Txiv ntoo belongs rau tsev neeg ntawm leguminous nroj tsuag, yog li nws yog hu ua mutton los yog qaib cov txwv taum. Traditionally siv nyob rau hauv Indian thiab Arab cuisine, tab sis nyob rau hauv decades tau tshwm sim nyob rau hauv European supermarkets.
Los saj, chickpea resembles walnut thiab muaj ib tug roj qauv. Ntau yam ntawm cov nroj tsuag no yog siv rau cov khoom noj: lub teeb chickpeas yog taum qhuav taum, ntsuab - cov noob qoob loo ziab, dub ncuav qab zib muaj cov nutty saj, xim liab thiab cov xim daj muaj xim muaj ntau ntxiv hlau.
Ua ntej ua ntej lub taum chickpea yog soaked rau 8-12 teev nyob rau hauv dej nyob rau ntawm chav tsev kub rau o. Tom qab ntawd ua noj nyob rau hauv dej los yog nyob rau hauv broth kom txog thaum siav. Yog hais tias nws yuav tsum ua cov qos yaj ywm tom qab, qee qhov ci tsuav yog ntxiv rau dej soaking.
Chickpeas yog siv nyob rau hauv ua noj ntau dav. Pib nrog soups thiab tag nrog ncuav qab zib filling. Yuav ua li cas ua kua zaub nrog chickpeas thiab shurpa nyeem peb recipes.
Yaj kua zaub nrog chickpeas
Cov khoom xyaw:
- pulp ntawm Lamb - 600 g;
- chickpea - 1 iav;
- carrots - 2 daim;
- dos - 1 daim;
- parsley paus - 1 piece;
- qos yaj ywm - 500 g;
- ghee - 1 tablespoon;
- hmoov nplej - 1 tablespoon;
- qej - 3 cov hniav;
- ntsev, kua txob mus saj;
- dej - 3 liv.
Npaj
Cov nqaij muab tso rau hauv dej thiab coj mus rau ib tug boil tsis nco qab los mus tshem tawm cov npaus. Ntxiv lub crushed teeb, carrots, parsley paus thiab chickpeas mus rau broth. Noj kom txog thaum cov nqaij npaj. Solim broth thiab pov cov diced qos yaj ywm. Tom qab 10 feeb peb nqa tawm yaj, faib nws mus rau hauv feem.
Nyob rau hauv ib lub lauj kaub kib fry on hmoov melted hmoov nrog ntxiv ntawm broth. Peb sib tov lub kua zaub nrog no sib tov. Nyob rau hauv lub tiav lawm kua zaub, ntxiv crushed qej, tws zaub thiab pieces ntawm nqaij.
Yaj chop nrog chickpeas
Cov khoom xyaw:
- yaj phom - 700 g;
- qos yaj ywm - 400 g;
- chickpea - 200 g;
- Bulgarian kua txob - 350 g;
- txiv lws suav - 300 g;
- carrots - 250 g;
- dos - 250 g;
- qej - 3 cov hniav;
- lws suav muab tshuaj txhuam - 3 tablespoons;
- kua cider cij vinegar - 1 teaspoonful;
- zaub roj;
- ntsev, kua txob liab qab;
- zaub ntsuab, txuj lom, nplooj nplooj hlav.
Npaj
Peb muab cov menyuam yaj txiav rau hauv cov qe. Dos txiav rau hauv ib ncig, txiv lws suav - cubes, Sweet peppers - nyias straws. Peb tshiav lub carrots ntawm ib tug loj grater. Peb txiav ib lub noob nyias thiab marinate hauv vinegar.
Nqaij npauj kib kom txog thaum lub pob zeb kub tsim thiab muab tso rau hauv ib lub tais nyias. Nyob rau hauv tib rog, Fry tshiab dos kom txog thaum lub pob tshab, ntxiv carrots thiab stew rau txog 5 feeb. Tom ntej, ncuav qab zib peppers thiab txiv lws suav, ntxiv lws suav muab tshuaj txhuam. Tom qab 3-4
Ntxiv qos yaj ywm thiab pre-siav chickpeas, yog hais tias tsim nyog, to top boiling dej. Thaum lub shurpa boils, ntxiv ntsev, ntxiv xim av kua txob thiab noj kom txog thaum lub qos yaj ywm soften. Thaum ua noj ua haus, pov cov txuj lom thiab cov nplooj. Tom qab xa hluav taws, ntxiv rau hauv av qej. Tawm hauv shurpa rau 20-25 feeb, yam tsis tau tshem lub hau.
Nyob rau hauv tob pa ntoos ncuav shurpa nrog ob ribs, sprinkle nrog tshuaj ntsuab thiab ntxiv ib me me pickled dos.