Tsitsak (Armenian pickled peppers)

Lecho is a traditional dish of Hungarian cuisine that has captured the hearts of gourmets worldwide. Bright, aromatic, and rich in the flavors of fresh vegetables, it perfectly complements meat dishes or is served as an independent appetizer. Historically, lecho originated as a rustic dish that is simple to prepare and rich in seasonal ingredients. Its base consists of juicy tomatoes, sweet peppers, spicy onions, and carrots slowly stewed until tender. Lecho has a sweet-spicy flavor with a slight tanginess from vinegar addition, while sugar and vegetable oil give it a rich and velvety texture. This dish is great for everyday dinners as well as for canning, allowing enjoyment of summer flavors even in winter.

"I always knew about the benefits of chickpeas, and when I decided to share this recipe with you, I got to know the main character of my soup better. It turned out that chickpeas are not just useful - they are a vital product. For soups and other dishes, many people use dry chickpeas, pre-soaking them in water for 12 hours. If you plan to cook the soup in advance, then, of course, this method is possible. But dry chickpeas are harder to find than canned ones. Canned chickpeas are sold in any supermarket . And, by the way, they do not lose their beneficial properties. The difference will only be in the shade of taste, and even then, insignificant.