Chickpeas recipe

Chickpeas recipe

This Chickpeas is healthy and suitable for all family.
 For this tasty Chickpeas recipe we need:
½ pound peas (one packet) 
1 onion, peeled and carved in the four 
6 tablespoons olive oil 
1 tablespoon salt 
half teaspoon pepper 
some baking soda 
Outturn 
Pour enough water into a saucepan and add the peas. We leave about 8-10 hours (ideal is if the cook in the morning to slow than we put in water). Then strain and return them in the pot and rub thoroughly with baking soda to leave the peel. T 'so leave it 2 hours. After the rinse very well, ie 3-4 times and drain.In a saucepan heat water and add to boil for 15 minutes, you will need to skim.Strain to leave and yellowness and Replace water in saucepan to heat up. Once warmed up - no need to boil - add the chickpeas, olive oil, onion, salt and pepper.Boil at least an hour, trying everything to see if they are ready. When you see that we made, we take the pot half a glass of juice and beat with the juice of half a lemon.The pour and stir the food to go everywhere and extinguish the fire.When the chickpeas are cooked, but we have not chylosei-and this happens sometimes - dissolve a tablespoon of cornflour in half cup water and add to pot. Stir and let it boil. In this way we will have a chylomeno zoumaki.Serve with lemon, freshly ground pepper, plenty of homemade bread.

Beans with dried tomato sauce recipe

Many of our friends these days are vegetarian, so let's give a very tasty Lenten recipe, Beans

 Ingredients for 4 to 5 dishes
 1 sachets 500g dried beans. 1 onion 1 tomato, chopped 2-3 tablespoons tomato paste 3-4 tablespoons olive oil 2-3 bay leaves little rosemary 2 cloves garlic, wholesalt

pepper
Outturn 


Put the beans in water to soak for approximately 10 hours (usually put them in the evening and cook the next day).The drain and clean the Back beans have to dichalitsa them. Heat water in a saucepan and add the beans to get a dozen boils, that is until you start to tan the water. Strain.Tsigarizoume onion in oil, add tomato, tomato paste and 3 cups water.Just heat up our materials, add the beans, the bay leaves, rosemary, garlic and salt and pepper.In the process of cooking will need to add water according to our tastes.In three quarters of an hour will probably be ready, it depends of course on the beans, they are boiled or states.It is good to have a little zoumaki when you finish cooking, because when cooled slightly thicken. The saltsoula and offered it to major dive !!!!!TIP:The way to stop the Mavrakis is:Grab the bean with the index finger and thumb of left hand, looks to the Mavrakos up with our right hand holds the knife and put it back in hand while the index with Mavrakis, pushing the knife down glyfontas move and groove in there, in everything from Mavrakis and finish pulling the knife on the side of the thumb.As we fagaki is very nice but unfortunately it is forbidden for people with G6PD deficiency causing kyamosi.Good luck!