Turkish chickpeas – composition, useful properties and calories, step by step recipes for cooking with photos

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The ancient bean culture of chickpeas is traditionally used in oriental cuisine, but in our latitudes it is not too common. “Chickpea – what is it?” – This question can often be heard from buyers in stores, and sellers explain how to properly use the beneficial properties of the plant. Chickpea (nohut) is so versatile that it is used to make soups, cereals and even sweets. Try to diversify your everyday menu – find out what chickpeas are and how to cook them.

What is the difference between chickpeas and peas

Plants are “relatives”, but mutton peas (chickpeas) are still different from the usual ones in their vitamin composition – they are significantly superior to their counterparts in the content of amino acids and protein. A feature of this type of bean is that the croup must be pre-soaked, since the peel of the grains is very dense. If you cook the Turkish pea chickpeas correctly, you can get a tasty, buttery-velvet dish with a pleasant nutty touch.

Chickpea Beans

What is useful chickpeas

Due to the increased content of vitamins, minerals and amino acids, this type of bean is very popular among eastern peoples. The use of chickpea seedlings and traditional cereal dishes improves the cardiovascular system, eliminates bad cholesterol, and has a positive effect on vision. This type of pea has a positive effect on potency in men, stimulates intestinal activity. It is important to know how chickpeas are useful for women: a high iron content makes it an indispensable nutrient during lactation.

What do chickpeas eat with?

If you are an adherent of a healthy diet or are often on diets, you should definitely include this type of bean in your diet. Interestingly, chickpeas can replace meat due to their high protein content, which is very much appreciated in vegan and vegetarian cuisines. So, chickpeas – what is it and how to cook it to please the household? There are many dishes from this type of pea: it is fried and boiled, snacks, side dishes and delicious soups are prepared, and germinated chickpeas are used in the preparation of vitamin cocktails and salads.

How to cook chickpeas

The most useful way to make chickpeas is to sprout it. It is easy to do this by filling the cereal in a jar and pouring a little water – after a while healing sprouts will appear. What is chickpeas in cooking and what does it eat with? The most popular dishes from Turkish peas are, perhaps, appetizers hummus and falafel. For their preparation, cereals are traditionally soaked overnight, and then crushed to a pasty state.

Very often it is used to make fragrant pilaf, add dolma and pies to it, and fried beans are one of the favorite snacks in the East. Chickpea flour is actively used in the confectionery business, bean puree can often be found in Indian dishes, Asian culinary. Photos and video recipes for preparing these treats are presented in abundance on the Internet and cookbooks..

Boiled chickpeas

• Cooking time: 90 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 127 kcal per 100 g.
• Purpose: for breakfast, lunch.
• Cuisine: Eastern.
• Difficulty of preparation: easy.

This vegetarian dish can perfectly diversify the casual table. Boiled chickpeas are rich in plant fiber, dietary fiber, so it is recommended for children. Cooking begins with soaking, which allows you to soften too thick pea skin. This process will take at least 4 hours (it is better to soak overnight). The finished dish can be used as a side dish, as well as supplemented with spices, seasonings, and baking.


  • lamb peas –1 tbsp .;
  • water – 4 tbsp .;
  • salt – 1 tsp;
  • spices to taste.

Boiled chickpeas on a slotted spoon

Cooking method:

  1. Sort the peas by removing spoiled grains. Rinse thoroughly.
  2. Place the beans in a deep container, fill with water. Leave for 4-12 hours.
  3. Throw the beans into a colander, and then place in a saucepan, pour 1 cup boiling water.
  4. Cook for 60-90 minutes over medium heat, adding salt and spices to taste.
  5. At the end of the process, let the cereal infuse for 15-20 minutes and serve..


• Cooking time: 90 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 146 kcal per 100 g.
• Purpose: for breakfast, lunch.
• Cuisine: Eastern.
• Difficulty of preparation: easy.

An Arabic dish in the form of sauce or pasta made from chickpeas and tahini (ground sesame seeds) has long been served as an addition to main dishes. Hummus is highly nutritious, rich in carbohydrates, and its unsurpassed nutty taste leaves no one indifferent. Photos, how to cook hummus, how chickpeas look in its composition, can be seen on the Internet.


  • Turkish peas – 200 g;
  • garlic – 3 cloves;
  • lemon juice –100 ml;
  • tahini paste –100 g;
  • olive oil -120 ml;
  • chili pepper or other spices to taste.

Chickpeas Hummus on a plate

Cooking method:

  1. Soak Turkish peas overnight in water at the rate of 1 cup cereal in 4 cups of water.
  2. Drain, pour boiling water and boil the cereal for 40 minutes over medium heat.
  3. Remove liquid, cool peas..
  4. Finely chop the garlic. Put chickpeas, garlic, lemon juice and olive oil in a blender, chop.
  5. Season the dish to taste with oriental spices and serve to the table with sandwiches and vegetables, chopped in large strips.


• Cooking time: 120 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 97 kcal per 100 g.
• Purpose: for breakfast, lunch.
• Cuisine: Eastern.
• Difficulty of preparation: easy.

Fragrant, nourishing porridge will not leave indifferent any gourmet. In addition, the dish will delight those who are on a diet, because the calorie content of Turkish peas is lower than some other types of legumes, and the benefits of chickpeas have been proven by doctors. This recipe can be an excellent basis for cooking other, no less tasty treats – just add your favorite vegetables and spices.


  • Turkish peas – 1 tbsp .;
  • water – 750 ml;
  • vegetable oil –10 ml;
  • onion – 1 pc.;
  • carrots –1 pcs.;
  • bell pepper – 1 pc.;
  • salt, spices – it tastes.

Chickpea porridge with vegetables on a plate

Cooking method:

  1. Rinse the cereal thoroughly and fill it with water. Let it brew for 12 hours.
  2. Peel vegetables, cut into strips.
  3. Sauté the peppers, onions and carrots over medium heat until tender..
  4. Pour the peas with boiling water, put on the fire and cook for 30 minutes until cooked.
  5. Once the cereal is cooked, add the mixed vegetables, stir.
  6. Season with spices, salt to taste and sweat for another 5-7 minutes.


• Cooking time: 120 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 113 kcal per 100 g.
• Purpose: for breakfast, lunch.
• Cuisine: Eastern.
• Difficulty of preparation: easy.

Many housewives often ask themselves: chickpeas – what is it, how to cook cereals correctly and tasty? Start exploring this type of bean by making soups. The advantage of the recipe is that the dish turns out to be rich, satisfying, and successfully replaces some pea soup bored with some. In addition, such a treat can be supplemented with any spices, aromatic herbs – chickpeas are universal.


  • chickpeas – 250 g;
  • potatoes – 3 pcs.;
  • onion – 1 pc.;
  • carrots – 1 pc.;
  • garlic – 3 cloves;
  • greens – to taste;
  • vegetable broth – 3 l;
  • vegetable oil – 60 ml.

Chickpea and Potato Soup

Cooking method:

  1. Rinse chickpeas, fill with cold water for 8 hours. After this time, throw the croup into a colander, let the liquid drain.
  2. Place the peas in a container with vegetable broth, bring to half-cookedness for 15-20 minutes.
  3. Peel the potatoes, cut into cubes, add to the soup.
  4. Peel vegetables, cut into strips, spasser on vegetable oil.
  5. Combine all the ingredients, add spices, bay leaf, salt to taste. Stew on low heat for 5-7 minutes.
  6. Serve the finished dish with minced garlic and herbs.


• Cooking time: 120 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 333 kcal per 100 g.
• Purpose: for breakfast, lunch.
• Cuisine: Eastern.
• Complexity: medium.

Not all housewives know how to cook this amazing protein-rich chickpea dish. Falafel is akin to fast food, but its benefits to the body are simply invaluable. A delicious appetizer with yogurt is served, stuffed with falafel pita, combined with finely chopped mint and bean ful sauce. Only one photo of the appetizer causes an uncontrollable appetite and a desire to quickly taste the falafel.


  • chickpeas – 250 g;
  • bow –1 head;
  • cilantro, parsley – 30 g each;
  • tahini – 70 g;
  • flour –50 g;
  • sesame seeds – 50 g;
  • lemon (juice) –1 tbsp;
  • soda – a pinch;
  • garlic – 5 tooth .;
  • zira, coriander – 1 tsp;
  • filler-free yogurt – 30 ml.

Classic chickpea falafel

Cooking method:

  1. Soak Turkish peas for 4-5 hours in cool water.
  2. Then grind it with a blender.
  3. In a separate container, mix chopped garlic, onions, spices, herbs, soda.
  4. Mix the components, mix thoroughly. Let stand for 30 minutes.
  5. Add the flour to the mass. Roll small balls, roll in sesame seeds.
  6. Fry in a small amount of oil until golden brown. Serve with yogurt.

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