How long to cook chickpeas in a saucepan, double boiler and slow cooker

Author: Yulia Sabinova. Updated 05/23/2020

As with cooking most other types of legumes, chickpeas need to be soaked before cooking (for a side dish or when preparing other dishes) so that they cook faster and are more tender and tasty. In this review, we will look in detail at how long and how to properly soak chickpeas in water before cooking.

Rules for soaking Turkish chickpeas

When preparing chickpeas for subsequent processing, many housewives make the same mistake - soaking the beans for a long time. Unlike other members of the family, chickpeas do not need this.

If the soaking process is close to 8-10 hours, then after processing it will be very tough, even if it is kept in a slow cooker or pressure cooker for longer than the recommended time. How long to soak the component? No more than 4 hours! Before you cook the beans, you need to crack one of them. If it falls apart, then there is enough water in it, which means you can cook it until done quickly - in just 30-40 minutes.

How long to cook chickpeas after soaking: studying the beneficial composition:

Agree, in order to buy a kilogram of peas, even exotic ones, for the price of two kilograms, you need a serious incentive. In fact, what is valuable in this chickpea, besides export costs, and why has humanity not forgotten about it for 7.5 thousand years?

It is noteworthy that dried chickpeas contain up to 60% “light” carbohydrates, up to 25% protein, similar in structure to egg, and up to 4% fat, which gives the product a nutty taste and aroma. We pay special attention to “light carbohydrates” and emphasize that it is the egg white that is completely absorbed by the body, without accumulating in the form of unwanted deposits.

Sprouted chickpea seeds fully satisfy a person’s daily need for vitamins A and C, and dried fruits contain a full set of BB vitamins, folic, nicotinic, pantothenic acid, vital lysine - more than eighty components in total, including also the minerals of potassium and calcium, magnesium, phosphorus, manganese and iron. Perhaps, from the entire periodic table, the composition of chickpea fruits does not include only elements harmful to humans. That's what chickpeas are!

Yes, we almost forgot about our usual peas. It, of course, is also not deprived of nature in terms of usefulness, but it is much higher in calories, and it contains saturated fatty acids. So, from the point of view of proper nutrition, the dietary components of chickpeas are more interesting.

Benefits of chickpeas

Dried beans are healthier than canned beans. They are rich in vegetable protein. It makes up 30% of the total mass. It is because of the protein that vegetarians include legumes in their diet. It is popular among adherents of healthy eating. In addition to protein, chickpeas contain fiber and nutrients.

The list is very long. It is enough to list only the most important vitamins and microelements included in the composition:

vitamin B9;
vitamin B5;
potassium;
zinc;
selenium;
molybdenum;
copper;
cobalt;
silicon;
magnesium;
phosphorus;
calcium.

How long does it take to cook chickpeas?

As with regular peas, the speed at which chickpeas cook is affected by pre-soaking in cold water, as well as the method of cooking:

How long to cook chickpeas with soaking? After soaking the chickpeas, you need to cook them for 40-60 minutes in a saucepan over water.
How long to cook chickpeas without soaking? Without soaking, the cooking time for chickpeas will be at least 1.5 hours.
How long to cook chickpeas in a slow cooker? In a slow cooker, chickpeas must be cooked for 1.5 hours.

Having found out how long to cook chickpeas, we will now consider how to cook them step by step in a saucepan and slow cooker so that they turn out soft and tasty, but do not become mushy.

Method No. 1

Sort through the legumes, removing any debris. Then rinse the beans well in several waters. Now place the chickpeas in the pan. Fill with water. After that, put it on fire. Bring to a boil. Be sure to skim off the foam. Reduce heat to low. Close the lid. Cook the chickpeas for 1.5 hours. Add salt at the very end of cooking so that the peas are not tough.

Method No. 2

Pour cleaned chickpeas with water and leave to soak overnight. In the morning, drain the liquid. Rinse the beans. Then place it in a container. Fill with water again. Place on the stove. Cook the chickpeas for 1.5 hours from the moment they boil over low heat. Don't forget to remove the foam. Salt at the end. As you can see, the cooking time has not changed. Chickpeas should not be soaked for a long time. Therefore, let's consider another option.

Method No. 3

Take 1 cup of chickpeas. Then go through it. Now add 4 glasses of water (this is important). And soak the peas for 4 hours at room temperature. After this, drain the liquid. Pour the beans into the pan. Then fill with cold water. Place on the fire and bring to a boil. Cook the chickpeas for 40 minutes. It’s better to reduce the heat and skim off the resulting foam.

How long should you cook chickpeas in a slow cooker?

For a multicooker, chickpeas can also be soaked for different times or not. But don't forget to wash. Place the peeled peas in a bowl and cover with water. Salt, you can add turmeric. Then close the lid. Select the “Extinguishing” mode. AND:

cook chickpeas without soaking in a slow cooker for 2 hours;
chickpeas, soaked overnight, cook in a slow cooker for 2 hours;
chickpeas, soaked for 4 hours, cook in a slow cooker for 1 hour.

How long to cook chickpeas in a pressure cooker?

Pre-sort and wash the peas. Then soak it or don't. Then place the beans in the pressure cooker bowl. Fill with water and salt. Now close the lid. AND:

cook chickpeas without soaking in a pressure cooker for 30 minutes;
chickpeas, soaked overnight, cook in a pressure cooker for 30 minutes;
chickpeas, soaked for 4 hours, cook in a pressure cooker for 20 minutes.

Calorie content of boiled chickpeas is 137.11 kcal. It contains: proteins - 9.32 grams, fats - 3.59 grams, carbohydrates - 19.73 grams.

Culinary improvisation

Chickpeas can be the basis of a complete, nutritious meal. As already mentioned, such beans are in perfect harmony in taste with meat ingredients and vegetables. We suggest you cook chickpeas with fresh tomatoes and bacon. It is unlikely that anyone will be able to resist such a gastronomic temptation.

Ingredients:

chickpeas – 0.2 kg;
onion - one head;
chilled raw bacon – 300 g;
refined vegetable oil – two to three tablespoons. spoons;
fresh tomato - one piece;
dried greens - four tablespoons. spoons;
salt.

Preparation:

We sort the chickpeas, removing spoiled beans, and rinse them thoroughly so that the water becomes clear.
Place the washed chickpeas in a bowl and fill with chilled water.
Leave for at least 5 hours. It’s even better to soak the chickpeas the night before and leave them overnight.
After the allotted time has passed, add the required amount of water and boil the chickpeas until tender for 40-60 minutes.
Chop the peeled onion into small cubes.
Cut raw bacon into thin slices. But keep in mind that during heat treatment this product will shrink by about three times.
Cut fresh tomato into small cubes.
In a dry frying pan, preheated well, fry the bacon slices until golden.
Pour refined vegetable oil into another frying pan and heat it thoroughly.
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First, sauté the chopped onion.
Meanwhile, our bacon was cooking. Add tomato to it.
Combine bacon, tomato and fried onion.
Mix all ingredients and simmer for a few more minutes on low heat.
Drain the remaining broth from the boiled chickpeas. We will still need it.
The peas were cooked, but still retained their shape.
Add bacon and vegetables to it.
And pour in the broth that was strained after boiling the chickpeas.
Mix all ingredients, add salt and add dried herbs. It is better to use dill with parsley.
Cover the dish with a lid and simmer everything over low heat for a quarter of an hour.
The prepared dish has an amazing taste and aroma.

Advice! Dried herbs can be replaced with fresh ones. But in this case, it is better to add it to the finished dish immediately before serving.

How to cook chickpeas in a saucepan?

To cook chickpeas deliciously as a side dish or for hummus, you need to follow these steps:

Measure out the amount of chickpeas required for cooking.
Wash the chickpeas thoroughly under running water.
Pour the washed chickpeas with cold water in the ratio: 3 cups of water per 1 cup of chickpeas and leave it to steep for 4-6 hours.
After the chickpeas have steeped, drain the water from them and place them in a saucepan.
Pour the chickpeas into a saucepan with cold water in the proportion: 4 cups of water to 1 cup of chickpeas and bring to a boil over high heat.
As soon as the water in the pan boils, reduce the heat so that the water boils gently and remove the foam (if any has formed on the surface of the water).
After the water boils, cook the chickpeas for at least 40 minutes until tender, and 5 minutes before the end of cooking you need to add salt (on average, one level teaspoon of salt per glass of chickpeas).

How to cook chickpeas deliciously

Chickpeas turn out very tasty if you add herbs or vegetables to the water to flavor them during cooking.

For 1 cup of chickpeas (dry) you can add: half an onion, 0.5 teaspoon of flavored salt, 1-2 cloves of garlic. Those who like spicy dishes can add capsicum.

It goes well with thyme or oregano and many other herbs. When cooking, tie fresh herbs into a bunch and add to water. Dried - place in a gauze bag.

All herbs and spices are added at the very end of cooking the chickpeas, 30-40 minutes before they are ready.

How to cook chickpeas in a slow cooker?

Cooking chickpeas in a slow cooker is similar to cooking it in a saucepan, but nevertheless has its own characteristics. Let's look at how to cook chickpeas in a slow cooker:

We rinse the chickpeas under running water and add clean water to let it sit for 4 hours before cooking.
Drain the dirty water, rinse the chickpeas clean and put them in a slow cooker.
Add cold water (can be at room temperature) to the multicooker in the proportion of 4-4.5 cups of water per 1 cup of chickpeas, salt to taste and turn on the “Porridge” (“Pilaf”, “Stewing”) mode in the multicooker, and set the timer to 1 ,5 hours.
After the sound signal (end of cooking), check the chickpeas for readiness and if they are already completely cooked, remove them from the multicooker.

Chickpeas for salad

To prepare a salad, you need chickpeas that will hold their shape, otherwise the dish will not look appetizing in appearance. For salad, lamb peas are cooked following the following rules:

put the chickpeas in a container and soak for 4-6 hours;
change the liquid several times or add as it is absorbed;
rinse the beans thoroughly and cover with cold water;
put on the stove and wait for it to boil;
then reduce the heat and cook for 20 minutes without a lid;
close the pan and cook for 10 minutes;
at this time, periodically taste the chickpeas for doneness;
the main thing is not to miss the moment when the chickpeas begin to boil so that they look appetizing in the dish;
After cooking, drain the water.

How to cook chickpeas without soaking

You won’t be able to cook chickpeas without soaking them at all. Soaking not only speeds up the cooking process, but also performs some other functions. When soaked, like all legumes, it increases in size. One cup of dry beans yields about 4 after boiling.

Pre-soaking promotes the breakdown of oligosaccharides. They are responsible for bloating and increased gas formation in the intestines. Therefore, you need to soak chickpeas, especially if you are prone to this problem when eating legumes.

To speed up this process, pour water over the beans and leave for about an hour. Please note that they will increase in volume, so there should be enough water.

Then place the pot of chickpeas on the stove and bring it to a boil over medium heat. Boil for 3-5 minutes and remove from heat. Leave the beans in the water until they cool. In any case, soak them in hot water for at least an hour.

Drain this water and rinse. Add new water and cook until tender. This will take more time. Without soaking, the chickpeas will cook for about 2.5 hours or longer. Depends on what you will cook from it. Adding baking soda can speed up cooking. But keep in mind that the taste of soda may be felt in the finished dish. You need to add salt at the very end of cooking or after turning off the heat.

Nutritionist's recommendations

Chickpeas, like any other legumes, are great for weight loss. The point is not only in fiber, but also in the fact that it is slowly digested, that is, it gives a feeling of fullness for a long time. However, you should not completely switch to a diet of these peas, since they are quite high in calories, as mentioned above. In addition, it will be useful for strengthening the cardiovascular system and normalizing digestion.

It is well suited for soups and salads, pilaf, and side dishes, making them more satisfying. It is tasty and healthy to eat raw chickpeas after they have swollen in water. You can simply eat peas, or you can keep them in water for 12-18 hours instead of 4 and eat the product that has begun to germinate. In the second case, the amount of protein will decrease, but the fiber content will increase.

There are also contraindications, for example, its excess can, on the contrary, spoil digestion, causing constipation and increased gas production. However, a combination of chickpea dishes with fresh herbs, such as parsley or dill, can help with the latter.

In some cases, there may be a personal intolerance to this product, so you should be careful. If you feel unwell after eating, then do not torture yourself; in the future, refrain from this product.

How to properly cook chickpeas as a side dish

Chickpeas, unlike cereals, always turn out crumbly. The main thing is that there is enough water. Some people prefer to cook, or rather stew, it as a side dish in the oven.

First, the prepared beans need to be brought to a boil on the stove. Then place in the oven preheated to 180-200 degrees. Cooking time is approximately the same as when cooking on the stove. The chickpeas turn out more crumbly. The pan must be covered with a lid.

If you need to quickly cook chickpeas, you can use a pressure cooker. This will take no more than half an hour.

Chickpeas for hummus

Hummus is chickpea puree with spices. This dish calls for chickpeas that will crush easily. The advantage of cooking is that the housewife does not need to worry about the beans boiling. First of all, you need to set aside a few hours to prepare the chickpeas: soak in cold water for 4 hours, change the water every hour or add as needed.

After a while, the beans are washed and filled with cold water. Place the pan with lamb peas on the stove over high heat and bring to a boil. Then reduce the intensity and cook for an hour. The chickpeas are ready when they can be easily crushed with your fingers.

How to peel chickpeas

Unlike peas, the outer shell that covers the beans is not as unpleasant as peas. But some recipes require you to peel the chickpeas. This process is not very pleasant and is done manually.

First, the beans need to be boiled for about an hour and drained immediately. Rinse the beans with very cold water. It is better to rinse them under running cold water so that they cool quickly.

Then put it in a saucepan and fill it with water. Peel the chickpeas with your hands. It is light and floats to the top. Therefore, you can periodically drain it and add new water.

Rapid heating and intense boiling promote peeling of the skin. This technique can be used if you need to prepare peeled chickpeas.

That's all the secrets of how to cook chickpeas deliciously, quickly and easily.

How to freeze chickpeas

If you are going to freeze chickpeas, then you need to cook them until half cooked. This will take approximately an hour.

Place the cooked beans in a colander to drain and leave to cool.

Before freezing, remove as much moisture as possible from the beans. To do this, pour them in a thin layer onto a baking sheet and dry with paper towels.

Place in plastic bags, preferably with a zip fastener, so that you can spread them in a thin layer in the bag, and put them in the freezer. Once the beans are slightly frozen, remove the bag and shake to prevent the beans from freezing.

You can pre-freeze them on a flat tray, scattering them in a thin layer. And when they freeze, transfer them to bags or containers with a lid. Place immediately in the freezer.

When frozen, chickpeas can be stored for about one year. It is better to freeze for one use.

Chickpea dishes

This product has a high protein content and is rich in vitamin B, which has a beneficial effect on the cardiovascular system. The high amino acid content lowers cholesterol levels and has a positive effect on liver function. Also, Turkish peas are able to remove bile and toxins from the body.

Chickpeas are a low-calorie product that resembles hazelnut kernels in shape. In addition to their shape, mutton peas also have a nutty flavor. Thanks to this, dishes made from chickpeas have a wonderful taste and excellent aroma. Porridge prepared from this product has a pleasant golden color and incomparable taste.

In addition to porridges, side dishes, first courses, and even included in salads are prepared from lamb peas. The main condition for the unconditional success of such dishes is properly pre-boiled chickpeas.

This product can also be found in sauces, cutlets and even baked goods. Chickpea dishes are very satisfying and nutritious; they can be used during fasting or during a diet; this will help reduce the load on the body during periods of restricting the intake of certain substances.

Chickpeas with veal in tomato sauce

To prepare this dish you will need the following ingredients:

boiled chickpeas – 200 g;
veal – 200 g;
carrots – 1 piece;
a bunch of parsley;
a bunch of dill;
herbs and spices to taste;
lightly salted tomatoes - 1 can (or 3-4 fresh tomatoes).

Preparation:

Cut the meat into small cubes, add spices, fry;
Add a little water to the dish where the meat was fried;
Peel the tomatoes and add to the meat, simmer for 30 minutes;
Peel and grate carrots;
Add it to the meat and tomatoes, simmer for another 10 minutes;
Transfer the boiled chickpeas to the meat and vegetables;
Peel the garlic, chop it (you can crush it);
Chop the greens and add them to the dish along with the garlic;
Simmer for another 5 minutes, then turn off the heat and let it brew under the lid.

Preparing this dish is quite simple if the chickpeas are initially boiled correctly. This point needs to be given due attention so that the chickpeas are not too tough and the dish ends up being very tasty. Legumes go well with meat and mushrooms. In addition, these products are digested by the body in almost equal amounts of time, which has a beneficial effect on the digestive system.

Simple recipes for dishes with boiled chickpeas

Dishes made from “mutton peas” are an obligatory component of the daily menu of Easterners. In our country it is not yet very popular, although it has excellent taste and nutritional qualities. This can also be explained by the rather long preparation.

Chickpea soup:

For a hearty first course, you need 200 g of chickpeas, 500 g of lamb on the bone, 2 medium onions, 1 carrot, 1 bell pepper, a head of garlic, 2 tbsp. spoons of tomato paste or 3 juicy tomatoes and 3 tbsp. spoons of sunflower seed oil.

Cooking process:

Soak the required amount of chickpeas in salted water for 4 hours.
Cut the lamb into pieces.
Fill a 5 liter saucepan with water and let it boil. Place the meat in it, boil until done, skimming off the foam.
Peel the onion and chop finely.
Peel the carrots and cut into slices.
Remove seeds from pepper and cut into thin shavings.
Peel the garlic.
Heat a frying pan with oil, add onions, carrots and peppers. Fry for about 7 minutes. over medium heat.
Add chopped tomatoes, peeled, or tomato paste and fairly finely chopped garlic to the vegetables. Mix.
Add chickpeas to the broth with meat. Reduce heat, cook for 1 hour.
Place vegetables in a saucepan. Cook for 5 minutes.
Salt, pepper, add spices as desired. Turn off the heat and let it brew for 15 minutes.

Hummus:

To prepare this popular snack, you need 900 g of boiled chickpeas, 2 cloves of garlic, 0.5 cups of water, 0.25 cups of tahini paste, 3 tbsp. spoons of lemon juice, 2 tbsp. tablespoons of olive oil, 1 level teaspoon of salt and a quarter teaspoon of ground pepper.

Cooking process:

Grind the boiled chickpeas and garlic well using a food processor or other device.
Add water, tahini paste, olive oil, lemon juice to the mixture.
Salt and pepper.
Mix with a blender until smooth.
Hummus is served with any snacks - croutons, toast, chips, etc.

Chickpea cutlets:

To prepare lean cutlets you will need the following products: 800 grams of boiled chickpeas, 1 onion, zest of one lime, 2 teaspoons of coriander, 2 teaspoons of ground cumin, a quarter cup of olive oil, basil, flour.

Cooking process:

Place chickpeas, peeled onions, lime zest, and spices into a food processor bowl. Grind until smooth.
Transfer the resulting puree into a large container.
Form 5 balls from this mass.
Roll the cutlets in flour, flatten each one slightly - you should get round, flat cutlets.
Heat oil over medium heat. Place the cutlets in the pan. Fry for 2 minutes on each side.
Place the prepared chickpea cutlets on a plate and garnish with basil leaves.

For soup

Let's try to prepare a rich, rich soup - with meat, vegetables, herbs. The main recipe is not important, we will only talk about how to deal with chickpeas. Housewives' actions vary depending on whether the legumes were kept in water. Let's look at both possible options.

Cooking chickpeas after soaking for soup is easier - they are softer and more pliable. Of course, soaking time is important: would you agree, there is a difference between three hours or ten hours?

Place beans in saucepan;
Fill with water to completely cover them;
Place on the fire and wait forty minutes after boiling.

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This is the optimal indicator of how long you need to cook chickpeas - the fruits will become soft on the inside, but remain hard on the outside. This is necessary, since soon you will place them in the soup and finish cooking.

You can also cook the chickpeas without soaking them in the pan - the soup will still turn out great. In this case, the cooking time will have to be increased. It’s difficult to say the exact number; check the integrity of the beans with a fork. If they are easily pierced, then you can remove the pan from the heat.

If you decide to cook chickpea soup, do not cook it for more than ten to twenty minutes. Otherwise, you risk getting an unappetizing porridge, the spoon will literally stand still, and all the other ingredients will be “lost” in this mass.

Let's finish the soup and move on - let's try to cook delicious bean paste together. Do you like snacks and Israeli street food? Then we go to you!

How to cook chickpeas - useful tips

If during the process of cooking chickpeas it turns out that there is not enough water, then you can only add boiling water. When cold water is added, the peas become less cooked and the grains lose their shape.
When cooking peas, salt is added only at the very end, when they are completely boiled.
Some housewives, to speed up the process of cooking chickpeas, add baking soda during the soaking process or in boiling water. Please note that the taste of the product and the finished dish when using this technique noticeably deteriorates.

How long does it take to cook chickpeas after soaking?

The cooking time for chickpeas depends on the soaking time. The longer it is soaked, the less time it takes to cook. On average, chickpeas soaked for 12 hours take about 60-90 minutes to cook.

In addition, the cooking time depends on what you are cooking. If you need very soft chickpeas, for example, to make hummus, you need to cook more.

Other dishes require harder beans, which means shorter cooking times.

The water may boil away during cooking. Therefore, you need to monitor its level and top up so that the beans are completely covered with water. You need to add hot or warm water so that the boiling does not stop.

Final tips

The peas should be the same color and, preferably, the same size. They can be stored in a dry, cool place, away from direct sunlight. If the temperature is from 0 to 5 degrees Celsius, then the shelf life can reach one year. Turkish peas do not require any special packaging. Some people store it in resealable jars, others in canvas bags - there is not much difference. Perhaps it is better to keep it away from spices, as it can become saturated with their smell.

That's basically it. Eat healthy and try new things.

Cooking step by step:

We prepare the products: pre-soak the chickpeas for 10-12 hours, periodically changing the water. Wash the meat, dry it with a paper towel, and cut it into small cubes. Peel the onion, cut into half rings, and cut the tomatoes into small cubes (tomatoes can be blanched, that is, dipped in boiling water for 30 seconds, then in cold water for a couple of minutes, then remove the peel).

Pour vegetable oil into a multi-pan so that the bottom is covered. Add the onion, stir, close the lid, and turn on the “Fry” mode for 35 minutes. If you decide to cook with carrots, fry the carrots along with the onions.

After 15 minutes, raise the lid, stir the onion - it has already fried until translucent. Add the meat, mix and cook - now in an open pan - for another 10 minutes, periodically stirring the onion with the beef.

While the meat is frying, add spices to the pan, and then chopped tomatoes, stir and cook without a lid for another 10 minutes.

After this, add prepared peas to the beef (from half a glass of dry beans you get a whole glass of swollen ones). Salt the dish to taste (I add 1 teaspoon of salt). If necessary, add half a glass of water to form a gravy. We switch the multicooker to the “Stew” mode for 3 hours.

All! Chickpeas in a slow cooker with beef and oriental spices are ready! Serve it with bread or boiled rice as a side dish, sprinkled with chopped herbs. In the east, fried beans are always served with rice - we’ll try it too (why with rice - I promise to tell you next time when I show you how to make hummus from chickpeas). Bon appetit!

Cooked chickpeas in a Redmond slow cooker.

With or without soaking

Like regular peas, chickpeas are sold exclusively in dried form. This increases its shelf life and there is no fear that it will become wrinkled during transportation. But that’s not why you need to soak it.

Properly soaked chickpeas:

it cooks faster - that is, more nutrients remain in it;
makes it possible to cook as needed for a specific dish. And unsoaked can begin to turn into puree on the outside, while remaining hard on the inside;
does not provoke flatulence, since soaking neutralizes inhibitors and phytic acid - substances that disrupt the functioning of the entire gastrointestinal tract, prevent the intestines from absorbing many benefits from chickpeas, and block the work of our digestive enzymes. To put it simply, soaked chickpeas will be absorbed as needed and will not cause bloating, unlike dry-cooked ones.

Soak the chickpeas for at least 4 hours . This is enough for it to become soft and easily cooked. There is an opinion that it is better to keep it in water for about 12 hours, but during this time it will not become softer. It’s just more convenient - pour it overnight, and you can cook it in the morning. But there is a danger that after such a long time the chickpeas will begin to ferment, so it is better to hide the saucepan in the refrigerator. But how long to cook the chickpeas after soaking, you will have to decide for yourself - both the dish you want to prepare and the container in which these peas are cooked are important.

Just don’t forget to then drain the water in which the chickpeas were lying and rinse them well. It is in this water that all the “useless things” will be found.

If you need to cook it without soaking, then this can be done, although it is more difficult. To do this you will need to add one teaspoon of soda to 2.5 liters of water - it will help soften the peas. After this, close the lid and cook for 4 hours over medium heat, changing the water a couple of times. But at the same time, the chickpeas will lose some of their nutritional properties and will taste slightly soda.

In some cases, soda is added during the cooking process to soften the chickpeas more. This is usually done to make hummus or falafel, which are made from chickpea puree.

Stewed chickpeas with cheese and tomatoes

To prepare this dish you need:

boiled chickpeas – 200 g;
tomatoes - 2 pieces;
Adyghe cheese – 200 g;
butter;
turmeric, pepper, salt;
greens to taste.

Preparation:

Cut the cheese into small cubes;
Melt butter in a frying pan, pour in spices, and then cheese;
While frying the cheese in a frying pan, chop the tomatoes;
When the cheese is golden brown, add the tomatoes to the pan;
Fry tomatoes and cheese together for 1 minute and add chickpeas;
Simmer with the lid on for 10 minutes.
Sprinkle the finished dish with chopped herbs.

This is a great example of a balanced vegetarian dish. All products included in this recipe are low in calories and go well together. The beneficial properties of Adyghe cheese are complemented by chickpeas with a complex of B vitamins and a high protein content.

Vegetable soup with chickpeas and cabbage

We will need:

water – 0.5 l;
boiled chickpeas – 150 g;
green beans – 70 g;
Brussels sprouts – 70 g;
cauliflower – 120 g;
dried onions;
crackers.

Preparation:

Add water to the chickpeas and grind with a blender;
Place chickpeas on fire;
When the liquid boils, add vegetables;
Cook for 10 minutes;
Sprinkle dried onions over soup;
Add croutons to the plates with the finished soup.