Turkish peas Nut - benefit and harm. Nuta dishes: Pilaf, soup, salad, paste, cutlets

Nut is considered the most ancient leggings, which the man began to grow. From the earlieves of the cultivation of Turkish pea, he was appreciated not only for excellent taste, but also for its useful properties.

In the countries of the Middle East, the Nut is used in various dishes. It makes traditional hummus and pilaf.

Nute benefits and harm

This variety of peas is perfect for dietary and vegetarian food. Nuting nutrients are absorbed better than nutrients of any other bob representative.

In vegetarian food, this product is an excellent source of protein.

Moreover, the amino acid composition of chickpeas is superior to the popular soybean. Therefore, Turkish peas can safely be considered a "meat substitute." A full set of amino acids essential for humans can be obtained, combining nuts and rice in one dish.

This variety of pea, due to its vitamin one, has unique properties.

With the help of chickpea

• clear blood from cholesterol
• reduce toothpick
• remove the attack of arrhythmia
• useful nuts with back pain
• problems with liver and spleen

Incoming nutrients are able to increase hemoglobin and reduce the risk of anemia.

This pea can be eaten

• during pregnancy and lactation
• Moreover, when breastfeeding, the NUT will contribute strengthening milk generation
• Most of Turkish peas with frequent constipation
• It helps to clean the intestines from slags and putrid bacteria
• Nut is a good antidepressant
• Its part of the selenium will help extend the youth of the body and will strengthen the work of the brain.

Who should not use chicks?

• But people who are prone to meteorism to use chicks do not
• This type of pea provokes the formation of gases in the intestine
• Also nut is contraindicated in cystitis and ulcers of the bladder
• Some people have allergies for this type of pea

Soup with chick

Soup with chick

Soups with chickpeas, like the traditional Russian borsch, becomes tastier on the second day after cooking.

You can prepare such a soup on the stove or in a slow cooker.

Can make a lean And to use in those days when meat is prohibited. But, below will be prepaste the soup with the head, which is preparing traditional with a way with a "classic" set of ingredients.

RECIPE:

1. Before cooking soup, somewhere in 10-12 hours, you need to soak the Turkish pea (200 g) in cold water.
2. When the peas are soaked with water, you can move to meat. For this, lamb (700 g) must be chopped into small pieces and put in a saucepan. There we are pouring off the nute and pour the container with water.
3. When water boils to reduce the fire, remove the resulting foam and cook for an hour.
4. Go to vegetables. While cooks the main ingredients need to cut into celery (1 pc.), Carrots (1 pc.) And pepper (1 pc.) Thin straw. Fry vegetables on vegetable oil.
5. Grinding greens (parsley and dill on a small beam), give garlic (1 tooth) or shining on a shallow grater. Clean potatoes (2 pcs.) And cut into small cubes.
6. Add potatoes in an hour after the start of cooking meat and chickpea. After 10-15 minutes, when the potatoes become soft, it is necessary to add roasted vegetables, coriander, zira, paprika, salt and cook for another 3-5 minutes.
7. We remove the saucepan from the stove, smelling greens and garlic. We leave for 10-15 minutes and submit to the table.

Secret: Nut is a very tasty pea in itself. But, in order to give it a special piquancy in water for soaking, you can add a small amount of sugar. Approximately ¾ teaspoon per 1 liter of water.

Pilaf from Nuta

Pilaf with zero and green peas

Variants of the most famous Middle East dish - Plov, great set. Peas is not a traditional ingredient of Plov. But, in some species of this dish it enters. Let's try to prepare the Uzbek version of the pill with the head.

RECIPE:

1. As with the preparation of soup, nut (200 g) need to soak overnight. Figure (400 g) also need to be pre-soaked in a slightly salted water.
2. Cut the meat (500 g) in small pieces. Best for this dish is suitable lamb. But you can cook delicious pilaf and chicken meat.
3. In the pan you need to melt the oil and fry meat in it to a golden crust.
4. Go to vegetables. Cut onion (3 pcs.) And carrots (3 pcs.). As for carrots, it is preferable for such a recipe that will cut this rooted medium-sized cubes.
5. Sliced \u200b\u200bvegetables add to meat and cars for 10-15 minutes. We heat the cauldron and carry the contents of the frying pan in it.
6. All that is now in a cauldron called zirvak. This is the basis of any of pilaf. By zirvak need to add pepper, salt and spices for pilaf. Then it is possible to lay chickpeas. Fill the pan with water so that it is covered by water. For this purpose, it is best to use warm water. Cook over low heat for 45 - 60 minutes.
7. Put the rice on top of zirvak and fill it with water. The amount of water must be equal to the amount of rice. Cook over low heat until such time as the water does not evaporate. We give it brew, stir and serve.

SECRET: Mix rice and meat during cooking pilaf can not. Do it already after the pilaf is ready.

Cutlets chickpea

Cutlets chickpea

Cook from this species of pea delicious and fragrant meatballs quite easily. These patties will occupy a worthy place in any vegetarian menu. And the rest, they will like.

RECIPE:

1. Soak chickpeas (200 g) for 8-9 hours in water with teaspoon of baking soda.
2. Discard the wash water and chickpeas under running water. Then, using the blender to bring it puree. If mashed potatoes get too dry you can add a little water.
3. The resulting puree add turmeric (1/2 h. Spoons), coriander (1/2 h. Spoons), salt and chopped garlic (3 cloves). Number spices define its taste. Mix the ingredients and give puree soak each other.
4. Adding flour (30 g) for tackiness. We form the mass of patties, rolled in sprag crumbs and fried in vegetable oil on both sides until golden brown.
5. Serve cutlets can be with a different side dish or as a main dish, sprinkling his sauce or sour cream.

SECRET: To cutlets chickpea turned juicier can puree add shredded cabbage, carrots and onions. Tackiness can be increased not only the meal, but semolina or breadcrumbs crushed in a coffee grinder.

Chickpeas in the oven - popcorn

Acute chickpeas in the oven

Chickpeas cook in the oven can be a variety of ways. However, the following recipe will not leave indifferent any gourmet. The thing is, that will be presented below popcorn chickpeas. This snack is very popular in India and in this country it sold on every corner.

RECIPE:

1. Washed and traditionally soaked chickpeas. Before preparing change water and boil over medium heat chickpeas 1.5 hours. Periodically, you need to stir the peas.
2. Blanketed baking the baking paper. Sprinkled with butter and pour the boiled peas. Add spices (paprika, chilli pepper and ground black pepper) and salt.
3. Heat the oven to 180 degrees and put a baking sheet with a number of 60 minutes. Peas need to constantly mix and taste. Determining the number of spices.

Secret: This dish is traditionally prepared very sharp. If you do not like sharp food, you can reduce the amount of pepper, and increase the number of other spices.

Nut in a multicooker

Nut with vegetables

Multicooker today has become an indispensable assistant in any kitchen. With its help, you can not only reduce the time for cooking, but also keep more useful substances in products. You can cook in a slow cooker and chick.

RECIPE:

1. Machine nut (400 g) overnight in clean water. After that, the water needs to merge and rinse peas thoroughly.
2. Put the nute into a cup of multicookers and pour it with water. Water should be 2 fingers above the level of pea.
3. With the help of garlic press, squeeze garlic (3 tooth) directly in the slow cooker. Add salt, pepper and seasoning curry. Activate the "pilaf" mode and cook for 2 hours.
4. Check the nuts on readiness. If excess water remains, then it needs to be merged. We add vegetable oil (3 tbsp. Spoons) and apply to the table as a side dish.

Secret: In order for the nute from the slow cooker, it is even more tastier before its feeding to the table you can fry the onions and mix it with peas.

Salad with zero.

Salad with chicken and chicken

You can prepare on the basis of chickpeas not only delicious handbags, soups and cutlets, but also salads. Below is a salad from this variety of peas with chicken, pear and sweet pepper.

RECIPE:

1. We fill on the night of the nut (500 g) warm water with the addition of halves of the teaspoon of soda. Before cooking, water needs to drain, rinse peas and pour it for 20 minutes with boiling water.
2. We change water and cook chicks 1.5-2 hours. With the help of a colander merge water.
3. Boil the chicken (400 g), cut meat into small pieces. Cut onion (1 pc.) Semi-rings, and Bulgarian pepper (2 pcs.) Stolly. Pear (1 pc.) Clean the peel and cut into small slices. Grind garlic (2 teeth) and greens.
4. We connect all the ingredients and add ground red pepper. Fall by olive oil. Mix and apply to the table.
5. Salad can be consumed both warm and cold. He will become an excellent snack to white guilt.

Secret: In order for a pear in the process of cooking salad, it is necessary to sprinkle lemon juice on its slices. For this, the salad is suitable, but not a soft pear.

Nut with lamb - buzzing

Nut with lamb

Nut with lamb is often combined in pills. But, one more traditional dish traditional for the eastern countries can be prepared, in which these two ingredients are combined - buzzing. By the way, many consider the combinations of chickpeas and lamb perfect. Probably so.

RECIPE:

1. No dish from chickpeas can be prepared without the traditional soaking of this product. Best do it for the night. The ideal is the 10-12-hour soaking of chickpea.
2. Maranina (200 g) in the buzzing should be finely sliced. Ideally, the magnitude of one piece of meat should only exceed the magnitude of the neck of chickpeas.
3. Prepare this dish in Kazan. We pour oil there and fry meat. After it adds to add peas (2 glasses) and fry another 10 minutes.
4. Now in Kazan you need to pour water on the level of pea. When she boils need to remove the foam, reduce the fire to a minimum and cover the cauldron.
5. Stew peas with meat is needed at least 2 hours. The chick should become soft, but at the same time not to be absorbed into parts.
6. Clean the tomatoes (3 pcs.) From the skins and cut the pulp. After it takes 2 hours from the cooking of the chickpeas, add tomatoes there and put the zira (1/3 of the spoon). We increase fire. When water boils with reducing the fire to medium and cover the cauldron.
7. Salt add at the very end of cooking. We remove the cauldron and give me a dish of 10 minutes. Grinding greens, we decline in the deep plates, sprinkle with greens and apply to the table.

Secret: Sweet salad bowls add to this dish in Uzbekistan. He adds a special notch of freshness.

Nut with chicken

Nut with chicken and vegetables

The chicken is perfectly combined with head. In this dish, you can change flavors with spices. Meat, like the nute itself, easily absorbs the taste and aroma of seasoning.

RECIPE:

1. Boil the NUTU (300 g). Waters need to take three times the volume of pea. Cooking chickpea can take 30-60 minutes. If peas pre-dunk, then you can reduce the time of its cooking.
2. Cut the chicken fillet (200 g) long strips. Onions (1 head) need to cut into semirings, and carrots (1 pc.) Striped. Marine meat in lemon juice 10 minutes.
3. Heat oil in a pan and roast meat. In the process of frying meat can be salted and pepper.
4. With the help of a colander, we separate the nut from the water and move it to the pan. If there is little water, then it can be added. Taste vegetables and meat on low heat 10 -15 minutes. Add salt and pepper to taste.
5. Before serving, the dish can be decorated with parsley or rosemary.

Secret: If you like more spicy kitchen, you can add turmeric and ginger to this dish. They will give a chicken and pick up the original taste and an unforgettable aroma during cooking.

Nut with meat

Veal with zero

Turkish peas can be combined with any kind of meat. Young veal was used in this recipe. In order for the meat to become gentle, it needs to be extinguished long enough. But the longest needed to keep meat is also not worth it. Therefore, when extinguishing veal, it is necessary to periodically check for readiness.

RECIPE:

1. We are preparing a dish in a spacious casserole or cauldron. Heat the oil and fry in it sliced \u200b\u200bonions (1-2 pieces). We reduce the fire and add chopped carrots with straw (1-2 pieces) and pieces of veal (700 g). Mashed to the readiness of meat.
2. 30 minutes before the preparation, add spices, and 15 minutes before the prepaid tomato paste and salt. Boiled nuts add at the very end of cooking this dish. After 5 minutes, we remove the cauldron from the stove, add greens and garlic.

Secret: If you want to get vegetables not very painted, then prepare them separately. And add meats before preparation.

Nut with vegetables

Nut with vegetables

Nut with vegetables can be used with a vegetarian diet. Peppers and eggplants can be added to tomatoes and carrots.

RECIPE:

1. Wake-up chicks in water (1 cup) boil on a small fire of 40 minutes in a slightly salted water. When the peas becomes mild with a colander separating it from the water.
2. Cut tomatoes (1 pc.), Onions (1 pc.) And carrots (1 pc.) For small parts (cubes, circles, slices, etc.).
3. Passing on the vegetable oil carrots with onions. Then add tomatoes to them.
4. A minute after adding tomatoes in the pan, we fall asleep with nuts and cars on slow fire 3 minutes.
5. Add pepper and salt to taste. Save to the table in clay pots.

Secret: If you like more feedst food, then mushrooms or meat can be included in the ingredients of this dish.

Paste from Nuta

Paste from Nuta

From Turkish pea you can cook many wonderful dishes. You can use nut and for cooking a paste for useful snacks. This recipe came to us from Neapolitan cuisine. In order for the snack with paste from the chickpeas is really useful, smear it on customer bread.

RECIPE:

1. Machine chick. After 10 hours, drunk peas in a saucepan. We put the chick and broth in the blender. Grind.
2. We add to the resulting puree sesame and crushed garlic. We season a mixture with lemon juice, pepper, salt and mix on maximum turns.
3. I remove the pasta from the blender, put it in a jar and send it to the refrigerator.

Secret: Nut is the main ingredient of such a paste. But it is possible to vary with the shades of taste using the addition of spices, spices and other ingredients. You can add a greenery or bow to such a paste.

Hummus from Nuta

Hummus

Humumus is another one of the varieties of paste from chickpea. It is so popular that it can be purchased already in the finished form in large supermarkets. But, unfortunately, ready hummus often contains various preservatives, dyes and other harmful substances. If you do not want to eat them, prepare the paste on your own. Especially since this is not so difficult, as it seems.

RECIPE:

1. We rinse the chumped chub (400 g) and drunk it. When water boils, it is necessary to remove the foam. Readiness is checked by pressure on the pea. If it is easy to press the finger, then the nut is ready.
2. We drain the decoction into a separate container. In the pan you need to fry the seeds of Indian Cumin. Unfortunately, the Russian analogue of this spice is not suitable. After roasting, the seeds need to be chopped in a coffee grinder to the state of the powder.
3. On a dry frying pan, you need to fry sesame seeds (2 tbsp. Spoons) to ruddy state. After that, also crushed them in a coffee grinder.
4. We put the blender and sliced \u200b\u200bgarlic (1-2 teeth) into the bowl of the blender. Fill olive oil, indian cinema powder and sesame. We mix the ingredients in the blender to the state of the puree.
5. We add to the blender portions. Mix the first batch with her previously cooked puree, then the second and so on.
6. When the whole nut is swearing, you need to add lemon juice to humus, salt and a bit of ragum. With it, you need to regulate the consistency. Moreover, it is not necessary to bring it to the state of the pasta. If you want to use hummus like sauce, you can make it liquid.
7. Hummus can be served as a finished dish along with olive oil and cedar nuts. Sometimes the meat is added to this sauce, making a garnish from the humus.

Secret: Alone prepared hummus is stored in the refrigerator not more than 3 days. Therefore, it is desirable to prepare the paste directly before use.

Fried Nut.

Fried Nut.

Is it possible to fry nut? Why not. With frying, the Turkish pea leaves notes of walnut. And he reminds popcorn himself. Therefore, it can be used as this corn snack.

RECIPE:

1. Nut soaked in cold water. Pea will reach the condition when when sampled on the teeth it will be easy to break.
2. We merge the water and fry on the pre-hot olive oil. Oils need not to regret. Ideally, peas should swim in it. The readiness of the frying is determined by a slight golden shade, which will cover the peas of chickpeas.
3. Roasted nuts lay out on plates. With the help of napkins we remove excess oil. You need to sprinkle with a large sea salt and paprika. After that, shifting in the deep vouces for snacks.

Secret: Depending on the seasonings, fried chickpeas can add every taste. If you want to make peas sweet, sprinkle with sugar then. It is better to do it while you do not cooled.

Dusty Nut.

Dusty Nut.

Turkish pea in itself has a lot of benefit. But, it is still possible to increase, if you eat germinated nuts. Make it very simple.

RECIPE:

1. It is necessary to rinse the nuts and pour it with water. After 12-24 hours, sprouts should appear.
2. Now it is necessary to drain the water and dry the peas. You can use germinated nuts as soon as the first small sprouts are shown. And you can wait until they fix it.
3. It is possible to store the germinated nut in the refrigerator to 5 days.

Secret: Groced Nut is very useful. It is useful and the water in which he germed. It must be merged into a specially cooked container and water the flowers.

Tips and reviews

Salad of chickpea, spinach and champignons

Irina. I'm a vegetarian. But, instead of the traditional soybean nutrition, I use the NUT. I make everything you can do from it. From pate and to the kitlet. I advise everyone to all this peas. The main thing before cooking soak nuts in water.

Kseniya. I turn on wheat and oats in his diet. Not so long ago learned about the nut. I tried to germinate. Perfectly turned out. I missed through the meat grinder and mixed with a little flesh of avocado. Such a pate smear bread. Very tasty and most importantly useful.

Video. How to cook, soak and clean the Turkish pea