How To Cook The Chickpeas With Cheese And Tomatoes | Food

 

 

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How to cook the chickpeas with cheese and tomatoes

Chickpea - a type of legume. Also called "chickpeas"But, in spite of such dissonant name, it is very useful. There plenty of vitamins and minerals, and it is rich in fiber. Chickpeas delicious in itself, simply boiled. But it only really eat the most ardent fans. He is good in salads and side dishes, in soups and pilaf. Chickpeas with cheese and tomatoes - a very simple recipe. Nevertheless, the dish turns out very tasty, healthy and nutritious.

How to cook the chickpeas with cheese and tomatoes

In these beans contain proteins, fats, fiber, vitamins of group B (B1, B2, B3, B5, biotin, B6, B9), vitamin P, A, E and C. In addition, chickpeas - low-calorie product. Chickpeas with tomatoes and cheese is a vegetarian dish. It can be regarded as an independent and dinner, and as a garnish for meat or fish.

Ingredients:

Nut - 1 cup cheese Adyghe - 200 g Tomato - 2 pcs. Turmeric - 1/2 tsp Vegetable oil (preferably olive oil) Salt Ground pepper greens to decorate

Preparation:

Chickpeas are washed and soaked in water. Preferably at night (at least 4 hour, it is desirable to 7-8 hours). Water should exceed chickpeas on level 3-4 cm. It absorbs very strongly. Wash the chickpeas again and put to boil. The water level is higher than 1.5-2 cm. Cook for 40 minutes to an hour with the lid slightly ajar. It is difficult to digest, it does not fall apart. The main thing is that it becomes soft. Approximately 10-15 minutes before end of cooking, a little salt it. While the chickpeas cooked, cut Adygei cheese cubes 1.5-2 cm. Skillet (preferably deep) warm up a little vegetable oil and add the turmeric, mix well into it. The oil with turmeric add Adygei cheese and fry for 3-5 minutes until golden brown. Cut the tomatoes into small pieces 1-2 cm, add to the cheese with turmeric and fry them a couple of minutes. When the chick is ready, merge it with the remaining water and add it to the pan with the roasting, stir. If necessary, a little salt, but keep in mind that chickpea and Adygei cheese is already salty. Close the lid and simmer for 10 minutes. Ready chickpeas with cheese and tomato and sprinkle with a little pepper and herbs.