On the road to the table Turkish peas / day

This time three dishes with Turkish or Aries peas. Humus is super -prepared and does not require complex ingredients. It is also a great source of herbal protein and fiber. Universal – fits as a snack, grease or sauce. Very economical, you can store for a week in the refrigerator, only then it is desirable to pour a little oil.

Indian Curry (Chana Masala) – Warming, rich and spice -rich – the perfect comfort of comfort. Vegetarian, but will also taste meat eaters. It can be frozen and eaten later.

In turn, salads – fresh, colorful and crunchy. Preparation will take about 10 minutes – perfect for a light lunch or a picnic or work. Can be customized for the season or those vegetables in the refrigerator.

Classic humus

Ingredients: 1 can boil Turkish peas (or about 250 g boiled), 2 tbsp. Tahini (sesame paste), 2 tbsp. Lemon juice, 1 garlic clove, 2 tbsp. olive oil, salt to taste, water or liquid from peas – for texture

Preparation:

1. Boiled or canned Turkish peas in a blender mug. Add the other ingredients and blend everything to a homogeneous consistency. If the mass seems too thick, add a little liquid from the peas.

2 Serve with olive oil, sprinkle peppers or Roman cumin (cumin).

3. Such humus is perfect for bread or lavash and vegetables – radish, cucumbers, carrots.

Turkish pea and vegetable salad

Ingredients: 200 g boiled Turkish pea, 1 cucumber, 1 tomato, ½ peppers, 1 red onion, greens – rucola, parsley or coriander, sauce – lemon juice, olive oil, salt, pepper

Preparation:

1. All vegetables are washed and cut into pieces. The onion is cut into thin halves. Mix all vegetables and Turkish peas.

2. Mix lemon juice, oil, salt and pepper in a separate bowl. Stir in salads.

3. Leave for 15 minutes to infuse. Add the greens before serving. Serve as an additive to meat, grill dishes or as a light dinner/lunch meal.

Turkish pea curry in Indian style

Ingredients: 1 onion (chopped), 2 garlic cloves, 1 tsp. Ginger (fresh or ground), each 1 tsp. – Turmeric, cumin, coriander, 1 tsp. chili powder (to desire), 400 g of boiled Turkish peas, 400 g canned tomato, salt, pepper, fresh coriander, oil for frying

Preparation:

1. Pour and heat the oil in a saucepan in which curry will be cooked. Bake onions, garlic and spices.

2. Add the tomatoes and Turkish peas, stew for about 20 minutes.

3. Serve with rice or Naan (Indian flat bread)