With the development of vegetarianism and the culture of proper nutrition, the Nutta dishes are becoming more popular every year. This is a healthy and tasty product from which almost everything can be prepared: the first and second, soups and cutlets, sauces, snacks and even desserts. In this article, we tried to place the most diverse and original chickpeas in a slow cooker.

How to cook chickpeas in a slow cooker correctly

If you have a slow cooker, it’s not difficult to learn how to cook any cereal or legumes correctly. The chickpeas requires special treatment - it must be pre -soaked and cook in a special way. Due to the very dense structure, the choons are prepared longer than beans, so at least 3 hours can be done without soaking. For most recipes described below, the chickpeas should be left in water for 10-12 hours so that it should be swollen. Otherwise, it will need to be cooked longer, and too long heat treatment will destroy its taste and useful qualities.

Interesting: try to soak the chickpeas in warm water for 12 hours, and then eat it in raw form. So you can get all the benefits of beans and discover the alternative to “snacks” with sandwiches - the chickpeas quickly satisfies the hunger.

It should be cooked at a uniform temperature, so it is better to lay it not in cold, but already heated water. The slow cooker is just perfect for this, because it creates a suitable temperature regime.

Boil a chickpeas in a slow cooker is easy:

1. Pour pre -soaked and washed chickpe into the bowl.
2. Pour it with warm water so that it covers 3 cm beans.
3. Add bay leaf for aroma.
4. Install the “Extinguishing” program for 60 minutes. or 1.5 hours (depending on the variety of beans).

To check the readiness of the chickpeas in the slow cooker, take one bean and crush it with your fingers - if you do it easy, and the pulp is homogeneous, then everything turned out. The chickpeas should be salted at the very end, setting “heating” for 5 minutes.

Uzbek chickpeas with meat in a slow cooker

Traditionally, lamb is chosen for this, but it has a specific taste and smell, which many do not like, so you can use beef. Cooking is creativity without borders, and therefore to establish strict framework here would be a crime. In general, buzz (the name of the classic dish) can be prepared with the addition of potatoes, and instead of meat, take minced meat, but we would advise you to start with a recipe close to the original.

What ingredients will be needed:

• chickpeas - 400 g;
• meat - 500 g;
• tomato - 5 pcs;
• onions - 1 pc;
• salt, spices - to taste.

The chickpeas pre-soak in warm water for 12-24 hours.

How to cook Uzbek chickpeas in a slow cooker:

1. Cut the meat with cubes and fry evenly on the Baking program. For the aroma, you can fry with ghee.
2. Scald the tomatoes and remove the peel from them.
3. Pour warm water into a multicooker with meat and add an chickpeas. At first, water needs a little - it should completely arise.
4. When the water leaves, slightly fry the dinked chickpe in a slow cooker for 5-7 minutes, stirring periodically.
5. Pour the beans with warm water again so that it completely covers them, close the multicooker lid, switch the mode to “extinguish” and cook for 60 minutes.
6. Cut the tomatoes with cubes and add to the bowl after 60 minutes.

Before serving, the dish is decorated with a raw onion, chopped rings.

Warming soup with chickpeas in a slow cooker

This soup is ideal for dank winter evenings when you want to warm up with something tasty. A small portion will quench hunger and spill heat throughout the body.

What ingredients will be needed:

• boiled chickpeas - 1 tbsp.;
• vegetable oil - 2 tbsp. l.;
• carrots - 3 pcs;
• pumpkin - 200 g;
• thyme - 4 twigs;
• water - 1.5 l;
• salt, spices - to taste;
• kale cabbage - 200 g.

How to cook soup with chickpeas in a slow cooker:

1. Heat the sunflower oil in the bowl on the baking program.
2. Cut the carrots with small cubes and fry slightly in oil.
3. Cut the pulp of pumpkin into cubes, add to carrots, salt, pepper to taste and mix.
4. Pour 1.5 liters of water, put thyme twigs and bring the broth to a boil.
5. Change the mode to the "soup", add medium -sized chopped cabbage and boiled chickpeas.
6. Continue to cook until the pumpkin becomes soft.
7. Before serving, remove thyme.

You can add any seasonal vegetables to the soup with chickpeas in a slow cooker: Bulgarian pepper, cauliflower, mushrooms, etc.

Curry with chickpeas in a slow cooker

The good news for fans of Curry is a fragrant chick Curry, which is easy to cook in any multicooker! The most important thing during cooking is to strictly observe the dosage of spices, otherwise there is a risk of getting an unbearably spicy dish.

Useful: this is entirely a vegan dish, and instead of ordinary sunflower oil you can use ghee - it will only be tastier and more useful.

What ingredients are needed:

• sunflower oil - 2 tbsp. l.;
• boiled chickpeas - 400 g;
• fresh ginger - 2 tbsp. l.;
• eggplant - 1 pc;
• pumpkin - 200 g;
• zucchini - 1 pc;
• garam Masala - 1 tsp; e
• ground coriander - 0.5 tsp;
• zira ground - 0.5 tsp;
• ground turmeric - 0.5 tsp;
• chili pepper (small) - 1 pc;
• salt, black pepper - to taste;
• tomato juice - 500 ml;
• coconut milk - 200 ml;
• cisisa - 3 twigs.

How to cook carry with chickpeas in a slow cooker:

1. Pour the sunflower oil or a couple of spoons of the Ghee into the bowl, heat the baking program.
2. Peel ginger, cut into small cubes and add to the oil. Fry it for about a minute, constantly stirring with a wooden spoon.
3. Peel the eggplant, pumpkin and zucchini, cut into cubes and add to the bowl. Salt and mix thoroughly.
4. Continue to cook in the same mode, stirring periodically until the vegetables begin to soften. It will take about 10 minutes.
5. Add Masala, turmeric, ground Zira, coriander, finely chopped chili pepper, slightly salt and black pepper to the cup of Garam. Stir and cook a few more minutes.
6. Pour tomato juice with coconut milk, add chickpe and cilantro. Wait for boiling the broth, then change the program to “extinguish” and prepare until the sauce becomes thick.

Fried chickpeas in a slow cooker

If you like pop kron, then you will definitely like a fried chickpeas in a slow cooker! This is a worthy alternative to a favorite snack of moviegoers, which, in addition to pleasure, benefits the body. It can be made sweet, salty and even sharp! Such a snack diversifies the table while watching cinema, football and just at a friendly meeting.

Necessary ingredients:

• chickpeas - 200 g;
• paprika ground - 1 tsp;
• salt - 1 tbsp. l.;
• water - 500 ml;
• olive oil - 4 tbsp. l.

How to cook a tint of chickpeas in a slow cooker:

1. Pre -soak the chickpeas for the night in the water. You can fry only those nuts that easily burst on the teeth.
2. Drain the water and dry the beans.
3. In the bowl of the slow cooker, heat olive oil on the Frying program. If there is no olive, you can use sunflower oil without smell.
4. Pour chick into the bowl and fry for several minutes until golden. Nuts should come up in oil.
5. Bull a large flat plate with paper towels and put an chickpe on them so that excess oil will go on them.
6. Sprinkle the fried nuts with spices, wait 5 minutes and pour the chickpe into a deep vase - the appetizer is ready!

Chicking Falafel in a slow cooker

Many heard the name “Falafel” and even know that it somehow refers to fashionable vegetarian cuisine, but that this concept does not have. In fact, Falafeli is small round balls-boots of choot “minced meat. Making them is easier, especially if at hand an assistant-multureus.

The ingredients necessary for the preparation of phalafels in a slow cooker:

• chickpeas - 250 g;
• kumin - 1 tsp;
• ground turmeric - 1 tsp;
• coriander - 1 tsp;
• paprika ground - 1 tsp;
• asafetida - 1 tsp;
• soda - 1 tsp;
• salt - to taste;
• sunflower oil without odor - 0.5 l;
• fresh greens - 1 bundle.

Interesting: Asafetida is a very unusual spice, which is essentially a frozen resin of the roots of the plant of the same name. Even the ancient Greeks and the Romans used Asaphida in medicine, and later its uniqueness was appreciated by cooks. In its pure form, it has a pungent odor and looks like a concentrate of onions and garlic. However, if you add it as a seasoning, it will give any dish a thin spicy aroma. Asathetida in its pure form is sold in tiles in the eastern countries, in Russia it can be found in Indian spices in the form of powder - it is mixed with rice flour to reduce the sharpness of the smell.

How to cook a chickpeak in a slow cooker:

1. Soak the chickpeas first, then rinse, dry and ground in a blender until smooth. You can use canned chickpeas, but the benefits of such a dish will be much less, and the taste is not the same.
2. Add all other ingredients to the chickname, except for sunflower oil - it will be needed for deep fruit. Finely chop fresh greens and also mix with the rest of the ingredients.
3. Pour sunflower oil into the multicooker bowl and warm up to the Baking program.
4. While the oil is hot, you need to form small balls from the tank “minced meat” with a diameter of up to 5 cm.
5. It remains only to fry the balls until golden, shift with a slotted spoon on a paper towel and serve.

It is very interesting how the phalafels are served, because there are a lot of options. Since the dish is quite dry, it is best to cook some vegetable sauce for it. By tradition, it is a thyroid sauce made of sesame seeds with lemon juice. You can also serve a phalafel with a humus - a chone paste. But no one forbids to eat it with ordinary adjika or Tartar sauce, if you really like it. But the best phalafel is losing with salads from fresh vegetables. Cooking a chickpeas from chickpeas in a slow cooker is quite quickly, so if you have a lunch with you to work or to school in your family, it will be a magnificent alternative to sandwiches or hastily cooked sausages!

Pumpkin soup with chickpeas in a slow cooker

Now we will open you the formula of the perfect soup for cold weather - we take the vegetables are brighter, make the consistency thoroughly, add chickpe and ready! When mentioning bright vegetables, something orange comes to mind, for example, pumpkin. We offer to prepare a delicious pumpkin soup with chickpeas in a slow cooker.

What ingredients are needed:

• boiled or canned chickpeas - 400 g;
• lentils red - 1 tbsp;
• pumpkin - 700 g;
• carrots - 2 pcs;
• onions - 1 pc;
• water (vegetable broth) - 1 l;
• cins - 1 bundle;
• ginger (root) - 1 cm;
• tomato paste - 2 tbsp. l.;
• lemon juice - 3 tbsp. l.;
• zira ground - 1 tsp;
• olive oil;
• salt, pepper - to taste.

How to cook a hearty soup with chickpeas in a slow cooker:

1. Peel the vegetables, chop the pumpkin in small cubes, finely chop the onion, crumble the carrots 3 mm thick with a thickness of 3 mm.
2. Grate ginger on the smallest grater.
3. Pour a little olive oil into the bowl, warm up on the “Frying” program.
4. Put vegetables, ginger in the bowl, mix and fry for 3 minutes.
5. Add Zira and cook for another minute.
6. Add a tomatopa, boiled chickpeas and a previously washed red lentil. Pour water and bring to a boil.
7. When it boils, change the program to the “soup” and cook until the lentils are boiled at all (about 20 minutes).
8. Add lemon juice, salt and pepper to taste.
9. Finely chop the cilantro and add at the very end.

Serve the soup hot. Each portion can be sprinkled with chopped peanuts, walnuts or almonds.

Nutat appetizer in a slow cooker

In the end, we will tell you about another interesting snip snack. It can be served not only for beer, but even to sparkling guilt for aperitif (common practice in Italy). Having learned to cook such a dish, you will forever forget about harmful chips, salty nuts and crackers!

The ingredients necessary for the preparation of snacks:

• chickpeas - 400 g;
• garlic - 4 teeth;
• sage - 8 leaves;
• olive oil - 2 tbsp. l.;
• salt, spices - to taste;
• kayen pepper - a pinch.

The chickpeas are pre -soak in the water for the night. Instead of olive oil, you can use sunflower without smell.

How to cook a tint of chickpeas in a slow cooker:

1. Rinse the swollen chickpeas in running water, shake off the remaining fluids. Remove the husk exfolved from the beans.
2. You do not need to clean the garlic cloves - just remove the upper thin husk.
3. In the bowl, heat olive oil to the Baking program.
4. Add garlic and fry it until golden shade.
5. Pour the chickpeas and sage leaves into the bowl, mix and fry for 10 minutes, stirring periodically. When you hear sharp “shots” of chickpeas in a slow cooker, do not be alarmed - this is a sign of bean readiness.
6. Show the chickpeas to a paper towel, salt and pepper to taste. After 5 minutes, transfer the finished snack into a vase.

Humus from chickpeas in a slow cooker: video

One of the most popular chickpeas is Humus - a special pasta (paste), which can act as a snack or ingredient for the preparation of oriental cuisine. The video receptor below shows in detail how simple it is to make a chumus of chickpeas in a slow cooker: