Description
In Uzbekistan chickpeas called "nohat" - this word in the name of many national dishes. Nagakura - boiled chickpeas with onions and peppers for the local inhabitants of the Fergana valley kites with him the same as sunflower seeds for the residents of Russian villages. Cooked very simply, eaten immediately.
Ingredients
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Chickpeas
1 cup
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Onion
2 piece
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Lemon
1 piece
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Salt
-
Zira
-
Coriander
-
Peppers red hot chilli
Cooking
One Cup of dry chickpeas soak in water for at least four hours, preferably overnight. Drain the water, pour new water at the rate of 1:5 and cook for 10 minutes over high heat, and then 50-60 minutes subtract the fire.
Onion peeled, cut into thin rings. Of lemon or pomegranate to squeeze the juice and pour it over onions, let stand for 5 minutes, stir.
Ready chickpeas drain the water, add salt and spices. Mix well.
Add the pickled onions and stir again. The dish is ready. Eat nathuram hands.
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