Chickpeas are widely distributed due to their beneficial qualities. It is called the Uzbek (Turkish) chickpea - lamb peas. In the Russian Federation, it has the name bladder, shish. Various delicious dishes are prepared from it. What this plant looks like and what is its use is described in this article.

Chickpeas: Key Features

Chickpea is a leguminous crop that loves heat, which belongs to the bean family, includes more than 30 plant species. On a straight stem are small hairs. Grows to 70 cm. Propagated by self-pollination and has unusual grains. The shape of the seeds is round, but tuberous, looks like a lamb's head, hence the name of this culture. The plant, depending on the species, can be annual, perennial, shrub, shrub.

Did you know? The world leader in the production of lamb peas is India.

The leaves of the plant are pinnate, having an elongated oval shape, located on the branches in groups of 10-16 pieces. Flowers are arranged individually in the form of petals folded into boats. After flowering, yellow or purple pods ripen on the branches - oval-shaped capsules having 2-3 fruits of light yellow, brown color.It is used not only for food, but also as a medicine. The most commonly used bean plant resembles a nut in shape. The homeland of Turkish peas is Central Asia. It grows in India, Eastern Europe, Africa and Ukraine.

Chemical composition

Seeds in terms of quantity of protein are superior to crops and by this criterion are on a par with legumes that go to green fodder. Do not affect the acidity of the body.

Lamb peas in its composition contains:

• proteins - 30.6%;
• fats - 7.1%;
• carbohydrates - 60%;
• ash - 4.8%.

Chickpea groats contain cobalt, copper, calcium, phosphorus, magnesium, sodium, zinc, iron, as well as vitamins PP, A, Bb, C, E, B2.In eastern countries, special ointments are made from chickpea flour, which treat burns, scabies and skin inflammations.

Beneficial features

Chickpea is a food recommended for various diseases where a diet is required. Frequent consumption will help protect against heartburn, stomach discomfort. The seeds are ground into powder and attached to the dough when baking bread products. By its characteristic, it increases the biological value of the product. Dried chickpea powder is added to infant formula.

Important! Turkish peas helps to get rid of extra pounds.

Seeds are useful for skin diseases: furunculosis, eczema, psoriasis. Chickpeas are allowed to be consumed daily, supplemented with salads, soups, while it helps with depression. 80 useful ingredients necessary for human life are contained in it. Grains resemble hazelnuts, and in color they are black, beige, green, brown.

• Their features:
• easy to digest;
• satisfy hunger;
• purify the blood, normalize the heart rhythm, acute inflammatory processes in the oral cavity, relieve pain in the back;
• have an anticonvulsant effect;
• increase hemoglobin level and remove cholesterol;
• normalize blood sugar;
• increase visual acuity;
• remove sand from the kidneys and dissolve stones, have a diuretic effect.

Thanks to the content of many useful substances, they contribute to the treatment of many diseases.

Harmful properties

However, there are restrictions on the consumption of the fetus: the elderly due to increased gas formation in the abdomen, as well as with inflammatory processes in the mucous membrane of the stomach, intestines.

• Harm that the fetus can cause:
• Turkish peas - food that increases the level of uric acid in the blood.
• causes increases gas formation.

Taste characteristics

Uzbek chickpea has a neutral taste, which is different and is not similar to peas, beans or other types of legumes. Reminds a taste of a nut. If you simply cook it, without seasonings and spices, then a smack similar to mashed potatoes will appear. The application in cooking is quite wide: from Turkish peas they prepare delicious food - salad, desserts, sauces, casseroles, soups.

The main differences from soy and peas

Soy, peas and chickpeas, despite the fact that related cultures, still have differences.

Chickpeas in Cooking and Dietetics

When preparing a delicious culinary dish, Turkish peas are poured with cold liquid for a day, at least for 12 hours. So you save time, and the dish will be almost ready - you will not need to steam it additionally. Use various seasonings, herbs: curry, rosemary, black pepper, ginger, turmeric, which will give the dish an unusual taste.

Baked chickpeas in honey

Ingredients:

• 400 g boiled chickpeas;
• 1 tbsp. l olive oil;
• 1.5 tbsp. honey;
• 3 g of cinnamon;
• 2 g of salt.

Cooking method:

1. Turkish peas to dry.
2. Heat the oven to 195–200 ° С. Pour a layer of lamb peas onto a sheet of parchment.
3. Put to bake, while stirring after 10 minutes to be crispy.
4. Pre-mix in a bowl olive oil, honey, salt, cinnamon. Then remove from the oven and pour over the mixture.
5. Put the bake for another 8 minutes. Allow to cool, and you can safely use it.

Chickpea cutlets with carrots

Ingredients:

• 150 g cereals;
• one onion;
• one carrot;
• garlic - 1 clove;
• 4 tbsp. flour.

Important! In mature form, chickpeas have a high calorie content, which is harmful when dieting, but it is recommended to use it in various diets. On its basis, various products for weight loss are produced, since it refers to products that eliminate extra pounds. However, it is best to eat before lunch, as it is rich in carbohydrates.

Cooking:

1. Lamb peas pour liquid for a day, dried, grind in a blender.
2. Onion, carrots, garlic, grate, mix, salt to taste. Combine with lamb peas.
3. Make cutlets, dip in flour.
4. Fry in olive oil until golden brown. Serve with sour cream, garnished with herbs.

Diet chickpeas

Turkish peas - a source of protein, is used in diet food, does not contain harmful substances for the body. It serves as the main supplier of protein, which is harmless to those who are losing weight or who are on a diet. It is important for dieters to refuse meat products, and Turkish peas are the main source of protein found in meat products.

He perfectly satisfies hunger. Chickpea is known as a cleanser. To do this, it is necessary to put in a ceramic container, pour liquid for 10 hours. In the morning, skip through the blender. Consume 1 hour three times a day for a week (without boiling). Repeat in a week. The course of body cleansing is about 3 months.

You can use this recipe:

1. At night, pour a glass of Uzbek peas into a container and pour liquid in a ratio of 1: 8.
2. In the morning, drain and soak the water in fresh water in a ratio of 1: 8. Bring to a boil, put on low heat, cover, cook for 3 hours.
3. Drain, season with spices. The dish is ready.

Hummus

Hummus is a well-known snack among the population of the Middle East, as well as among the Japanese and Israelis. Prepared from Tatar peas in the form of mashed potatoes with sesame paste. The dish contains many seasonings. The density is very tender, served with pita. Hummus is suitable for vegetarians in the amount of protein, iron, and vitamins. The following ingredients are needed for hummus: chickpeas, tkhina, olive oil, lemon juice, black pepper and garlic. Usually consumed with bread, tortillas, pita bread.

Did you know? Hummus is considered a masterpiece of oriental cuisine, which is suitable for people during fasting.

In order to cook hummus, you will need:

• 300 g of dry cereal;
• 70 g of sesame seeds;
• 4 g of zira;
• 3 cloves of garlic;
• 3 g curry;
• 1.5 tbsp. lemon juice;
• 3 tbsp. olive oil;
• a pinch of salt.

Cooking process:

1. Tatar peas are washed and poured for 12 hours. Drain the liquid. Pour again and bring to a boil, but do not salt, reduce the flame and cook for 2 hours.
2. Fry spices in a pan for three minutes, stirring. Cool and grind in a coffee grinder.
3. Fry sesame seeds until golden and grind. Peel the garlic.
4. Put all spices, salt, oil in a blender and beat well, gradually adding boiled peas along with the water in which it was prepared.
5. Season with salt and lemon juice. Put in a container, put in a cold place for 3 hours.

Vegetarian pilaf with chickpeas

Vegetarians can be advised to cook a delicious pilaf according to this recipe:

1. To prepare pilaf, it is necessary to fill with liquid 100 g of chickpeas for 24–48 hours. Every 5-6 hours, the liquid must be drained and filled clean. This is to ensure that it is not sour.
2. Then rinse 2 cups of Uzbek basmati rice thoroughly.
3. Peel 3 large onions and 2 carrots, cut into strips.
4. Fill a large pot with a glass of oil, put on a strong fire.
5. Bring it to a boil. Pour in carrots, fry until light brown. The oil should have an orange tint.
6. Cut onions into rings, combine with carrots. Salt, pepper, stir and fry until orange.
7. Boil the broth in a container. Pour barberry, zira, and hot peppers into the pot.
8. Spread the rice without mixing it with the fried ingredients. Stick half the peeled garlic in the rice.
9. Pour boiling water over rice 1 cm. Cover, reduce heat to a minimum and cook for 50 minutes. Then remove from heat, gently stir, do not consume garlic, as it is added for taste.

As you can see, chickpeas have useful qualities not only in cooking. It is widely used in medicine and nutrition.