Pilaf with chickpeas

Pilaf with chicken and the addition of chickpeas is distinguished by a special original taste and satiety. Cooking it takes a lot of time: the chickpeas are soaked for 10 hours, and the chicken is marinated for 6 hours, but in the end the dish will delight you and your guests. Cooking pilaf with chickpeas in a brazier (duck).

Incredibly satisfying and bright homemade pilaf can be made from pork and chickpeas. The dish will delight you with useful properties and rich taste. Check out the original recipe with oriental roots.

Pilaf with chickpeas, cooked over a fire, an amazing recipe for a dish familiar to everyone. Rice with chickpeas go well and complement each other's taste well. The pilaf turns out to be even more satisfying and appetizing! Simply delicious!

The use of chickpeas in pilaf significantly adds satiety and nutritional value to the finished dish. Not surprisingly, these attractive peas are high in protein and fiber. The combination of rice with chickpeas, meat, vegetables and dried fruits turns out to be very rich in taste and juicy. It is easy to feed a large family or a friendly company with such pilaf.

Pilaf with chickpeas will delight you with its rich taste and satiety. This is an excellent dish for the cold season - hot, rich, nutritious, it will both saturate and warm. Chickpeas need to be soaked on the eve of cooking overnight - this will cook much faster and will be soft. We recommend cutting the beef into small pieces so that the meat softens well and by the end of cooking the pilaf begins to break down into fibers. And, of course, we do not neglect spices - it is they who set the character of the dish and make it so aromatic.

A bright, colorful dish that can be served both at home and for guests to cook. Such pilaf is very satisfying due to the combination of meat with chickpeas and very aromatic due to the spices. Take chicken thighs as the meat component - they are quite juicy and go well with crumbly rice and soft chickpeas. Pre-marinate the chicken in spices, and soak the chickpeas in water. As you can see, such a dish will require preliminary preparation. But the subsequent cooking process is quite simple.

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.

Uzbeks are famous for their pilaf - it is luxurious with a rich taste, which ideally combines notes of fried meat, chickpeas, sweet raisins and barberry with sourness. And we have not yet mentioned spices. You don't have to go to an Uzbek restaurant to enjoy this dish. If you wish, you can cook such pilaf at home. There is nothing complicated in the process. The main thing is to follow a certain sequence when laying the ingredients. And, of course, study the list of essential foods.

We offer to cook delicious hearty Uzbek pilaf with chickpeas. For its preparation, brown rice was used - as a result, the dish turned out to be even more crumbly and friable than with white rice. And to shorten the cooking time of rice, it should be soaked in water for several hours before cooking. The same applies to chickpeas - chickpeas are very dense and boil slowly. Therefore, we soak it too, ideally overnight.

You can feed a hungry man to his fill with such pilaf, despite the fact that the dish is lean and there is no meat in it! The whole secret is in the chickpea. These valuable chickpeas are packed with plant-based protein and fiber, which, along with vegetables and rice, provide such a satiety meal. To facilitate digestion and shorten the cooking time of chickpeas, be sure to soak them in water overnight. The peas will swell, soften and no longer give heaviness in the stomach.

We will cook pilaf with chickpeas and barberry on the basis of lamb with an abundance of spices - a real oriental dish. Pilaf will look especially attractive if you take pieces of lamb loin on the bone. Of course, we use long-grain rice - it will provide the required friability. For sweet and sour notes, we also put raisins in pilaf. We suggest frying Zirvak using fat tail fat. If not, take just vegetable oil.

If you want to cook meat-free pilaf, chickpeas are a great option. In terms of nutritional value, it is almost similar to meat, rich in protein and dietary fiber. The cooking process is not much different from the traditional pilaf: first we make a zirvak from vegetables and spices, then we put the previously soaked and boiled chickpeas, rice and pour in water. Simmer until rice is cooked.