Look at how to prepare nourishing and delicious dishes with this versatile ingredient
The beats are a healthy and nutritious ingredient that offers a variety of health benefits, making it an excellent choice to be included in the recipes for dinner. Rich in proteins, fiber, vitamins and essential minerals, it is also a great source of iron, zinc, magnesium and vitamins B, which contribute to the bone, cardiovascular and immune system.
So take a look at how to prepare healthy chickpea recipes for dinner!
Stuffed sweet potatoes puffy grain
Ingredients
- 3 Beauregard Doches
- 1/2 Quinoa tea cup
- 1/2 cup of chickpeas
- 1/2 Cup of chopped parsley
- 3 tablespoons of lemon juice
- Olive oil, dill, salt and grinded black pepper to taste
- Waterfall
Methods of preparation
Dip the chickpeas in a container with water for 12 hours. Then drain and wash it in running water. In a pressure cooker, cover the chickpeas with water and bring over medium heat. Cook for 20 minutes after the pressure start. Turn off the heat, wait for the pressure of the pan to come out and download the water. Book the chickpeas.
In a pan, cover the quinoa with water and bring over medium heat. Cook until it is soft. Reserve. Cut the medical potatoes in half vertically and organize them in a pan flanked by parchment paper. Sprinkle with olive oil and bake in a preheated medium oven for 35 minutes.
In the meantime, put the quinoa and chickpeas in a container and mix well. Add the dill, lemon juice, salt and black pepper and mix again. Remove the drum potatoes from the oven and, with a spoon, remove part of the pulp. Knead and add the pulp to the filling and mix. Disestrate the sweet potatoes with the mixture and cook for another 10 minutes. Sprinkle with chopped parsley and serve later.
Baked chickpeas with vegetables
Ingredients
- 3 cups of chickpeas
- 3 diced potatoes
- 2 cubes tomatoes
- 1 sliced ​​onion
- 4 Accardati garlic cloves
- 1 lemon juice
- 2 tablespoons of olive oil
- 1/2 Cup of chopped parsley
- 1 teaspoon of smoked paprika
- Rooms and black pepper ground to taste
- Waterfall
Methods of preparation
Dip the chickpeas in a container with water for 12 hours. After this period, drain the water and wash it in running water. In a pressure cooker, cover the chickpeas with water and bring over medium heat. Cook for 25 minutes after the pressure start. Turn off the heat, wait for the pressure of the pan to come out and download the water.
In a large container, put the chickpeas, the potatotomatoes and onion. Connect with lemon juice, garlic, olive oil, paprika, salt and black pepper and mix well. Transfer the mixture lined with parchment paper and bake in a preheated medium oven for 30 minutes. Remove from the oven, sprinkle the parsley and serve later.
Cremous chickpea soup with turmeric
Ingredients
- 2 cups of boiled chickpeas
- 1 peeled and chopped sweet potatoes
- 1 carrot bite
- 1 chopped onion
- 2 wedges of chopped garlic
- 1 teaspoon of turmeric powder
- 1/2 teaspoon of grated ginger
- 3 cups of homemade vegetable broth tea
- 1/2 cup of coconut milk tea
- 1 tablespoon of olive oil
- Rooms and black pepper ground to taste
- Chopted fresh parsley to finish
Methods of preparation
Heat the olive oil in a large pan over medium heat and brown the onion and garlic until golden brown. Add the sweet potato, the carrot and chickpeas, mixing for a few minutes. Add turmeric, ginger, salt and black pepper, mixing well. Pour the vegetable broth and cook until the vegetables are very soft. Remove from the heat and beat everything with a mixer or blender until smooth. It reports the soup in the pan and brings over medium heat. Add the coconut milk and mix well. Adjust spices if necessary. Ends with chopped parsley and serves hot.
Chickpeas with spinach and spices
Ingredients
- 2 cups of boiled and drained chickpeas
- 1 spinach package
- 1 cooked and chopped carrot
- 1 boiled egg
- 2 wedges of chopped garlic
- 1 chopped onion
- 2 tablespoons of olive oil
- Cinnamon in powder, spicy paprika, salt and ground pepper ground to taste
Methods of preparation
Separate the leaves and stems from the spinach. Then cut the stems very thin. In a pan, heat the olive oil over medium heat and brown the onion and garlic. Add the stems of spinach and brown for 2 minutes. Add the chickpeas and carrots mix well until not hot. Season with salt, black pepper, cinnamon and paprika and mix. Then add the spinach leaves and brown until they go and dry the water that has formed. Turn off the heat and then serve with the cooked egg cut in half. Season the egg with a pinch of paprika.
Salad chickpeas
Ingredients
- 2 cups of chickpeas
- 4 ringed rolling outbuilding leaves
- 1 Half moon cut onion cut
- 1/2 Zucchini in cubes
- 1 tomato cut in crescent format
- Olive oil and salt to taste
- 1 tablespoon of balsamic vinegar
- 1/2 semi -free finger pepper and small pieces cut
- Waterfall
Methods of preparation
Dip the chickpeas in a container with water for 12 hours. Then discard the water and wash it in running water. In a pan, cover the chickpeas with water and bring over medium heat. Cook for 35 minutes after starting the pressure. Turn off the heat, wait for the pressure of the pan to come out and download the water.
In a pan, place the discharge, onion, courgettes and tomato. Sprinkle with olive oil and season with salt. Bake in a preheated oven at medium temperature until the vegetables are al dente. In a salad, arrange the chickpeas, the discharge, the onion, the courgettes and the tomato. Connect with olive oil, vinegar, salt and pepper fingers. Mix and serve the following salad.
Even skips skipped with garlic
Ingredients
- 2 grated carrots
- 1 leeks cut into slices
- 1 teaspoon of olive oil
- 1 bay leaf
- 2 cups of boiled and drained chickpeas
- Fennel and thyme to taste
Methods of preparation
In a pan, over medium heat, heat the olive oil and add the carrot and bay leaf. Mix for two minutes and then add the leeks. Then add the chickpeas and the season with fennel and thyme. Cook for 5 minutes. Serve hot.
Hamburgers and spinach of chickpeas
Ingredients
- 2 cups of boiled and drained chickpeas
- 1 cup of chopped spinach tea
- 1/2 chopped onion
- 1 chopped garlic tooth
- 1 teaspoon of cumin powder
- 1 tablespoon of flour oats
- 1 tablespoon of olive oil
- 1 egg
- Rooms and black pepper ground to taste
- Grill
Methods of preparation
In a processor, grind the chickpeas towards a granulated mass. In a pan, heat the olive oil over medium heat and brown the onion, garlic and spinach until it is passionate. Mix the stew to the transformed chickpeas, adding cumin, oatmeal, eggs, salt and black pepper.
Model the mass in the hamburgers. If necessary, add more flour to give the league. Heat a pan with a thread of the oil and grill the hamburgers 3-4 minutes on each side until golden brown. Serve later.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
