Traditional recipes

Fusilli with chickpeas

Fusilli with chickpeas

Put the pasta to boil in boiling salted water, leave the time written on the box.

Finely chop the onion and put it in olive oil together with the sliced ​​carrot.

After a few minutes, cover with water, put the crushed garlic and let it simmer. When the water has dropped, add the tomato paste, spices, cover with a lid and let it boil for 5-10 minutes.

When the pasta is ready, drain the juice and put it over the sauce, together with the chickpeas drained from the juice.

Leave it on the fire for a few minutes, then serve.

Chickpea Soup (Lebanese Recipe)

Lebanese cuisine is very old and dates back 1000 years. Some recipes even have origins in the Romanian era! Also, Lebanese recipes have been influenced over time by several civilizations, so you will notice a wide variety of ingredients used in Lebanese recipes.

As part of the challenge to explore the culinary specifics of the Middle East This month, you will see a lot of Lebanese recipes, some traditionally vegetarian and others & ldquoveganized & rdquo by me. I'll start with this popular recipe for chickpea soup.

Humus, falafel, these well-known recipes have a common ingredient & ndash chickpeas & ndash so often used in Lebanese cuisine. Chickpeas are a legume and an excellent source of protein for vegetarians. It is rich in vitamins and minerals and recommended in diets because it is also very filling, being rich in fiber. Moreover, chickpeas are rich in iron, B vitamins and even antioxidants!

This chickpea soup is spiced with a unique mix of spices, called Baharat. Bahar is a mix of spices specific to the Middle East, made with peppercorns, cumin, coriander seeds, cloves, cardamom, paprika, nutmeg and cinnamon, all ground together. If you plan to try more recipes from the Middle East, prepare yourself this mix in larger quantities. You will like it in other recipes! & # 128578

This Lebanese chickpea soup is not only delicious but also quite dietary. You can serve it both cold and hot and it is perfect for a hearty lunch. You can quickly put it in a jar to eat at the office. & # 128578

Optional & ndash when serving this chickpea soup, toss on top and a few inactive yeast flakes. You will like it! & # 128512

Don't forget, if you try this chickpea soup recipe & ndash Lebanese soup or any other recipe on the blog, take a picture of it and put it on Instagram. You can tag me at @gourmandelleblog and use the hashtag #gourmandellerecipe. I post from time to time the recipes you have tried on the Facebook and / or Instagram Stories page! & # 128578

Fusilli with tuna

Prepared in duplicate, two days in a row, the ultimate argument for how good they are. I ate them to the last "carillon" of fusilli. In addition, I'm ready to say "tone" :).

The pasta is boiled in 1.5 L of salted water as long as it is specified on the package. At the same time, put the onion cut into scales in oil (photo 2). Add the spices to taste (especially basil in my case :)), the whole garlic cloves (photo 3), the drained oil tone (photo 4) and let all the flavors blend well. When the mixture is ready, remove the garlic.
Drain the pasta, then turn them over in the pan (with the fire off) and mix everything well. Serve quickly, so as not to cool down. Good appetite!

Fusilli with tuna and tomato sauce

Preparation Put the pasta to boil. Meanwhile, prepare the sauce. Put the oil in the pan

Fusilli with tuna and cherry tomatoes

I improvised this kind of pasta on a Sunday when I was running out of ideas. They are delicious! Fusilli

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(5 points / total votes: 17)

marnie 8 years ago - 4 February 2009 23:02

Re: Naut spicy fried

very appetizing! especially since it's crispy.
Thanks for such recipes.
Can you explain to me what turmenic or chili is if they are found in our country?

Ioana 8 years ago - 4 February 2009 23:38

Re: Naut spicy fried

Turkmen is also called turmeric, it is a spice used especially in Indian cuisine, it is often used as a dye, it gives a beautiful yellow-orange color to food (rice, spice on chicken, soups, drinks), very similar to saffron in color, the taste is neutral, you can't feel it at all in the food, it can be found in our health food stores

chili is a hot pepper powder / flake, much faster than hot paprika, because it is made from very hot peppers like Cayenne
you can find it in the form of flakes, at Fuchs it is a bottle-grinder with flakes, it is more convenient to use than chili powder is found everywhere in the spices district, in sachets or grinder that I was talking about

marnie 8 years ago - 7 February 2009 20:11

Re: Naut spicy fried

Thank you for clarifying me. I found chili. The Turkmen remains.

marnie 8 years ago - 11 February 2009 12:27

Re: Naut spicy fried

Keep in mind that it is better not to nibble them on the spot but in a few days when they will be crispy.

Ioana 8 years ago - 11 February 2009 12:51

Re: Naut spicy fried

it depends on how much you left them in the oven, but this is also a method, if you leave them for a few days they will harden, really

I corrected the frying time in the recipe, because it depends on the size of the chickpea. the first time I made it with small chickpeas, and 20 minutes were enough to come out super crispy, this weekend I had chickpeas twice as big and it took about 40 minutes to get well.

cosmina 8 years ago - 11 February 2009 17:13

Re: Naut spicy fried

I didn't even know that there is chickpeas in Romania and that it's called that. and the recipe makes it. I use chickpeas here and many times when I take it out of the water it's too much and I throw it away. now I will cook it like this and we don't eat so many seeds anymore)

roxana 8 years ago - 17 March 2009 21:35

Re: Naut spicy fried

interesting.. . I would eat fried corn from morning to evening, I will try chickpeas ... so I can change

Samy 8 years ago - 21 April 2009 15:34

Re: Naut spicy fried

About how much chickpeas should be boiled?

Ioana 8 years ago - April 21, 2009 15:49

Re: Naut spicy fried

about 1 1/2 - 2 hours depending on the size of the grain, I recommend you buy chickpeas with beans as small as possible.

here you can find more details about how to cook chickpeas: [link]

Cristina Li 8 years ago - 20 May 2009 15:52

Re: Naut spicy fried

the chickpeas boil much faster if you let them soak for at least 12 hours - in the pressure cooker they boil then in about 20 minutes and they don't even crumble, just like the beans (long soaking time, short cooking time)

iko 8 years ago - 8 September 2009 13:55

Re: Naut spicy fried

Aby 8 years ago - 20 September 2009 15:44

Re: Naut spicy fried

I let the chickpeas soak in salted water for approx. 12 hours and then simply fry it in a Teflon pan (without oil) for 15 minutes on low heat and it comes out very good

alina 6 years ago - 15 January 2011 18:47

Re: Naut spicy fried

Can it be fried in a pan? I have an oven that doesn't cook very well, and I would love to make this recipe. wait for response!

Ioana 6 years ago - 16 January 2011 11:38

Re: Naut spicy fried

a frying pan with a lid to shake from time to time and I think it will come out well.

giuscapaula 5 years ago - 12 February 2012 10:37

Re: Naut spicy fried

thank you very much, even today I am experimenting, because I have a soaked chickpea, I will use the pan because it seems simpler and healthier
if it comes out, I'll pass it on and we'll think of you

Oana 2 years ago - November 6, 2015 05:56

Re: Naut spicy fried

You cannot compensate for the heat of the hot oven for 20-40min. Do not pan. they don't come out crispy.

  1. Drain the eggplants well in a sieve, then cut into pieces
  2. Peel the onion and finely chop
  3. Heat the oil, add the onion and lightly fry until it becomes glassy.
  4. Add the drained chickpeas and mix on the fire for about 1 minute
  5. Add eggplant, tomato juice, favorite spices, salt and pepper
  6. Mix lightly and leave on the fire for another 5-7 minutes, so that the flavors blend in (if you think the food is too dry, add a little more water / vegetable soup)
  7. This chickpea eggplant food is served hot, decorated with paprika / chili and a little thyme (optional)

If you like this recipe, Eggplant dish with chickpeas, do not hesitate to leave me a comment on the blog. I will gladly answer you all. Do not forget that you can also share the recipe on social networks, to help those who need it. Thanks!

Chickpea recipes: lose weight and eat tasty

That's how those chickpea recipes could be characterized, which besides being tasty and filling, will help you maintain your figure.

As you already know, chickpeas are part of the same legume family as peas and beans, being just as healthy feeders. It is composed of quality vegetable proteins, iron, calcium and magnesium.

Vitamins K and B6 are also present. It is also recommended for people who face anemia due to its iron content. It can cure insomnia and even prevent chronic diseases such as cancer.

So you should not miss your diet, which is why we will present you some recipes with chickpeas worth trying. Even if you haven't eaten chickpeas before, you shouldn't be skeptical. Try these recipes and you will discover a satiating and transparent food.

Simple and easy to prepare chickpea recipes:

& # 8211 500 grams chickpeas (canned, if you do not have time to let it soak)
& # 8211 juice from a lemon
& # 8211 a few tablespoons sesame paste (tahini)
& # 8211 sare
& # 8211 pepper

Surely you have heard of this famous dish, which cooks faster than you think. So, if you have time, hydrate the chickpeas for at least 8 hours. After that, boil it until it softens, drain it and leave it to cool.

After that, all you have to do is put all the ingredients in the food processor. CAREFUL! Do not forget to keep the water in which the chickpeas was boiled, to put a little in the composition and to homogenize. If you use canned chickpeas, there is no problem. Use slightly warm water. After that, mix everything until it acquires a homogeneous and dense composition. Spices to taste.

& # 8211 500 grams of chickpeas (canned)
& # 8211 the can of broth
& # 8211 an onion
& # 8211 a zucchini
& # 8211 3 cloves of garlic
& # 8211 sare
& # 8211 pepper
& # 8211 thyme

Method of preparation

Cook the onion in 2 tablespoons of oil until golden. Then add the garlic, zucchini, broth and a little water. Leave it to boil, in this way, until the zucchini is soft. Then add the chickpeas, spices and leave for another 5 minutes. You will be impressed, this dish is part of those chickpea recipes worth trying.

3. Pasta with chickpeas

& # 8211 300 grams naut
& # 8211 500 grams of wholemeal pasta
& # 8211 an onion
& # 8211 3 cloves garlic
& # 8211 200 ml tomato juice
& # 8211 1 red
& # 8211 cream
& # 8211 sare
& # 8211 pepper

Boil the pasta beforehand, let it drain. Cook the onion and garlic for a few minutes, until golden. Add the tomato juice and diced tomatoes. Add the chickpeas and simmer for 5 minutes on low heat. At the end, put 2 tablespoons of sour cream. Mix the sauce with the pasta and grate a little Parmesan cheese on top, a treat.

These chickpea recipes will soon become your favorites, being some very tasty vegetarian meals.


On a rainy and cool autumn day, nothing is more suitable than a chickpea cream soup , delicious and nutritious. It is also very easy to prepare and if you have the chickpeas ready to boil,chickpea cream soup it is ready in maximum 30-40 minutes.

The ingredients are available to anyone, recipe it is very simple, so if you like chickpeas, do not hesitate to try it.

  • 240 g chickpeas (one box)
  • 1 medium onion
  • 1 large potato
  • 1 carrot
  • 1/2 celery root
  • 2 tablespoons olive oil
  • salt to taste

Method of preparation chickpea cream soup

Clean, wash and cut the vegetables into suitable slices and cubes. Put them in a saucepan with enough water to cover them, add the olive oil and salt.

Do not overdo it with water and salt, we will be able to match the consistency and taste towards the end.

Boil the vegetables until the fork enters them slightly, then add the chickpeas drained from the preservative liquid. Boil two more and pass the soup with a vertical mixer or put it in a blender and mix until you get a fine cream.

If it seems too thick, you can add a little warm water until you get the desired consistency. Add salt and pepper if you like and the soup is ready.

Eat hot soup with a few drops of olive or sesame oil on top, decorate with parsley and freshly ground pepper. Some herb croutons go perfectly with this soup. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

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Searched words "naut"

Bacon without mouse, cut into cubes, fry it in 2-3 tablespoons of olive oil. When it has taken on a little color, add the finely chopped onion.

* Put the boiled chickpeas in the bowl of the mixer. Mix * Add the cooked eggplant and drain the juice. Mix * Add the chopped onion, salt.

Cut the red cabbage into thin strips, season with salt and set aside. In a pan with a little olive oil, heat the onion cut into

Preparing the tart dough: Mix the flour and powdered sugar together with the cold butter cut into cubes until it becomes a composition

Fry the bread on a grill. At the same time, slice the onion and brown it in a pan with a little oil and

I prepared this simple fasting food with the help of the low temperature cooker, Crock-Pot. In fact, Crock-Pot cooked it

We cut the salami (or sausages) into rounds and halve it, then fry it a little to develop its aroma. We put the tomatoes in the soup pot.

For starters I boiled the chickpeas in water with a pinch of salt. I pan-fried the thighs along with the brown sugar for

Use white or brown champignon mushrooms, according to your preferences. I had organic, pasture mushrooms, much more fragrant than mushrooms

The chickpeas are left to soak overnight. Boil separately. Wash the vegetables and bake for a few minutes on the grill. Cut into slices

One night before cooking, clean the chickpeas from impurities, wash well in several waters and leave in a bowl to soak.

We clean and wash the onions, peppers, garlic, finely chop them. Wash the parsley and finely chop it. We wash and slice the mushrooms. Then,

Peel an onion, grate it and cut it into juliennes. Cut the pepper into thin slices. Heat the oil and heat the onion and pepper until smooth

1) Cut the chicken into pieces, and fry in olive oil. Add carrots, chopped onion and garlic. Let him know a little. 2) Put

Put the chickpeas with the greens, onions, garlic, hot peppers on the mincer, then mix the composition with baking soda and spices.

We wash and clean the mushrooms of any impurities. We cut it rough. We clean and wash the vegetables. Chop the onion into cubes, the carrot

In a bowl, mix the chickpea flour well with salt, cardamom and pepper. Put the flour mixed with the spices in the robot's pot and pour

The beef breast is cut into thin slices like a pastrami. In a frying pan, fry an onion until golden brown and cool. ready

Mix whole eggs for a few minutes, then add the oil and milk and mix until smooth. Add the sifted flour with the powder

First we will prepare the meat for marinating. Thus you will mix the oil with the soy sauce and the tabasco sauce and incorporate sea salt

One night before cooking, clean the chickpeas from impurities, wash them well in several waters and leave them in a bowl to soak.

The chickpeas are soaked the day before and boiled the next day. Avocado is cleaned and cut into pieces, immediately sprinkled with juice

I peeled the potatoes, cut them into quarters and mixed them with onion, lemon, garlic, cumin and cinnamon. Interfere

Vegetable fasting cream, from aquafaba (chickpea water)

To prepare fasting whipped cream from chickpea water, it is necessary to use the following ingredients:

1. Let the chickpeas soak in a liter of water for 24 hours in a covered bowl. After they have hydrated, put the chickpeas together with another 1.5 L of boiling water in a pressure cooker.

2. Put the lid on and boil it over high heat until you hear 10 repeated whistles of the pressure valve. Then reduce the heat to low and let the chickpeas boil for another 10 minutes.

3. Let the pressure cooker with all its contents cool for a few tens of minutes. Then strain the chickpeas and prepare it according to your favorite recipe (or choose one of our chickpea recipes).

4. Strain the juice resulting from boiling and divide it between several shapes of ice cubes. Refrigerate the cube trays for a few hours, then take them out and prepare the whipped cream from the aquafaba, as this is the name of the remaining liquid.

5. Melt 10-12 cubes of aquafaba and beat them with sugar (to taste!) And vanilla essence. Mix the composition for about 15 minutes, first at low speed, for the first 3 minutes, then at high speed.

6. If necessary, you can pause for 2-3 minutes to let the mixer rest. Serve the fasting cream from aquafaba (chickpea water) the same way you would serve whipped cream or that of vegetable fats.

Fusilli with kaizer and sour cream

Tasty, nothing to say, great good, extremely fast, with few ingredients.

Fusilli ingredients with kaizer and sour cream

300 ml fermented sour cream

a spoonful of grated Parmesan cheese

  • you can replace Parmesan cheese with Gouda cheese
  • if you don't have a kaizer you can replace it with smoked fillet muscles

How to prepare Fusilli with kaizer and sour cream

Boil the pasta in salted water.

You will only add them when the water boils and you will boil them according to the instructions on the box.

While boiling, take care of the sauce.

Cut the kaizer into thin strips, then slice it into smaller pieces.

Heat a tablespoon of oil and when it has warmed up well, put the kaizer and a clove of garlic.

Stir constantly until the kaizer is well sautéed.

Drain the fat and remove the garlic. Drain the pasta and stop 100 ml of the juice in which they boiled.

Put the kaizer in a bowl and add the beaten egg yolks and mixed with sour cream. Add the juice from the pasta. Match the taste of salt (be careful that the pasta will be slightly salty).

Mix well by stirring, add the pasta and Parmesan cheese and mix everything until the pasta is well covered with the sauce.

Four quick fasting appetizers prepared with chickpeas. They were ready in 20 minutes. It is true that I prepared them with 2 hands, but only one person makes them in a maximum of 30 minutes. The recipes for crispy chickpeas with Indian flavors, hummus with beetroot, chickpea salad with white and red beans and mashed potatoes with chickpeas were to the liking of many, given the appreciation received after live.

These quick, fasting / vegan appetizers with chickpeas were made in the project & # 8220Gates with friends & # 8221 that takes place live on Facebook with Cristina Iuliana Pana. Taking advantage of the fact that many people fast during this period, but also because I have friends who have given up eating meat, I chose chickpeas as a star ingredient, which replaces meat. Generally, people associate it with chickpeas, but they can also be prepared as a salad, meatballs or even food. I even used it

This protein-rich vegetable comes from the Middle East and has been eaten for 7,000 years. It is a good source of fiber, vitamins, folic acid, omega-3, minerals (iron, phosphorus, potassium, copper, zinc, calcium). Contains antioxidants that help maintain the health of blood vessels and the blood itself. I've been reading lately about the benefits of different types of vegetables, and about chickpeas I've discovered that when you eat chickpea-based dishes, the feeling of satiety is induced faster than any other food. This is very good for those who are on a diet. The fiber contained in chickpeas is superior to other foods, which can help regulate bad cholesterol, total cholesterol and triglycerides over time. Don't be afraid, I will not keep a treatise in which I will say how much it helps those who suffer from anemia (but remember the idea!) And the fact that it helps to regulate blood sugar or that it is ideal for women when breastfeeding, will I'm just saying that it would be good for this super food to be included as often as possible in the menu we prepare weekly. Your body will thank you and someday, in many years, you will appreciate this advice.

Now I let you discover the recipes prepared by us, recipes that do not need fixed quantities, prepare them and dose them according to your own taste.

1/4 teaspoon spicy paprika

1/2 teaspoon tick masala

Drain the chickpeas from the can, then put it in a heat-resistant dish. Pour oil over it (not too much so that it doesn't puddle), then sprinkle the spices. Stir until smooth and bake the chickpeas for 60 minutes in a preheated oven at 200 ° C.

1 piece of baked or boiled small red beets

3 tablespoons olive oil

1 teaspoon varfuita tahini

Put all the ingredients in the blender, mix, then taste and add what is needed, depending on taste.

3. Chickpea salad with white and red beans

1 hand cherry tomatoes cut in half or quarters

basil or green parsley

4. Mashed potatoes with chickpeas

50-100 ml canned chickpea juice

1 teaspoon grated lemon peel

chopped green parsley or green thyme

Pass the potatoes and chickpeas as puree (chickpeas can remain in untreated pieces), add canned juice, lemon juice, greens, salt, pepper and grated lemon peel. mix everything, shape the meatballs between your palms and fry them in very hot oil over medium-high heat, so that they are lightly browned on both sides.

If you want to see how I prepared them in the live on Facebook I invite you to watch here:

Video: Ρεβίθια Σαλάτα - Μαγειρεύοντας Ελληνικά. Chickpeas Salad - Traditional Greek Way! (December 2021).