Chickpea chickpeas: properties, cultivation and use

Peas - nutritious and tasty product.A variation of this crop is chickpea — pea of ​​an unusual form, which is grown in warm countries for an enormous amount of time and is becoming more common in the world. Despite the fact that it is of Asian origin, it is well acclimatized in the climate of central Russia, and even in Siberia. Therefore, chickpeas with a set of all its many useful qualities can be safely taken into service.

Chickpea chickpea has been used by humanity for more than seven thousand years. It does not grow in the wild. This vegetable is familiar in the countries of Central Asia. Chickpea chickens are called both Turkish and Uzbek, and even lamb, because many see the uneven outlines of peas as a sheep's head. Depending on the climate in which chickpea has grown, it may look different - the shades of the color of peas change.

The larger size of the chickpeas compared to ordinary peas and its shape, which does not have the correct round shape, is only one of the differences between these two plants.

Among them are several more.

• Mutton peas in a pod have only three grains (or even two). In peas in the usual sense of "composition is much richer."
• In Turkey, the percentage of protein, fat and carbohydrates is higher than that of the usual. Just like tryptophan - amino acids that affect the psychological state of a person, normalizing his mood and sleep.
• Chickpeas differ from their green counterpart characteristic nut flavor.
• Compared to the ordinary, it is harder. Boil it takes longer than round peas.

When taking on the preparation of lamb peas, you need to take into account that this is a rather satisfying product. Its caloric content is three hundred and fifty kilocalories per hundred grams. In such a pea, about thirty percent of its composition is protein, and sixty - carbohydrates, which are easily digested. It is no coincidence that this pea is compared in composition with poultry meat.

The composition of chickpea includes:

• iron, selenium, boron, manganese, magnesium, calcium, potassium, silicon, phosphorus;
• vitamins C, E, PP, B, A, K.

Useful properties of lamb peas are very diverse. This product is recommended for people suffering from diabetes. A large amount of fiber, located in chickpeas, "adjusts" the glucose content in the body. Systematic eating these beans normalizes sugar levels.

Chickpea strengthens bones. This is especially important for people who have problems in this area. Vitamin K contained in chickpeas reduces the likelihood of a fracture. Calcium from such a product is absorbed very well. The bone structure is improving.

To use this product can also be used to combat putrefactive bacteria in the digestive tract. Selenium in these beans helps fight multiple sclerosis, thyroid diseases, and even oncology. It also helps to reduce cholesterol in the body.

This product is useful for the liver, for blood, the composition of which comes to a healthy balance as a result of eating chickpeas. With this product, swelling subsides, kidney stones dissolve, slags and toxins are removed.

The high content of manganese stimulates the activity of the immune and nervous systems.

With all the benefits of chickpeas, There are a number of contraindications and limitations to its use:

• some people do not tolerate this product;
• it can not be used with thrombophlebitis, certain diseases of the kidneys and intestines;
• an ulcer is an obstacle to the ingestion of such a product;
• eating chickpeas increases gas generation, which in certain situations can be a serious health problem.

Some unpleasant aspects of using this product can be smoothed out. It is advised, soaking such peas, pour baking soda into the water (one teaspoon). This accelerates the breakdown of carbohydrates, which prevents unpleasant processes in the intestine.

Grow chickpeas in the country or a country garden is easy. But the benefits of this plant will be comprehensive. It is useful not only for humans, but also for the soil. This is the so-called siderat, which is a natural fertilizer that can normalize the mineral composition of the earth.

In this lamb peas unpretentious. It can easily withstand short-lived frost and drought. Although for areas with a mild climate, it is better to choose those varieties that are suitable for early planting and ripen until the beginning of autumn.

It is possible to sow such peas when the earth warms up to six degrees at the required depth. In the southern regions of Russia, this crop is sown in April, and to the north - in the last days of May.

Non-acid soils are best for growing crops. Even with the correct acidity, many experienced gardeners add dolomite flour to the ground when digging the ridge into the ground - an excellent deoxidizing agent, thanks to which nitrogen and phosphorus are better absorbed by plants, and there are no prerequisites for various infections. Dig the ground for planting such peas should be at maximum depth. This helps to ensure normal air penetration to the roots of plants and the accumulation in the soil of the required amount of moisture.

Practice shows that if you dig a shovel when digging up to a depth of about twenty-five centimeters, chickpea yield increases by thirty percent.

The most suitable for sowing are the largest chickpea seeds. How long to soak peas, depends on the extent to which the soil is moistened, which is intended for their cultivation. And also it is necessary to take into account that the depth of sowing is most significant for the northern territories. In the south, it is not so significant for chickpea.

In the southern areas, the pre-soaked seeds grow well when planting, even in insufficiently damp earth (if you do not forget to water it during planting).

The landing itself can be done in different ways.

If you place the seeds in rows at a distance of about sixty centimeters, it will make such a pea the largest. If a drought happens, the plants will not suffer from a lack of moisture.

If the distance between rows is two times narrower, the chickpea will be easier to crowd out the weeds. And also nitrogen from the air penetrates plants more easily. As a result, the harvest will be greater.

If we are talking about sowing a small amount of peas, it is better to arrange the rows at a distance of thirty to fifty centimeters. Inside the row, peas can be planted every ten centimeters. The tightness in this case is not a hindrance to normal growth.

If the ground is wet, the peas can be “settled” at a distance of six to eight centimeters from the surface. In a drier soil, it is better to “drown” them by fifteen centimeters - closer to the moisture layer. In this case, do not neglect soaking. Peas, going to a greater depth should lie in the water for ten to fourteen hours.

When landing in the ground on the bed make grooves.Peas are placed in them at a given distance, covered with earth and equal the soil on the surface. Not enough wet ground - watered.

As the plants grow, you need to ensure that they are not crushed by weeds. In terms of watering this peas unpretentious. It has a very long root, able to reach the moisture at the depth. Therefore, there is no special reason to water it at every opportunity. If the summer is dry, worry about the preservation of this particular culture is not necessary.

As for dressings, chickpeas may require a one-time application of such a procedure. It is carried out a couple of weeks after the shoots seem out of the ground. Chickpeas grow better if you supply it with additional portions of phosphorus and potassium. To do this, you can use a solution of ash.

We must not forget to loosen the land in the garden as the peas grow. This removes the crust from the soil and kills the “unwanted neighbors” larvae.

To prevent the plant from overcoming diseases and pests, it should be planted in the same area no more often than every four years, provided that no other leguminous crops took up this place in the intervals. And also you can not "settle" chickpeas near the grass-perennials.

To avoid problems, it is better to pick peas from your own vegetable garden for sowing. For the first planting, you can select the seed from a trusted seller. This is also important in the light of the fact that there are many products on the market in Russia for planting without corresponding quality certificates. As a result, such plants are often affected by gray rot and rust.

Chickpea foes, like other legumes, in the garden enough. This aphid, and moth, and chickpea fly. Spraying with special preparations saves from a fly. And also the pupae of this pest can be eliminated just by loosening the soil.

The fruits of lamb peas usually fit together. Pods do not crack, do not fall to the ground.

Harvest better before the autumn rains charge. Peas are chosen from the pods and laid out for drying in a place with an appropriate microclimate, using, for example, trays on which the chickens are placed in one layer.

In cooking mutton peas is widely used. You can put chickpea in vegetable soup. Thanks to this dish becomes tastier and more satisfying. The leaves of the plant are added to salads, and eaten just like that.

Chickpeas can act as a side dish for meat dishes. To do this, it is soaked, then stewed with onions and vegetables, adding spices and lettuce leaves.

And also eat chickpeas in a germinated form. They make flour from it, which goes on flatbread and bread.

To cook from chickpeas faster, it is soaked for at least four hours. Water is poured in such a way that one part of the beans has four parts of liquid.

When making mashed lamb peas, remove the skin from the peas themselves. To achieve this, peas are boiled for about an hour, then they are sent under cold running water and rubbed with hands to peel off. After that place in cold water, heat. Boil then need another hour.

Delicious is roasted chickpeas.

To make it you need:

• a pound of peas;
• onion head;
• three tomatoes;
• one hundred and fifty grams of sausage (smoked);
• butter;
• paprika;
• salt.

Put the chick in the water for twelve hours. After soaking, rinse, pour in a container for boiling, filled with water. Boil for about three hours.

Everything else is cut and put in the pan. Roast about ten minutes. It remains to put the same peas, add salt and mix.

To prepare the soup you can take:

• a glass of lamb peas;
• about four hundred grams of chicken fillet (you can take a turkey);
• onion head;
• one carrot;
• four medium sized tomatoes;
• olive oil;
• seasonings;
• salt.

It is better to soak the peas in the evening with cool water in a deep bowl. In the morning, pour out the remaining water and rinse the peas in running water.

Put the soaked chickpeas in a saucepan, pour water at the rate of one to three (three parts of water for one part of peas), bring the future soup to a boil, cook on medium heat for about two hours until the peas become softer.

Along the way, wash the chicken fillet, dry and cut into pieces in the form of narrow strips. Pour the tomatoes with boiling water, remove the skin from them and turn them into mashed potatoes using a blender. Grate carrots, chop the onion.

Heat the pan well. Pour the oil. It should heat up but not hiss. Put the fillet in the pan, fry it until golden brown. Without removing the fire, add onions and carrots to the meat. Cook until the vegetables are soft. Then add pre-cooked tomato paste, spices and salt into the chicken-vegetable mixture. Move all this mass into the pan and cook until it is ready.

Meanwhile, pour the broth from the peas into a prepared cup or saucepan. Make mashed chickpeas. To prevent it from getting too thick, add the prepared broth.

Add the mashed potatoes to the soup, stir with a spoon. After that, you need to give the soup to cook another five to seven minutes. Turn off the burner and hold on the stove to infuse the dish.

When serving, you can decorate the soup with herbs and season with sour cream.

Delicious can cook pilaf with lamb and chickpeas.

To create a dish you will need:

• two hundred grams of lamb peas;
• six hundred grams of rice;
• eight hundred - lamb;
• hundred - onion turnips;
• six hundred - carrots;
• garlic (one clove);
• one chili pepper;
• some cumin;
• salt to taste;
• vegetable oil.

The peas are immersed in cool, clear liquid for at least a couple of hours. With the start of cooking, sliced ​​lamb meat into medium-sized pieces. Carrots are turned into straws, and onions are cut into rings.

As a dish is best to take a cauldron. Oil is heated in it, the onions are fried to golden color. Add meat pieces. The contents of the pilaf cooking tank are roasted at a high temperature for about seven minutes.

Carrot is poured into the container. Kept in hot oil for a few minutes. Then add water so that it slightly covers the fried foods. Send the same garlic and pepper, put peas. Salt is injected, stirred well and held at low temperature for about ten minutes.

After that, from the future of the dish you need to remove the garlic clove and pepper. Add rice It should not be mixed with the previous layer, but simply continue to extinguish. After evaporation of the liquid, the rice will become soft and increase in volume.

Pepper and garlic should be returned to the cauldron, and also add cumin. Fire translate into minimal indicators, close the cooking container with a lid and cook for another twenty minutes.

Now you can mix everything and serve the dish on the table.

See all the secrets of chickpea in the next video.