During the period of vitamin deficiency, Elena Motova proposes to pay special attention to chickpeas and shares a recipe for hot soup with chickpeas, noodles and greens.
Chickpea — This is a special representative of legumes for those who do not like peas, beans and lentils.
Being one of the important components of the cuisine of the Mediterranean and Arab countries, Turkish peas are not widely spread in our country, to which I strongly object.
Chickpea — almost universal product, good in soups (the most famous is the Moroccan harira), added to pilafes, stews and complex toppings, gives a special charm to vegan salads in the style of Yotam Ottolengi.
Let’s not forget also about hummus, falafel and pancakes from chickpea flour.
Dry chickpeas, like beans, need a long soaking before cooking to soften the hard vegetable shell.
For the same reason, chickpeas are not salted during cooking and try to cook in soft water.
The usual algorithm of action with chickpeas: soak for 8 hours in cold water, then change the water, bring chickpea boil and cook for 40-50 minutes until cooked on low heat or simmer in the oven at low boiling.
Stewed chickpeas cooked in a small amount of water with the addition of thyme and allspice in thick-walled dishes, for some reason it is very similar to baked chestnuts.
10 minutes before the end of the cooking chickpeas need to salt, then drain in a colander, return to the pan, season with olive oil and let stand under the lid.
To use chickpea As a spicy appetizer or salad dressing, ready-made chickpeas should be dried, rolled in spices, and then fried in olive oil.
Spices are traditionally used in Oriental cuisines together with chickpeas not only for a brighter taste of dishes, but also for better digestion of legumes.
Asafoetida, turmeric, ginger, cumin and coriander go well with chickpeas.
Chickpea soup with noodles and greens
What do you need:
- 1200-1500 ml of vegetable broth
- 120 g dry chickpeas
- 300 g peeled pumpkin
- 1 onion
- 2 cloves of garlic
- 1 large bunch of cilantro
- 1 large bunch of spinach
- 1 bunch of green basil
- 1 tbsp. l olive oil
- salt, pepper to taste
- 270-280 g of wheat flour of the highest grade
- 1 tbsp. l shallow sea salt
- 150 ml of water
- extra flour for rolling dough
What to do:
Sift the flour into the bowl, dissolve the salt in the water, add to the flour and knead the neat dough. If the dough sticks to your hands, you can add some more flour when kneading. Knead for at least 10 minutes until the dough is smooth and soft.
Make a ball of dough, wrap in plastic wrap and leave at room temperature for 2-3 hours.
Chickpea rinse, put in a pan with cold water, bring to a boil and boil for 2-3 minutes. Cover the pan with a lid and leave for an hour.
Then pour the water, chickpeas pour fresh water, bring to a boil and cook for 50-60 minutes until ready.
10 minutes before the end of cooking, salt.
Sprinkle the table with flour and roll the dough into a rectangular layer about 3 mm thick. Cut the dough in the transverse direction into strips approximately 0.5 cm wide with a pizza roller.
Expand each strip of noodles and spread out on the table.
The soup will take about half the noodles, the rest can be dried and used later.
Wash greens, tear off leaves and coarsely chop. Cut pumpkin into cubes about the size of a pea chickpea. Peel and finely chop the onion and garlic, fry until transparent in olive oil.
Add the pumpkin, lightly salt and add the ground black pepper, mix and sweat on low heat for another 5-6 minutes.
Boil the broth, add vegetables and chickpeas and cook for 5-10 minutes until the pumpkin is ready.
Simultaneously boil 2 liters of water in a saucepan, put noodles there, and boil it at the lowest boil for 4-5 minutes to the state al dente.
Throw in a colander.
Put greens in a saucepan, mix, add the finished noodles, check for salt and pepper and remove from heat.
For a more accurate serving of noodles, you can arrange the plates, and then add the soup.
Recipes from Elena Motova:
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