How to quickly cook chickpeas for pilaf without soaking

Until now, many housewives do not know how and how long to soak chickpeas before cooking. After all, before he was a rare guest on the table of the Slavs. Our mothers and grandmothers mainly used other legumes for cooking: peas, beans, lentils. Chickpeas were popular in the Middle East. The fashion for proper nutrition has led to the fact that Turkish peas have entered the kitchens of Russians. For those who monitor their health and control their weight, it will be useful to learn how to soak and cook a valuable protein product.

Benefits of chickpeas

Dried beans are healthier than canned beans.
They are rich in vegetable protein. It makes up 30% of the total mass. It is because of the protein that vegetarians include legumes in their diet. It is popular among adherents of healthy eating. In addition to protein, chickpeas contain fiber and nutrients. The list is very long. It is enough to list only the most important vitamins and microelements included in the composition:

Regular consumption of beans has a positive effect on health. They are especially useful for people with diabetes. Bean product normalizes sugar levels. The fiber contained in it stimulates intestinal function. Dishes made from Turkish peas help prevent constipation and intestinal cancer.

Microelements, amino acids, and vitamins contained in beans improve immunity, slow down the aging of the body, lower cholesterol levels, and improve blood composition. Dishes made from chickpeas help women lose weight and get rid of excess fat.

Nutrients have a positive effect on the condition of the eyes and skin. In nursing mothers, they improve lactation and milk quality. It has been scientifically proven that people who eat chickpea dishes are less likely to suffer from coronary heart disease and colon cancer.

Can you eat raw beans?

Many fans of a healthy lifestyle are interested in whether it is possible to eat soaked chickpeas without heat treatment. Theoretically, yes, only the seeds will be a bit harsh.

Vegetarians and raw foodists eat sprouted chickpeas. After germination, the calorie content of Turkish pea seeds decreases from 309 to 160 kcal, and the amount of nutrients increases. In particular, sprouted chickpeas contain more antioxidants - elements that slow down the aging process and protect the body from cancer.

The benefit of raw seeds is that they reduce the level of “bad” cholesterol and blood sugar, have a positive effect on the functioning of the heart and digestive system, and normalize metabolism.

How to properly soak chickpea seeds so that they germinate and do not spoil?

Rinse thoroughly.
Pour the beans with filtered water at room temperature in a ratio of 1:3. Cover the container with a lid, leaving a small hole for air.
Wait 3 hours.
Drain out the old water. Rinse the seeds and fill them with fresh liquid again, but in a 1:2 ratio.
Cover the container with damp gauze. Place in a cool place (maybe in the refrigerator) for 10–12 hours or overnight.
Drain the water again and rinse the seeds.

The most healthy chickpeas are considered to be the ones whose sprouts are no longer than 1.5 cm in length. The seeds can be eaten as a separate dish or added to fresh vegetable salads.

In terms of the amount of proteins, amino acids and B vitamins, chickpeas are not inferior to meat. It, like fish, contains omega-3 and omega-6 fatty acids. And in terms of fiber content, macro- and microelements, the product will compete with vegetables and fruits. To preserve nutrients and great taste, soak chickpeas properly before cooking. Boil only prepared seeds.

Pilaf is not the easiest dish. It will take a lot of practice to make it juicy and crumbly, aromatic and bright. For those who have already learned all the intricacies of preparing traditional pilaf, we suggest trying adding chickpeas to it. It will turn out very original!

Rules for soaking chickpeas

Chickpeas are a plant of the legume family.
And how all its representatives can cause excessive gas formation. It is not difficult to prevent it. You need to add 1 tsp soda to the water for soaking the beans. per 1 liter of liquid. It removes substances that cause the formation of gases in the intestines. There is no need to soak chickpeas for a long time. 4 hours is enough. In addition to soda, you can add 1 teaspoon each of salt and sugar. This will improve the taste of the finished dish. Those who soak peas for 12 hours or more are disappointed. The peas become very dense during cooking.

Before cooking, the beans are poured into a colander and washed in running water. If you want to boil them faster, then the soaking process is carried out as follows:

sort through;
wash;
pour into a saucepan;
pour water (for 1 cup of beans, take 3 cups of liquid);
heat to boiling;
remove the pan from the heat;
After 2 hours, start cooking.

Properly soaked peas, when pressed with a finger, easily fall apart into 2 halves. It takes a long time to cook chickpeas without soaking, so it’s better to fill them with water and wait until they swell. This will greatly reduce the cooking time.

General rules for soaking

Most housewives know how to soak cereals overnight: buckwheat, rice, pearl barley. But in the case of chickpeas, different rules apply. It is not advisable to leave it in water for longer than 5 hours. And there are two reasons for this:

with prolonged soaking, the structure of vegetable protein changes, so the seeds turn out hard;
Fermentation processes may begin and the product will become unfit for consumption.

The ideal soaking time is 3-4 hours. The seeds must first be cleaned of debris and washed under running water. You can leave the chickpeas overnight, for 7–8 hours, but then you won’t be able to boil them quickly.

If the apartment is hot, put the beans in the refrigerator.

What kind of water should you soak chickpeas in: cold or hot? Both extremes are harmful, as they lead to changes in the protein structure and product hardness. The water should be at room temperature. It is advisable to use settled, boiled or filtered water.

Chickpeas are poured with water in a ratio of 1:4. When soaked, the seeds almost double in volume. If there is not enough liquid, the beans will remain dry in the center and the cooking time will increase.

If you have hard water in your home or your chickpea seeds are too old, soak the chickpeas in baking soda. It softens the product and speeds up the cooking process. Just add no more than 0.5 teaspoon, otherwise the finished dish will have a specific taste.

How long to cook chickpeas

The cooking time depends on how long the beans are soaked and what kind of dish you plan to cook from them.

How to cook chickpeas for meat soup

For meat soup, chickpeas are boiled until half cooked and then cooked with meat and other ingredients of the dish until tender. Step-by-step preparation of beans for soup:

sort through;
pour into a colander, rinse;
pour into a saucepan;
pour cold water from the filter in a ratio of 1:3;
leave to swell for 4 hours;
drain the water, pour in fresh water, take 4 parts of liquid for 1 part of beans;
bring to a boil, boil over low heat for 15-20 minutes;
Drain in a colander.

Cooking Indian style

This is pilaf with boiled rice and chickpeas.

Components:

1.2 liters of milk;
2 liters of water;
0.4 kg basmati;
0.4 kg carrots;
2 cups boiled chickpeas;
120 g melted butter;
150 g roasted peanuts;
250 g turnip onions;
3 cloves of garlic;
50 g fresh ginger;
a little cardamom, cinnamon, turmeric, a few cloves, hot pepper;
mint greens, cilantro;
3 tbsp. spoons of sugar, salt.

Technology:

The chickpeas are boiled until tender, the rice is soaked and washed.
Water and spices are added to milk (1 l), and everything is boiled.
Rice is boiled in the milk mixture and discarded.
The greens are chopped and mixed with rice.
Garlic and ginger are ground in a blender.
Garlic and ginger dressing is fried in hot oil and chili pepper is added. Diced onions are also placed there and sautéed.
Carrots are added, then chickpeas, everything warms up well. Next it is placed in a heat-resistant form, greased and sprinkled with flour.
Layers of rice, vegetables with chickpeas, more rice are placed in the mold, everything is filled with sweetened milk, and sprinkled with turmeric. You need to bake the pilaf for a quarter of an hour. When serving, the slightly cooled pilaf is turned over onto another dish and served with lime slices as a garnish.

Cooking methods

Any utensil, even a frying pan, is suitable for cooking. It is convenient for a busy housewife to cook beans in a slow cooker or in a steamer equipped with a timer.

How to cook chickpeas in a saucepan

The beans, which have been soaked for 4 hours, are cooked until tender for 40 minutes.
The cooking process lasts for 1.5 hours if they were kept in water for 8-12 hours. Boil chickpeas in a saucepan with a thick bottom. In such a container it is easier to control the intensity of boiling. Fill chickpeas with cold water only. It is poured enough, it should cover the grains by at least 2 cm. First, turn the burner to maximum, reduce the heat as soon as the liquid boils. The foam formed during the boiling process is removed. Cover the pan with a lid.

How to cook chickpeas in a slow cooker

A multicooker is ideal for cooking chickpeas. In the “Stew” mode, you can set the required cooking time. If you need very soft beans for hummus or puree, set it for 1.5 hours. To cook chickpeas for soup, set for 20 minutes. For the salad, cook peas in a slow cooker for 40 minutes.

Correct cooking process:

the beans are sorted, poured with cold water, left for 4 hours;
drain the liquid, transfer the beans to the multicooker bowl;
for 1 cup of grain add 3-4 cups of cold water;
select the extinguishing mode, set the required time.

How to cook chickpeas in a pressure cooker

In a pressure cooker, cooking time is reduced by 2 times. Pressure cooking peas softens faster. Cooking steps in a pressure cooker:

peas are washed in 2 waters, soaked for 4 hours;
drain the water, transfer the grains to the pressure cooker;
For each glass of grain add 4 tbsp. cold water;
Close the lid and set the timer for 15-20 minutes.

How to cook chickpeas in a double boiler

The steamer comes with a special container for boiling cereals. It is convenient to cook chickpeas in it. Steamer cooking process:

the beans are sorted, poured into a colander, and washed under running water;
soak for 4 hours in cold water with the addition of a pinch of soda;
washed;
pour into the bowl of a double boiler, pour water, observing the proportions, take 4 parts of liquid for 1 part of grains;
The steamer timer is set to 45 minutes.

Cooking tips

Many people outright refuse to cook anything with rice. For some, the reason for this failure is that the grains stick together. For others, on the contrary, the reason is that the rice turns out crumbly. It should be noted that for the preparation of our dish, the second category of people wins today.

To ensure that the rice has a specific consistency, it is important to know which variety to choose. Basmati, steamed and long-grain are three options that are quite available on sale today. They just need to be washed well to get the desired result.

If you buy round rice, you can wash it a hundred times, but you still won’t get a crumbly consistency. This rice is designed to be sticky, which is why it is often chosen even for making sushi. The fact is that this variety contains a very large amount of starch, which absorbs water and this causes gluten to deteriorate. This results in perfectly sticky rice.

Another method that can be used, but is not advisable. It is suitable for cases when absolutely nothing works out. For it, rice must be boiled until fully cooked in a large amount of water, and then drained in a colander and allowed to drain.

You can also fry the rice to make it fluffy. To do this, you need to pour it into a frying pan with oil, fry for about ten minutes, then add water and cook until tender.

It is better to cook rice in a saucepan or saucepan with a thick bottom. This bottom heats up well and “cooks” food evenly. In thin-walled dishes, on the contrary, bubbles form, which contribute to the burning of food.

Pilaf with chickpeas is much more satisfying, which is especially important for vegetarians or people who fast. It’s also very appetizing and colorful – a real taste of the East!

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If you like to experiment in the kitchen, then I highly recommend paying your attention to this amazing option on how to cook Uzbek pilaf with chickpeas. Incredibly tasty, satisfying, aromatic!

How to cook chickpeas

Chickpeas are a grain and are sold only in dried form. Like other legumes, it takes a long time to cook. Therefore, it is easier and faster to cook it after soaking. To do this you need:

Sort out the peas to remove debris and foreign grains and rinse in cold water.
Place the cereal in a container (bowl, pan), add water in a ratio of 1:3. The exact amount of liquid does not matter, the main thing is no less.
Leave to swell for at least 4 hours on the counter at room temperature. You can soak it in the evening for 8-10 hours and cook it in the morning. In this case, it is better to put the container in the refrigerator, otherwise the mass may begin to ferment in a warm kitchen. There is no point in soaking for a longer time; the grains will germinate.
Pour the liquid out of the container and rinse the chickpeas thoroughly. It will noticeably increase in volume.
Place the cereal in a saucepan, add fresh cold water in a ratio of 1:4.
Cook over moderate heat until done. The peas should be soft without a hard center and burst when bitten.
Add salt to taste 10-15 minutes before the end of the process.

Soaking is an approach that allows chickpeas to cook evenly and therefore correctly.

How long to cook chickpeas after soaking

There is no single figure for cooking time. The speed at which chickpeas are cooked is determined by how long they sit in the water: 3 hours and overnight is a big difference. Also, the time depends on what dish you plan to make.

Pilaf with chickpeas and chicken

8 boxes of cardamom;
160 g round rice;
5 g turmeric;
2 onions;
2 bay leaves;
2 g ground cloves;
900 g chicken (carcass);
170 g chickpeas;
160 g long grain rice;
3 g cumin;
4 peppercorns;
9 cloves of garlic;
2 g cinnamon;
2450 ml water;
70 ml sunflower oil;
2 g coriander.

Time – 1 hour and 30 minutes.

Leave the chickpeas in water overnight;
In the morning it must be cooked until fully cooked;
Leave the washed rice in water for half an hour, after which the water is completely drained;
Cut the whole chicken into four parts and wash them, then put them in a bowl and pour in water;
Put on the fire and, when it boils, skim off the foam and add the desired amount of salt and spices to the broth;
Add peeled garlic and onions here and cook for half an hour;
Cut the second onion into thin feathers;
Strain the broth;
In a separate pan, fry the chopped onion;
Then add the indicated spices to it, mix, hold on fire for one minute and add peas;
After half a minute, stir, add rice, stir again;
Pour in 600 ml of chicken broth;
Distribute all four pieces of chicken on top, cover the bowl and cook until the rice is completely cooked;
You can use the rest of the broth as you wish, and instead of chicken, take two chickens. Before serving pilaf, it can be enriched with toasted nuts, herbs, and pomegranate.

How to quickly cook chickpeas without soaking

The secret ingredient that makes chickpeas quick to cook at home is baking soda. It is ideal in cases where you need the beans to be well boiled.

Sort the chickpeas and rinse them from dust.
Pour in cold water in a ratio of 1:4. That is, for 1 cup of chickpeas take 4 cups of liquid.
Put on fire. After boiling, skim off the foam and continue cooking over high heat for 15 minutes.
Add soda: 1 tsp. per glass of cereal.
Reduce heat slightly, cover and cook for 1.5 hours for the side dish and up to 2 hours for the puree.

In addition to a saucepan, you can cook legumes deliciously in a slow cooker. To do this, you will have to hold the cereal for 1.5 hours in the “Stew” or “Pilaf” mode. The proportions of water and grains are exactly the same.

Soaking is not a necessary step for cooking chickpeas, but it does allow the peas to cook faster. Exactly how long to simmer it on the fire depends on the required degree of boiling.

Source

Uzbek pilaf with chickpeas and lamb

900 g lamb;
35 g raisins;
1000 g round rice;
10 g barberry;
1000 g yellow carrots;
220 g chickpeas;
3 heads of garlic;
210 ml cottonseed oil;
10 g cumin;
3 onions;
80 g fat tail fat;
3 g sugar;
25 g salt;
10 g spices for pilaf.

Cut the tail fat into small pieces;
Heat the cottonseed oil in a cauldron, then add the fat in pieces and melt it. A golden film should appear;
If there is a lamb bone in the meat, you need to add it along with the fat and fry it. You need to pull it out in about ten minutes;
Peel the onion and cut it into half rings; it should be fried in oil and fat;
Wash the meat and cut into pieces, not too small. The optimal size is 3 cm. Place it on the onion as soon as it turns golden;
As soon as a crust appears on the meat, after about fifteen minutes, you should put peeled and cut into strips carrots into the cauldron;
Fry the carrots until they begin to stick to the meat and are completely soft. You can add salt to it;
Next, pour a liter of hot water over the meat. The pieces should be barely visible from under the water. Wait until it boils;
Then put slightly peeled heads of garlic, all the spices, and pre-soaked chickpeas into the cauldron. Cover and simmer for twenty-five minutes;
Rinse the rice thoroughly and let it soak in water for five hours; the water can be changed;
After the time has elapsed, remove the garlic, mix the whole mass and place rice on top, distribute it evenly and do not press down in any case;
Add a little salt and add water so that it covers the rice by about 2 cm. Do not cover the cauldron with a lid;
After half an hour, when the water is already slightly below the middle of the entire mass, you should collect the rice in a heap, make punctures in it, in which you need to put garlic, and add a little cumin;
Cover with a lid or plate and cook on the lowest heat for about fifteen minutes. Remove from heat and let sit for at least half an hour;
Remove the lid, mix the rice with the rest of the mixture, place on a plate, place garlic and meat on top. It is advisable to cut the meat into smaller pieces after cooking.

How to cook chickpeas

Content

This variety of peas, like chickpeas, is not particularly popular in our kitchen. Perhaps the reason is not the exotic nature of these fruits, but the fact that not everyone knows how to cook chickpeas at home. And, by the way, chickpeas or chickpeas are one of the main products of oriental cuisine. In terms of protein, it can perfectly replace meat. Therefore, it is especially useful for vegetarians to know how to properly cook chickpeas until tender.

It is important to know!

It is advisable to soak the chickpeas before cooking.

In a saucepan on the stove, the chickpeas will be ready in 40-45 minutes.

In a pressure cooker, chickpeas can be cooked in 15-20 minutes.

Video instruction

Watch the video below, everything is explained in detail:

Chickpeas will help add variety to your usual dishes. In terms of the amount of protein, chickpeas are not inferior to meat, which makes them very attractive during fasting. Chickpeas can compete with vegetables, thanks to micro- and macroelements, as well as the fiber that is part of it. By following simple rules during soaking and cooking, you can not only prepare dishes with excellent taste, but also get the most out of the kernels.

How to cook chickpeas correctly

You can cook chickpeas:

in a saucepan on the stove;
in a slow cooker;
in a pressure cooker;
in a steamer.

The proportions of water and cooking time depend on the recipe for which chickpeas are needed. For example, for salad or pilaf, chickpeas must keep their shape. But in soup this is not necessary, and for a side dish or falafel, chickpeas are also boiled to a state that makes it easy to puree.

The following secrets will help when cooking chickpeas:

Contrary to the general belief about the need to soak overnight, it must be said that for chickpeas it is optimal to stay in cold water for 4 hours. Soaking overnight will toughen the chickpeas and extend their cooking time by up to 2 hours.
The standard proportion of water and chickpeas when cooking is 1:4.
Like any peas, chickpeas can cause increased gas formation. But there is one secret that will help reduce the likelihood of this very unwanted side effect. It doesn’t matter how long you cook the chickpeas after soaking or without it - during the cooking process you should change the water 3 times. It is believed that water removes substances from the product that cause flatulence.
To reduce the cooking time for chickpeas, add a teaspoon of baking soda to the pan.
You cannot cook chickpeas in salted water.
In order for the chickpea puree to have a delicate texture, it is necessary to remove the outer shell from the beans after it peels off during the cooking process.

What are chickpeas?

More precisely, they are called chickpeas, they are not like ordinary peas or beans. Chickpeas also have another name – hummus. The taste is neutral, similar to mashed potatoes, with only a slight nutty tint. Contains many useful and mineral substances. Nutritional value: source of zinc, folic acid. The seeds contain 20% protein, 50% carbohydrates, 5% fat.

Chickpeas are useful for cleansing the body of harmful substances, as well as saturating it with vitamins. Often used in a healthy diet, with daily consumption.

In order to properly use chickpeas without losing vitamins, you will need: boiled cold water, ratio 2/1, leave to steep overnight. Option two: pour warm water over the chickpeas in the same proportions and leave for 3 hours. The chickpeas should swell and open slightly.

Chickpeas or hummus - can be used:

In PP-based confectionery products, chickpeas are used as flour. Just dry it in the oven at 150 degrees for 7 minutes, rub it through a sieve, or use a food processor.
In side dishes, we beat the settled chickpeas in a blender until pureed; it is used in dietary and vegetarian meals.
Add to main dishes to increase beneficial properties.

This article contains unique recipes for preparing Uzbek pilaf.

How to cook chickpeas for soup

The soup can be made with chickpea puree or whole beans. But in both cases it must be very soft, so preparing the soup begins with preparing and boiling the chickpeas. In order to cook chickpeas for soup you need:

soak it for 4 hours, changing the water a couple of times during this time;
rinse the chickpeas;
put in a saucepan and add water, maintaining a ratio of 1:4;
after the water with chickpeas boils, cook over low heat for 20 minutes with the lid open;
close the lid (if necessary, reduce the heat intensity further) and cook the chickpeas for another 20 minutes.
try the chickpeas; if they are ready, you can add them to the soup.

Nutritionist's recommendations

Chickpeas, like any other legumes, are great for weight loss. The point is not only in fiber, but also in the fact that it is slowly digested, that is, it gives a feeling of fullness for a long time. However, you should not completely switch to a diet of these peas, since they are quite high in calories, as mentioned above. In addition, it will be useful for strengthening the cardiovascular system and normalizing digestion.

It is well suited for soups and salads, pilaf, and side dishes, making them more satisfying. It is tasty and healthy to eat raw chickpeas after they have swollen in water. You can simply eat peas, or you can keep them in water for 12-18 hours instead of 4 and eat the product that has begun to germinate. In the second case, the amount of protein will decrease, but the fiber content will increase.

There are also contraindications, for example, its excess can, on the contrary, spoil digestion, causing constipation and increased gas production. However, a combination of chickpea dishes with fresh herbs, such as parsley or dill, can help with the latter.

In some cases, there may be a personal intolerance to this product, so you should be careful. If you feel unwell after eating, then do not torture yourself; in the future, refrain from this product.

How to cook chickpeas for salad

Everyone understands that chickpeas in a salad must keep their shape, otherwise the dish will not look very appetizing. To prepare the salad, chickpeas are cooked as follows:

first you need to soak it for 4 hours;
change the water 1-2 times while the chickpeas are soaking or add more as they are absorbed;
rinse and fill the chickpeas with cold water in a ratio of 1:4;
place the pan on the stove and bring to a boil;
reduce the heat intensity and cook for 20 minutes with the lid open;
close the lid of the pan and cook for another 10-15 minutes;
periodically test the chickpeas for doneness;
without waiting for the chickpeas to boil too much, remove the pan from the stove;
Drain off excess water or drain the chickpeas in a colander.

Pilaf with chickpeas, prunes and duck breast

900 g duck breast;
40 g duck fat;
140 g chickpeas;
35 ml sunflower oil;
1000 g oranges;
360 g buckwheat;
260 g prunes;
550 g onions;
10 g honey.

Time – 1 hour and 20 minutes.

Wash the duck, cut off the skin, cut into small pieces;
Throw the cut skin along with the fat into a hot cauldron to melt;
When the fat has rendered, use a spoon or slotted spoon to remove the remaining skin;
Add sunflower oil;
Cut the peeled onion into quarter rings and throw into the cauldron. Fry until transparent;
Next add duck meat;
Squeeze the juice from one orange and mix it with honey, and then add this mass to the meat;
Cut the prunes into strips and add them to the cauldron fifteen minutes after the meat has been added;
Add pre-soaked chickpeas and fill everything with water so that it is at least a centimeter higher than the chickpeas themselves. The water must be hot. Add spices for pilaf here;
Peel the remaining oranges and cut into cubes;
When the chickpeas are ready, add oranges and top with steamed buckwheat;
Add a little water if necessary, cover and cook over low heat until fully cooked.

How to cook chickpeas for hummus

Before preparing hummus, the chickpeas need to be boiled until they are easy to crush with your fingers. To do this you need to do the following:

soak it in cold water for 4 hours;
While the chickpeas are soaking, you need to change the water a couple of times;
rinse, add cold water in a ratio of 1:4;
put the pan with chickpeas on the stove and bring to a boil;
after boiling, cook over low heat for 45 minutes to an hour, periodically checking readiness by squeezing the peas with your fingers.

Storing and freezing boiled chickpeas.

The shelf life of boiled chickpeas is 3 days in the refrigerator, but it can be frozen, then the shelf life will increase to a year. To do this you need:

Spread the chickpeas on a flat surface and place in the freezer for 30 minutes. It is not recommended to freeze in a bag, because... After cooking, tightly pressed peas in the freezer will stick together.
After the specified time has passed, make sure that the chickpeas have hardened. If 30 minutes is not enough, put the chickpeas in the freezer for another 10 minutes.
Take out the chickpeas and put them in a wrapper - now you can do this without fear of the peas sticking together.
Put it in the freezer.

Before use, remove the chickpeas and place in boiling water for 5 minutes.

How to cook chickpeas for a side dish

A side dish of chickpeas can be prepared in the form of pea puree, from whole chickpeas fried with vegetables, etc. How long to cook the chickpeas after soaking depends on the recipe. And the sequence of actions should be like this:

chickpeas must be soaked for 4 hours, changing the water periodically;
drain the water and rinse it again;
pour chickpeas with cold water in a ratio of 1:4;
boil;
cook with the lid open for 20 minutes after boiling;
cover the pan with a lid and cook over low heat for another 20 minutes;
check the chickpeas for doneness;
If the chickpeas have softened to the desired degree, you can drain the water.

How to soak chickpeas for pilaf

Chickpeas are peas and, accordingly, are very similar to them. In order to cook these beans faster, they also need to be soaked. The most correct soaking time is four hours. Many believe that this is the most accurate time and not a minute more or less. Because if you soak longer, the chickpeas will absorb excess water, and if less, they won’t soak well enough.

It is better to soak the beans in warm water, because this way the reaction can be accelerated. And after soaking, it is imperative to drain the water and rinse the chickpeas thoroughly with running water.

Ingredients	Quantity
sunflower oil -	220 ml
garlic –	1 head
chickpea –	110 g
carrots -	3 pcs.
basmati or devzir rice -	370 g
bulbs –	2 pcs.
salt –	10 g
soy meat -	70 g
barberry –	15 g
red pepper -	5 g
cumin –	5 g
Cooking time: 70 minutes	Calorie content per 100 grams: 335 Kcal

You should soak the chickpeas first. It’s better to do this two days in advance so that it germinates a little - it will turn out more tender. During the day it swells greatly, the water must be changed every six hours;
Rinse the rice, the devzira variety requires this up to 30 times to remove all the starch;
Peel the washed carrots, cut them into slices, and then chop them into strips diagonally;
Cut the peeled onion into half rings;
Heat the oil in a saucepan (preferably a cauldron);
Put carrots in it and sauté them, then add onions and salt. Fry the mixture until golden brown;
Next add soy meat and all seasonings. It is recommended to use asafoetida instead of onions and garlic. Mix;
Add chickpeas and stir again;
Place rice on top, under no circumstances mix it with the rest of the mixture, smooth it out;
Peel the garlic, but do not divide it into cloves. The thin husk can be left. Stick it into the center of the rice;
Add enough water to cover the rice by about one finger. This must be done carefully so as not to wash out the rice. If necessary, add more salt;
Cover with a lid and cook on the lowest heat for about forty minutes;
Remove from heat when ready and stir all ingredients. Remove the garlic and discard.

How to cook chickpeas in a slow cooker

Turkish peas can also be boiled in a slow cooker. The downside is that you won’t be able to control the readiness of the chickpeas, because you can’t interrupt the program. But when you need to cook it for puree, a slow cooker is just right. To do this you need:

First, rinse the chickpeas, pour cold water (you can immediately in the multicooker bowl);
soak for 4 hours, changing the water at least twice during this time;
rinse the chickpeas again, add cold water in a ratio of 1:4;
select the “Porridge” or “Pilaf” program and set the cooking time to 30-40 minutes.

Is it necessary to soak chickpeas before cooking?

Before cooking, chickpeas must be soaked. Even in recipes for oriental dishes, the list of ingredients sometimes directly states “soaked.”

During the soaking process, the beans absorb moisture and swell. Therefore, they require less time to boil. Not 1.5–2 hours, but 30–40 minutes. And the shorter the duration of heat treatment, the more vitamins and microelements are retained in the finished dish.

Unsoaked legumes, after boiling, turn out to be tough on the inside and soft on the outside. They look unsightly in salads and pilaf and are not suitable for making purees.

If chickpeas have been in storage for a long time and have dried out, then when cooked without pre-soaking, they will turn out tough and tasteless.

General Health Benefits

Chickpeas are especially valued for the following list of healing properties:

cleanses the body of toxins, has an antioxidant effect;
strengthens the immune system, stabilizes metabolism;
improves the process of hematopoiesis, strengthens the walls of blood vessels;
has a beneficial effect on the respiratory system;
helps preserve and improve vision;
improves the digestion process;
prevents the development of atherosclerosis;
helps level out the glycemic profile in diabetes mellitus;
nourishes joints and muscle tissue.

And this is not a complete list of the advantages of chickpeas, for which this product is so valuable in a healthy diet. There are literally so many advantages that they overshadow the disadvantages that still exist.

How long does it take to cook chickpeas after soaking?

The cooking time for chickpeas depends on the soaking time. The longer it is soaked, the less time it takes to cook. On average, chickpeas soaked for 12 hours take about 60-90 minutes to cook.

In addition, the cooking time depends on what you are cooking. If you need very soft chickpeas, for example, to make hummus, you need to cook more.

Other dishes require harder beans, which means shorter cooking times.

The water may boil away during cooking. Therefore, you need to monitor its level and top up so that the beans are completely covered with water. You need to add hot or warm water so that the boiling does not stop.

Vegetarian

If you decide to make vegan pilaf without meat, then adding chickpeas is a great solution. If you do everything step by step, the dish is prepared quickly - it will take an hour to prepare such pilaf, but in the end you will get 4 servings.

Here's how many ingredients you'll need:

a glass of rice;
2 onions;
carrot;
2 fresh tomatoes;
a glass of chickpeas;
2 cloves of garlic;
½ teaspoon curry;
2 glasses of water;
½ teaspoon turmeric;
½ teaspoon cumin;
peppercorns.

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Let's move on to preparing the dish:

Since the main ingredient in a vegetarian dish is chickpeas, let’s start with that. Soak the chickpeas in cold water for 7-8 hours. Boil chickpeas until soft.
Peel the onion and cut it into small cubes. Pour vegetable oil into a cauldron, heat it and add onion and cumin. Fry until golden.
Peel the carrots and cut into strips. Add the carrots to the onions and fry for another 5 minutes.
Cut the tomatoes into small pieces and add them to the cauldron. Salt and pepper to taste and simmer for a few minutes.
Add the boiled chickpeas to the vegetables and simmer for 2-3 minutes. Wash the rice thoroughly and add it to the cauldron. Add all the spices, peel the garlic and place on the rice.
Add hot water to the cauldron, bring to a boil and cook over moderate heat without a lid. When some of the water has evaporated, close the cauldron with a lid, reduce the heat to low and continue cooking for 20-30 minutes. When the water has completely evaporated and the rice becomes soft, the dish is ready.

100 grams of this vegan pilaf contains 112 kcal, 4 grams of protein, 5 grams of fat and 23 grams of carbohydrates.

Some tips

Over many years of cooking chickpeas, housewives have accumulated many tricks that allow them to make the result a little closer to ideal.

To enhance the flavor of chickpeas, add a spoonful of salt to the water while soaking. If you need chickpeas for dessert, replace them with sugar.
You can also cook it with seasonings after soaking. Traditionally, bay leaves are used.
The chickpeas will become very soft if you add a little soda to the water before boiling. For 800 ml of water you need no more than 0.5 tsp, otherwise the finished chickpeas will acquire a noticeable aftertaste.
Chickpea pate will be more tender if you remove the outer film from the peas after cooking.

Selection of delicious chickpeas

In eastern markets, chickpeas are sold by weight. When buying it, you will be able to examine all the peas, but you will not know how long the peas were stored before. Remember: very old chickpeas will remain hard even after three hours of cooking, so it is important to choose fresh product.

The date of manufacture is always present on factory packaging. In the store, it is better to choose packs with transparent inserts that allow you to evaluate the contents. The peas should not be wrinkled or have spots. The larger the size of the chickpeas, the tastier they will be.

With beef

Uzbek pilaf with chickpeas and beef is the most common recipe for this dish. If desired, it can also be prepared with pork.

100 grams of the dish contains 178 kilocalories, 7 grams of protein, 8 grams of fat and 38 grams of fat.

It will take 90 minutes to prepare, and the grams are designed for 8 servings.

Here's how many ingredients you'll need:

800 grams of beef;
400 grams of vegetable oil;
1 kg white rice;
1 kg carrots;
400 grams of onions;
150 grams of chickpeas;
150 grams of raisins;
2 heads of garlic;
a teaspoon of cumin;
a pinch of saffron.

Yandex pictures
Step-by-step cooking recipe:

Wash and fill the chickpeas with cold water to the very top. We leave it for 6-8 hours, it should become saturated with moisture and soften.
Peel and wash the onions, cut into small cubes. Pour vegetable oil into a cauldron and heat it thoroughly. Add chopped onion to the cauldron and fry over medium heat, stirring occasionally until golden brown.
We wash the meat and dry it thoroughly with paper towels. Cut into medium-sized pieces, place in a cauldron with the onion and continue stir-frying. Fry until the meat completely changes color.
Peel the carrots, wash them and cut them lengthwise into cubes. Add the carrots to the meat and onions and continue frying for about ten minutes until the carrots become soft.
Rinse the raisins in warm water, then gently squeeze. Drain the water from the container with chickpeas, add chickpeas and raisins to the cauldron.
Pour water into the cauldron so that all the ingredients are hidden under its layer. Add all the prepared spices to the water; you can also add salt, black and red pepper to taste.
Cover the cauldron with a lid and bring the contents to a boil over moderate heat. You need to cook the contents until the meat becomes soft, this can take from thirty to fifty minutes, the resulting mass is called zirvak.
While the meat and vegetables are cooking, you need to prepare the rice. We rinse it until the water is completely clear and the rice grains look like glass. After time has passed, you can check the broth. If it is salty, this is good, since the rice should absorb some of the salt. The water should completely cover the vegetables and meat; if this is not the case, add water.
Place the rice in a cauldron and even it out into one layer. We wash the garlic, but do not separate it into cloves. Place them on the rice and immerse them down, close the cauldron and cook over low heat for about twenty minutes.
Open the lid and stir the contents of the cauldron. Using a spatula, make a mound of rice, close the cauldron and cook for another twenty minutes. If you do everything correctly, then after a while the Uzbek pilaf with chickpeas will be completely ready.