill with new water. Fluids should be 4 times more. Tomite peas in the quenching mode for about 45 minutes.

To cook chickpeas, you should read some of the rules. Follow the simple instructions, and you can make any dish tasty with chickpeas.

Video: how to cook chickpeas