Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the products. Instead of tomato juice, I used mashed tomato pulp.
Step 2:
Fill the chickpeas with water so that it is 2 cm higher than it. Leave to soak for 8 hours.
Step 3:
After a while, chickpeas will absorb almost all the water. Add about another glass and put it on the fire. Cook the chickpeas for about an hour. It should become soft. In the process, add a little salt. When the chickpeas are ready, drain the remaining water.
Step 4:
Cut the onion into small cubes.
Step 5:
Grate carrots on a coarse grater.
Step 6:
Preheat the frying pan, pour vegetable oil on it. put the onion and carrot. Fry the vegetables on low heat for about 5 minutes.
Step 7:
Add tomato juice to the vegetables, add sugar, salt and pepper. Mix it up. Fry for about 5 more minutes.
Step 8:
Add the boiled chickpeas to the pan, mix.
Step 9:
Cover the pan with a lid and simmer the chickpeas with vegetables for 20 minutes. Then turn off the heat and let the dish brew for about 2 hours.
Chickpeas are a very ancient legume crop that came to us from the Middle East, where it was grown more than 7 thousand years ago. It has gained particular popularity in recent years, when vegetarianism became popular. Chickpeas contain a large amount of protein and are an alternative to meat with various restrictive diets.
Falafel is made from chickpeas - round balls similar to meatballs, cutlets for vegetarian burgers are made from it, hummus is the most famous sauce in the Middle East.
Chickpeas with vegetables turned out to be really very satisfying. I cooked it as a side dish, we liked the combination of peas with vegetables, because chickpeas themselves are quite neutral in taste.
You can also add other vegetables to such a dish - Bulgarian pepper, zucchini, eggplant will do well. To make the taste brighter, add garlic and your favorite spices. Instead of tomato juice, you can put fresh tomatoes. Sprinkle the finished dish with fresh herbs.
This dish is easy to cook in a slow cooker. To do this, the peas do not need to be boiled separately, but only soaked. Fry the vegetables in a bowl, add chickpeas, water and put to simmer for an hour.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chickpeas - 364 kcal/100g
- Pepper - 26 kcal/100g
- Tomato juice - 21 kcal/100g
