Chickpea croutons. Recipes and step by step cooking. Chickpea Crisps (Awesome replacement for snacks like popcorn, it's better! It's a hundred times tastier!!!) Chickpea croutons
Well, how did I fall in love with this wonderful bean product! Now I will show you two recipes at once, one just made, and the second archive, which just came in handy, since we are talking about chickpeas. First, it's an awesome replacement for snacks like popcorn, it's better! It's a hundred times better! And if it was sold in cinemas, I would definitely go there much more often.
Lyubasha recently showed us such manipulations with chickpeas, and I did it when I saw one wonderful girl whom I want to introduce you to.
This is Sonya, meet me! She also has a very, very interesting magazine about healthy food, and she is such a good fellow, looking at her, you will see what amazing results she has achieved with the right and mind you, delicious, nutrition. Her chickpea recipe.
Copying Sony's words:
If you are not too lazy to cook chickpeas, then everything is absolutely simple.
The main thing is to take whole peas, cooked, but not boiled, and completely dry them on a towel.
Then, generously sprinkle with cinnamon (like mine) - a sweet option, either curry or paprika. In principle, any spices to your taste. Put in a single layer and bake for about 40 minutes at 190 degrees. If there is convection in the oven, it will come in handy. I don’t have it, everything works out, but sometimes you need to mix it up. As a result, the peas should become empty and crunchy inside.
They are stored in a jar (only folded already cooled down) for a very long time, almost for months.
I added a little more cocoa and vanilla to the topping. God, honestly, do not come off! I'm going to go buy a couple kilos of chickpeas, that's my number one snack now. It is convenient to take with you, a great option when there is no time to fully eat, and in order not to break into some kind of muck, you will have a bag of chickpeas with you. In general, I am delighted!)))
Well, here is the second recipe.
Nohathurak, chickpeas with onion and pepper
The recipe was spied on in the February Deli. Dish of Uzbek cuisine.
Easy to prepare, but the taste was completely unexpected. It is also good because you can eat it both hot and cold, and it is even recommended to pour it into a bag and eat it with your hands. But it’s true, chickpeas in finished form look like nuts.
We will need:
200 g dry chickpeas
1 large onion
2 tsp mixtures of freshly ground cumin seeds, coriander and ground red pepper
Salt
½ pomegranate or lemon (I used pomegranate)
Soak chickpeas in plenty of cold water for 24 hours. Then drain the water, rinse the chickpeas, put in a saucepan, pour water at room temperature and bring to a light boil. Reduce fire to minimum. Loosely cover the pan with a lid and cook for 2 hours, then drain the water.
Onion cut into thin rings. Squeeze juice from a lemon or pomegranate, mix with onions. Let stand 5 minutes and mix again. Sprinkle salt, pepper and spice mix into the chickpeas. Add onion and mix well.
And it’s true, for some reason, eating it with your hands, it’s much tastier from a bag, it’s not for nothing that it’s recommended :) I brought it to work, and what do you think? With difficulty, I won at least something for myself, my hands climbed into the bag from all sides :)
That's all for today, but my chickpea ideas are just getting started!
Classic Indian hot snack- chickpea popcorn. The crunchy snack is very popular throughout India, as well as in Sri Lanka and some other Asian countries. On the streets of India, mobile stalls with hot snacks are often found, as a rule, these are spicy "donuts", hot cakes, chickpea popcorn, etc.
Spicy bean snacks are in crazy demand for several reasons: firstly, legumes, due to their high protein content, perfectly satisfy hunger, secondly, spicy snacks remain fresh for a long time, thirdly, in India, chickpeas are a very cheap product that can almost every person can afford it., and finally, crispy chickpeas are delicious, and it is very hard to break away from it! So be smart about baking twice as much chickpeas as you plan to eat. Moreover, a spicy snack can be removed in glass jar, where it will lie for several more weeks without changing its taste.
What you need:
- 200 gr. chickpeas (chickpeas)
- 1/2 tsp curry (dark powder)
- 1/4 tsp turmeric (light powder)
- a pinch of ground cinnamon
- a pinch of red pepper
- 4 tbsp. l. vegetable oil (coconut, olive or sunflower)
- dried leaves of the curry tree (it is very hard to find curry leaves for sale, but if you come across - be sure to buy a few bags for cooking Indian dishes!)
- salt to taste
You can choose a mixture of other hot spices to your taste and even bake sweet crunchy chickpeas in the oven, cooking by analogy with hot popcorn, but replacing, at a certain stage, the spices with sugar, cocoa, vanillin, cardamom, cinnamon, etc.
Spicy crispy chickpeas in the oven
Soak chickpeas overnight in drinking water. In the morning, drain the water, rinse the peas and pour drinking water again. Boil until tender, about 20-25 minutes. The legumes should become soft, breaking apart easily when pressed.
Sprinkle the chickpeas on a towel and let the peas dry. Meanwhile, mix all the spices.
Combine chickpeas with spices, pour vegetable oil. Put the appetizer on a baking sheet and bake in the oven at a temperature of 180 C for 35-40 minutes. Every 10-15 min. Beans need to be mixed so that the chickpeas bake evenly.
Beans can also be dried in a pan. Heat a dry frying pan, add the chickpeas and fry for 5-7 minutes until all the moisture has evaporated. Then add the spices and oil and cook the roasted chickpeas for another 5-7 minutes until golden brown.
Crispy chickpeas can be served hot. Or cool the popcorn and transfer it to a glass jar, where spicy snack will keep for a very long time.
I don't think it's worth mentioning again. useful properties chickpeas, and even more so that its protein consists of amino acids that are very valuable for our body. In addition, chickpeas, also called chickpeas, have a low calorie content (120 kcal / 100 g), which is another of its advantages. Chickpeas can easily be assigned the status of "useful and dietary product". You can sprout it and add its sprouts to various salads, you can make hummus, similar to how we prepared hummus from soybeans. Chickpea sweets, pancakes, meatballs and much, much more ... And you can also make delicious chickpeas from chickpeas , useful and dietary "crunchies". They can be added to salads vegetable stews, cream soups or just take it with you, for example, to the cinema or to a picnic and crunch with taste! Crispy chickpeas are hollow inside and with a savory, salty crust on the outside, it is quite difficult to resist...
Ingredients
To make crispy chickpeas you will need:
150 g chickpeas;
1 st. l. sunflower or olive oil;
1/2 tsp sea salt;
1/2 tsp ground black pepper;
1/2 tsp sweet paprika;
1/2 tsp chili pepper;
1/2 tsp turmeric.
Cooking steps
Rinse chickpeas well, soak in cold water(preferably at night, it's more convenient). Rinse in the morning, pour water so that it covers the chickpeas by 3 cm, put on fire. Once it boils, reduce the heat and cook the chickpeas over medium heat for 40-60 minutes.
Drain the water. Preheat the oven to 180 degrees. Line a baking sheet with parchment paper and spread the chickpeas over the entire area.
The chickpeas should be nicely browned. You can taste the peas and determine the readiness, as sometimes chickpeas from different manufacturers require a little more time to cook. When the chickpeas are ready, turn off the oven and leave the crispy chickpeas to cool in the oven.
Chickpeas can be eaten warm or cold. Store in a dry, dark place in a well-closed container for 7-10 days. Bon appetit! Eat with pleasure!
Many thanks to Sonya tasty diet
for her original and healthy recipes, idea and original recipes taken from her, tested and approved. original here http://tastydiet.livejournal.com/45559.html
And these are my sweets and crisps.
For such crunches, we take boiled chickpeas, how to cook it, Sonya http://tastydiet.livejournal.com/45559.html writes in detail and interestingly, dry it on a paper towel, choose bad and broken peas, sprinkle with cinnamon (if you make sweet ones) or curry. We put in the oven for 30-35 minutes. at a temperature of 190 degrees, sometimes stir. In the end, you need to catch the moment when the chickpeas are crisp and empty inside, but not burnt. It is convenient to have a snack with them, you can take it with you for a snack.
But for sweets you need:
Boiled chickpeas-100g.
Walnuts-50g.
Applesauce(from baked apples in the oven) -75g.
Cocoa powder (I have Carob)
Cinnamon-2gr.
Applesauce is needed for good candy molding. Grind chickpeas (boiled and dried), grind walnuts, mix, add apple puree, cinnamon. Sculpt sweets and roll in cocoa. Here is the finished yummy.
