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10 Brilliant Recipes with Chickpeas

Chickpeas are small powerhouses and are increasingly finding their way into our kitchens – be it as a hummus dip or falafel balls. But legumes are even more versatile. We have put together 10 delicacies with chickpeas for you.

Chickpeas are wonderfully versatile, provide the body with plenty of vegetable protein and also keep you full for a long time. Enough reasons to include the small legumes in your diet more often, right? Here you will find our top recipes with chickpeas.

1. Creamy Hummus

Of course, we don’t want to withhold our great recipe for the chickpea dip from you. The mix of legumes, sesame paste, and spices taste particularly delicious on fresh bread or with vegetables. Especially in the barbecue season, hummus should not be missing on the table or picnic blanket.

2. Penne with tomato sauce and chickpeas

Attention pasta fans! The dish is on the table in no time, fills you up, and is also healthy. Chickpeas contain a lot of fiber and plenty of protein. And best of all, the recipe is ideal to take with you to the office. If you don’t like chickpeas that much, you can simply replace them with beans or tofu.

3. Quinoa Tomato Salad with Chickpeas

Quinoa and chickpeas are really an unbeatable combo because they taste just wonderfully harmonious. The salad is refined with tomatoes, coriander, and cucumber. That’s all it takes – easy, right?

4. Stuffed Peppers with Rice and Chickpeas

This great recipe can be modified over and over again! Because instead of rice, the peppers can also be filled with millet, buckwheat, or quinoa. The filling tastes just as delicious with aubergines or zucchini, for example. For an oriental touch, you can sprinkle freshly chopped mint over the peppers.

5. Falafel

Falafel is a great alternative for vegetarians, who are now also offering more and more kebab snacks. But the chickpea balls taste even better when you make them yourself. Here you will find our do-it-yourself falafel, which should not be missing from the recipes with chickpeas.

6. Oriental chickpea ragù

Admittedly, the dish sounds a bit unusual, but dare to try the delicious ragù recipe – it’s worth it! If you want it to go even faster or you just can’t get any fresh tomatoes, you can also use diced canned tomatoes for the sauce.

7. Chickpea Pocket

Do you think chickpeas only taste savory? Not even close! Because these sweet dumplings are the best proof. Dark chocolate, honey, and powdered sugar provide the sweetness in this recipe. At this point, we simply hide the calories – true to the motto: enjoy in moderation.

8. Fried chickpeas

This oriental after-work greeting is also one of our favorite recipes with chickpeas. The salad tastes wonderfully fresh and fills you up for a long time. And if there is anything left over from the chickpea recipe, you can use the leftovers as a protein-rich component for a green salad the next day.

9. Chickpea Apricot Curry

Normally, a curry usually contains chicken, vegetables, and coconut milk. But this curry is different. The main ingredients: are potatoes, apricots, and chickpeas. So if you want to try a new variation, this recipe is for you.

10. Pasta and pepper salad with chickpeas

Chickpeas also go very well with pasta. The advantage: If you use canned chickpeas, you don’t have to do anything with them, as the legumes are already pre-cooked and only have to be rinsed off. Dishes with pasta and chickpeas can also be prepared well in advance and taken away. The growling stomach at work is therefore a thing of the past.

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Cooking Tips

8 Brilliant Grilling Steak Tips

Despite the wide selection of pans and ovens, you can only grill a steak with a unique campfire aroma. Flawless meat has its own secrets: the right choice of cuts, a good recipe, and many small nuances of cooking. We will gladly open them for you.

  1. The claim that salt makes a steak tough is rooted in not knowing when to salt meat. Dip it in salt and pepper just before going to the grill. If you do this in advance, the salt will wash out all the juice from the meat, and it will become dry. Timely application of spices will help create a crispy crust and a distinct flavor.
  2. To get a good crust, you also need to remember: the meat is turned over once during frying.
  3. Make sure that the fire does not come into direct contact with the meat. Otherwise, the fat will char, and carcinogens will begin to be produced in it.
  4. Do not cut or pierce the steak to find out what stage of cooking it is. It is checked by pressing the piece with your finger. If it quickly takes its former shape, the meat is raw or lightly cooked. If slow, medium. And if it regains its shape, the steak is overcooked.
  5. The intense heat will quickly give the meat a ruddy color and crust. Preheat the grill before grilling on all burners for 5 minutes.
  6. Marinate and put the meat on the wire rack with your hands. And to turn the pieces – with forceps with silicone tips. The fork will make holes in the steak, through which the precious juice will flow out.
  7. Remember that meat will still cook after removing it from the wire rack. Due to the redistribution of the juice, the temperature inside will even rise. Do not cut the piece right away, but leave it to condition on a warm plate for 5 minutes or wrap it in foil.
  8. Food photography tip: melted butter or olive oil will add juiciness and shine to the dish.
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Food

12 Brilliant Facts About Cherimoya

Cherimoya is a tree of the Annona genus, the Annonov family. Other names for this plant are chirimola, owl, the pearl of the Andes, chirmolia, and golden Peruvian apple. The name comes from two words of the Quechua language: chiri – “cold” and moya – “seed”. This name is explained by the tree’s endurance to weather conditions. It grows well in dry and cool areas.

  1. The homeland of the plant is the foothills of the Andes of Colombia, Bolivia, Peru, and Ecuador. In Peru, fruits have been known since the time of the Incas. Cherimoya is grown in Chile, Argentina, Brazil, Venezuela, Mexico, the Antilles, in cool regions of Central America, and even in the United States, in southern Florida and California.
  2. The trees are successfully cultivated in India, Australia, South Africa, Eritrea, Somalia, Portugal, Egypt, Italy, Algeria and Libya, the Philippines, Sri Lanka, and Hawaii. But the most significant crops are harvested in Portugal and Spain.
  3. The cherimoya tree grows up to 9 meters in height. Leaves are two-row, up to 15 cm long, and 9 cm wide.
  4. Flowers with short stalks, growing along the branches. The flower consists of 3 outer thick and fleshy petals, inside there are 3 small petals.
  5. The fruits are complex and consist of segments. Depending on the variety, the shape of the fruit can be conical or heart-like.
  6. The length of the fruit reaches 10-20 cm, the flesh is white and aromatic, fibrous-creamy texture. Each fruit contains about 20 large black seeds. The weight of one fruit is from 0.5 to 3 kg. Up to 200 fruits can be harvested from one tree.
  7. Cherimoya pulp tastes like banana, strawberry, pineapple, papaya, and mango with milk at the same time. Some varieties have a light cinnamon aroma.
  8. Cherimoya is often referred to as the ice cream tree because the pulp, especially when frozen, is very similar in consistency and taste to the fruity ice cream.
  9. The seeds of the fruit are very poisonous and cannot be eaten; to sleep well, it is enough to put a fresh cherry leaf in the pillowcase.
  10. The fruit is the national fruit of Chile.
  11. In the middle of the 19th century, Mark Twain called cherimoya the most delicious fruit in the world.
  12. In Chile, the pulp is frozen and served in waffle cups like ice cream.
  13. Outside of the growth of this fruit, its price is quite high.
  14. In some countries, one fruit will cost up to $ 50. Since they are heavy, they are often sold cut in half.
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Food

14 Brilliant Facts About Lime

The lime fruit has been tried by many, but not everyone knows about its beneficial properties. It is a citrus fruit, very similar to lemon, the fruit has a beneficial effect on the liver. When it is necessary to prevent diseases of this organ or to cure an already affected liver, then green lime is added to food. You can use the fruit as a drink or juice.

  1. It contains a huge amount of vitamin C. It has anti-carcinogenic properties, the fruit can stimulate digestion. Lime green is a healing fruit for everyone who wants to improve their health and maintain immunity at the level.
  2. Note! Many people have an allergic reaction to this product, before adding it to food – get an allergy test.
  3. The 17-18 centuries remained in the memory of many people not only with great historical campaigns and conquests but also with diseases that afflict people for two centuries. One of these ailments is scurvy (lack of vitamin C in the body). People were dying and no one could help them. Already at the end of the 18th century, a doctor from Great Britain discovered that green lime has medicinal properties, it prevents this disease.
  4. It was from this time that British sailors began to take lime juice and the fruit itself to the ship. Also, the sailors of England began to be called Limes.
  5. Many people have heard that lime not only protects the liver but also prevents the formation of cancers in the body. How exactly this process takes place is not clear, but scientists have proven that the limonoids contained in it are capable of such reactions.
  6. The limonoids in lime green remain active for much longer than green tea or dark chocolate. A large amount of flavonoids in the product has a positive effect on the digestive tract, they help to remove acids and bile from the body. The latter is produced by the liver and is intended in the body to assimilate fats in the bloodstream. That is, the accumulation of fat in the organs is prevented, especially in the liver and circulatory system.
  7. By adding lime to your diet, you will improve the functioning of your body, cleanse your liver, make it healthier and stronger, and generally improve your immunity.
  8. Lime fruits in the photo are similar to unripe lemons: small 4-5 centimeters in diameter, round or oval, depending on the variety. The rind is bright green and shiny. Sometimes unripe fruit has yellow spots, which affects the taste – the pulp is very sour and less juicy.
  9. Lime pulp is light green and very juicy, practically without seeds. The juice is light green, the taste is sour or sweet and sour. Piquant bitterness is a characteristic of the fruit, the zest has a pleasant pine aroma.
  10. The juicy pulp of lime is 85% water. The peel contains essential substances that are widely used in the pharmaceutical and perfume industries.
  11. The low-calorie content of lime has made the fruit one of the most popular in the diet for losing weight. The pulp contains only 2 grams of sugar per 100 grams, citrus is recommended for people with diabetes and those who follow a low-carb diet.
  12. All citrus fruits contain vitamin C, which gives them their characteristic sourness and pronounced aroma. Lime pulp is rich in ascorbic acid and other beneficial nutrients.
  13. For a long time, it has been believed that lime is an unripe lemon. In fact, in tropical countries, there are more than two dozen varieties. Lemons do not grow well in humid climates, which is why lime is the main citrus fruit in many countries of South America and Asia.
  14. After juicing, add the peel to the water bottle and let it sit overnight. In 6-8 hours, you will get a healthy aromatic drink for morning consumption 15 minutes before meals.
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