Pilaf with chickpeas in a slow cooker
0
801
Kitchen
Eastern
Calorie content
130.3 kcal
Portions
4 port.
Cooking time
60 minutes
Proteins *
4.8 gr.
Fats *
5.8 gr.
Carbohydrates*
24.3 gr.
If you have not cooked pilaf with chickpeas yet, we advise you to fix it and be sure to try it. It has a mild, slightly nutty taste - very pleasant. The most important value of this product is that it is rich in protein, which is an excellent alternative to meat protein. Therefore, we propose to cook this pilaf without meat - chickpeas will almost completely replace it in satiety and nutritional value. Chickpeas have a peculiarity in cooking - they cook for a very long time. Therefore, it must be soaked before cooking - this solves the problem of prolonged cooking and significantly reduces the cooking time.
Ingredients
Cooking process
My chickpeas, if there are defective copies, we throw them away. Place the peas in a deep bowl and cover with cold water. Some also add a pinch of baking soda to the water to soften the chickpeas faster. We leave the chickpeas to soak for six to eight hours - it softens and swells about three times. Convenient to leave overnight.
Remove the husk from the onions, wash them, dry them and cut them into small cubes. Peel the carrots, wash, dry and cut into thin small pieces. Pour vegetable oil into the multicooker bowl and select the "Fry" program. Put the onion in hot oil, fry it with stirring until translucent. Then put the carrots to the onion and fry together for another three to four minutes until the whole softness and light blush. Do not forget to stir.
We wash the rice in several portions of water until transparent - you need to wash off the starch well from the grains so that the pilaf is crumbly. Put the washed rice in a multicooker bowl with onions and carrots. Drain the water from the soaked chickpeas and pour the peas into the bowl after the rice.
Bon Appetit!