Nut-hurak

Name: Nut-hurak
Total time: 6 hours 25 minutes
Yield: 2
Cuisine: Uzbek
Ingredients: Chickpeas - 500 g; Onions - 80 g; Paprika - 0.75 g; Dried thyme / savory - 0.5 g; Cumin / Zira - 1.5 g

Cookinero 4 March 2025

A hearty dish of Uzbek cuisine, chickpeas-khurak, is suitable for the main meal - lunch. Due to the absence of animal fats in this dish, it easily fits into the concept of vegetarian nutrition. Chickpeas contain essential amino acids that enter the human body only with food. It also normalizes blood sugar levels and reduces cholesterol levels. Onions are a natural antibacterial agent and antioxidant. They also contain flavonoids, which helps improve the skin.

How to cook Nut-hurak

Step 1

Boil the pre-soaked chickpeas. Bring to a boil first, then simmer until the peas are soft.

Step 2

Cut the onion into half rings.

Step 3

Place the onion in a bowl and add the paprika, thyme and cumin.

Step 4

Mix the onion with the spices.

Step 5

Place the boiled chickpeas on a plate and top with onions and spices.

Nut-hurak - FAQ About Ingredients, Baking Time and Storage

Can I use canned chickpeas instead of pre-soaked dry chickpeas?

Yes, canned chickpeas work well for this recipe. Simply rinse and drain them before use—no boiling required.

Can I make Nut-hurak ahead of time? How should I store it?

Nut-hurak is best served fresh but can be refrigerated for up to 2 days in an airtight container. Add the onions just before serving to maintain texture.

Is Nut-hurak gluten-free?

Yes, this recipe is naturally gluten-free, as long as all spices used are certified gluten-free.

How can I make this dish spicier?

Add a pinch of cayenne pepper or finely chopped chili to the onion-spice mix for extra heat.

What can I serve with Nut-hurak?

Pair it with flatbread, rice, or a fresh salad for a complete meal. It also works as a hearty side dish.

Can I freeze Nut-hurak?

Boiled chickpeas freeze well for up to 3 months, but the onion-spice mix is best prepared fresh for optimal flavor and texture.

How can I adjust portion sizes for a larger group?

Double or triple the quantities evenly (chickpeas, onions, and spices) to scale up while maintaining balanced flavors.

Is there a low-carb alternative to chickpeas?

Try roasted cauliflower florets for a low-carb version—toss with spices before serving for similar flavors.

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