Hour: 5 min.

Servings: 6

Foldability: 110 out of 5

Recipe for delicious chickpeas with chicken and vegetables from the multicooker

Turkish or lamb peas, and among the people chickpeas, have recently taken their place on our tables. The gentlemen are afraid to take recipes from the vicorista chickpeas, and don’t care about those who happen to experience it for many years, but it’s crazy, just like that. Today we cook chickpeas in a multicooker.

It contains about 30% of vegetable protein, which is very important for people, since they cannot use animal protein for food. Many vegetarian recipes include chickpeas.

Recipes for preparing lamb peas vary: with meat, with chicken, and with vegetables - you can cook anything with it!

Take it easy, and it’s not surprising – 100 g of product contains 364 calories. There is no shortage of coverage for the category of dietary products - people who are constantly on a diet have special respect for this type of legumes!

We are, of course, not vegetarians, so this year’s grass is prepared with chicken fillet and vegetables, and if you taste the taste of this grass, you will lose your grip. First of all, the recipe includes a photo of the key moments of preparation.

You can change the cooking recipes from time to time - for example, instead of tomato paste, take fresh tomatoes.

How to properly prepare chicken fillet with vegetables and chickpeas:

Krok 1

There are plenty of recipes to soak chickpeas in water overnight, then start cooking first, which is wrong. Straws prepared from such a product are harsh and dry.

Therefore, we prepare the chickpeas as soon as possible: place the cooked chickpeas in a deep saucepan, add a pinch of salt for relish, and cover with cold water for 3-4 years. The combination of chickpeas and water ranges from 1 to 4.

How can you understand that you are already tired of soaking? Try the yogo - the pea can be easily bitten.

Croc 2

How to cook chickpeas in a multicooker? It’s very simple - after soaking for an hour, add water, and place the product in the bowl of the multi-cooker. Fill with clean cold water so that it covers the chick peas by 2 centimeters, and select the “Pilaf” or “Gasin” function, and then the multicooker will cook - 40-60 quils.

When chickpeas are not soaked, the cooking time increases to 1.5-2 years.

Note: To get the chickpeas in the multicooker to add a zesty taste and aroma, when you are cooking, add hot spices to the herbs, for example, red pepper, or herbs de Provence.

Croc 3

The chicken fillet for our gravy is frozen and rinsed under water. Please make sure that recipes do not contain such information, but it is important that we remove all the spitting material, pieces of fat and meat from the blood. Even if the preparation is a garnish, the weekend herbs will be more appetizing. The fillet is cut into portioned pieces. Do not crush - when coated, the fillet pieces will become even smaller.

We transfer the cooked chickpeas from the multicooker to a deep bowl - the chickpeas will arrive a little later when the poultry and vegetables are ready.

Let's take care of the fillet - pour olive oil into a kitchen bowl and warm it well. While it’s warming up, we clean the clock, crush it on a flat surface using the flat side of a knife, but do not cut it! Some recipes for making the chasnik cut finely and grease with the trigger, otherwise you risk burning the chasnik on the fire, and draining the chasnik so that it burns, are not included in our list of savory recipes.

We place the clock in the multicooker and oil it every hour so that the result is aromatic oil.

We take away the chasnik (but don’t throw it away!), add pieces of chicken fillet, continue cooking until you have a beautiful fried color. Do not add salt at this stage of cooking, as it will absorb the juices from the meat, and as a result you will cook dry meat.

Krok 4

While our fillet is being coated, we need to prepare the vegetables. Miemo and pure bell pepper and tsibulya. The cibul is cut with a sharp kitchen knife into thin slices, and the pepper into long strips.

Place the sliced vegetables and grease them in the multicooker bowl for an hour, add Provençal herbs, soy sauce and tomato paste for relish, continue cooking in the “Gasin” mode for another 15 minutes.
Let go of the soy sauce recipes that will always come out with notes. Right away, it’s not without reason that so many recipes in Chinese cuisine reveal the riddle about this savory additive.

Krok 5

Add the cooked lamb, use a special spatula to mix it together, and simmer for 5 minutes.

The finished meal can be decorated with freshly picked herbs - parsley or cilantro.
The photo of the finished herb looks even more appetizing.

Note: You are too lazy to bother with chicken and vegetables, but chickpeas are obviously even more delicious from creamed syrup and chickpeas. Just grate the chickpeas and put them in a microwave oven for a couple of chickpeas!

Of course, there are recipes for preparing syringe sauces, as well as simpler preparation options. Shvidko, delicious and on a budget!

Watch another version of this story in the video below:

Chickpeas have recently appeared in our culinary recipes, but in the recent past, everyone has coveted them and loved them for their taste and chickpeas that can be found in them.

Chickpeas– there are so many beans behind the shape that you can guess peas. Most chickpeas are brownish-green, but there are also narrower varieties that become even lighter in color. The chickpeas have sprouted wide at the edges. Right off the bat, they are called chickpeas or lamb peas.

This type of legume has a lot of grains, like all species of this family, chickpeas contain a lot of protein, which helps to balance cholesterol in the body, as well as potassium, which is what our The municipality is becoming more important. The calorie content of chickpeas becomes 320 kcal.

The wonderful light pea flavor can be combined with the preparation of various herbs, from which all the smells come out wonderful. How to prepare chickpeas will tell you. You can boil it, work with it, cook soup with chickpeas, and what a delicious pilaf with chickpeas and lamb! In the Philippines, chickpeas are used to make dessert like frost.

Chickpeas go wonderfully well with any vegetables, you can cook sheep pilaf and stew, as a result you get a tasty herb with a minimal amount of calories. Wine is an ideal “replacement” for meat, so the herbs from this type of legume family are of great value for people who fast.

This variety of peas, like chickpeas, is not particularly popular in our kitchen. Perhaps the reason is not the exotic nature of these fruits, but the fact that not everyone knows how to cook chickpeas at home. And, among others, chickpeas and chickpeas are one of the main products of similar cuisine. Due to the amount of protein, it can be a wonderful substitute for meat. Vegetarians especially need to know how to properly cook chickpeas until tender.

Important to know!

Before cooking, soak the chickpeas.

In a saucepan on the stove, chickpeas will be ready in 40-45 minutes.

You can cook chickpeas in a pressure cooker for 15-20 hvilins.

How to cook chickpeas correctly

Chickpeas, like peas, must be soaked for 4 years before cooking. After soaking, the hard casing will soften, and then cook for an hour. Of course, you can do without soaking, but in this case it will take more than an hour - up to 3-4 years.

You can cook chickpeas:

in a saucepan on the stove;
at the multivarts;
in a pressure cooker;
at the steamer.

The proportions of water and cooking time should be based on the amount of chickpeas required for each recipe. For example, for salad or pilaf, chick peas have a trimmatic shape. And in the soup it is not too sticky, and for a side dish or falafel, also boil the chickpeas until it becomes easy to puree.

When cooking chickpeas, the following secrets will help:

When talking about the need for soaking overnight, it should be said that for chickpeas it is optimal to soak in cold water for 4 years. Soak the chickpeas until dry and continue cooking for up to 2 years.
The standard proportion of water and chickpeas when boiling is 1:4.
Just like peas, chickpeas can provoke gasification. There is one secret that will help you change the likelihood of this unwanted side effect. It doesn’t matter how long you cook the chickpeas after soaking or without it - during the boiling process, change the water 3 times. It is important that water is removed from the product of speech, which causes flatulence.
To speed up the cooking time of the chickpeas, you need to add a teaspoon of baking soda to the pan.
You cannot cook chickpeas in salted water.
To ensure that the chickpea puree does not have a delicate structure, it is necessary to remove the outer shell from the beans after the cooking process has finished.

How to cook chickpeas for soup

The soup can be prepared with chickpea puree or whole beans. In either case, the wine is even softer, so the preparation of the soup begins with the preparation and boiling of the chickpeas. In order to cook chickpeas for soup you need:

soak it for 4 years, changing the water several times during that hour;
skip the chickpeas;
place in a saucepan and fill with water, adjusting the proportions to 1:4;
After the water with the chickpeas boils, cook on low heat for 20 minutes|minutes| with an open lid;
close the lid (if necessary, change the intensity of the fire) and cook for another 20 minutes.
When the chickpeas are ready, you can add them to the soup.

How to cook chickpeas for salad

We all understand that the chickpeas in the salad need to change shape, otherwise the salad will not look very appetizing. To prepare the salad, boil the chickpeas in the following order:

I will first need to soak it for 4 years;
change the water 1-2 times, leave the chickpeas to soak, or let it soak in;
rinse and pour cold water over the chickpeas at a ratio of 1:4;
put the saucepan on the stove and bring to a boil;
change the intensity of the fire and cook 20 quilins with the lid covered;
close the lid of the saucepan and cook for another 10-15 minutes;
periodically taste the chickpeas for doneness;
without checking, they leave the chickpeas to boil, take the pan off the stove;
I'll add water or throw the chickpeas on top.

How to cook chickpeas for falafel

There is no need to boil chickpeas to cook falafel. Falafel is made from soaked chickpeas.

It is enough to deprive it of cold water for 4 years, and if you soak it overnight, the membrane will become hard.

How to cook chickpeas for hummus

Before preparing hummus, the chickpeas need to be boiled until they are easy to crush with your fingers. For which you need to do the following:

soak it in cold water for 4 years;
When the chickpeas become wet, you will need to change the water several times;
rinse, pour cold water at a ratio of 1:4;
place the saucepan with chickpeas on the stove and bring to a boil;
After boiling, simmer over low heat for 45 minutes until one year, periodically checking readiness by squeezing the peas with your fingers.

How to cook chickpeas for a side dish

A side dish of chickpeas can be prepared in the form of pea puree, whole Turkish peas brushed with vegetables, etc. Keep in mind the recipe for how long to cook the chickpeas after soaking. And the sequence of actions may be like this:

The chickpeas must be soaked for 4 years, periodically changing the water;
make the water angry and wash it out again;
pour cold water over the chickpeas in a ratio of 1:4;
bring to a boil;
cook with the lid open for 20 quills after boiling;
cover the pan with a lid and cook over low heat for another 20 minutes;
check the chickpeas for doneness;
Once the chickpeas have softened to the required consistency, you can add water.

How to cook chickpeas in a multicooker

Turkish peas can be boiled in a multicooker. The downside is that you won’t be able to monitor your readiness to control it, and you won’t even be able to interrupt the program. If you need to cook yogurt for puree, a multicooker will do just fine. For whom is it necessary:

First, rinse the chickpeas and add cold water (you can put them in a multicooker bowl);
soak for 4 years, changing the water at least twice during that hour;
rinse the chickpeas again, add cold water at a ratio of 1:4;
Select the Porridge or Pilaf program and set the cooking hour to 30-40 minutes.

How to cook chickpeas in a pressure cooker

A pressure cooker, prepared under pressure, will help you cook chickpeas as quickly as possible. What is needed for:

soak the chickpeas for 4:00, stirring the water twice;
place in a pressure cooker and fill with cold water 1:4;
close the lid of the pressure cooker and set it to cook for 15-20 hours;
turn on the pressure cooker;
check, the pressure of the pressure cooker is returning to normal;
check the chickpeas for doneness

How to cook chickpeas using a steamer

Steamed chickpeas come out even more tender and save more brown matter. To cook yogurt in a steamer, you need to:

wash the chickpeas and soak for 4 years in cold water;
change the water 1-2 times;
rinse it again and place it in a double boiler;
pour water into the special steamer;
lower the steamer and set the cooking time to 40-50 minutes;
check the readiness of the chickpeas.

Chickpeas, as they call chickpeas, came to our country right away and are already very valuable. The preparation of herbs from peas and peas is becoming increasingly widespread. Try cooking it yourself using a multicooker.

The multicooker has long become an indispensable helper for rich people. Zokrema is ideal for preparing various legumes. Today you can easily cook peas in a multicooker, sochevitsa in a multicooker, and add kvass in a multicooker without wasting a lot of time. And how many wonderful herbs can be created from legumes! For example, using chickpeas is an even more popular herb in Asia - hummus.

In this recipe we know how to properly prepare chickpeas in a multicooker so that they can fully unleash their savory potential. Perhaps after this you will want to include it in your regular diet. When you combine chickpeas with other legumes, it takes more than an hour to boil and soak other crops. However, “chickpeas” have one important advantage over regular peas: the skin of the chickpea is covered with a clear natural membrane, which prevents deformation of the chickpea during the cooking process. Therefore, chickpeas can withstand long-term cooking and retain their shape perfectly.

Chickpea recipe in multicooker

Ingredients:

Chickpeas – 400 g
Salt, pepper, curry - for relish
Chasnik – 3 cloves
Sonyashnikova oliya – 3 tbsp. l.
Water – 3 tbsp.

The chickpeas must first be soaked in plenty of water for at least twelve years. As a rule, it is easier to soak it overnight. In fact, you can eat a whole lot of chickpeas for your food, and you definitely won’t get any hotter than that. After soaking, it is necessary to add water and rinse thoroughly. Place the chickpeas in the multicooker bowl and fill it with water. The amount of water is due to two fingers of water, the bottom level of chickpeas. We press a chasnik through a chasnik into the multicooker bowl. Salt and pepper the chickpeas, add curry. We put the multicooker in the “melt” mode and set the timer for two years. After the set time, check the chickpeas for readiness. When serving, add water, pour olive oil over chickpeas and serve with spinach.
Delicious!

With the development of vegetarianism and the culture of proper food, chickpeas and skin rock are becoming increasingly popular. This is a rich and savory product from which you can prepare almost anything: peppers and other dishes, soups and cutlets, sauces, appetizers and all kinds of desserts. In this article, we tried to place the most interesting and original herbs from chickpeas in a multivarc.

If you have a multicooker, it is very difficult to learn how to properly cook grains or beans. Chickpeas require special care - they need to be soaked beforehand and cooked in a special manner. Due to the very thick structure of chickpeas, they are cooked longer than the kvass, so you can’t do without soaking for at least 3 years. For most of the recipes described below, leave the chickpeas in water for 10-12 years to allow them to swell well. In other cases, it will need to be cooked longer and heat-treated to reduce its taste and brownishness.

Tsikavo: Try soaking chickpeas in warm water for 12 years, and then eating them in the cold. This way, you can get rid of all the crustiness of beans and create for yourself an alternative to “snack” with sandwiches - chickpeas quickly reduce hunger.

Cook the chickpeas at a constant temperature, or better yet, place them over cold water and then heat it up. A multi-cooker is ideal for this, as it creates a consistent temperature regime.

Cooking chickpeas in a multicooker is as easy as shelling pears:

Just soak and pour the chickpeas into the bowl.
Fill with warm water until it covers the bean to 3 cm.
Add bay leaf for aroma.
Install the program "Gasinnya" on 60th century. or 1.5 years (depending on the bean variety).

To check the readiness of the chickpeas in the slow cooker, take one bean and crush it with your fingers - it’s easy to crush, and the pulp is uniform, which means everything is done. Salt the chickpeas after finishing, setting “Pidigriv” to 5 minutes.

Uzbek chickpeas with meat at multivartsi

It is traditional to choose lamb for this dish, but it has a specific taste and smell that is not suitable for rich people, so you can use yoke. Cooking is creativity without boundaries, so to set limits here would be a mischief. You can bake, stew (called a classic herb) with added potatoes, and replace the meat with minced meat, but we would start with a recipe close to the original.

chickpeas - 400 g;
meat – 500 g;
tomato – 5 pcs;
cybul ripchasta - 1 piece;
salt, spices - to taste.

Soak the chickpeas in warm water for 12-24 years.

How to prepare Uzbek chickpeas using a multicooker:

Cut the meat into cubes and coat evenly using the “Vipichka” program. For aroma, you can brush it with melted butter.
Scald the tomatoes and remove the skin from them.
Pour warm water into the multicooker bowl with the meat and add the chickpeas. The kidneys don't need much water - they can completely evaporate.
When the water is running, brush the chickpeas after boiling them in a multicooker for 5-7 minutes, stirring occasionally.
Fill the beans with warm water again so that the stench covers them completely, close the multicooker lid, switch the mode to “Stew” and cook for 60 minutes.
Dice the tomatoes and add|add| in the bowl after 60 centuries.

Before serving, the herb is decorated with raw zibule, cut into rings.

Sizzling chickpea soup in a multicooker

This soup is ideal for light winter evenings if you want to warm up with something delicious. A small portion satisfies hunger and spreads warmth throughout the body.

What ingredients are needed:

cooked chickpeas – 1 tbsp;
Oliya – 2 tbsp. l.;
carrots – 3 pcs;
watermelon – 200 g;
thyme - 4 spoons;
water – 1.5 l;
salt, spices - to taste;
Kali cabbage – 200 g.

How to prepare chickpea soup using a multicooker:

Heat the oil in bowls on the “Vipichka” program.
Cut the carrots into small cubes and lightly brush with oil.
Also cut the watermelon into cubes, add to the carrots, add salt and pepper until relished and mix.
Pour 1.5 liters of water, add thyme and bring the broth to a boil.
Change the mode to “Soup”, add chopped cabbage and boiled chickpeas.
Continue cooking until the watermelon becomes soft.
Before serving, remove the thyme.

In the multicooker chickpea soup, you can add any seasonal vegetables: bell peppers, cauliflower, mushrooms, etc.

Chickpea curry at the multivartsi

A good new product for curry lovers - aromatic chickpea curry, which can be easily prepared in any multicooker! The final hour of preparation is to carefully adjust the dosage of spices, otherwise there is a risk of removing the unbearably spicy herb.

This is entirely a vegan herb, and instead of the original nicotine oil, you can substitute ghee - it will be just tastier and browner.

What are the required ingredients:

Sonyashnikova oliya – 2 tbsp. l.;
cooked chickpeas – 400 g;
fresh ginger – 2 tbsp. l.;
eggplant - 1 piece;
watermelon – 200 g;
zucchini – 1 piece;
garam masala - 1 tsp;
chalk coriander - 0.5 tsp;
Zira melena – 0.5 tsp;
turmeric melena – 0.5 tsp;
chili pepper (small) – 1 piece;
salt, black pepper - to taste;
tomato juice – 500 ml;
coconut milk – 200 ml;
cilantro – 3 spoons.

How to prepare chickpea curry using a multicooker:

Pour olive oil or a couple of spoons of ghee into a bowl and turn on the “Vipichka” program.
Peel the ginger, cut into small cubes and add to the oil. Lubricate it thoroughly, stirring gradually with a wooden spoon.
Peel the skins of the eggplant, watermelon and zucchini, cut into cubes and add to the bowl. Add salt and mix thoroughly.
Continue cooking in the same mode, stirring occasionally, until the vegetables begin to soften. It's close to 10 minutes.
Add garam masala, turmeric, melena, coriander, finely chopped chili pepper, a dash of salt and black pepper to the bowl. Stir and cook some more khvilin.
Pour in tomato juice with coconut milk, add chickpeas and cilantro. Let the broth come to a boil, then change the program to “Gasinya” and cook until the sauce thickens.

Grease chickpeas at the multicooker

If you love pop-crowns, then you'll definitely enjoy the multicooker's chickpea spread! This is a good alternative to the favorite snack of movie buffs, which, in addition to malt, brings bark to the body. You can enjoy it with sweet, salty and gostry! Such a snack will tempt you to sit down at the table while watching a movie, watching football, or just having a friendly chat.

Required ingredients:

chickpeas - 200 g;
paprika melena - 1 tsp;
salt – 1 tbsp. l.;
water – 500 ml;
Olive oil – 4 tbsp. l.

Soak the chickpeas overnight in water first. You can only grease those pots, as they easily burst on your teeth.
Pour water and dry the beans.
In the multicooker bowl, heat the olive oil on the “Speka” program. Since there is no olive oil, you can use the odorless olive oil.
Whisk chickpeas into a bowl and brush for a few minutes| until golden color. The pots must be poured into the oil.
Line a large flat plate with paper towels and place the chickpeas on them with a slotted spoon so that the oil starts to set.
Grease the pots with spices, bake 5 quilins and sizzle the chickpeas in a deep vase - the appetizer is ready!

Falafel with chickpeas in a multicooker

Anyone who hears the name “falafel” knows that this is a sign of fashionable vegetarian cuisine, but they don’t have such a concept. Falafels are actually small round cutlets made from minced chickpeas. Making them couldn’t be easier, especially if you have a multi-cooker at hand.

Ingredients needed for preparing falafel in a multicooker:

chickpeas - 250 g;
cumin - 1 tsp;
turmeric melena – 1 tsp;
coriander - 1 tsp;
paprika melena - 1 tsp;
asafoetida - 1 tsp;
soda - 1 tsp;
salt for relish;
Sonyashnikova olia odorless – 0.5 l;
fresh herbs – 1 bunch.

Tsikavo: Asafoetida is an unusual spice, which is essentially covered with the resin of the roots of the same plant. Even ancient Greeks and Romans used asafoetida in medicine, and later culinary specialists appreciated its uniqueness. When pure, it has a pungent odor and is similar to cibulite and chasnik concentrate. However, if you add it as a seasoning, it will impart a subtle spicy aroma. Asafoetida is sold in its pure form in the form of tablets in other countries; in Russia, it can be found in Indian spice stores in the form of powder - it is mixed with rice beans to reduce the harshness of the smell.

How to cook falafel with chickpeas in a slow cooker:

Soak the chickpeas overnight, then rinse, dry and grind in a blender until smooth. You can vikorista and canned chickpeas, but the bark of such a herb will be much less rich, but the taste will not be the same.
Add a mixture of ingredients to the chickpea masa, cream of pine oil - it will be needed for deep-frying. Chop fresh greens and mix with other ingredients.
Turn the multicooker bowl into a bowl and turn it on to the “Vipichka” program.
While the olia is frying, you need to form small balls with a diameter of up to 5 cm from the minced chickpeas.
It was too late to grease the balls until golden, transfer them with a slotted spoon to a paper towel and serve.

It’s really interesting how to serve falafel, there are so many options. Leave the scraps of the dish to dry, then prepare some kind of sheep sauce as best as possible. The tradition is a thin sauce made from sesame seeds and lemon juice. You can also serve falafel with hummus - chickpea paste. But no one spoils the food with the usual adjika or tartar sauce, which is exactly what you want. Falafel is best enjoyed with salads and fresh vegetables. Prepare the falafel from chickpeas in a slow cooker and finish it up quickly, because in your family it’s customary to take each other to work or to school, which will be a wonderful alternative to sandwiches or hastily boiled sausages!

Garbuzo soup with chickpeas at the multivartsi

Now we’ll tell you the formula for a soup for cold weather – take the vegetables brighter, keep the consistency thick, add chickpeas and you’re done! When thinking about bright vegetables, something like orange, for example, watermelon, comes to mind. It is recommended to prepare delicious watermelon soup with chickpeas in a multicooker.

What are the required ingredients:

cooking or canning chickpeas – 400 g;
sochevitsa chervona – 1 tbsp;
watermelon – 700 g;
carrots – 2 pcs;
cybul ripchasta - 1 piece;
water (vegetable broth) – 1 l;
cilantro – 1 bunch;
ginger (root) – 1 cm;
tomato paste – 2 tbsp. l.;
lemon juice – 3 tbsp. l.;
Zira melena – 1 tsp;
olive oil;
salt, pepper - to taste.

How to prepare chickpea soup using a multicooker:

Peel the vegetables, cut the watermelon into small cubes, shred the tsibula finely, and crush the carrots into 3 mm wedges.
Grate the ginger onto a fine grater.
Pour a little olive oil into a bowl and heat it on the “Speka” program.
Place vegetables and ginger in a bowl, stir and brush for 3 minutes.
Add cumin and prepare some more khvilina.
Add tomato paste, boil the chickpeas and rinse the red sochevitsa first. Pour in water and bring to a boil.
When it comes to a boil, change the program to “Soup” and cook until the soup is completely boiled (about 20 minutes).
Add lemon juice, salt and pepper for relish.
Peel the cilantro thoroughly and add to taste.

Serve the soup over a hot bowl. A portion of the skin can be sprinkled with chopped peanuts, walnuts or almonds.

Chickpea appetizer in a multicooker

We will finally let you know about another delicious chickpea appetizer. It can be served not just with beer, but also with sparkling wine for an aperitif (the practice is widespread in Italy). Once you start cooking this herb, you will soon forget about cheap chips, salted peas and croutons!

Ingredients needed for preparing the snack:

chickpeas - 400 g;
chasnik – 4 cloves;
shavliya – 8 leaves;
olive oil – 2 tbsp. l.;
salt, spices - to taste;
cayenne pepper - a pinch.

Soak the chickpeas in water overnight. Instead of olive oil, odorless dormouse can be substituted with dormouse.

How to prepare a chickpea snack in a multicooker:

Rinse the soggy chickpeas in running water, drain the excess juice. Remove the husk from the beans.
There is no need to clean the cloves of the watchmaker - just remove the top thin layer.
Place an olive oil in the bowl for the “Vipichka” program.
Add a chasnik and fry it until golden.
Place chickpeas and shavli leaves into a bowl, stir and brush for 10 minutes, stirring occasionally. If you feel a sharp burst of chickpeas in the slow cooker, do not shout - this is a sign that the beans are ready.
Using a slotted spoon, transfer the chickpeas onto a paper towel, add salt and pepper until relished. After 5 minutes, transfer the prepared snack to the vase.

Hummus from chickpeas in multivarts: video

One of the most popular chickpea herbs is hummus - a special paste (pate) that can serve as a snack or an ingredient for preparing herbs in similar cuisines. The video recipe below clearly shows how to simply make chickpea hummus in a slow cooker: