Chickpeas - cooking recipes, benefits and harm to the body

Hello, dear readers! The other day, a friend recommended that I make chickpea cutlets. I admit, I’ve heard about the product itself, but I’ve never had to cook with it. So I had to find out a little about what chickpeas are - cooking recipes, culinary secrets and the characteristics of the peas themselves.

It turned out that this product is very useful and is a source of proteins, a large amount of vitamins and minerals. Therefore, it is often used by vegetarians and adherents of a healthy lifestyle. Why not join them and try out all the beneficial properties of chickpeas?

Chickpeas - cooking recipes

Chickpeas, the recipes for which will be the topic of our conversation today, are one of the oldest crops on earth. It has been used as food since the Bronze Age. And during excavations of Greek ruins, peas were found that were at least 7,500 years old! It was also respected in Egypt, considering it an excellent remedy for male strength. Chickpeas were also used as a cure for a number of diseases.

Until now, in some nationalities, dishes made from these peas, for example, hummus, remain traditional. The product came to Russia only recently, but is actively gaining popularity among the public.

Chickpeas are also called Turkish or lamb peas, shisha or bubble. All these names come from the unusual shape of the grains - these peas look more like hazelnuts or, if you're more creative, like a ram's head with horns.

Thanks to its relatively neutral taste with a slight nutty flavor, chickpeas can easily be used to make porridges, cutlets and other savory dishes, as well as sweets, by skillfully combining the product with other ingredients. And this is what we will learn today.

Chickpeas with frozen vegetables. Recipe for chickpeas with vegetables

Now in our country chickpeas are increasingly gaining popularity. If this is your first time making these beans, we offer a simple and delicious recipe for stewed chickpeas with vegetables.

You will need these ingredients:

chickpeas – 50g;
onion – 1 pc.;
tomato – 1 pc.;
bell pepper – 1 pc.;
garlic – 3 cloves;
olive or vegetable oil – 1 tbsp;
parsley;
salt pepper.

Cooking sequence:

Soak the dry chickpeas for 12 hours to swell in cold water (you can leave it overnight), after which you drain the water. The amount of water should be twice the amount of beans.
Boil the beans in salted water, in a ratio of 1:2, for 35 - 40 minutes.
Place the finished chickpeas in a colander.
Wash all vegetables thoroughly in cold water, peel and cut into small cubes approximately the same size as chickpeas.
Grind the garlic using a press, finely chop the greens.
Fry onions and carrots in a frying pan in vegetable oil.
Add peppers and tomatoes and sauté for up to 10 minutes.
When the vegetables soften, add chickpeas, garlic, parsley, salt, pepper and simmer for a few more minutes.
Serve warm or hot.

Chickpeas go well with different vegetables, so you can be creative and experiment with ingredients, of course, taking into account their cooking characteristics. You can also add sour cream and mushrooms to the recipe. Beans are no less tasty when baked in the oven or cooked in a slow cooker, so try to diversify your menu by including healthy and satisfying chickpeas.

Compound

Surprisingly, Turkish peas contain 80 different beneficial substances. This culture has a lot:

protein (about 30%), similar in composition to egg, which allows chickpeas to be used as a substitute for meat, which is what vegetarians, vegans and people use during fasting;
up to 60% easily digestible carbohydrates;
fiber, which stimulates digestion;
calcium, magnesium, potassium;
vitamins A, B1, B2, B3, B6, C and PP;
acids (tryptophan and methionine, as well as malic, oxalic and citric);
fat in the amount of 4-7% depending on the variety, that is, according to this indicator, the product almost catches up with soybeans.

With potatoes

Chickpeas go well with potatoes in different forms. For example, there is an excellent recipe for a side dish that includes both of these components, as well as spices and tamarind paste. The result is an appetizing side dish for meat or a satisfying meal on its own for vegetarians. You can try it even during fasting.

Composition of ingredients

For the dish you need to take:

washed canned chickpeas – 420-440 g;
potatoes – 2 pcs.;
tamarind paste – 2 tbsp. l.;
water – 1/3 cup;
chili powder – 1 tsp;
sugar – 2 tsp;
onion – 1 pc.;
salt.

Step-by-step cooking process

The cooking process includes several stages:

All the chickpeas specified in the recipe and already prepared (washed) should be placed in a large bowl.
The potatoes need to be peeled, cut into neat small pieces and filled with water in a large saucepan. It will take about 12-14 minutes to cook. Afterwards the pieces can be dried.
In a small bowl you need to dilute the tamarind paste. To do this, just pour ½ tbsp into the component. boiled cooled water.
Add sugar, salt, and chili powder to the liquid obtained in the last step. The spicy mixture will be poured over the chickpeas in a bowl.
The peeled onion must first be finely chopped, and then added to the chickpeas. Potato pieces are also placed here.

The finished treat can be served immediately. It is advisable to use a large and beautiful serving bowl for this.

How to serve a dish

You can effectively decorate the dish with pieces of fresh tomatoes, fresh chopped cilantro and pieces of chili pepper. The latter must first be removed from the seeds.

Kinds

Scientists have found and bred about 20 different types of culture. They are mainly divided geographically into the following subgroups:

Afghan;
anatolic;
steppe;
mountain-European;
Turkestan.

In stores you can find only a few types, which differ greatly from each other in color. So, there is a beige Turkish variety, a black lentil-like variety with a bright nutty taste and smell, brown and red with a high iron content, and green, which cooks much faster than others. Which one to choose is a matter of taste; any of them is useful.

Chickpeas - benefits and harm

The benefits of chickpeas for human health are undeniable. Emperor Nero’s doctors also advised him to eat these peas for his stomach, and Hippocrates recommended it to his patients for skin rashes.

Now peas are indicated for various diseases. Scientists have found that he:

reduces the level of bad cholesterol;
normalizes blood sugar;
helps improve digestion due to its high fiber content;
treats anemia;
gives a charge of vivacity and energy;
in men, it helps maintain sexual function, maintain a fit figure and beauty for a long time;
reduces the likelihood of heart and vascular diseases;
helps normalize weight.

The harm to the product is not so significant, but it still needs to be noted. So:

it may cause stomach upset, especially in children;
It is a heavy food and takes a long time to digest, so it should be eaten 4 hours before the next meal, and not washed down with water;
prohibited for ulcers, diarrhea, constipation, inflammation of the bladder, gout, circulatory disorders;
may cause allergies, like any other product.

Benefits for women

The product is also useful for women, especially during menstruation, giving the body a supply of iron and increasing hemoglobin levels. Also, in moderate doses, it helps maintain energy during pregnancy and increase milk production. But you should eat it once every seven days, since the high protein content can negatively affect the digestion of the expectant mother and infant.

What is its use?

Chickpeas are one of the crops that are endowed with a lot of beneficial nutrients. This is important when your diet is limited and your body is not receiving enough vital elements. So, a useful point of chickpeas is that they contain a high protein content (up to 30%), so these chickpeas are widely used in vegetarian cuisine or when fasting.

Sprouted chickpeas are rich in folic acid, zinc, vitamins B1, B6, various microelements, carbohydrates and polyunsaturated fats. This grain also contains an element such as lysine (an essential amino acid for the human body). Chickpeas are considered to be very nutritious foods, as you can see by seeing their calorie content: 364 kcal per 100 grams.

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Chickpea flour

We are all accustomed to wheat or rye flour, but chickpea flour is already interesting, I suggest you find out what it is in more detail.

Naturally, the product is produced by grinding chickpea seeds, resulting in tasty and healthy flour that has special properties:

does not absorb fat, so when breading, a crispy and non-greasy crust is formed;
rich in vitamins and minerals, that is, in itself it is a storehouse of useful substances;
suitable for various dishes - bread, pancakes, pancakes, sweets, cereals and soups;
low glycemic index and low calorie content makes the product ideal for a diet;
You can wash your face with it; such procedures remove acne and make the skin soft and tender.

What to cook from such a base is up to the hostess to decide. In principle, it almost completely replaces regular wheat flour. But you can’t make it at home - the peas are too hard to grind into powder at home. So you'll have to go to the store to get this treasure.

Growing chickpeas

The technology of growing the crop is still little known to our farmers and summer residents, although the plant is surprisingly tenacious and unpretentious. One thing stops it - it takes quite a long time to ripen, so in northern latitudes it is quite difficult to get a harvest.

In the middle zone, you can grow chickpeas right in the dacha or garden of a private house. The seeds are sown in furrows, between which a distance of 20-30 centimeters must be left so that powerful bushes with a height of 30 to 100 cm do not interfere with each other. To facilitate the harvesting process, it is important to provide paths between the rows.

As a rule, the first shoots appear within a couple of days after sowing. Plants quickly gain strength and are able to withstand frosts down to minus 8, and older shoots - up to 27, which is why sowing is practiced in the fall. Then, under the snow, the bed safely waits out the winter and actively develops in the spring, giving a harvest already at the beginning of summer.

With spring sowing, peas can be harvested no earlier than the end of summer, or even in the fall. The fruits are collected in small (up to 3 centimeters long) rounded pods, which contain 1-2, rarely 3 peas.

The good news is that the culture is not afraid of drought, sunlight or lack thereof, as well as many diseases and pests. That’s why they love it so much in warm countries – if the summer is long enough, growing it is a pleasure!

With rice and prunes

This recipe makes more than just an interesting chickpea side dish. It can even be called meatless pilaf. Dried fruits for the recipe are taken to give the treat a light, pleasant sweetness, and garlic and spices make its taste bright. The end result is a dish for about 4-5 people.

Composition of ingredients

For the dish you need to take:

long rice – 160-180 g;
prunes (pitted) – 35-40 g4
dry chickpeas – 80-90 g;
onions and carrots - 1 pc.;
garlic (slices) – 2-3 pcs.;
ground turmeric – 1 pinch;
paprika and cumin seeds - ½ tsp each;
oil, salt.

You will also need to use hot water for the recipe. You need to take about 1-1.5 liters of it, and then see how much the products take in to achieve the desired appetizing consistency.

Step-by-step cooking process

The cooking process includes several stages:

Onions and carrots should be dried. You will first need to fill the prunes with warm water, leave them in it for a quarter of an hour, and then drain the liquid. It is important not to use boiling water. Otherwise, the dried fruit will be cooked as for compote.
Place the chickpeas in a bowl and fill with drinking water (cold). The liquid should completely cover the product. In this form, the chickpeas are left to swell. It is best to take care of this preparation in advance and let the product soak in water all night until the morning.
After soaking, the chickpeas can be boiled. To do this, put it in a saucepan, fill it with clean cold water and put it on the stove. The product will take approximately 45-50 minutes to prepare. (time is counted from the moment of boiling). Boiled chickpeas should be drained of water. During the entire preparation period, chickpeas noticeably increase in size.
Rice needs to be poured into a separate bowl, filled with hot water and left for a while.
While the grains are being prepared, it's time to tackle the vegetables. Peeled onions should be chopped into cubes, and carrots should be processed with a grater with large holes.
The oil will be heated in a saucepan with thick walls and a bottom (or cauldron). When there is already a noticeable light smoke coming from it, you can add spices. They need to warm up for about half a minute.
It’s time to transfer the prepared vegetables into the already spicy fat. They should be fried for 3.5-4 minutes. Cooked chickpeas and prunes should be added to the fried vegetables. The latter will first need to be cut into small pieces and, if any, be sure to remove the seeds.
After frying the mixed ingredients over high heat for about 1 minute, it’s time to add the rice, from which the liquid has been completely drained. The cereal must be distributed on top of all other components in an even layer.
All that remains is to salt the hot boiled water and carefully pour it into the container. Its level should be approximately ½ cm higher than the rice.
Without a lid, the treat will simmer over medium heat until the liquid on the surface has completely evaporated. After about 12-14 minutes, you can immerse the peeled garlic in the middle of all the components.
Afterwards, you need to close the dish with a lid, reduce the heat to minimum and leave to cook for about another half hour. During this time, the container must not be opened.

Next, remove the lid, collect the cereal from the edges in a mound in the center and cover with the garlic. Then close the dish again and cook the contents for another 6-7 minutes.

How to serve a dish

The resulting treat can be served immediately. It’s delicious to try it even without meat. Or - serve separately kebab of lamb, pork, chicken with a variety of sauces and fresh vegetables.

How to cook chickpeas

All that remains is to find out how to cook chickpeas. Like all legumes, it needs to be cooked for a long time, but chickpeas have a few more features:

before cooking, the product is soaked in clean water (more on this a little later);
after the soaking time is over, the excess water is drained, the peas are filled with fresh ones and put on fire;
The product is salted 40 minutes or an hour after the start of cooking, and if chickpeas are needed for making cutlets, hummus, or puree, then salt can be added after boiling.

Knowing how to cook still exotic chickpeas, you can make real culinary masterpieces from them!

How long to cook chickpeas

After soaking, peas are cooked for about 1-2 hours, depending on future use. How long to cook the cereal depends on the dish, for example, for subsequent frying as a snack for beer, you can limit it to 40 minutes, and for mashed potatoes you will have to keep the cereal on the fire longer.

I note that sometimes you can prepare a product without soaking, but this method is only suitable for the lucky owners of a slow cooker, which few women in our country have.

In this case, the chickpeas are simply washed and cleaned of debris, then placed in a slow cooker with a teaspoon of baking soda (to soften the peas) and water and set to low heat for 8 hours or a more intense program for 4 hours.

How to soak

So, in order to properly make a chickpea dish at home, you need to pre-soak it, this softens the shell and speeds up the process of preparing the product many times over, for this you need:

pre-rinse the grains with running water;
pour clean cool water over them for exactly 4 hours - if more, the protein begins to change and it will take longer to cook;
It is also impossible to use hot water for soaking, otherwise the shell will become hard;
You need a lot of water for soaking, about four times more than cereals, since chickpeas absorb moisture well;
drain the water and start cooking.

Simple sophistication

How to cook chickpeas with meat? There is nothing complicated about this, except for preparing the chickpeas for heat treatment. You can choose absolutely any type of meat. Don't forget to improve the taste of the dish with seasonings and aromatic spices. It is convenient to cook chickpeas with pieces of meat in a casserole or roasting pan. Even easier - in a slow cooker.

Compound:

0.4 kg chickpeas;
3 tbsp. l. refined sunflower seed oil;
onion head;
2 tbsp. l. tomato paste;
carrots - 1 root vegetable;
0.4 kg beef tenderloin;
salt, allspice, paprika, herbs to taste.

Preparation:

Wash the chickpeas and soak overnight.
Then boil it until tender, as described above.
Peel the carrots and onions.
Chop the onion into cubes and grate the carrots.
Pour refined sunflower seed oil into the frying pan.
Warm it up and lay out the vegetables.
Sauté them until softened.
We wash the beef tenderloin under running water.
Remove excess moisture with a paper towel.
Cut the meat into portions and add to the pan with the vegetables.
First fry and then simmer until done under a closed lid.
To taste, add spices and herbs according to the recipe. Mix again.
Now add the boiled chickpeas to the pan.
Mix again and add tomato paste. It can be diluted in boiled water to make more gravy.
Simmer the dish over low heat for a few more minutes and serve.

Chickpea dishes - simple and tasty recipes

What can be made from chickpeas? As I already said, the product is used both for soups or main courses, and for sweets, so the ways of using it are varied. Let's look at some interesting ideas.

Chickpea cutlets

The recipe for healthy vegetarian and dietary chickpea cutlets is simple. Have to take:

250 grams of cereal;
onion;
2 eggs;
a couple of cloves of garlic;
salt, spices to taste;
vegetable oil for frying.

The chickpeas are soaked for 4 hours, then the excess water is drained off, and the cereal is blended in a blender, finely chopped onion is added (I prefer pre-fried), spices, salt, and an egg. The minced meat is formed into balls and deep fried. In fact, these cutlets are a variation on the theme of traditional Arabic falafel.

With pumpkin and bananas

Chickpeas (recipes for preparing a side dish from them are available for every taste) can be combined even with the most unusual additives for them at first glance. For example, with juicy pumpkin and even bananas. The fruits in this recipe are prepared separately, and only then combined with chickpeas. This combination of products is not familiar to everyone, but it will definitely be interesting to try it. The result is a piquant, spicy, sweetish treat.

Composition of ingredients

For the dish you need to take:

dry chickpeas, onions and tomatoes - 100 g each;
pumpkin – 280-300 g;
garlic – 2 cloves;
ginger root – 5-6 g;
banana – 1 pc.;
water – 330-350 ml;
dried cumin, curry, ground coriander and cinnamon - ½ tsp each;
oil – 4.5-5 tbsp. l.;
salt.

Step-by-step cooking process

The cooking process includes several stages:

The chickpeas should be thoroughly washed and filled with fresh water. The product must be completely covered with liquid so that it soaks well. The chickpeas should remain in this form for at least 8 hours. It is even better to leave them overnight until the morning.
Afterwards, you need to drain the water from the chickpeas. In a saucepan you will need to fill it with fresh liquid and put it on the fire to cook for 80-90 minutes.
Onions, garlic and ginger will need to be cleaned of all excess, rinsed well and chopped into small cubes. You need to cut tomatoes in the same way.
Only the pulp from the pumpkin will be used. Therefore, it must first be cleaned of all unnecessary things.
By the way, not only fresh, but also frozen vegetables are suitable for the recipe. There should be no seeds or fibers left on the pulp. After peeling, it will be cut into neat medium-sized cubes.
In a large frying pan, heat any vegetable oil. 3 tbsp will be enough. l. You can immediately send the garlic, ginger, and onions already prepared above here. Together the components will need to be fried for about 2.5-3 minutes. Be sure to stir them often with a wide spoon/spatula.
After the specified time has passed, you can add the remaining pieces of tomatoes. Together with them, the mass should be cooked for a couple more minutes. It should all become soft and fragrant.
Afterwards you should add all the spices and salt to taste to the vegetables. It is best to take all the spices listed at once. The aroma of the dish will be incredible.
When the products are mixed again, you can add chopped pumpkin, pre-cooked and slightly cooled chickpeas. Legumes are used without the liquid in which they were cooked.
But you need to pour about 330-350 ml of filtered water into the frying pan. Her temperature doesn't matter. After the next stirring under the lid, the mass will simmer for a little less than half an hour.
The banana will need to be cooked separately. To do this, it gets rid of the peel and is cut into thin slices. These preparations should be poured into a separate frying pan with the remaining vegetable fat. Cook the pieces until lightly browned.

The contents of two frying pans should be placed on serving plates. Let each one immediately contain chickpeas with vegetables and spices, as well as bananas.

How to serve a dish

You can use whole parsley leaves to decorate the treat. Halves of yellow and red cherry tomatoes will also look beautiful in the dish.

Vegetarian dishes

Chickpeas are often the basis for vegetarian dishes, since their properties are similar to meat, but fully meet all the requirements of vegetarian cuisine.

Chickpea soup

For lovers of legume soups, I recommend trying the nutritious and satisfying chickpea soup. It’s quite easy to prepare; all you need is:

soak chickpeas for 4 hours; soak chickpeas for 4 hours;
boil it in separate water for 40-50 minutes;
put peeled and cut into cubes potatoes, fried onions and carrots, and, if desired, garlic and spices into the meat broth;
add boiled chickpeas and keep the soup on the stove for about 15 minutes until ready;
add greens at the end.

As you can see, the preparation of the soup is not much different from pea soup, but the taste is distinguished by its nutty aftertaste.

Chickpea hummus

Chickpeas are often used in Asian cuisine to make hummus, and the preparation of this dish is quite simple. For it you will need:

400 grams of chickpeas;
lemon;
olive oil (about 4-5 tbsp);
clove of garlic;
cumin, coriander, paprika and parsley.

The chickpeas are soaked for 4-5 hours, drained and boiled until soft (about two hours). Next, drain the water (you can leave a little for cooking), and mash the peas in a blender, then add sesame seeds and garlic and grind again.

Stir the mixture until it becomes thick sour cream, if necessary adding the previously drained water remaining after cooking, then add olive oil, seasonings, herbs, and optionally lemon juice and mix again in a blender.

And for dessert...

Every person dreams of a sweet life. Desserts made with your own hands will help sweeten it. Many housewives will be surprised, but you can make delicious sweets from chickpeas. This delicacy will definitely appeal to both adults and children. And the recipe for its preparation is very simple.

Compound:

1 tbsp. chickpeas;
2 tbsp. l. liquid honey;
100 g dates;
3 tbsp. l. cocoa powder

Preparation:

We wash the chickpeas, as you already know, with running water.
Place it in a saucepan and fill it with chilled filtered water.
Leave it in this form for 6-8 hours.
After this time, drain the water and fill the chickpeas clean.
Boil the peas until tender, place in a colander to drain excess liquid from the chickpeas.
Place the chickpeas in the container of a food processor or blender.
Grind at maximum speed to a puree consistency.
Peel the dates and chop if necessary.
Add them to the chickpeas.
Add a couple of tablespoons of liquid honey.
Beat all ingredients again at maximum speed.
Sift cocoa powder.
Add it to the main mass.
Beat again.
The result is a homogeneous viscous mass.
We make balls with our hands. If the mixture sticks, your hands should be slightly moistened with chilled filtered water.
Place parchment paper on a plate and place the candies.
We send them to the refrigerator for 30-40 minutes to harden.
Now you can treat your guests and family members to this delicious delicacy.

On a note! The candies can be decorated with chocolate or braid shavings, and for beauty they are also breaded in chopped nuts.

Chickpeas in a slow cooker

By the way, I liked using a multicooker when preparing chickpea dishes, since it’s much easier to cook the grains in it - you don’t have to constantly make sure that the peas don’t burn or the foam doesn’t run off. In our family, this kitchen helper is most often used for preparing cereals and main courses; it’s also convenient to make chickpeas in it.

After soaking, all that remains is to load the grains into a bowl with the required amount of water and put it in the “pilaf” or “stew” mode. As a rule, one cycle is enough for the product to be ready; it takes 40-60 minutes.

If necessary, the process can be repeated. My multicooker has a pressure cooker function and under pressure the peas are cooked just 30-40 minutes before they are completely softened. Beauty!

Here it is, this mysterious chickpea - recipes, benefits and features of use are no longer a secret to us. And it is quite possible to diversify their menu for aesthetic pleasure and health. But after writing this article, I was seriously thinking about trying to grow chickpeas in my dacha next year. Are you with me? See you soon, subscribe to the blog and don’t be afraid to experiment!

Chickpea side dish recipes.

You can make many very tasty dishes from chickpeas (chickpeas, hummus). The simplest, but at the same time very tasty, dietary, and healthy is Nuthurak (boiled peas with onions). We offer you a recipe for this popular eastern dish.

chickpeas, onions, dill, salt

Recipe for a side dish of chickpeas with spicy gravy.

chickpeas, chickpeas, chicken broth, shallots, garlic, olive oil, red pepper, parsley, lemon juice, salt, ground black pepper

Chickpeas or Turkish peas in this version are served with any side dish and meat.

vegetable oil, onion, garlic, salt, ground black pepper, chickpeas, tomatoes canned in their own juice, fresh mint

A very aromatic version of vegetable curry with pumpkin, chickpeas and carrots will appeal to all lovers of hearty vegetable side dishes and spicy curries.

pumpkin, chickpeas, carrots, onions, garlic, curry, vegetable oil, water, salt

Delicious chickpea pate for a filling and nutritious snack.

chickpeas, onions, carrots, lemon juice, vegetable oil, salt, ground black pepper, coriander, garlic, cumin, broth, sesame seeds, dill

This vegetarian curry is worth a try if only to appreciate the taste of Indian dishes. This vegetable curry is prepared from green beans, eggplants and canned chickpeas.

green beans, eggplant, chickpeas, curry, garlic, ginger, garam masala, lemon juice, olive oil, soy sauce, vegetable broth, water, salt

Hummus is a very interesting and easy to prepare chickpea dish. There are many hummus recipes. Try cooking it and then adapt it to your taste. It is difficult to answer what type of dish this is. snack? Breakfast? Garnish? For me personally - lunch!

chickpeas, sesame tahini, parsley, lemon, garlic, salt, paprika

Pasta with canned chickpeas, cherry tomatoes and zucchini is a great spring side dish.

pasta, cherry tomatoes, chickpeas, zucchini, zucchini, garlic, salt, ground black pepper, olive oil

The sauce is made with coconut milk and curry powder. Vegetables are stewed in this sauce until soft.

cauliflower, chickpeas, carrots, tomatoes, onions, spinach, ginger, coconut milk, garlic, powder, cilantro, salt

This bean salad is made with chickpeas, green beans, soybeans and roasted bell peppers.

soybeans, green beans, chickpeas, red bell pepper, salt, ground black pepper, shallots, parsley, oregano, lemon juice, Dijon mustard, olive oil

Italian classic - pasta with tomatoes, basil, cheese and chickpeas.

pasta, olive oil, shallots, garlic, red bell pepper, chickpeas, cherry tomatoes, feta cheese, basil, salt, lemon zest, ground black pepper

Chickpeas and potatoes can be served as a side dish for meat or as a separate vegetarian dish.