Moro Chickpea and Tomato Salad

Ingredients

-1 red onion (cut into thin strips), 2 chickpeas

( 400 grams, rinsed and drained) - 4 tomatoes (cut into pounds)

-4 tbsp. lemon juice

-1 tbsp. olive oil

. 1 sprig of minced herbs (mint, parsley), a pinch of hot pepper flakes. 1 handful of chopped herbs (mint, parsley) - a pinch of chili streusel

- a pinch of chopped dill

- salt and pepper

How to make it: Put all the ingredients in a glass pocket and leave it there for 10 minutes to get a good flavor and enjoy.

---------------------------------------------------------------------------------------------------

Recipe 2

Egyptian Bean (Chickpea) Puree Dip (Hazelnut) Hummus

Ingredients:

1 can of canned Egyptian beans (Chickpea)

5 tablespoons of sesame paste

1 tablespoon of lemon juice

Vegetables (e.g., cauliflower, green cauliflower, carrots, gherkin, bell peppers, red peppers, etc.)

Cold water, salt, and pepper to taste.

How to make:

1. Open the can of Egyptian beans, drain the water, rinse the beans with cold water, and then drain them until ready to use;

2. Puree the Egyptian beans, and then add sesame paste and mix it well;

3. Add lemon juice and cold water and mix it into a paste, and then season it with a little salt and pepper to taste;

4. Slice carrots into long strips and cook them, cauliflower into long strips, and cauliflower into long strips and cook them. Cut the carrots into long strips and cook them, cut the cauliflower and green cauliflower into small pieces and cook them, cut the cucumber into long strips and marinate them with a little salt, and cut the peppers into long strips;

5. Put the mashed Egyptian beans into a container and place it in the center of the plate, and then put the processed vegetables around it, and then dip the mashed beans into the vegetables when serving.

Instructions:

The use of very finely chopped ingredients, flavored with sesame or peanut butter, is a feature of Arab cuisine, and this is an example. Often referred to as Hummus, it is eaten with fruits and vegetables in Pita Bread, a popular dish in the Middle East.

Notes:

1. Egyptian beans can be substituted with kidney beans, soaked in water overnight, then poured off the soaking water (to remove the bitter taste), drained, and boiled in fresh water to soften them;

2. Other vegetables can be used, such as string beans, peas, asparagus, asparagus, and cucumbers, depending on personal preference;

------------ ---------------------------------------------------------------------------------------

Recipe 3 Chickpea Dhokla

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

Ingredients:

Bean Paste:

180 grams of chickpea flour Gram flour (Besan)

1/2 cup of plain Yogurt/PlainYogurt

1/2 cup of water

1/2 teaspoon of green chili paste

1/2 teaspoon of ginger paste

1 /2 tsp turmeric/yellow ginger powder

1 tbsp cooking oil

2 tbsp lime/lemon juice

salt to taste (about 2/3 tsp)

1 tsp baking soda/Eno fruit salt

Toppings:

8-10 curry leaves (Curryleaves) chopped

1 tsp MustardSeeds

1 tsp White Sesame Seeds

3 tsp Cooking Oil

1 tsp Sugar/Brown Sugar

2 tsp Water

2 tbsp Minced Cilantro (Corianderleaves)

2-3 Medium Green Chili Peppers (cut long way) (then chopped)

First sieve the chickpea flour, then add the yogurt and set aside for 2-3 hours.

Note: Old yogurt is best for this, it will whip up beautifully.

Mix 1/2 cup water, 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, and salt (about 2/3 tsp) (except for the baking soda/fruit salt) in the dal mixture to form a moderately thick dal mixture.

Put a small pot of water in a steamer and bring to a boil. Grease a 9-inch round pan and place it in the steamer.

Add the baking soda or salt to the bean mixture and stir quickly. Pour the bean paste into a round pan, cover with a lid and steam over high heat for 10-12 minutes. Remove from the heat and take out the steamed cake, cool it and cut it into pieces.

While cooling prepare the toppings. Mix green chilies, curry leaves, mustard seeds, sesame seeds and oil and sauté in a small pan or pop in microwave for 1 minute and 30 seconds. In a separate small bowl, mix the water and sugar, and mix the sautéed curry leaves, chilies and sesame seeds with the sugar water.

Sprinkle the chopped cilantro evenly over the top of the steamed cake and pour the prepared topping evenly over the top. It's done.