Oriental meat in a multicooker (Panasonic SR-TMH18)

[Chickpeas: chickpeas]

Oriental meat in a multicooker (Panasonic SR-TMH18)

Category: Meat dishes

Kitchen: turkish

Ingredients
Beef	1 kg
Chickpeas (dry)	200 g
Garlic	3 cloves
Bulb onions	2 pcs.
Tomatoes in their own juice	400 g
Meat broth or water	400 ml
Salt pepper	taste
Dry ground paprika	0.5 tsp
Zira, cinnamon (optional)	1/4 tsp each
Vegetable oil for frying	2 tbsp. l.
Greens for serving

Cooking method

• Soak the chickpeas for at least 12 hours. I soaked it around 12 at night, and only started cooking in the evening.
• Pour vegetable oil on the bottom of the multicooker saucepan, put the onion, previously cut into half rings, and fry in the "Baking" mode with the lid open until golden brown.
• First, cut the beef (tenderloin or nut) into steaks 1 cm thick, and then cut them across the fibers. We send it to the onion and fry for about 20 minutes.
• Add mashed peeled tomatoes along with juice (you can walk over them with a blender so as not to suffer with a fork), salt, spices, 3 cloves of garlic (pass through a press), broth or water. This time I had a large can of tomatoes (800 g), so I did not use the broth. Add chickpeas.
• "Pilaf" or "Boiling" mode for 1.5-2 hours (you may need to add a little water at the end of cooking if the chickpeas are not ready yet, and the sauce has become too thick or there is not enough of it left). The readiness of the dish is determined by the chickpeas, it should become almost soft, and the sauce should thicken.
• Serve with fresh bread, vegetables and mineral water.
• Bon Appetit!

Time for preparing:

2.5 hours

Cooking program:

multicooker

Note

Chickpeas: chickpeas


It is called turkish or lamb peas, bubbler, shish and nakhat. It really looks like peas - the same round shape, but much larger - from 0.5 to 1.5 cm in "girth". Chickpea grows in southern countries with subtropical and tropical climates and is actively used for food there: India, China, Pakistan, North Africa (Morocco, Tunisia and Ethiopia). For the last couple of centuries, chickpeas have also been grown in the Americas - Mexico, Colombia and other countries.

It is curious that chickpeas in the Mediterranean were called chich or tsits (tsits) several thousand years ago. The surname of the Roman politician and philosopher Cicero comes from the ancient name of chickpea.

Chickpeas are a bean with a story. Even 7500 years ago, it was grown and eaten in the territory of the modern Middle East. The remains of chickpea have been and are being found during excavations of Neolithic settlements. In the Bronze Age in Greece and Rome, chickpea was one of the main food crops, and its useful and even healing properties were recorded in the scientific works of ancient doctors. Chickpea is popular in countries with a rich history, the culture of which in ancient times was, if not the same, then similar, which is noticeable in cooking. For example, in Israel, Jordan, Syria, Lebanon and Cyprus, hummus is prepared from chickpeas, a dish that significantly reduces cholesterol and blood sugar levels, improves digestion and metabolism.

The benefits of chickpea are difficult to overestimate. The inconspicuous bean contains high amounts of vegetable protein, fiber, unsaturated fats and essential trace minerals such as iron. Chickpeas contain lysine, an essential amino acid that a person obtains only from food, vitamins B1 and B6, folic acid (vitamin B9) and many minerals
The idea was taken from a recipe from the "Tasty Blog": 🔗

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Thanks for the recipe, just out of curiosity I bought chickpeas for a test and did not know what to make from it.

Tell me, what does the chickpea taste like? Can be replaced with beans? Or just add canned peas to the finished dish? I am a complete teapot in such matters and the photo is so fragrant! There is just a piece of beef.

[Wasp]

Thanks for the recipe, just out of curiosity I bought chickpeas for a test and did not know what to make from it.

And mine is exactly the opposite! First I saw the recipe, and then I went to the store for chickpeas.

Wasp the taste of chickpea is a cross between a nut and a pea, it seemed to me. I wouldn't add regular green peas here, beans are better.

Marina, tell me, please, did the chickpeas turn out soft when stewing in a tomato? I usually add a tomato at the end. I love chickpeas soft, like in hummus.

[Irina]

Irina, I don't know to what extent it is boiled for hummus. It turned out to be soft, but retained its structure, the puree-like mass did not work, all the peas retained their shape.

PS If possible, to me on "you"

Well, okay, Manka, on "you", so on "you"! And for hummus, boil until it is so soft that when pressed with a fork, it turns into mashed potatoes without effort, but it still keeps its shape.