Recipe 1

Morro chickpea tomato salad

Ingredients

· 1 red onion (cut into thin strips), chickpea 2 beans head

(400g package, washed and drained)·4 tomatoes (cut into pounds)

·4 tablespoons of lemon juice

· 1 tablespoon olive oil

. 1 handful chopped herbs (mint, parsley) (chopped)· A little pepper

· A little chopped dill

Method: Put all the ingredients in a glass bag, let it sit for 10 minutes, and then enjoy.

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Recipe 2

Egyptian bean (chickpea) puree dip (Hummus)

Ingredients:

1 can of canned Egyptian beans (chickpeas, Chickpea)

5 tablespoons of tahini

1 tablespoon of lemon juice

Various vegetables (such as cauliflower, green Cauliflower, carrots, cucumbers, green peppers, red peppers, etc.)

Cold boiled water, salt and pepper in appropriate amounts

Method:

1. Open the can of Egyptian beans, drain the water, rinse the beans with cold boiled water, drain and set aside for later use;

2. Crush the Egyptian beans into a puree, then add tahini and mix thoroughly;

3. Then add lemon juice and cold water to make a thick paste, and finally season with a little salt and pepper;

4. Cut the carrots into long strips and cook them, cut the cauliflower and green cauliflower into small florets and cook them, cut the cucumbers into long strips and salt them with a little salt, and cut the green and red peppers into long strips;

5 ． Pour the Egyptian mashed beans into a container, place it in the center of the plate, and arrange the processed vegetables around it. Dip the vegetables into the mashed beans when eating.

Instructions:

Crushing the ingredients very finely and seasoning them with sesame or peanut butter is a major feature of Arabic cuisine, and this is an example. This kind of hummus is usually called Hummus and is usually eaten in Pita Bread with fruits and vegetables. It is a popular way of eating in the Middle East.

Remarks:

1. Egyptian beans can be replaced with kidney beans. Soak them in water overnight, then drain the water in which the beans are soaked (to remove the bitter taste), drain them and boil them in new water until soft;

2. You can also choose other types of vegetables, such as green beans, peas, asparagus, corn shoots, large cucumbers, etc., depending on personal preference;

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Recipe 3 Chickpea Cake (Dhokla)

Dhokla is a snack from the western Indian state of Gujarat. It is a steamed cake made of chickpea flour. It is very soft and delicious. It is a good choice for afternoon tea or breakfast. It is also a pastry with high protein content.

Ingredients:

Bean paste:

180 grams of chickpea flour Gram flour (Besan)

1/2 cup original flavor Buttermilk/PlainYogurt

1/2 cup water

1/2 teaspoon green chili paste

1/2 teaspoon ginger paste

1/2 tsp turmeric/turmeric powder

1 tbsp cooking oil

2 tbsp lime/lemon juice

Adequate amount of salt (about 2/3 tsp)

1 tsp baking soda/Eno fruit salt

Toppings:

8-10 curry leaves (Currleaves) chopped

1 tsp mustard Seeds (MustardSeeds)

1 tsp white sesame seeds

3 tsp cooking oil

1 tsp white/brown sugar

2 tsp water

2 tbsp Corianderleaves

2-3 medium green chilies (cut into long strips and then cut into sections)

First sift the chickpea flour; Then add the yogurt, mix well, and set aside for 2-3 hours.

Note: Old yogurt is best for this, as it will make the hair more beautiful.

Put 1/2 cup water into the bean paste, 1/2 tsp green chili paste, 1/2 tsp ginger paste, 1/2 tsp turmeric/turmeric powder, 1 tbsp cooking oil, 2 tbsp lime /Lemon juice, appropriate amount of salt (about 2/3tsp) (except baking soda/fruit salt), mix them all into a bean paste with moderate thickness.

Put half a pot of water into the steamer and bring to a boil.

Grease a 9-inch round pan with oil and place it in the steamer.

Add baking soda or fruit salt to the bean paste, and then stir quickly. You can see the bean paste becoming fluffy immediately. At this time, quickly pour the bean paste into the disc, cover and steam over high heat for 10-12 minutes. Turn off the heat, take out the steamed cake, cool and cut into pieces.

While cooling prepare toppings. Mix green chilies, curry leaves, mustard seeds, sesame seeds and oil, stir-fry in a small pot, or microwave for 1 minute and 30 seconds until fragrant. In another small bowl, mix water and sugar, and mix the stir-fried curry leaves, chili sesame seeds and sugar water.

Sprinkle the coriander powder evenly on the surface of the steamed cake, and pour the just prepared toppings evenly on the surface. Just fine.