Vegetarian pilaf with chickpeas
0
547
Kitchen
Asian
Calorie content
112 kcal
Portions
4 port.
Cooking time
60 minutes
Proteins *
3.9 gr.
Fats *
5.4 gr.
Carbohydrates*
23 gr.
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.
Ingredients
Cooking process
We soak the chickpeas in advance, as it needs to soften well - it will take seven to eight hours. We wash it, place it in a deep container, fill it with cold water and leave it for the specified time. Then boil in water without salt until soft. By the time pilaf is cooked, peel the onions, wash, dry and cut into small pieces. Pour enough vegetable oil into a thick-walled pan, heat it to a hot temperature. Pour the onion and cumin seeds into the oil. Fry with stirring until light golden brown.
Peel the carrots, wash, dry and cut into thin pieces. We put the carrots in a pan with the onions, mix and continue to fry for another five to six minutes. Next, we lay the tomatoes, previously washed, dried and cut into small pieces. Add some more vegetable oil if necessary. Salt and add ground chili, stir and simmer for a couple of minutes.
Drain the water from the boiled chickpeas, pour the peas into the pan to the vegetables. Stir and simmer for two to three minutes together. Rice is thoroughly washed beforehand until clear water and put in a pan with chickpeas with vegetables. Add spices: curry and turmeric. We add some more. Peel the chives and put them whole in the pan.
Next, pour hot water into the pan. Bring the pilaf to a boil and cook with the lid open until the water evaporates from the surface of the rice. When the rice is left without liquid on the surface, close the pan with a lid and bring the pilaf to readiness over minimum heat for another twenty-five to thirty minutes. The rice should become crumbly and soft.
Bon Appetit!