Description
Very hearty and tasty dish. Chickpeas are a type of pea. Chickpea seeds contain a lot of phosphorus, potassium and magnesium. Chickpeas - a good source of lecithin, Riboflavin (vitamin B2 ), thiamin (vitamin B1, nicotinic and Pantothenic acids, choline.
Ingredients
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Chickpeas
400 g
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Mushrooms
1 handful
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Spinach
0.5 coup
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Tomato
1 can
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Onion
2 piece
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Ginger
1 slice
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Garlic
5 tooth
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Vegetable oil
4 Tbsp
Cooking
Khmeli-suneli to taste Marjoram to taste Saffron - 3-4 hair (quite a bit) Salt, pepper, and dill and parsley - also a good choice.
Chickpeas to sort, wash, and soak overnight in cold water (I soaked for 4 hours ). Boil until tender - boiled in pressure cooker on low heat for 1 hour.Salt. To merge in what ever capacity the broth - it will be necessary for further cooking.
Ingredients
Chop the onion, spinach , garlic . Heat oil and lightly fry the garlic.Then to clean. Now fry the onion with finely chopped ginger. Add the mushrooms and spinach, pour a little broth ,a little put out - two minutes.
Add boiled chickpeas, saffron,hops-suneli, tomatoes or tomato , pepper.
If necessary, add the broth and simmer for 5 minutes.
When serving sprinkle with herbs. Bon appetit!
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