How to cook chickpeas at home

Chickpea is considered an ancient and close relative of peas. The plant in question is thermophilic, therefore it is cultivated exclusively in warm countries. On the expanses of our homeland, chickpeas are difficult to take root and this happens extremely rarely. Such peas were very much appreciated in ancient times. In addition, the product has a lot of useful qualities and valuable composition.

Chickpea Cooking Rules

1. Chickpea is a type of pea, so before cooking it must be soaked without fail. The procedure lasts about 4-5 hours. Next, the hard shell begins to soften. Thanks to this, quick cooking takes place. Soaking can be bypassed. That's just the cooking process will last several hours.
2. The product can be easily cooked in a slow cooker, pan in a classic way, a pressure cooker and a 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 should maintain its original form.
3. In other cases, the peas can be boiled until they fall apart. 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 properly prepare the raw materials.
4. Do not give in to someone’s advice and soak chickpeas all night. For this, 4 hours will be quite enough. Use only cold water. If the peas lie in the liquid all night, it will become very stiff. The cooking time of the product will stretch to 2.5 hours.
5. If you cook peas according to classical technology, then you need to take 4 times more water. Remember that, like any legumes, chickpeas provokes strong gas formation. To reduce the manifestation of such an unpleasant effect, it is strongly recommended to change the water 3 times during cooking. Liquid leaches enzymes that trigger flatulence.
6. If you do not want to cook peas for a long time, the cooking time of the raw materials can be significantly reduced. To do this, mix 10 g in a pot of water and beans. soda. Keep in mind that it is strictly forbidden to cook chickpeas in saline. If you are going to cook mashed beans, remove the shell when cooking.

Rules for making chickpea for salad

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

Rules for making chickpea for soup

1. If you decide to make pea soup, there are two options for making beans. From chickpeas, you can make gentle mashed potatoes or maintain the integrity of the product. To achieve the desired result, you should start by soaking and cooking raw materials.
2. To properly cook beans, soak it for 4-5 hours. During this time, it is strongly recommended to change the water 3 times.After that, rinse the beans without fail. Send the raw materials to the pot and pour 4 times more clean water.
3. With the appearance of the first bubbles, simmer the product on a lazy fire for about a third of an hour. The cover must be open. After the set time has elapsed, cover it and, if possible, reduce the power. Boil the product for 20-25 minutes. Try the raw material, if it is ready, you can add it to the soup.

Garnish rules for garnish

1. From Turkish peas you can cook a delicious side dish. From chickpeas, excellent mashed potatoes are obtained. Beans can also be fried in a pan with vegetables. Depending on the recipe, the cooking time of the peas will directly depend. Therefore, follow the classical pattern.
2. Soak the chickpeas for several hours, systematically changing the water. Send the beans to a pot of water, remember that the liquid should be 4 times more. Wait for the components to boil. Boil the beans with the lid open for about 25 minutes.
3. After that, cover the pan with a lid and reduce the power of the stove to a minimum. Stew Turkish peas in this mode for another third of an hour. Do not forget to check the product for availability. If you have the right softness, drain the water.

Rules for making chickpeas for hummus

1. Before cooking hummus, peas must be boiled to such a state that it can easily be crushed with your fingers. Soak the beans using classic technology and don't forget to change the water.
2. Rinse the chickpeas and send to a pot of water. Once the product boils, simmer it on a lazy fire for about 50 minutes. Do not forget to regularly check the readiness of peas.

Cooking chickpeas in a multicooker

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

To cook Turkish peas, you should familiarize yourself with some rules. Follow the simple instructions, and you can make any dish delicious with chickpeas.

Video: how to cook chickpeas