Chickpeas in tomato sauce. Chickpeas in tomato sauce for the winter How to cook chickpeas with sauce

Step 1: prepare the chickpeas.

We take the required amount of chickpeas, place them on the kitchen table, sort them out and remove spoiled grains, as well as any kind of trash. Then transfer the whole peas into a deep bowl. Fill with regular running water above their level by 7–10 centimeters and leave at room temperature for a couple of hours. After this, cover the bowl with plastic wrap and put it in the refrigerator. for 12 hours or all night.

Step 2: cook the chickpeas.

The next day, place the soaked and swollen chickpeas in a colander or sieve. We rinse it thoroughly, put it in a deep saucepan and fill it with purified water, preferably so that it is about one palm higher than the level of the peas.

As soon as the liquid boils, use a slotted spoon to remove the foam - coagulated protein - from its surface. Add to the saucepan tablespoon vegetable or ghee and salt to taste. Then increase the heat level to high and cook the chickpeas until softened under the lid. 1.5–2 hours.

Step 3: prepare vegetables and herbs.

Meanwhile, peel the ginger root and rinse it under cold running water along with the tomatoes, a piece of chili pepper and cilantro sprigs. After this, dry the vegetables with paper kitchen towels, and shake off excess liquid from the greens over the sink. Place these ingredients one by one on a cutting board and chop. Chop a piece of ginger into a small bowl. For all tomatoes, cut off the place where the stalk was attached and cut the tomatoes into slices or quarters 1 to 1.5 centimeters thick. Just finely chop the red pepper and cilantro and place all the cuts in separate bowls.

Step 4: Prepare the spicy mixture.

Next, put in a mortar a few grains of black pepper, half a pinch of cumin, cloves, cardamom, coriander and a cinnamon stick. Using a pestle, grind these spices to a homogeneous fine crumb and proceed to the next step.

Step 5: Cook chickpeas in spicy tomato sauce.

As soon as the chickpeas are cooked, set the peas aside for a while, put a wok, cauldron or deep frying pan in their place and place them in this bowl 3 tablespoons vegetable or ghee. Reduce the heat level to medium and after a few minutes add the chopped chili pepper with a pinch of cumin. Lightly fry them for 20–30 seconds stirring with a kitchen spatula. Then add bay leaf, chopped tomatoes and simmer everything 5–7 minutes. After this, season the tomatoes with a tablespoon of fresh lemon juice, grated ginger, a teaspoon of turmeric, a spicy mixture and cilantro. Mix everything again, simmer vegetables with spices 6–7 minutes and pour in the prepared chickpeas along with the broth.

Bring the sauce to a boil, taste it and, if necessary, add a little more salt. After this, tightly cover our dish with a lid, reduce the heat level to low and simmer the aromatic dish for some time. 10–15 minutes.

Then remove the spicy chickpeas from the stove and leave 7–10 minutes, arrange on deep plates and serve to the table.

Step 6: Serve chickpeas in spicy tomato sauce.

Chickpeas in spicy tomato sauce are served hot as a side dish for meat, fish or poultry dishes or as the first main dish on fast days. If desired, each serving is decorated with slices or rings of fresh lemon and hot pepper, and a plate with fluffy lavash is placed next to it. Enjoy!
Bon appetit!

Instead of a homemade spice mixture, you can use Indian seasoning garam masala;

Very often, vegetable or ghee oil is replaced with peanut butter;

Chickpeas can be boiled in broth or vegetable broth;

A nice addition to vegetables is sweet bell peppers and onions; they should be finely chopped and stewed together with tomatoes.

Put 1½ tbsp. chickpeas into a 3-liter saucepan and add 1.4 liters of water. Leave to soak at room temperature for 8 hours or overnight.

Without draining the water, add ½ tbsp. l. oil, place over high heat and bring to a boil. Skim off the foam. Reduce the heat to low, cover, and let the peas cook for about 1 hour until they are tender. Place the finished chickpeas in a colander and save the broth.

Blanch the tomatoes, peel and cut into small pieces.

In the same pan, heat 3 tbsp. l. oil over medium heat. Drop ¾ tsp into hot oil. dry ginger, ¼ tsp. ground chili pepper, 1½ tsp. cumin seeds and ½ tsp. black mustard seeds. Fry until the cumin seeds turn brown.

Add 1 bay leaf and after 1-2 seconds add chopped tomatoes. Stir, add 1 tsp. turmeric, 2 tsp. lemon juice, 1 tsp. garam masala and 1 tbsp. l. chopped greens. Stir-fry over medium heat, basting with chickpea broth as needed, for 3 to 5 minutes, until the sauce is smooth.

Add chickpeas and ⅓ tbsp. chickpea broth. Reduce heat to low, cover, and let simmer for 10 minutes, stirring occasionally. If necessary, add a little chickpea water to prevent burning.

Remove from heat, add 1¼ tsp. salt, 1½ tbsp. l. butter and 1 tbsp. l. fresh chopped herbs.

Serve the chickpeas hot with vegetable salad and fresh bread.

Soaking time for chickpeas - 8 hours
Cooking time - 2 hours

Recipe from Yamuna Devi's book Favorite dishes of Indian vegetarian cuisine

Any reprint of this recipe is permitted. But please don't forget to link to Paneer.

Since ancient times, chickpeas have been grown in the Middle East and India. And recently, chickpeas have become very popular around the world. No wonder. It has a pleasant nutty flavor, is rich in proteins and carbohydrates and can be an excellent meat substitute. Therefore, it is very common among vegetarians and fasting people. It is used to prepare salads, soups, pilaf, curries and even desserts. The most famous dishes made from it are falafel. When I first saw a recipe for chickpeas in tomato sauce for the winter, I was puzzled, why didn’t it occur to me myself? After all, we prepare salads for the winter with rice and buckwheat, soup preparations with barley and beans! I couldn't help but try. I cooked it for the first time, three weeks have already passed, the jars are in the pantry in the apartment. Chickpea lovers will love this preparation - tasty, satisfying, aromatic! From this quantity of products I got 2 half-liter jars and a plate for testing.

Ingredients:

boiled chickpeas - 0.7 liter jar.
zucchini - 1 piece (small).
tomatoes - 1 kg.
sweet peppers - 5 pieces.
garlic - 1 head.
chili pepper - 1 piece.
salt - 1 tbsp. spoon.
sugar - 4 tbsp. spoon.
spices (bay leaf, sweet peas, etc.) - to taste.
vegetable oil - 50 grams.
table vinegar 9% - 2 tbsp. spoons

How to cook chickpeas in tomato sauce for the winter:

1. First, prepare all the vegetables, wash and peel them. Cut the zucchini into arbitrary pieces and grind in a blender. If the vegetable is old, then it is better to cut off the skin and clean out the seeds. I put zucchini in such preparations more for thickness than for taste. After all, it only contains chickpeas and liquid tomato-pepper sauce. Zucchini thickens well and makes the texture more dense.

Place on the fire and simmer over medium heat until soft, 10 minutes will be enough. Can be cooked in a slow cooker.

2. While the zucchini is stewing, grind the sweet peppers, chili peppers and tomatoes in a blender.

3. Place the pepper and tomato puree into the pan with the zucchini and simmer for another 15 minutes.

4. Now let's talk about chickpeas. I prepare them for future use in advance; I almost always have ready-made chickpeas (already boiled) in my refrigerator. Or rather, in the freezer. Yes, yes, it can be frozen without compromising quality and taste; in this form it can be stored for several months. This is very convenient, because chickpeas take quite a long time to cook, and all you have to do is get them out and heat them up!

This time I also got chickpeas from the freezer, ice crystals are visible in the photo.

If you are going to prepare such a snack, but there are no ready-made chickpeas, then you will have to take care of this in advance. Chickpeas are cooked like beans. It must be soaked in water for 4-7 hours, then drain the water, add new water and cook without salt for 1-2 hours. Readiness is determined by the softness of the chickpeas.

5. Place boiled chickpeas in boiling tomato sauce, bring to a boil and cook for 40 minutes over low heat.

6. Add salt, sugar, and favorite spices. I added 1 teaspoon of Herbs de Provence seasoning; I wanted to give the appetizer a little Mediterranean exoticism. I did not add bay leaf and allspice. By the way, add salt and sugar to taste too. After all, the amount of vegetable appetizer you have may be different, it all depends on the juiciness of the vegetables and on the amount of moisture evaporation during stewing.

7. Five minutes before readiness, add garlic, squeezed through a press, and pour in table vinegar.

Sterilize the jars in advance and boil the lids. Divide the boiling chickpea salad into jars, turn it over and wrap it until it cools completely.

Delicious preparations for you!!!

Sincerely, Nadezhda Yurikova.

Chickpeas and dishes made from them are very popular in various Arab and Eastern countries, but not all housewives have yet managed to appreciate them. And these advantages are many, chickpeas contain a lot of protein, also fiber, various microelements, moreover, in taste they are much superior to the same peas. There is only one drawback to cooking chickpeas - this is its preliminary preparation, namely long soaking, but this will not require your direct participation, you will just need to leave the cereal in water overnight to use it in any dish the next day.

You can cook first courses, second courses, and appetizers with chickpeas, and given that we are currently in the midst of a great fast, dishes with them are more welcome than ever.

So, I propose to cook stewed chickpeas in tomato sauce, the dish is hearty and very tasty. It is not the last place on my home menu. Let's take the products required from the list.

Pour water over the chickpeas in the evening and leave it overnight, during which time it will swell and it will be easier to cook. The longer the chickpeas are soaked, the less time it will take to cook them later.

The next day, the chickpeas will swell and increase in size, add salt to the water in which they were soaked, rinse them under running water and fill them with clean water. Now you will need to bring the chickpeas to a boil and boil for another 20 minutes. Then pour the water in which they were boiled into a separate container. And we will bring the chickpeas to full readiness while stewing with the rest of the ingredients.

Finely chop the onion, garlic and celery.

Cut the tomatoes into cubes.

Fry the onion and celery in vegetable oil.

When the vegetables become translucent, add tomatoes and garlic to the pan. We will not drain the juice from the tomatoes; it is needed in the dish. Continue frying over low heat, stirring constantly.

After 7 minutes, add spices, salt, pepper.

After five minutes, add the chickpeas to the pan, remove the bay leaf and stir, close the lid and simmer over low heat for about 30 minutes, adding the water in which the chickpeas were cooked as needed, adjusting the thickness of the sauce to your taste.

At the end of the stew, the chickpeas will become completely soft and creamy in taste. Add chopped herbs to the pan; parsley, cilantro or green onions, whatever you like, will do. Remove the pan from the heat.