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Ingredients for cooking chickpeas with mushrooms in tomato sauce
- Peas chickpeas 200 grams
- Champignon mushrooms 500 grams
- Large onion 2 pieces
- Bulgarian pepper medium size 1 piece
- Medium-sized young garlic 4 cloves
- Tomato sauce 3 tablespoons
- Adjika spicy 0.5 teaspoon
- Vegetable oil 4 tablespoons
- Butter 20 grams
- Fresh cilantro fresh 1 bunch
- Salt to taste
- Black peppercorns to taste
- Main ingredients: Pea, Tomato, Mushrooms
- Serving 5 servings
Inventory:Medium bowl, Tablespoon, Teaspoon, Medium pan with a lid, Cooker, Colander, Bowl, Cutting board, Knife, Plate - 4 pieces, Frying pan with a thick bottom, Wooden spatula, Hand mortar with pestle, Saucer, Serving dish, Scoop
Cooking chickpeas with mushrooms in tomato sauce:
Step 1: prepare chickpeas.
Before preparing the dish, it is necessary to process the peas well. Therefore, to start, pour the peas into a medium bowl and fill it with ordinary cold water. Leave it in this condition. for 4 hours. After that, carefully drain the water from the container through a colander, rinse the peas with your hands and put them back into the bowl. Again, fill it with cold plain water and leave to insist.
In the meantime, fill the middle pan with half ordinary cold water and put the container on medium heat. Bring the liquid to a boil and, immediately after that, make a small fire, carefully spread the peas in the pan and cook under the lid for 1 hour. After the allotted time, salt peas to taste, mix well with a tablespoon and continue to cook the chickpeas for another 30 minutes.
After that, turn off the burner, and pour the contents of the pan into the sink through a colander. Important: Before doing this with a scoop, pour 100 milliliters of liquid from peas into a separate deep bowl, since it will still be useful to us in the process of preparing the dish itself. We leave the chickpeas in a colander so that excess liquid comes out of it.
Step 2: prepare the onion.
Using a knife, peel the onion and rinse well under running water. After that, we shift the vegetable to a cutting board and finely chop into small squares. Immediately after that we shift the chopped onions into a free plate.
Step 3: prepare the garlic.
Using a knife, peel the garlic from the husk and then - rinse it slightly under water. We spread the vegetable on a cutting board and chop it finely. After - we shift the chopped garlic cloves into a free saucer.
Step 4: prepare the mushrooms.
Mushrooms are well washed under running water and put on a cutting board. Using a knife, cut mushrooms coarsely and transfer to a clean plate.
Step 5: prepare bell peppers.
We rinse the bell pepper under running water and put it on a cutting board. Using a knife, remove the tail and seeds from the vegetable. After - slightly rinse the pepper again under running water to rinse off the seeds, finely chop it into small squares and transfer to a free plate.
Step 6: prepare peppercorns.
Freshly ground peas are much more aromatic than ground spices. Therefore, pour a few peas of black pepper to taste in a hand mortar and, using the pestle, push the seasoning to the state of crumbs.
Step 7: prepare the greens.
We wash the cilantro under running water and, brushing off excess fluid, put it on a cutting board. Using a knife, finely chop the greens and transfer to a clean plate.
Step 8: cook the chickpeas with mushrooms in tomato sauce.
Pour the vegetable oil into the pan and put the container on medium heat. When the oil warms up well, put the chopped onion in the pan and, stirring everything with a wooden spatula from time to time, fry the vegetable until transparent.
Immediately after this, add the crushed champignons to the container, mix everything well again and continue to fry the vegetables until the excess liquid evaporates. Attention: frying mushrooms to a golden crust is not recommended, as they can become like rubber, and thereby spoil the taste of the dish. Immediately after that, sprinkle the vegetable frying with freshly ground pepper, salt and again mix everything well.
Now add boiled chickpeas and a slice of butter to the container. We mix everything well with improvised inventory and continue to stew the dish for another 5 minutes. Then put chopped garlic and bell pepper in a pan, mix everything well with a wooden spatula and simmer the dish 2-3 minutes. At the end, pour the liquid remaining after boiling the chickpeas into the container, and also add adjika and tomato sauce. Again, mix everything thoroughly, make a small fire and cover the container with a lid. We continue to cook the dish for another 10 minutes after boiling. After this time, remove the lid of the pan, add to the chickpeas with mushrooms 3/4 chopped cilantro, mix everything and turn off the burner.
Step 9: serve the chickpeas with mushrooms in tomato sauce.
Immediately after cooking chickpeas with mushrooms in tomato sauce, it should be served at the dining table while the dish is still hot. Therefore, we shift it with a tablespoon into a serving dish and sprinkle with the remaining green cilantro. And since chickpeas are quite a hearty dish, you can serve it as the main one along with a slice of bread and a side dish of fresh vegetables.
- Instead of green cilantro, you can add fresh parsley to the dish.
- In addition to black pepper in chickpeas with mushrooms in tomato sauce, you can add any other seasonings to your taste.
- Instead of tomato paste, chopped fresh tomatoes can be added to the dish. To do this, they must first be blanched, then peeled, and then ground in a blender to a puree condition.