Description
I very often cook the chickpeas, only recently I learned that this dish of Uzbek cuisine. So if you have to get acquainted with chickpeas, I offer you a very simple, tasty and hearty dish.
Ingredients
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Chickpeas
400 g
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Meat
500 g
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Tomato
5 piece
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Garlic
1 tooth
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Black pepper
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Salt
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Onion
1 piece
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Vegetable oil
Cooking
Chickpeas, soak in plenty of water a day. After a time drain the water and rinse the chickpeas. Here is the dry chickpeas and soaked that in water.
Meat, certainly better than beef or lamb, I have today was set: pork and chicken. Cut the meat into small cubes.
Fry the meat in the cauldron in vegetable or ghee until brown, crispy color.
Add the meat and chickpeas and cook until evaporated water. Once the meat with chickpeas will begin to obzhivatjsya, cook for 5 minutes.
Pour the chickpeas with water to cover. Bring to a boil and cook under lid on low heat for 1 hour.
The tomato cut crosswise, peel and dip in boiling water for 1 minute, then under cold water and remove the skin, cut into cubes. A clove of garlic chop.
Tomatoes and garlic paste in a large kettle, add salt, pepper. Simmer, covered for 20-30 minutes on medium heat.
Slice onions into thin half-rings, rinse with cold water and squeeze lightly. Better to take a sweet onion, salt and pepper.
Chickpeas with meat to spread out into cups by placing on the edge of the bow.
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