Description
Once upon a time my classmate, dining in the student cafeteria, said the brilliant phrase: "Pea soup is almost impossible to spoil". That's why I like to cook legumes. During lent dishes of beans are indispensable: they provide a feeling of satiety, Supplement the deficiency of protein in the body, and simply delicious. Offered me a dish of chickpeas is more popular in Eastern countries, but I think will be interesting for everyone to learn the secrets of cooking peas.
Ingredients
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Chickpeas
400 g
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Spinach
300 g
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Onion
2 piece
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Carrots
1 piece
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Potatoes
2 piece
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Sweet pepper
2 piece
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Vegetable oil
100 ml
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Garlic
2 tooth
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Bread
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Chicken egg
Cooking
Dried peas soaked overnight.
Soaked peas definitely fall asleep in the hot water, otherwise it will be hard. The duration of cooking - 1 hour, but in the pressure cooker, the peas will be ready in 20 mins Until the peas is cooked, prepare sauté: onions, peppers, carrots - fry in vegetable oil. Potatoes and leeks cut into.
In almost ready add the peas, potatoes, vegetables, spinach.
To improve the taste, fry in Rast oil, stale bread, garlic, pounded in a mortar until smooth, dilute with the broth and pour into the boiling peas.
Bring a dish to taste and leave covered for 30 min.
Serve with slice boiled eggs or without it.
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