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Chickpeas - composition, benefits and harm. Chickpeas baked with vegetables. Chickpea soup with smoked chicken

Chickpeas: benefits and harms for the health of the body of men and women studied in this article belongs to the legume family. It is distributed in Africa, Asia, Australia and America. It is called bladderwrack, Turkish, Volozhsky or lamb peas, and in the East Nokhut.

It is used in the preparation of first and second courses, added to salads, as an appetizer and even dessert. You can make a drink from chickpeas, an analogue of ancient coffee, the recipe for which is described below. First let's deal with beneficial and harmful properties this unusual pea for us.

Composition and calorie content

Bladderwort is a healthy product that is a source of protein and carbohydrates, micro- and macroelements, and polyunsaturated fats.

Contains:

19.5 g proteins;
6.5 g fat;
59 g carbohydrates;
3 g dietary fiber;
11.4 g water.

100 g of product contains 360 kcal. High nutritional value indicates the nutritional properties of chickpeas. A very small portion of cooked chickpeas will help satisfy your hunger. The chemical composition is rich and varied and will benefit the entire body.

Minerals included:

From proteins and amino acids:

methionine;
lysine;
tryptophan.

from group B: B1, B2, B4, B5, B6, B9;
nicotinic and ascorbic acid;
A, E, K.

It contains omega-3 and omega-6 acids, which are very beneficial for the body of men and women.

Chickpeas are not used as a medicinal substance, but due to their chemical composition they have a beneficial effect on the general condition of a person. Those who frequently diet or do not eat meat may especially benefit. They will benefit from the high protein content in the bladder.

Benefit

The benefits to the body from regularly eating chickpeas are enormous. It has a preventive effect against various diseases.

The useful qualities of the product are invaluable:

The dangers of chickpeas for people with certain chronic diseases will be discussed below.

For women

Chickpeas bring tangible benefits to the female body. During critical days, hemoglobin levels drop, and the bladder helps normalize iron levels in the blood.

Advice! It is worth adding chickpeas to women’s diet once a week.

For men

For the stronger half of humanity, chickpeas are also useful. It has a positive effect on potency, so it must be included in the diet.

For men and women, the benefits will manifest themselves in improved skin condition, refreshed complexion and weight loss. It is especially important to use for people who live in areas where there is hazardous production.

For children

Adding chickpeas to children’s diets should be done carefully; it’s best to start at one and a half years old. In order not to harm the fragile child’s body, this must be done carefully and gradually. Children's digestive organs may not accept this kind of food. Once the child gets used to it, this dish is guaranteed to become one of his favorites.

For pregnant and breastfeeding

Chickpeas have a positive effect on the health of pregnant women and nursing mothers. It stimulates milk production and, as mentioned above, increases hemoglobin levels.

There is also a risk. A large amount of protein can harm the gastrointestinal tract of the expectant mother and child.

Watch the video! Chickpeas chickpeas

For weight loss

Raw peas are quite high in calories, which will not be beneficial in a diet. But at the same time, it is a common ingredient in various diets. In addition, there are many weight loss products based on chickpeas.

This product helps to get rid of extra pounds and saturate the body with useful vitamins and microelements.

The fruits will help reduce the caloric content of food intake. This is why nutritionists value him so much. It can be a replacement for side dishes that are not consumed during dietary nutrition.

Advice! You should be careful because chickpeas have a lot of carbohydrates, so it is better to eat them in the first half of the day.

Who should not use it

Those who have weak intestines and frequent flatulence should avoid using it.
Chickpeas should be introduced into the diet of older people gradually and in small quantities, because they have weak intestinal muscles.
Breastfeeding women with babies under 4 months should not consume chickpeas. It can negatively affect the course of colic, intensifying it.
Those who have bladder diseases should avoid eating it, because it is aggressive to the urinary system.
The product enhances the production of urea, so people with kidney disease, gout, gastritis and thrombophlebitis should not eat Turkish peas.
In addition, some people have individual intolerance, so you need to gradually include it in your diet.

How to eat chickpeas correctly

In cooking, chickpeas are widely used in different forms. There are several popular ways of preparing and eating it.

Harm and contraindications

Chickpeas have practically no contraindications. It, like other members of the legume family, is difficult to digest and causes fermentation. Because of this, chickpea consumption should be limited to those who have bladder and housing problems, ulcers, gastritis, gout, and constipation.

If a person has an individual intolerance, then an allergy to the raw product is possible. But, undoubtedly, the benefits of chickpeas are much greater than the harm.

How to choose and store chickpeas correctly

To get the maximum benefit from such a useful product, you need to buy the right, high-quality fruits and store them properly.

The peas should be the same shape, whole, round and smooth.
Seeds are stored at a temperature of 0 to 5 degrees in a dry place.

You can store it for a year so that it retains all its beneficial properties and does not cause harm.

Conclusion

Many who watch their figure and lead a healthy lifestyle are interested in chickpeas.

Chickpeas help to get rid of excess weight, improve the health of the body, and are a preventative against many diseases. The product, with all its beneficial properties, does not cause harm, and also pleases with its taste.

Watch the video! Chickpeas Growing beneficial properties

And it is a product used to prepare traditional oriental dishes. The composition of Turkish peas is superior to other legumes - it is a real storehouse of nutrients. However, when consumed as food, only benefits are not always noted - and harm from chickpeas is also possible.

Composition and calorie content

100 grams of chickpeas contain:

water - 11.4 g;
carbohydrates - 59 g;
fats - 6.5 g;
- 3 g;
protein - 20-30% (digestibility similar to egg);
polyunsaturated fats;
vitamins (B1, B2, B3, B4, B5, B9, A, E, K, C, PP);
trace elements (zinc, selenium, iron);
macroelements (potassium, magnesium, phosphorus, calcium, sodium).

In addition, chickpeas are distinguished by a rather high calorie content - 100 grams contain approximately 309 kcal, which explains the nutritional value of the product. To feel full, a person needs to eat a very small portion. Calorie content after heat treatment is reduced to 120 kcal.

Beneficial features

Chickpeas, thanks to the presence of vegetable protein and fiber, are a very filling product. At the same time, eating it has a beneficial effect on the intestines: it begins to work better. Research by scientists has found that after a diet containing chickpeas, cravings for unhealthy food decrease.

Insoluble fiber (fiber), which chickpeas are rich in, cleanses the intestines, removing toxins and waste. This prevents putrefactive processes and the proliferation of pathogenic bacteria. The peristalsis of the large intestine improves, which reduces the likelihood of malignant tumors occurring in it.

Fiber binds bile acids in the small intestine. This prevents their re-absorption by the liver and reduces the amount of bad cholesterol in the blood.

Antioxidants in chickpeas promote cardiovascular health. Systematic consumption of chickpea dishes reduces the risk of coronary heart disease by 15%. Hummus helps strengthen the walls of blood vessels and improves the functioning of the heart muscle.

In Eastern countries, ointments are made based on chickpea flour to treat skin diseases: dermatitis, scabies, lichen, burns.

The benefits of Turkish peas are manifested in its diuretic properties, which help treat kidney diseases, as well as remove stones and relieve swelling.

The benefits and harms of chickpeas are determined by its composition.

Calcium and phosphorus help strengthen bone tissue.
Vitamin C in combination with magnesium and potassium helps improve immunity.
Selenium prolongs youth, increases brain activity, and in combination with folic acid prevents the development of cancer.
A high concentration of manganese normalizes the functioning of the nervous system.
A large amount of vitamins C and B6 in combination with minerals helps remove excess fluid from cells, renews blood and helps keep blood pressure normal.

Important!
The high content of easily digestible protein makes chickpeas necessary for people who do not eat meat.

For women

Chickpeas are a very healthy product for women. The high content of iron in an easily digestible form effectively increases the level of hemoglobin in the blood. This beneficial property is especially significant during pregnancy. Eating chickpeas helps increase lactation in lactating women.

A diet that includes chickpeas allows you to maintain your figure and youth, and also has a beneficial effect on the functioning of the digestive tract and heart function. At the same time, you should not switch to eating chickpeas exclusively, since the product also has harmful properties.

For men

Eating hummus helps men gain muscle mass due to its high protein content and the presence of lysine.

The manganese contained in the composition is indispensable for people who are professionally involved in sports. The element plays a key role in the construction of cartilage, and in athletes it is this tissue that experiences serious stress.

For children

The complete and at the same time easily digestible protein that chickpeas are rich in makes this product very useful for children. The presence of chickpeas in children's diets prevents delays in weight and growth.

Chickpeas have a beneficial effect on the immune system, preventing frequent colds and viral diseases.

For diabetes

For people suffering from diabetes, chickpeas are also beneficial. The fiber contained in chickpeas is dietary. They are a source of good carbohydrates with a low glycemic index of approximately 30 (maximum GI - 100). This is especially important for diabetics who are sensitive to the level of insulin in the blood. The carbohydrates in chickpeas are broken down slowly, thereby smoothing out the peaks of blood sugar spikes.

Eating hummus normalizes blood sugar levels in people with type 1 diabetes. In people with type 2 disease, insulin production and lipid metabolism improve. It is recommended to include chickpea dishes in your diet twice a week, but the amount of product should not exceed 150 grams per day. At the same time, it is necessary to limit the consumption of bread and pastries on this day.

For pancreatitis

In acute pancreatitis, the use of chickpeas is contraindicated. During stable remission, you can include no more than 100 grams of sprouts or thoroughly boiled puree in your diet. Such a dish should appear on the table no more than once every 10-14 days and after the recommendation of the attending physician.

For the liver

Harm and contraindications

Hummus can be harmful to the body, as it is considered a “heavy” food. In addition, it helps to increase the amount of uric acid in the blood.

Excessive consumption of chickpeas leads to increased gas formation in the intestines and flatulence. Particular attention to this property should be paid to elderly people, expectant mothers and nursing women. For the same reason, chickpeas are not recommended for children under three years of age.

Advice:
The Polzateevo magazine recommends adding a teaspoon of soda to the water when pre-soaking chickpeas. It accelerates the enzymatic breakdown of carbohydrate compounds (oligosaccharides), and thanks to this, the finished dish will have almost no effect on gas formation, much less cause flatulence.

Eating chickpeas for stomach ulcers or gastritis will worsen the course of the disease.

People with heart disease taking beta blockers should consult a cardiologist before consuming chickpeas.

Hummus has a lot of useful properties, but it still has limitations and contraindications for use.

Chickpeas should not be consumed:

In case of individual intolerance to the product.
People with acute kidney disease.
For those who suffer from bladder ailments, as beans are irritating.
For inflammation of the intestinal and stomach mucosa, gout, thrombophlebitis, flatulence.

How to use

Chickpeas come in two main varieties:

Kabuli are light-colored beans with an almost smooth shell.
Desi beans are smaller in size, darker in color and have a rougher shell.

The Kabuli variety is mainly consumed as food; it is added to first courses, served as a side dish, and Filipino sweet desserts are prepared. Chickpea flour is used for baking bread, buns and flatbreads. It is recommended to eat chickpeas together with meat, as they are in perfect harmony with each other. The simultaneous consumption of chickpeas with.

Advice:
You should not drink chickpeas with cold water while eating. This may lead to stomach cramps.

Features of cooking chickpeas:

Before cooking, rinse thoroughly, kneading with hands.
Soak for 12-24 hours, which will reduce cooking time by approximately 30 minutes.
Chickpeas are sold and cooked unshelled, but removing the shells will result in more tender chickpeas. To do this, you need to cook the beans for about 1 hour, then pour them into a colander and quickly cool under running water. Pour in cold water and rub with your hands, freeing the beans from their shells. After this, drain the water and skins, pour the chickpeas into a pan, add fresh water, and cook for another 1 hour.

The long period of time required to prepare dishes from chickpeas explains its less popularity compared to peas and lentils.

Important! Chickpeas can only be soaked in cold water. Hot does not promote faster swelling, but can ruin the dish. The protein contained in hummus is similar to that of eggs. It will curdle in hot water and the skin will become even denser.

Cooking recipes:

Many people believe that adding salt while soaking or cooking will cause the beans to become hard. To make chickpeas especially tasty, you need to soak them in water, adding 1 teaspoon of soda, salt and sugar per 1 liter. The taste will be incomparable, the cooking time will be reduced.
A tasty and healthy porridge from Turkish peas will be obtained if, after the beans have boiled well and “puffed,” add butter to them, then close the pan tightly, wrap it in a blanket and let it simmer for about 30 minutes.

Chickpeas are a very healthy product with many more positive properties than negative ones. When used correctly, it helps maintain and restore health.

Everyone knows about the benefits of legumes rich in nutrients, which are an excellent alternative to meat products. One of the oldest representatives of this family is chickpeas, which came to us from the countries of the Middle East. It not only won the love of gourmets because of its interesting taste, but also gained recognition as an effective traditional medicine. What is good about the product, is there any harm from consuming it, and what is the correct way to eat chickpeas?

Beneficial properties of chickpeas

Everything about chickpeas is extraordinary: from its long history of about eight thousand years to its chemical composition. This is an annual plant with short pods containing no more than three peas in a durable shell. Outwardly, they resemble hazelnuts, although in the homeland of the bean they are called lamb peas due to their external resemblance to the head of an animal.

The first mention of chickpeas in writing is found in Homer in his immortal Iliad.

The beans can be beige, brown, red, black and green. At the same time, they have an oily structure and an unusual nutty taste with a long, pleasant aftertaste.

In terms of its composition, chickpeas are significantly superior to other legume “relatives”. Just 100 grams of the product will become a real storehouse of useful substances:

Name	Quantity
Calories:	309 kcal
Squirrels	20.1 g
Fats	4.32 g
Carbohydrates	46.16 g
Alimentary fiber	9.9 g
Water	14 g
Ash	3 g
Vitamins:
Ah, riboflavin	15 mcg
Beta carotene	0.09 mg
B1, thiamine	0.08 mg
RR	3.34 mg
Macronutrients:
Potassium	968 mg
Calcium	193 mg
Silicon	92 mg
Magnesium	126 mg
Sodium	72 mg
Sulfur	198 mg
Phosphorus	444 mg
Chlorine	50 mg
Microelements:
Bor	540 mcg
Iron	2.6 mg
Iodine	3.4 mcg
Cobalt	9.5 mcg
Manganese	2.14 mg
Copper	660 mcg
Molybdenum	60.2 mcg
Nickel	206.4 mcg
Selenium	28.5 mcg
Titanium	228 mcg
Zinc	2.86 mg
Saturated fatty acids	0.67 g
Digestible carbohydrates:
Starch and dextrins	43.2 g
Mono- and disaccharides	2.96 g

Interestingly, the calorie content of heat-treated beans is reduced to 120 kcal.

Regular consumption of chickpeas prevents the development of many diseases and improves the condition of organs and systems already affected by diseases. Chickpeas promote:

strengthening the cardiovascular and circulatory systems by reducing cholesterol, increasing the elasticity of blood vessels, and stabilizing blood pressure. With normal blood clotting rates, eating peas reduces the formation of blood clots. As a result of all this, the risk of hypertension, atherosclerosis, stroke and heart attack is significantly reduced. The quality of blood also improves, iron deficiency is compensated and hemoglobin increases, which is especially important during menstruation, pregnancy, lactation, and also in the postoperative period.
increasing immunity.
normalization of the gastrointestinal tract. Fiber effectively removes toxins and waste and stimulates intestinal peristalsis, ensuring the prevention of constipation, putrefactive processes, and the formation of malignant tumors in the digestive system. In addition, chickpeas have a beneficial effect on the spleen, gall bladder and liver. And the diuretic and choleretic effect allows you to remove excess bile.
accelerating metabolic processes in the body, due to which beans are used in various techniques aimed at weight loss.
normalization of the endocrine system by stabilizing blood sugar levels.
improving the condition of the skin and slowing down the aging process due to the acceleration of collagen production. In the East, chickpea flour is widely used to treat burns, dermatitis and even scabies.
stabilization of the nervous system, thanks to the high concentration of manganese, the lack of which leads to anxiety.
improved vision due to the ability to normalize intraocular pressure and prevent the occurrence of glaucoma and cataracts.
strengthening bone tissue due to the high content of phosphorus and calcium.
increasing potency.

One of the Egyptian frescoes depicts Pharaoh Akhenaten with a chickpea branch in his hands, which symbolizes his masculine strength.

It is impossible not to mention that shish increases the performance and endurance of the body due to its ability to quickly and for a long time saturate the body.

What are the benefits of sprouts?

The greatest benefit will come from consuming sprouted peas, which are better absorbed and digested, while having maximum nutritional value.

The highest phase of biological activity occurs approximately on the fifth day of chickpea germination, when the visible part of the sprout reaches two to three millimeters. At this time, the amount of antioxidants in one hundred grams of beans is 503 mg, which is almost six times higher than their content in unsprouted peas. The concentration of other beneficial substances (for example, B vitamins) also increases sharply.

Sprouted beans better help the body recover and strengthen the immune system. They are successfully used to prevent toxicosis during pregnancy. Due to the lower load on the gastrointestinal tract, sprouts will bring more benefits to older people and children than regular peas.

Contraindications and possible harm

Due to the product’s ability to accelerate blood clotting and increase the level of uric acid in the circulatory system, it is better to avoid nakhat dishes in case of thrombophlebitis and gout.

Like other legumes, chickpeas can cause flatulence in the intestines. In this regard, doctors do not recommend consuming lamb peas for dysbiosis and diseases of the digestive system in acute phases, for example, pancreatitis and cholecystitis. For the same reason, elderly people whose gastrointestinal tract can no longer tolerate heavy loads should be careful.

People using beta blockers for heart disease should always consult a cardiologist first.

Another contraindication is kidney and bladder diseases in the acute period, when irritating diuretic effects and the intake of large amounts of potassium must be avoided.

Finally, we must not forget about such a factor as individual intolerance, which is rare, but occurs. People prone to allergies should also be careful when consuming bladderwrack.

For a healthy adult

In the absence of health problems, chickpea lovers are not prohibited from eating them daily in any quantity. For those who are considering the product from the point of view of a source of useful vitamins and elements, you should know that to replenish the body’s daily need for fiber and other substances, it is enough to eat no more than two hundred grams of peas. Moreover, if you decide to treat yourself to nahat for the first time, start with a small portion (50 grams) and watch your body. If there are no negative reactions, the volume can be safely increased. If you do not deny yourself meat protein, it is enough to introduce chickpeas into your diet 2-3 times a week.

To avoid unpleasant sensations in the form of cramps and flatulence, be sure to pre-soak the peas for 10–12 hours, placing the container in the refrigerator.

Do not wash down chickpea dishes with water. It is also recommended not to combine them with cabbage and pectin-rich fruits (apples and pears). The next meal (after eating chickpeas) should be taken no earlier than four hours later, so that the peas have time to digest.

For various diseases

For pancreatitis and cholecystitis

In the stage of stable remission, you can treat yourself to chickpeas in the form of well-cooked puree or sprouts, but you should not consume more than 100 grams more than once every 10-14 days. It is advisable to first obtain recommendations for an appointment from your attending physician.

For diabetes mellitus (type I and II)

Consumption of the product leads to normalization of sugar levels in type I diabetics, improvement of lipid metabolism and insulin production in patients with type II disease. This is due to the low glycemic index of chickpeas (30) and its ability to slow down the absorption of glucose by the intestines.

In this regard, shisha dishes should be present at least twice a week in the diet of patients with diabetes. At the same time, you should not exceed the daily norm of 150 grams, limiting the consumption of baked goods on this day.

For weight loss (on a diet)

There are several options for losing weight with chickpeas:

replacing most starch-containing products: potatoes, bread, flour products, rice;
eating beans as main dishes (you should take into account their calorie content when choosing your daily diet), the duration of such a diet is 7–10 days;
proper nutrition with the parallel intake of sprouted grains for a week, after which a break is taken for seven days (the total duration of the course is three months).

Weight loss will be more effective if you consume nakhat in the first half of the day. This is due to the high content of carbohydrates, which are better absorbed before noon.

During pregnancy

During the period of waiting for a baby, the need for all useful substances in a woman’s body increases sharply. For example, the daily protein intake increases to 70 grams, and the need for vitamin C increases by 25%. In this regard, eating chickpeas, especially sprouted peas, is beneficial at all stages of pregnancy.

The expectant mother should focus on her feelings. It is best to prepare a pureed side dish from well-cooked beans. If eating nakhat dishes does not cause severe flatulence, you can eat up to 150–200 grams daily two to four times a week.

When breastfeeding

Regular consumption of chickpeas can provide invaluable benefits, especially for nursing mothers who adhere to the principles of vegetarianism. But, given the fairly large load of legumes on the gastrointestinal tract of both mother and baby, they should be introduced into the diet no earlier than the child reaches the age of 4–5 months. It is better to give preference to simple dishes prepared without rich meat broth and frying.

You should start with literally a couple of teaspoons in the first half of the day, observing the baby’s reaction. If no negative reactions are noticed during the day (colic, loose stools, flatulence), you can gradually increase the daily dose to 100–150 grams.

To feed a baby

You can introduce a child to legumes, including chickpea dishes, no earlier than he reaches the age of 1.5 years. Until this time, the baby’s digestive system is not yet ready for heavy foods.

The best choice is lamb peas in the form of pureed soup and puree. You need to introduce it into your child’s diet with a teaspoon for breakfast. If no negative effects are identified during the day, you can gradually increase the norm over the course of a week, bringing it to 50–70 grams. The maximum daily dose is no more than 100 grams.

For the baby to fully develop, it is enough for him to eat one chickpea dish every 3-4 days.

Proper nutrition with chickpeas

Vegetarian pilaf

Ingredients:

four hundred grams of rice;
one hundred grams of shisha;
a glass of soy meat;
two large onions;
three medium carrots;
garlic head;
a glass of vegetable oil;
one teaspoon each of ground red pepper, cumin and asafoetida, as well as a tablespoon of barberry;
salt to taste.

Cooking method:

Soak the chickpeas for at least 12 hours. You can use grains with sprouts that have a more delicate taste.

Cut the carrots into strips and pour into a cauldron with well-heated oil. When it starts to brown, add the onion chopped into half rings and continue frying until golden brown. Add spices, salt, dry soy meat and chickpeas here, frying the mixture for five minutes. Place a head of garlic in the center.

Place the washed rice on top, without mixing with the frying, smoothing the surface. Carefully pour hot water 1–1.5 cm above the level of the grains. Add salt if necessary. Having turned the heat to maximum, wait for the liquid to boil and immediately reduce it to the minimum level. Cook everything covered for 50–60 minutes. Remove the finished dish from the heat and let it brew for at least a quarter of an hour.

Avocado salad

Ingredients:

200 grams of boiled peas, cherry tomatoes and black olives;
one ripe avocado;
half a small sweet red onion;
one bell pepper;
100 grams of feta cheese;
any lettuce leaves;
parsley;
sesame or olive oil;
balsamic vinegar;
salt.

Cooking method:

Cut the onion into rings, the pepper into strips, the avocado and feta into small cubes, and the tomatoes into halves. Mix all ingredients, add chickpeas, olives, lettuce and parsley. Finally, season the salad with balsamic vinegar and oil.

Video: Lenten meatballs with rice

Recipes to keep you healthy

To cleanse the body

Soak half a glass of shisha in cold water overnight. In the morning, drain the liquid and chop the chickpeas that have increased in volume. Throughout the week, add the mixture when preparing main dishes or eat it raw. Then you are supposed to take a break for 7 days. Full course of recovery - 3 months.

For weight loss

Pour the nakhat pre-soaked in water and soda with vegetable broth. The liquid level should be 6–7 cm above the chickpeas. Cook for an hour and a half until the beans are soft inside. 30 minutes before cooking, add salt to taste. For a week, replace one or two main dishes a day with peas.

For patients with diabetes

Pour a tablespoon of chopped peas into a glass of boiling water and leave for 60 minutes, then strain. You should drink the prepared infusion 50 ml three times a day before meals.

For digestive problems and poisoning

Soak the shish for 8–10 hours in cold water, then rinse and place on wet gauze for germination. Every 3-4 hours you will need to moisten the fabric. Pour two tablespoons of sprouted peas into one and a half glasses of water and bring to a boil. Reduce the heat to low and simmer for another quarter of an hour. Cool the finished broth and strain. You need to drink the product daily (three times) half an hour before meals for two weeks. If it is necessary to repeat the procedure between courses, a ten-day break should be taken.

Against cough

Add two liters of water to a glass of crushed nakhat and boil for half an hour. Add salt to taste and season with butter. Eat hot stew all day long. This will help cope with cough and improve sputum discharge.

For bladder stones

Prepare the stew according to the previous recipe. Add radish oil, chopped and grated almonds to it. Consume everything for 7-10 days, followed by a break for a week.

Eating chickpeas both raw and as part of a variety of dishes can bring not only gastronomic pleasure, but also invaluable benefits to the entire body. The main thing is to follow the basic recommendations for its preparation and use and not to neglect the consultation of specialists in case of any diseases.

Chickpeas (also called lamb or chickpeas) are a traditional dish of the East. But other nations also managed to appreciate the excellent taste of chickpeas. And the benefits and harms of this product have been known to healers since ancient times.

Having appeared in Slavic cuisine, the overseas bean immediately replaced the regular pea. Chickpeas, whose beneficial properties are used in folk medicine, are well absorbed by the body. And dishes made from it, as some lovers of this product assure, taste slightly reminiscent of lamb.

Although historians claim that in the seventeenth century, Europeans prepared not first and second courses from chickpeas, but a coffee drink, appreciating its delicious nutty notes. This drink can still be prepared today.

To do this, the beans are fried in a dry frying pan until brown (it is important not to burn them), ground and brewed like regular coffee.

Compound

Knowing the chemical composition of the product, it is not difficult to understand why chickpeas are useful. Its seeds contain:

protein, similar in degree of digestibility to egg (depending on the variety, Turkish peas consist of 20 - 30 percent protein);
fats, the content of which ranges from 6 to 8 percent;
soluble and insoluble plant fibers (fiber);
vitamins including riboflavin, thiamine, pantothenic acid
essential amino acids;
minerals (manganese, magnesium, calcium, phosphorus, iron, silicon, boron).

In total, about 80 components were found in chickpea seeds. In addition to those listed above, these are iodine, copper, molybdenum, selenium, nickel, etc.

Healing properties

In the plant’s homeland, in Asia and the Middle East, chickpeas are called golden grain, emphasizing the nutritional value and beneficial properties of chickpeas.

First of all, the constant use of this product prevents the development of many diseases, and also significantly improves the condition of organs that have already been affected by certain diseases.

Chickpeas reduce the level of cholesterol, which harms blood vessels, prevent fatty liver and improve its function due to the content of a large amount of methionine in the seeds of the plant - a drug used in official medicine as a hepatoprotector.
Strengthens bone tissue due to its calcium and phosphorus content.
Increases immunity, improves blood composition due to the presence of potassium, magnesium and vitamin C.
Prolongs youth, increases brain activity, prevents cancer, since chickpeas contain a lot of selenium.
Improves the functioning of the digestive system: insoluble fiber, present in large quantities in beans, stimulates intestinal motility and removes substances that harm the body (waste, toxins).
Cures dermatitis and other skin diseases: in Eastern countries, special ointments are prepared based on chickpea flour to treat burns, lichen and scabies.
Improves visual acuity and serves as an excellent prophylactic for the prevention of serious ophthalmological diseases such as cataracts and glaucoma. In particular, consuming chickpea flour helps normalize intraocular pressure.
Normalizes the activity of the nervous system due to the high concentration of manganese.
Has an astringent effect. In England, this property of Turkish peas has received official recognition from doctors.
Chickpeas are the best legume for women's health. Its seeds contain a lot of easily digestible iron, which effectively raises hemoglobin. Therefore, Turkish peas are recommended for pregnant women. In addition, it also enhances lactation.

Some restrictions and warnings

Despite the fact that the benefits of chickpeas for human health are obvious, there are certain contraindications to its use.

Sometimes individual intolerance to the product occurs. Chickpeas will bring nothing but harm to such people.
Lamb peas, like all legumes, can cause increased gas formation in the intestines. Because of this, you should be especially careful when introducing it into the diet of older people.
Chickpea seeds, due to their irritant effects, can be harmful for bladder diseases.
For the same reason, chickpeas will do more harm than good to people with acute kidney disease.
Contraindications apply to patients suffering from gout, thrombophlebitis, inflammation of the gastric or intestinal mucosa, since peas are considered a “heavy” food and, among other things, contribute to an increase in the level of uric acid in the blood.

As you can see, there are few contraindications, but they should be kept in mind.

Cooking features

Before cooking, wash the chickpeas well, carefully kneading them with your hands.

To speed up the cooking time, soak the peas for 4 hours. You can leave it to swell overnight, it won’t do any harm.

As a rule, chickpeas are sold and cooked unshelled. But to prepare especially tender hummus, it is better to get rid of the shell.

To do this, boil the grains for about an hour, cool quickly (it is better to do this under the tap, transferring the peas to a colander), pour in cool water and rub with your hands, freeing the peas from the skin.

After this, the water with the husks floating in it is drained, the cereal is filled with fresh water and cooked for another hour.

It is believed that there is no need to salt beans when soaking and cooking (especially if you plan to mash them into porridge), since salt makes the beans harden. But traders from the East claim that it is correct to soak chickpeas in water with the addition of salt, sugar and soda (a teaspoon of each ingredient per liter of water). Those who have tried it say that the taste is amazing, and the cereal cooks faster.

To prepare a tasty and healthy porridge from chickpeas, after the peas have boiled well and “puffed” in the pan, add a little good butter to it, stir, close tightly, wrap in a blanket and leave to simmer for about half an hour.

Cleansing and weight loss

Many people eat sprouted chickpeas. The benefits of such a product for the body are invaluable, since during germination the grains are at the peak of biological activity and all their beneficial properties at this moment increase many times.

To sprout, peas are soaked for eight hours, then washed and scattered on a wet cloth. After a day, sprouts appear.

Seeds sprouted this way are very tasty. But to make it easier to chew, they are passed through a meat grinder.

To cleanse, lose weight and saturate the body with valuable active ingredients, weekly courses are practiced (they eat sprouts for seven days and take a break for seven days). And so - for three months, although the first positive changes will be noticeable much earlier.

Some symptoms of appearance:

cough does not go away;
weakened immunity, frequent colds, sore throat, nasal congestion;
weakness, fatigue;
nervous state, sleep and appetite disturbances, depression;
allergies, watery eyes, rashes, runny nose;
headaches and migraines;
alternating diarrhea and constipation;
I want sweet and sour;
bad breath;
frequent feeling of hunger;
problems with losing weight;
decreased appetite;
night grinding of teeth, drooling;
pain in the abdomen, joints, muscles;
dark circles, bags under the eyes;
acne on the skin.

If you have any of the symptoms or are in doubt about the causes of your ailments, you need to cleanse your body as quickly as possible. Read how to do this here.

please select a piece of text and press Ctrl+Enter.

Source: http://ipolzaivred.com/krupy/nut.html

Chickpeas - benefits and harms, how to use correctly

Chickpeas are otherwise called chickpeas or hummus and are a product used to prepare traditional oriental dishes. The composition of Turkish peas is superior to other legumes - it is a real storehouse of nutrients. However, when consumed as food, only benefits are not always noted - and harm from chickpeas is also possible.

Composition and calorie content

100 grams of chickpeas contain:

water - 11.4 g;
carbohydrates - 59 g;
fats - 6.5 g;
fiber - 3 g;
protein - 20-30% (digestibility similar to egg);
polyunsaturated fats;
vitamins (B1, B2, B3, B4, B5, B9, A, E, K, C, PP);
trace elements (zinc, selenium, iron);
macroelements (potassium, magnesium, phosphorus, calcium, sodium).

Beneficial features

Fiber binds bile acids in the small intestine. This prevents their re-absorption by the liver and reduces the amount of bad cholesterol in the blood.

In Eastern countries, ointments are made based on chickpea flour to treat skin diseases: dermatitis, scabies, lichen, burns.

The benefits of Turkish peas are manifested in its diuretic properties, which help treat kidney diseases, as well as remove stones and relieve swelling.

The benefits and harms of chickpeas are determined by its composition.

Calcium and phosphorus help strengthen bone tissue.
Vitamin C in combination with magnesium and potassium helps improve immunity.
Selenium prolongs youth, increases brain activity, and in combination with folic acid prevents the development of cancer.
A high concentration of manganese normalizes the functioning of the nervous system.
A large amount of vitamins C and B6 in combination with minerals helps remove excess fluid from cells, renews blood and helps keep blood pressure normal.

For women

For men

Eating hummus helps men gain muscle mass due to its high protein content and the presence of lysine.

For children

Chickpeas have a beneficial effect on the immune system, preventing frequent colds and viral diseases.

For diabetes

For pancreatitis

For the liver

Harm and contraindications

Hummus can be harmful to the body, as it is considered a “heavy” food. In addition, it helps to increase the amount of uric acid in the blood.

Eating chickpeas for stomach ulcers or gastritis will worsen the course of the disease.

People with heart disease taking beta blockers should consult a cardiologist before consuming chickpeas.

Hummus has a lot of useful properties, but it still has limitations and contraindications for use.

Chickpeas should not be consumed:

In case of individual intolerance to the product.
People with acute kidney disease.
For those who suffer from bladder ailments, as beans are irritating.
For inflammation of the intestinal and stomach mucosa, gout, thrombophlebitis, flatulence.

How to use

Chickpeas come in two main varieties:

Kabuli are light-colored beans with an almost smooth shell.
Desi beans are smaller in size, darker in color and have a rougher shell.

Features of cooking chickpeas:

Before cooking, rinse thoroughly, kneading with hands.
Soak for 12-24 hours, which will reduce cooking time by approximately 30 minutes.
Chickpeas are sold and cooked unshelled, but removing the shells will result in more tender chickpeas. To do this, you need to cook the beans for about 1 hour, then pour them into a colander and quickly cool under running water. Pour in cold water and rub with your hands, freeing the beans from their shells. After this, drain the water and skins, pour the chickpeas into a pan, add fresh water, and cook for another 1 hour.

The long period of time required to prepare dishes from chickpeas explains its less popularity compared to peas and lentils.

Cooking recipes:

Many people believe that adding salt while soaking or cooking will cause the beans to become hard. To make chickpeas especially tasty, you need to soak them in water, adding 1 teaspoon of soda, salt and sugar per 1 liter. The taste will be incomparable, the cooking time will be reduced.
A tasty and healthy porridge from Turkish peas will be obtained if, after the beans have boiled well and “puffed,” add butter to them, then close the pan tightly, wrap it in a blanket and let it simmer for about 30 minutes.

Chickpeas are a very healthy product with many more positive properties than negative ones. When used correctly, it helps maintain and restore health.

Source: http://PolzaTeevo.ru/rasteniya/nut.html

Harm and benefits of chickpeas (peas)

We increasingly see such an exotic product as chickpeas in dishes and on supermarket shelves. This is not only a tasty ingredient, but also very healthy.

What are chickpeas

Chickpeas are a legume that is also called chickpeas or chickpeas. The fruits of the plant received their second name due to their external similarity to the head of a ram.

There is evidence that people began to eat the fruits of this plant long before our era. Moreover, grains have also been used to treat certain diseases.

It is also important to note that this is one of the fruits that is environmentally friendly - it does not accumulate toxins, nitrates and other substances harmful to the body. In this case, the scales on which the harm and benefit of chickpeas are located lean more toward its positive qualities.

This product was brought from Central Asia, but today it can be found in India and Africa; it is no less popular in Europe and the Mediterranean.

Because it is a pea, it grows similar to the plant we know that almost everyone grows in their garden. The pods appear less elongated and rounded. Each of them can contain up to 3 grains of yellow color (and its shades).

As a rule, two varieties of chickpeas are eaten: desi (small grain size) and kabuli (more “European” chickpea - larger grains, smoother shell).

How and why chickpeas are sprouted

First of all, it is worth getting an answer to the question of why. Chickpea sprouts have many positive qualities for the body. In this case, the beneficial properties are also combined with the excellent taste of cooked peas. Sprouted chickpeas have a light nutty aroma and taste.

To sprout peas, you need a handful of plant seeds, a bowl, cup, jar or other container with water and a little of your time.

Take a jar of chickpeas and fill it with water. Please note that the grains will swell and increase in volume by 3-4 times. The amount of water should exceed the number of grains by 5 times. Remove the vessel from sunlight.

After 12 hours, wash the chickpeas and leave them to dry. We repeat the procedure. The water should now reach the top of the peas. And place the vessel in heat.

After another 12 hours, repeat the washing. You should notice that there are already sprouts on the peas. Unsprouted grains can be discarded. To achieve the effect, we only need sprouted chickpeas, the benefits and harms of which will be described below. As a rule, the procedures are repeated for 3 days, and after this time you can prepare dishes and eat chickpeas.

Harm and benefits of chickpeas

The pros and cons of eating this product lie primarily in the impact on human health and the processes occurring in the body.

There are many opinions on this topic from both certified specialists - doctors, nutritionists, scientists, and various folk “experts”, who also insist on the beneficial properties of chickpeas in the treatment of certain diseases.

Calorie content and nutritional value of lamb peas

First of all, let's note the nutritional value of this product: 100 grams of chickpeas contain 17 grams of carbohydrates, 20 grams of proteins and only 3 grams of fat. Based on this, it is worth saying that this is a fairly high-calorie food - 309 kcal per 100 grams. Chickpeas can replace meat in their nutritional value, so eating them during Lent is encouraged.

This product does not contain many vitamins, in particular vitamins A, B and PP. The harm and benefits of chickpeas in this case are not determined by them.

But thanks to the high content of trace elements such as calcium, iron and magnesium, zinc, copper, selenium, iodine, molybdenum, silicon, cobalt, titanium and many others, it remains in the ranking of the most useful products of plant origin.

Useful properties of chickpeas

1. Chickpeas are good for the female body. Due to the high content of various elements, eating chickpeas will facilitate menstruation, pregnancy and breastfeeding.

But if a woman is pregnant or breastfeeding, she should definitely consult a doctor about the amount of peas such as chickpeas. Benefits and harms may not balance each other.

You also can’t be too zealous.

2. Chickpeas are good for the blood. If you consume this product, the blood thins, which promotes its circulation throughout the body. And this, in turn, improves the functioning of human internal organs and increases the level of hemoglobin in the blood.

3. Chickpeas have a mild diuretic effect. Thanks to this, the kidneys and bladder are cleansed, excess fluid leaves the body, and swelling, if present, is reduced. And, of course, bile and cholesterol are removed from the body along with other processed products.

4. Both the grains themselves and the chickpea sprouts have a positive effect. There are also benefits and harms for the digestive system. The product helps prevent various diseases of the gastrointestinal tract, removes toxins from the body, normalizes intestinal microflora, and reduces the likelihood of constipation.

5. Chickpeas can also reduce the risk of diseases such as heart attack and stroke, as well as cataracts.

Harmful properties of chickpeas

The harm and benefits of chickpeas are the subject of much research, but not debate. Definitely, it has many more useful properties.

This variety of peas is harmful if you have an individual intolerance - an allergy. It is also not recommended to “lean” on chickpeas for people prone to flatulence.

Elderly people should not consume a lot of these peas. And those who have bladder problems should avoid this product altogether.

Chickpeas: benefits and harm. Reviews

People who like to eat chickpeas do not complain of problems with the body after consumption.

Stories about peas causing bloating and sometimes excruciating pain may not apply to this variety. Despite this, people who have once tried this no longer exotic ingredient in a dish remain very satisfied and leave good reviews.

The technique of growing a plant such as chickpeas, the benefits and harms of these peas are described in many scientific works and studies, but this is not the main thing. This is an excellent product with high taste. It is not without reason that it is often used in the preparation of restaurant dishes in various cuisines and countries around the world.

Chickpeas are used for making flour, salads, as a side dish for main dishes and as an independent dish.

You can also make soup and hummus from it (a snack made from chickpea puree; the composition may include olive oil, lemon juice, garlic, paprika, sesame paste and other ingredients; by the way, in Arabic and Hebrew the word “hummus” means chickpeas , and not just a ready-made dish from this product).

Source: http://.ru/article/230791/vred-i-polza-nuta-goroha

Chickpeas – their beneficial properties and harmful features. The role of chickpeas in human life, its benefits for the body, its harm

In appearance, chickpeas are ordinary peas or beans, a bright representative of the legume family, which is their brainchild, grown in Central Asia.

Chickpeas, also called "Turkish" peas have been cultivated since time immemorial in the Middle East, Ancient Rome and Greece. At later stages, it began to be grown everywhere.

Chickpeas are an annual, heat-loving legume-type plant. The number of nucleoli in the pods ranges from 1 to 3 pieces. Chickpeas are widely used not only in cooking, but also in folk medicine.

Chickpea calorie content of its types, composition and product features

Most often on sale in our country you can find chickpeas (peas) in light yellow or beige shades. But there are others in the world types of chickpeas:

Black chickpeas(lentil peas) – having a persistent aroma and nutty taste;

Green chickpeas(quick-cooking peas) – eaten both fresh and dry;

Red and brown chickpeas(well-cooked peas) – with a high iron content.

But in our country the most common varieties of chickpeas can be considered:

Desi- dark-colored beans with a thick and rough shell, grown in the vast expanses of Ethiopia, Mexico, Iran, and India. A special feature of this species is its ability to lower blood sugar levels. In addition, this species has an incomparable taste and aroma;

Kabuli– a variety of large round beans, distinguished by a thin and delicate shell. This variety grows in the territories of the Mediterranean countries, Africa, Afghanistan, and India. The most popular chickpea variety.

Chickpea composition:

Chickpeas are beneficial to the body as a plant that has elements and a certain composition with the following nutritional value:

Starch;

Disaccharides;

Unsaturated and saturated fatty acids;

Alimentary fiber.

In 100 gr. dried beans contains:

Group vitamins (A, B-1, B-2, B-3, B-4, B-5, B-9, C, E, K);

Macroelements (potassium, calcium, magnesium, sodium, phosphorus);

Microelements (iron, manganese, copper, selenium, zinc).

Chickpeas, calorie content per 100 grams. The product is 364 kcal, which represents real nutritional value, so necessary for the human body.

In order to appreciate the high calorie content and nutritional value of chickpeas, you need to cook them. 100 gr. boiled product contains 129 kcal.

Important! Some types of chickpeas are a low-calorie product due to the high amount of protein they contain per 100 g/30 g.

Chickpeas product benefits and characteristics

Characteristic features of chickpeas and beneficial properties inherent in this plant:

Chickpeas relieve a person from obesity;

Chickpeas strengthen the immune system, thereby helping the body fight colds;

Reduces cholesterol in the body;

Chickpeas act as a means of helping to prevent the development of cataracts;

Raises hemoglobin.

Chickpeas are also used to prevent any dental diseases, they are used in the treatment of the liver and spleen, and normalize gastrointestinal problems.

The benefits of chickpeas and their nutrients are the rapid prevention of arrhythmia attacks and further protection against other cardiovascular diseases.

Chickpeas can also provide an invaluable service to the fair sex. Since chickpeas, the benefits of which have already been proven, with regular use also help to prolong the youth and health of the human body.

Are chickpeas harmful to health and how does it manifest itself?

In principle, chickpeas can cause harm to health only due to its individual intolerance. This is especially true for people who have gastrointestinal problems with a predominance of symptoms of flatulence. Trying a chickpea dish and then washing it down with cold water guarantees intestinal spasms and increased gas formation.

You can prevent or eradicate symptoms of gastrointestinal problems that have already appeared with the help of certain seasonings (turmeric, fennel) or pre-soak chickpeas in water before cooking for half a day.

And yet, the consumption of chickpeas is prohibited for people with diseases of the genitourinary system, especially the bladder.

Harm and benefits of chickpeas for pregnant and nursing mothers

Due to its beneficial and taste qualities, of course, chickpeas are a very attractive dish, especially for pregnant women. Despite the fact that chickpeas have considerable benefits for the body, they should be eaten with caution.

Turkish peas are quite a difficult food for the body, especially in the process of digesting this product, due to the high protein content in it and its ability to harm a pregnant woman or the baby of a nursing mother.

But it is impossible to completely exclude the beneficial properties of chickpeas, which are evident. Pregnant and nursing mothers spend a huge amount of mineral salts and iron. And chickpeas compensate and normalize the lack of these substances.

Chickpeas also help stimulate the production of hemoglobin, which prevents the development of anemia in pregnant and lactating mothers.

The benefits or harm of chickpeas for children

Children should be given dishes made from chickpeas with great caution. Since the child’s digestive system is still weak, with great care, in small portions and with gradual habituation, children are given food containing chickpeas.

The baby’s body may simply not accept this product, which will negatively affect his overall health. This also applies to children of kindergarten age.

If parents gradually and in advance accustom their child to eating peas at home, then already in kindergarten the child will not have any problems with eating them.

Moreover, such efforts will be compensated by the beneficial properties of chickpeas included in its composition.

What will chickpeas bring to people losing weight: harm or benefit?

Despite the fact that chickpeas are a high-calorie product, many people use them in dietetics with great success. High-quality weight loss products are also made from chickpeas. In addition, weight loss products made from chickpeas will not only relieve a person of extra pounds, but will also supply the body with useful substances.

Recipe for this weight loss product, quite simple:

Chickpeas are filled with water for half a day;

And it is used, but only after consulting a doctor.

The nuances of soaking chickpeas required for use in the weight loss process are:

It is better to soak chickpeas overnight (8 to 12 hours). But you can do it for 4 hours, this will be enough for the chickpeas to completely soften and absorb liquid;

To prevent the fermentation process from occurring, it is best to place chickpeas in the refrigerator or other cool place when soaking.

In principle, chickpeas have one great feature - they reduce the calorie content of dishes while leaving all the available nutrients in them. In connection with this, chickpeas are used with great success in dietetics.

Chickpeas have enormous health benefits, especially for people with diabetes. Chickpeas progressively fill the body with energy, without any increase in blood sugar.

In diets, this product often replaces ingredients such as potatoes, rice, flour and other ingredients. And if there are no problems with the gastrointestinal tract, chickpeas, when used regularly, will relieve a person of accumulated waste formations and toxins, which will contribute to weight loss.

Important to remember! Chickpeas contain a lot of carbohydrates, which makes it advisable to eat them before lunch. And for the effect of successful weight loss, it is better to avoid consuming it in the evening.

It is also necessary to use boiled peas in the process of losing weight. Since canned peas contain a large amount of salt, it is unacceptable for weight loss.

And remember the benefits of sprouted peas!

Professionals in the field of nutrition recommend using sprouted chickpeas as a means of healing and cleansing the body. Also, sprouted peas can be used by older people as preventive measures against the occurrence of any colds and flu.

And lastly, if you eat peas with the required regularity, you can rid your body of bad cholesterol, thereby benefiting it and yourself.

Chickpeas have won many hearts of people who not only love to eat delicious food, but also those who are ready to eat healthy and wholesome food. Since this product, with its beneficial and medicinal qualities, brings more benefit to a person than harm.

Chickpeas or Turkish nuts are a very healthy food product. You can and should prepare many delicious and simple dishes from it.

We offer you 18 original recipes with which you can prepare chickpea dishes every day.

Falafel with tzatziki sauce

Ingredients:

here – 100 g
chickpea cooking water – 20 g
olive oil – 20 g
sesame – 10 g
parsley – 10 g
dill – 10 g each
cilantro – 5 g
garlic – 2 cloves
whole grain wheat flour – 50 g
olive oil

For the sauce:

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

How to cook?

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

Vegetable chickpea pancakes

byrchynka

Ingredients:

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

How to cook?

Soak the chickpeas overnight in clean water.
In the morning, rinse it, add fresh water and cook 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.
Form small pancakes from the resulting “dough” and place in a frying pan lightly greased with olive oil.

Chickpea pancakes with mango

angelina_easyvegcook

Ingredients:

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

How to cook?

Place the 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 the pancakes in a non-stick frying pan or a regular one, greased with olive oil.

Serve with topping or yogurt.

Baked chickpeas with spices

cookingmess

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 the chickpeas.
Mix agave syrup, olive oil, paprika, salt and pepper.
Mix cooked (not hot) chickpeas with spices.
Preheat the oven to 180 degrees. Place the chickpeas on a baking sheet, lined with baking paper, and place the dish in the oven for 40-45 minutes.
Serve baked chickpeas with vegetables or eat them as a separate dish.

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

Gushnut

samka_xydeet

Ingredients:

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

How to cook?

Soak the chickpeas for 12 hours, then boil until tender.
Cut the beef and tomatoes (without skin) into cubes and simmer.
Mix chickpeas with beef and vegetables, add 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 the carrots, cut the potatoes into cubes, and cut the onion into half rings. Lightly fry the onion in olive oil.
Add potatoes, carrots, onions, garlic and spices to the chickpeas and cook all ingredients for about 15 minutes.
Grind all ingredients in a blender and decorate with popcorn.

Creamy 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 the chickpeas.
Peel the tomatoes and fry in a well-heated frying pan with chopped onion to form “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 a little, grind them in a blender, adding salt and pepper to taste.
Serve the finished chickpea dish with herbs.

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 the chickpeas.
Cut potatoes, peppers and tomatoes into cubes.
Place a medium-sized saucepan on the fire, pour in 2 tbsp. l. vegetable or olive oil. When it warms up, add cloves and bay leaves.
Then add onion, garlic, green pepper to the oil, adding a little salt to the ingredients. Simmer them for 3-4 minutes, stirring with a spatula.
Then throw the tomatoes and all other spices into the pan, simmering the dish for another 2-3 minutes.
While the vegetables are stewing, rinse the chickpeas. Then, along with the potatoes, simmer them with the remaining ingredients for 3 minutes.
Finally, pour water into the pan, squeeze a slice of lemon and mix everything well. Cook the soup until the chickpeas are soft without removing the lid from the container.
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 were boiled
carrots – 1 pc.
onion – 1 pc.
smoked chicken – 50-100 g
salt pepper

How to cook?

Boil the chickpeas.
Cut the onion and chicken into cubes, grate the carrots. Throw all ingredients into boiling water and simmer for 4-5 minutes.
Add chicken and vegetables to the pan with chickpeas and water, after seasoning with pepper and salt. Grind some of the soup in a blender.
Mix both parts of the soup: chopped in a blender and liquid. Top the dish with chickpeas and herbs.

Chickpea pie

yashyulya

Ingredients:

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

How to cook?

Mix chickpea flour with kefir, egg and soda, stirring thoroughly with a whisk or mixer to obtain a homogeneous mass.
Divide the dough into two parts. Pour most of the dough into a baking pan lined with baking paper.
Carefully place the filling on top of the dough and fill with the second part of the dough.

Bake the pie 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.
onion – 1 pc.
boiled chicken meat – 100 g
low-fat cheese – 20 g

How to cook?

Prepare the pizza dough: Mix chickpea flour with water to form a lump-free batter. Add salt and olive oil to it and stir well. After this, leave the dough to rest for at least 30 minutes.
When small bubbles appear on the dough, it means it has thickened and can be baked.
Preheat the oven to 220 degrees. Cut the pepper, tomato and chicken into slices, onion into half rings.
Place the dough on a baking sheet and place 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.
Garnish the pizza with herbs and serve with tola.

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 the 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 in coconut oil. Later, add tomatoes and pumpkin to the pan. Salt, pepper, add a pinch of cardamom and nutmeg.
When the vegetables are cooked, add the prepared chickpeas with olive oil and mix well.
Top the chickpea dish with herbs.

Chickpeas baked 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.
zucchini
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 place 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 220 degrees. Then reduce the temperature to 160 degrees and cook for another 30 minutes. If the chickpeas do not soften during this time, place the dish in the oven for another 20-30 minutes.
Once cooked, serve the chickpeas with herbs and fresh vegetables.

Chickpea dessert

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 yogurt and soda here, beat well.
Sift chickpea flour through a sieve, add carob and oatmeal to it and mix too.
Pour the resulting dough into a round pan, grease it with olive oil.
Bake the dessert in the oven for 15 minutes at 180 degrees. After baking, brush the chickpea dish with natural yoghurt and garnish with a slice of lemon.

Pie with zucchini and tomatoes on chickpea crust

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 the sauce:

homemade tomato paste without additives – 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: grind tomato paste, finely chopped tomatoes, olive oil, basil and salt to taste in a blender. Then cook it over low heat until thickened.
Spread the dough in a thin layer over the pan, after greasing it with olive oil. Bake in the oven for 10-15 minutes at 180 degrees.
Cut the zucchini and tomatoes into rings. Brush the prepared crust with sauce and place vegetables on top. 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.
soft low-fat cottage cheese – 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 cook and grind in a blender.
Add egg, cottage cheese, cocoa, carob, sweetener, baking powder and stir everything well until smooth.

Place the resulting dough in a baking dish, decorate with plum slices on top and place in the oven for 20-25 minutes at 180 degrees.

Chickpea candies

stasy_foutley

Ingredients:

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

How to cook?

Soak the chickpeas for 2 hours. Boil it, drain the water and remove the remaining moisture.
Combine chickpeas, 1/3 banana, kefir and coconut flour in a blender. Roll the resulting mixture into balls. Roll them in cocoa and place them in the refrigerator for several hours.
Chickpea dish - delicious and healthy candies - ready!

Save our recipes and then only the most delicious and mega healthy chickpea dishes will be on your table!

Enjoy your meal!

Prepared by: Tatiana Krysyuk

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