Tunisian recipe: chickpeas in soup and hummus

Turkish peas are a legume crop that will successfully complement more than one recipe. Chickpeas are not very popular in our region yet. But its amazing properties are gaining more fans.

Chickpeas. Recipes with photos

This plant from the family of legumes is indispensable for dietary and healthy nutrition. Widely known is a national dish, like hummus. This recipe (chickpeas is included in its composition in the form of puree) came from Israeli cuisine. It can be prepared both in a dietary version, and in a more nutritious form. The recipe of hummus from chickpeas will require for cooking a glass of dry turkey peas, sesame paste, lemon juice, olive oil and spices (oregano, ziru, paprika). And also greens to taste. And sesame seeds for decoration.

Peas need to be soaked at night, boil in the morning - it will take up to four hours. In parallel, you can prepare a paste of sesame seeds - all the ingredients (sesame, spices, butter) to warm in a frying pan and grind in a blender. The mass must be thick and viscous. Salt her to taste and leave. Finely chop the chickpeas out of the liquid and chill, chop it. Add pounded garlic and a glass of broth in which the peas were cooked. Make sure that the hummus does not become excessively liquid. The main component here is peas. Paprika and oregano you will add to the paste at the very end, as required by the recipe.

Nut is very well combined with spices, but it is important not to overdo it. In the prepared pasta add lemon juice, serve with fried sesame seeds and herbs. Well come to hummus fresh lavash. From chickpea flour you can bake a dietary snack pie with cabbage and cottage cheese. You will need two eggs, soda (a teaspoon), mustard, lemon juice - to simulate mayonnaise. Three hundred grams of cabbage (you can take white or colored) and cottage cheese medium fat. Nutovoy flour - about a hundred grams. By the way, it can be replaced with chickpeas or beans puree, as well as oat bran (pre-soaked). Mix all the ingredients, except for cabbage, with a blender until the liquid test. Cut cabbage and mix in dough. Bake for forty minutes in the oven or fifty at the multivark.

Tunisian recipe: chickpeas in soup with pearl barley

This dish is also called chorba. It is popular in Tunisia and nearby countries. For this recipe, you need to prepare the pearl bar in a special way. Usually it is soaked before cooking. Here it is necessary to act differently: wash the pearl barley dry first in a dry frying pan, and then lightly fry on a small amount of oil. This way of preparing cereals will give soup a light coffee-bread flavor. A glass of chickpeas should be soaked in advance, seven hundred grams of low-fat lamb should be fried in olive oil. Then, in the same pan, save the onions and the pressed chickpeas. Put everything in a large saucepan, add roasted pearl barley, pour two and a half liters of water, mixed with three tablespoons of tomato paste. Boil, cook for forty minutes, add a little bit of hot pepper to taste, one cut red paprika, garlic, parsley, celery and lemon juice. A little more on the low heat, and the dish is ready.