Home Drinks and cocktails Chickpeas in spicy tomato sauce. Chickpeas in tomato sauce for the winter Chickpeas in tomato sauce

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Chickpeas in spicy tomato sauce. Chickpeas in tomato sauce for the winter Chickpeas in tomato sauce

Step 1: prepare the chickpeas.

We take the right amount of chickpeas, put them on the kitchen table, sort out and remove spoiled grains, as well as rubbish of any kind. Then we shift the whole peas into a deep bowl. Fill with ordinary running water above their level by 7–10 centimeters and leave at room temperature for a couple of hours. After that, we tighten the bowl with plastic cling film and send it to the refrigerator. 12 o'clock or all night.

Step 2: Cook the chickpeas.

The next day, we discard the infused and swollen chickpeas in a colander or sieve. We thoroughly rinse it, transfer it to a deep saucepan and fill it with purified water, it is desirable that it be about one palm higher than the level of peas.

As soon as the liquid boils, use a slotted spoon to remove the foam from its surface - coagulated protein. Add to saucepan tablespoon vegetable or ghee and salt to taste. Then we increase the level of fire to strong and cook the chickpeas until softened under a covered lid. 1.5–2 hours.

Step 3: prepare vegetables and herbs.

In the meantime, peel the ginger root and wash it under cold running water along with the tomatoes, a piece of chili pepper and cilantro sprigs. After that, dry the vegetables with paper kitchen towels, and shake off excess liquid from the greens over the sink. Place these ingredients one by one on a cutting board and chop. Grate a piece of ginger into a small bowl. For all tomatoes, we cut off the place where the stalk was attached, and cut the tomatoes into slices or quarters with a thickness of 1 to 1.5 centimeters. Just finely chop the red pepper with cilantro and lay out all the cuts in separate bowls.

Step 4: prepare the spice mixture.

Next, put in a mortar a few grains of black pepper, half a pinch of cumin, cloves, cardamom, coriander and cinnamon stick. Using a pestle, grind these spices to a homogeneous fine crumb and proceed to the next step.

Step 5: Cook the chickpeas in a spicy tomato sauce.

As soon as the chickpeas are cooked, set the peas aside for a while, send a wok, a cauldron or a deep frying pan to its place and put it in this dish 3 tablespoons vegetable or ghee. Reduce the heat to medium and after a few minutes add chopped chili with a pinch of cumin. Fry them lightly for 20–30 seconds stirring with a kitchen spatula. Then add bay leaf, chopped tomatoes to them and simmer everything 5–7 minutes. After that, season the tomatoes with a tablespoon of fresh lemon juice, grated ginger, a teaspoon of turmeric, spice mixture and cilantro. Mix everything again, stew vegetables with spices 6–7 minutes and pour in the finished chickpeas along with the broth.

Bring the sauce to a boil, taste it and add a little more salt if necessary. After that, we tightly cover our dish with a lid, reduce the fire level to a small one and simmer the fragrant food for more 10–15 minutes.

Then remove the spicy chickpeas from the stove, insist 7–10 minutes, lay out on deep plates and serve to the table.

Step 6: Serve the chickpeas in a spicy tomato sauce.

chickpeas in spicy tomato sauce served hot as a side dish for meat, fish or poultry dishes or as the first main dish in fast days. Garnish each serving with fresh lemon slices or rings, if desired. hot pepper, and next to it they put a plate with airy pita bread. Enjoy!
Bon Appetit!

Instead of a homemade spice mixture, you can use the Indian seasoning garam masala;

Very often, vegetable or ghee is replaced with peanut butter;

Chickpeas can be boiled in broth or vegetable broth;

A nice addition to vegetables - sweet bell pepper and onions, they must be finely chopped and stewed together with tomatoes.

Chickpeas or Turkish nuts - very healthy food product. From it you can and should cook many delicious and simple dishes.

We offer you 18 original recipes, with which you can cook chickpea dishes at least every day.

Falafel with tzatziki sauce

Ingredients:

here - 100 g
water from boiling chickpeas - 20 g
olive oil– 20 g
sesame - 10 g
parsley - 10 g
dill - 10 g each
cilantro - 5 g
garlic - 2 cloves
whole wheat flour - 50 g
olive oil

For sauce:

Greek yogurt - 170 g
cucumber - 100 g
garlic - 5 g
parsley - 10 g
Cilantro - 5 g

How to cook?

Boil chickpeas until tender.
Add olive oil, sesame seeds, herbs, garlic to the cooked chickpeas. Grind all ingredients in a blender until smooth.
Add wheat to mixture whole grain flour and form patties.
Fry the chickpea patties in a well-heated non-stick skillet.
Then prepare the sauce: chop the cucumber, herbs and garlic in a blender. Add yogurt to the resulting mass and mix everything thoroughly.
Place patties on a plate and garnish with sauce. Your chickpea dish is ready to serve.

Vegetable pancakes from chickpeas

byrchynka

Ingredients:

chickpeas - 400 g
onion - ½
carrots - 2 pcs.
egg - 1 pc.
pepper
olive oil

How to cook?

Soak chickpeas overnight in clean water.
Rinse it in the morning, cover it with fresh water and simmer over low heat until it becomes soft (about 40 minutes).
Grind the finished chickpeas in a blender along with carrots, onions and eggs until smooth.
From the resulting "dough" form small pancakes and send to a frying pan, a little greased with olive oil.

Chickpea fritters with mango

angelina_easyvegcook

Ingredients:

chickpea flour - 1 tbsp.
milk - 1 tbsp.
egg - 1 pc.
mango - 1 pc.
cardamom

How to cook?

Place mango pulp in a bowl with chickpea flour, milk, egg, a pinch of salt and cardamom. Mix all ingredients thoroughly so that there are no lumps.
Bake pancakes on a non-stick frying pan or on a regular one, greasing it with olive oil.

Serve with topping or yogurt.

Baked chickpeas with spices

cooking mess

Ingredients:

chickpeas - 250 g
paprika - ½ tbsp. l.
agave syrup (honey) - 1 tbsp. l.
olive oil - 2 tbsp. l.
salt pepper

How to cook?

Boil chickpeas.
Mix agave syrup, olive oil, paprika, salt and pepper.
Mix cooked (not hot) chickpeas with spices.
Preheat oven to 180 degrees. Put the chickpeas on a baking sheet, covering it with baking paper, and put the dish in the oven for 40-45 minutes.
Serve baked chickpeas with vegetables or eat on their own.

Salad with chickpeas and pine nuts

elena_korsik

Ingredients:

chickpeas - 200 g
pine nuts - 30 g
parsley (dill, kenza) - 1 bunch
garlic - 1 tooth.
olive oil - 0.25 cups
juice of half a lemon
salt pepper

How to cook?

Soak chickpeas for 12 hours. Then boil it until done.
Grind garlic, herbs, lemon juice, oil, salt, pepper and a couple of tablespoons of boiled chickpeas in a blender until smooth.
Mix boiled chickpeas with dressing and let steep for 15 minutes.
Serve the chickpea dish with herbs and fresh vegetables of your choice.

Gushnut

female_xydeet

Ingredients:

chickpeas - 200 g
beef - 100 g
tomatoes - 2 pcs.
parsley - sprig
salt pepper

How to cook?

Soak chickpeas for 12 hours, then boil until tender.
Cut the beef and tomatoes (without the skin) into cubes and stew.
Mix chickpeas with beef and vegetables, season with salt and pepper. Top the dish with a sprig of parsley.

Chickpea soup with popcorn

elizavetamaleva

Ingredients:

chickpeas - 300 g
water - 1 l.
onion - 1 pc.
potatoes - 3 pcs.
carrots - 1 pc.
garlic - 3 teeth
olive oil
salt / pepper / thyme

How to cook?

Boil the chickpeas (after soaking for 12 hours) over low heat.
Grate carrots, cut potatoes into cubes, onions into half rings. Lightly fry the onion in olive oil.
Add potatoes, carrots, onions, garlic and spices to chickpeas and cook all ingredients for about 15 minutes.
Grind all ingredients in a blender and decorate with popcorn.

Chickpea and Tomato Soup

tatiana_veg

Ingredients:

chickpeas - 250 g
tomatoes - 5 pcs.
onion - 1 pc.
potatoes - 2 pcs.
salt pepper

How to cook?

Boil chickpeas.
Remove the peel from the tomatoes and fry in a well-heated skillet with chopped onion to make "tomato paste".
When the tomatoes are cooked, a couple of minutes before turning off, pour the chickpeas into the pan. Bring to a boil and set aside.
After the chickpeas and tomatoes have cooled down a bit, grind them in a blender, adding salt and pepper to taste.
Serve the finished chickpea dish with greens.

Chickpea Dish: Lenten Soup

katerina_kovalenkova

Ingredients:

chickpeas - 1 tbsp.
tomatoes - 2 pcs.
potatoes - 2 pcs.
green pepper- 1 PC.
water - 1.5 l.
vegetable oil or olive oil - 2 tbsp. l.
lemon
turmeric
Carnation
Bay leaf
salt pepper

How to cook?

Boil chickpeas.
Dice potatoes, peppers and tomatoes.
Put a medium-sized saucepan on the fire, pouring in 2 tbsp. l. vegetable or olive oil. When it warms up, add cloves, bay leaf there.
Then send onion, garlic, green pepper to the oil, salting the ingredients a little. Simmer them for 3-4 minutes, stirring with a spatula.
After that, throw tomatoes and all other spices into the pan, stewing the dish for another 2-3 minutes.
While the vegetables are simmering, rinse the chickpeas. Then, together with the potatoes, stew it with the rest of the ingredients for 3 minutes.
At the end, pour water into the pan, squeeze a slice of lemon and mix everything well. Cook the soup until the chickpeas are tender without removing the lid.
When the dish is ready, pour it into a plate, garnishing with fresh herbs to taste.

Chickpea soup with smoked chicken

anochka413

Ingredients:

chickpeas - 200 g
water in which chickpeas are boiled
carrots - 1 pc.
onion - 1 pc.
smoked chicken - 50-100 g
salt pepper

How to cook?

Boil chickpeas.
Cut the onion and chicken into cubes, chop the carrots on a grater. Throw all the ingredients into boiling water and simmer for 4-5 minutes.
Add the chicken and vegetables to the pot with the chickpeas and water, seasoning with salt and pepper. Grind part of the soup in a blender.
Mix both parts of the soup: chopped in a blender and liquid. Garnish the dish with chickpeas and herbs on top.

chickpea pie

yashyulya

Ingredients:

chickpea flour - 100 g
kefir - 100 ml.
egg - 1 pc.
soda - ¼ tbsp. l.
baked fish or stewed cabbage (for stuffing)

How to cook?

Mix chickpea flour with kefir, egg and soda, stirring thoroughly with a whisk or mixer until smooth.
Divide the dough into two parts. Pour most of the dough into a pastry pan lined with baking paper.
Gently spread the filling on top of the dough and pour the second part of the dough.

Bake the cake for 40-45 minutes at 180 degrees. Check the readiness of the chickpea dish with a toothpick or wooden stick.

chickpea pizza

yashyulya

Ingredients:

For the test

chickpea flour - 1 tbsp.
water - 1 tbsp.
olive oil - 1 tsp

For filling

red bell pepper - 1 pc.
tomato - 1 pc.
bulb - 1 pc.
chicken boiled meat - 100 g
low-fat cheese - 20 g

How to cook?

Prepare pizza dough: mix chickpea flour with water to make batter without lumps. Add salt, olive oil to it and mix well. After that, leave the dough to stand for at least 30 minutes.
When small bubbles appear on the dough, it means that it has thickened and can be baked.
Preheat the oven to 220 degrees. Cut pepper, tomato and chicken into slices, onion into half rings.
Place the dough on a baking sheet, put the vegetables on top. Place the pizza in the oven for 20-25 minutes.
5 minutes before turning off, sprinkle the dish with grated low-fat cheese.
Decorate the pizza with herbs and serve to the tol.

Chickpeas with pumpkin

kseniia_kovalenko

Ingredients:

chickpeas - 200 g
tomatoes - 3 pcs.
pumpkin
garlic
Coconut oil
olive oil
salt pepper
cardamom
nutmeg
greenery

How to cook?

Soak chickpeas for 2 hours. Then boil it in salted water for 30-40 minutes.
At the same time, sauté the garlic and finely chopped onion for coconut oil. Later, throw tomatoes and pumpkin into the pan. Salt, pepper, add a pinch of cardamom and nutmeg.
When the vegetables are cooked, add the cooked chickpeas with olive oil to them and mix well.
Garnish the chickpea dish with herbs on top.

Baked chickpeas with vegetables

ayurveda.and.you

Ingredients:

chickpeas - 1 cup
onion - 1 pc.
carrots - 1 pc.
tomato - 1 pc.
sweet pepper - 1 pc.
olive oil - 2-3 tbsp. l.
vegetable marrow
eggplant
garlic

How to cook?

Rinse the chickpeas and soak overnight in cold water.
In the morning, transfer the chickpeas to a baking dish.
Cut all the vegetables into large pieces and put them on top of the chickpeas in any order.
Salt the dish and add 2-3 tbsp. l. olive oil.
Bake chickpeas with vegetables in the oven for about an hour at a temperature of 220 degrees. Then lower the temperature to 160 degrees and cook for another 30 minutes. If during this time the chickpeas do not soften, put the dish in the oven for another 20-30 minutes.
After cooking, serve chickpeas with herbs and fresh vegetables.

Dessert from chickpeas

sakovskaya_julia

Ingredients:

chickpea flour - 1 tbsp.
curdled milk - 300 g
oatmeal - 2 tbsp. l.
carob - 2 tbsp. l.
soda - 1 tsp
stevia to taste
natural yogurt
slice of lemon

How to cook?

Mix stevia (or other healthy sweetener) with eggs in a blender. Then add curdled milk and soda here, beat well.
Sift chickpea flour through a sieve, add carob to it, oat flour and also mix.
Pour the resulting dough into a round shape, brushing it with olive oil.
Bake the dessert in the oven for 15 minutes at 180 degrees. Brush the chickpea dish after baking natural yogurt and garnish with a lemon wedge.

Pie with zucchini and tomatoes on chickpeas

lukasann

Ingredients:

chickpea flour - 150 g
warm water - 150 ml
grape seed oil - 3 tbsp. l.
zucchini - 1 pc.
tomato - 3 pcs.
salt pepper
spices to taste

For sauce:

tomato paste without additives home cooking– 100 g
tomato - 3 pcs.
olive oil - 2-3 tbsp. l.
basil - ½ bunch

How to cook?

Mix chickpea flour and spices with water and olive oil. Knead the dough (it turns out quite loose) and set aside for 30 minutes.
Prepare the sauce: chop tomato paste, finely chopped tomatoes, olive oil, basil and salt to taste in a blender. Then cook it over low heat until it thickens.
Spread the dough in a thin layer over the form, pre-greasing it with olive oil. Bake in the oven for 10-15 minutes at 180 degrees.
Cut the zucchini and tomatoes into rings. Lubricate finished cake sauce and top with vegetables. Bake in the oven at the same temperature for another 20 minutes.

Chickpea Brownie with Plum

milaz_fit

Ingredients:

boiled chickpeas - 150 g
egg - 1 pc.
cottage cheese soft fat-free - 125 g
cocoa - 2 tbsp. l.
carob - 2 tbsp. l.
sweetener - 1 pack.
baking powder - 1 tsp
fresh plum

How to cook?

Soak fresh chickpeas for 2 hours. Then boil and grind in a blender.
Add the egg, cottage cheese, cocoa, carob, sweetener, baking powder and mix everything well until smooth.

Put the resulting dough into a baking dish, decorate with plum slices on top and put in the oven for 20-25 minutes at a temperature of 180 degrees.

chickpea candies

stasy_foutley

Ingredients:

chickpeas - 200 g
banana - 1/3
kefir - 1 tbsp.
coconut flour
cocoa

How to cook?

Soak chickpeas for 2 hours. Boil it, drain the water and remove the remaining moisture.
Mix chickpeas, 1/3 banana, kefir and coconut flour. Roll the mixture into balls. Roll them in cocoa and refrigerate for a few hours.
Chickpea dish - delicious and healthy candy- ready!

Save our recipes for yourself and then only the most delicious and mega will be on your table. healthy meals from chickpeas!

Good appetite!

Prepared by: Tatyana Krysyuk

Chickpea and dishes from it are very popular in various Arab and Eastern countries, but not all housewives have managed to appreciate it yet. And there are a lot of these advantages, chickpeas contain a lot of protein, also fiber, various trace elements, moreover, according to palatability it is far superior to the same peas. There is only one drawback in cooking chickpeas - this is its preliminary preparation, namely long soaking, but this will not require your direct participation, you just need to leave the cereal in water overnight to use it in any dish the next day.

You can cook with chickpeas both first courses, and second courses, and snacks, and given that there is a big fast now, dishes with it are more than ever welcome.

So, I propose to cook stewed chickpeas in tomato sauce, a hearty and very tasty dish. In my home menu, it occupies not the last place. Let's take the necessary products from the list.

Pour chickpeas with water in the evening and leave overnight, during which time it will swell and it will be easier to cook. The longer the chickpeas are soaked, the less time it will take to cook them later.

The next day, the chickpeas will swell and increase in size, salt the water in which they were soaked, rinse them under running water and fill them with clean water. Now the chickpeas will need to be brought to a boil and boiled for another 20 minutes. Then, drain the water in which it was boiled into a separate container. And we will bring the chickpeas to full readiness while stewing with the rest of the ingredients.

Finely chop the onion with garlic and celery.

Cut the tomatoes into cubes.

On the vegetable oil fry the onion and celery.

When the vegetables become translucent, add the tomatoes and garlic to the pan. We will not drain the juice from the tomatoes, we need it in the dish. Continue frying over low heat, stirring constantly.

After 7 minutes, add spices, salt, pepper.

After five minutes, add chickpeas to the pan, remove the bay leaf and mix, close the lid and simmer over low heat for 30 minutes, adding the water in which the chickpeas were boiled as needed, adjusting the density of the sauce to your liking.

At the end of the stew, the chickpeas will be completely soft and creamy in taste. Add chopped greens to the pan, parsley, cilantro or green onion what you love. Take the pan off the fire.

Chickpeas in tomato sauce can be served hot or cold, either option is good.

Bon Appetit!

Put 1½ tbsp. chickpeas in a 3 liter saucepan and pour 1.4 liters of water. Leave to soak at room temperature for 8 hours or overnight.

Without draining the water, add ½ tbsp. l. oil, put on high heat and bring to a boil. Remove foam. Reduce the heat to low, cover, and let the peas simmer for about 1 hour, until they are soft. Throw the finished chickpeas in a colander, and save the broth.

Blanch the tomatoes, peel and cut into small pieces.

In the same saucepan, heat 3 tbsp. l. oil over medium heat. Throw in hot oil ¾ tsp. dry ginger, ¼ tsp ground pepper chili, 1½ tsp. cumin seeds and ½ tsp. black mustard seeds. Roast until the cumin seeds turn brown.

Put 1 bay leaf and after 1-2 seconds - chopped tomatoes. Stir, add 1 tsp. turmeric, 2 tsp lemon juice, 1 tsp. garam masala and 1 tbsp. l. chopped greens. Cook, stirring, over medium heat, drizzling with chickpea water as needed, for 3-5 minutes, until sauce is smooth.

Add chickpeas and ⅓ tbsp. chickpea decoction. Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally. If necessary, add a little chickpea decoction to prevent burning.

Remove from heat, add 1¼ tsp. salt, 1½ tbsp. l. butter and 1 tbsp. l. fresh chopped herbs.

Serve hot with chickpeas vegetable salad and fresh bread.

Soaking time for chickpeas - 8 hours
Cooking time - 2 hours

Recipe from Yamuna Devi's Favorite Indian Vegetarian Dishes

Any reprint of this recipe is allowed. But please don't forget to link to Paneer.

Since ancient times, chickpeas have been grown in the Middle East and India. And recently, chickpeas have become very popular around the world. This is not surprising. It has a pleasant nutty flavor, is rich in proteins and carbohydrates and can be a great substitute for meat. Therefore, it is very common among vegetarians and fasting people. Salads, soups, pilaf, curries and even desserts are prepared from it. Most famous dishes of which it is falafel. When I first saw the recipe for chickpeas in tomato sauce for the winter, I was puzzled why it didn’t occur to me myself? After all, we are preparing for the winter salads with rice and buckwheat, soup preparations with pearl barley and beans! I couldn't not try. I cooked it for the first time, three weeks have passed, the jars are in the pantry in the apartment. Fans of chickpeas will like the preparation - tasty, satisfying, fragrant! From this amount of products, I got 2 half-liter jars and a plate for testing.

Ingredients:

boiled chickpeas - 0.7 liter jar.
zucchini - 1 piece (small).
tomatoes - 1 kg.
sweet peppers - 5 pieces.
garlic - 1 head.
chili pepper - 1 piece.
salt - 1 tbsp. a spoon.
sugar - 4 tbsp. a spoon.
spices (bay leaf, sweet peas, etc.) - to taste.
vegetable oil - 50 grams.
table vinegar 9% - 2 tbsp. spoons.

How to cook chickpeas in tomato sauce for the winter:

1. First, prepare all the vegetables, wash them and clean them. Cut the zucchini into random pieces and grind in a blender. If the vegetable is old, then it is better to cut the skin and clean the seeds. In such blanks, I put zucchini more for density than for taste. After all, it only has chickpeas and liquid tomato-pepper sauce. Zucchini thickens nicely and makes the texture denser.

We put on fire and simmer over medium heat until soft, about 10 minutes will be enough. You can cook in a slow cooker.

2. While the zucchini is stewing, grind sweet peppers, chili peppers and tomatoes in a blender.

3. Put the mashed pepper and tomato puree into the pan for the zucchini and simmer for another 15 minutes.

4. Now let's talk about chickpeas. I prepare it for future use in advance, ready-made chickpeas (already boiled) are almost always in my refrigerator. Or rather, in the freezer. Yes, yes, it can be frozen without compromising quality and taste; in this form, it can be stored for several months. This is very convenient, because chickpeas take a long time to cook, and then all you have to do is get it and heat it up!

This time I also have chickpeas from the freezer, ice crystals are visible in the photo.

If you are going to cook such an appetizer, but there is no ready-made chickpeas, then you will have to take care of this in advance. Chickpeas are cooked like beans. It must be soaked in water for 4-7 hours, then drained, poured new water and boiled without salt for 1-2 hours. Readiness is determined by the softness of the chickpeas.

5. Put boiled chickpeas in boiling tomato sauce, bring to a boil and cook for 40 minutes over low heat.

6. Put salt, sugar, favorite spices. I put 1 teaspoon seasoning Provencal herbs”, I wanted to give the appetizer a little Mediterranean exoticism. Bay leaf and allspice did not put. By the way, add salt and sugar to taste too. After all, the number vegetable snack it may be different for you, it all depends on the juiciness of the vegetables and on the amount of moisture evaporation during stewing.

7. Five minutes before readiness, put the garlic squeezed through the press and pour in table vinegar.

We sterilize the jars in advance and boil the lids. We spread the boiling chickpea salad into jars, turn it over on the lid and wrap it up until it cools completely.