I like chickpeas much more than peas, even though they are from the same legume family. Chickpeas are higher in protein as well as healthy fats. In this recipe, I'll show you how to make chickpea porridge.
The main secret of this recipe is to pre-soak the chickpeas with baking soda in water. Then it cooks faster, becomes softer and easier to digest. Nutritional (not baker's!) Yeast is used in the recipe as desired for a cheese-nutty flavor. You can also add cherry tomatoes to the frying. The porridge turns out to be thick and very satisfying, suitable for a hearty breakfast or as an independent dish for dinner.
Purpose: For breakfast
Main ingredient: Vegetables / Legumes / Chickpeas
Dish: Hot dishes / Porridge
Diet: Lean dishes / Vegan dishes
- Chickpeas - 100 Grams
- Carrots - 1 Piece
- Onions - 1/2 Pieces
- Garlic - 1 Clove
- Nutritional Yeast - 1 Tbsp the spoon
- Salt - To taste
- Soda - 1 Teaspoon
- Water - 250-300 Milliliters
How to cook "Chickpea Porridge"
Prepare all ingredients. Soak the chickpeas in water with a spoonful of baking soda for 6-7 hours. Drain water, rinse chickpeas. Transfer it to a saucepan, add water and simmer for half an hour. Cut onion, garlic and carrots into small cubes, then fry in a pan until golden brown. When the chickpeas are cooked, mash them with a fork. Add roast, nutritional yeast, and salt to taste. Boil everything together for a couple more minutes. Chickpea porridge is ready, bon appetit!