Preparation: Step 1
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Video receptor pilaf with chickpeas
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Pilaf recipe with chickpeas with step -by -step photos
Prepare the necessary ingredients for the preparation of lean pilaf with chickpeas.
If there is no canned chickpeas, dry, which needs to be prepared in advance. Dry chickpeas must be soaked in cold water for 8-12 hours (you can leave it overnight). This will significantly reduce cooking time and make it softer. If there is no time for soaking, you can pour boiling water for 1 hour. After soaking, rinse well and send it to a pan for cooking. Pour in the water twice as much as the amount of chickpe. Bring to a boil and cook to softness, approximately 1-1.5 hours. It all depends on the variety and the quality of the chickpe. I recommend adding salt at the end of cooking. It is enough to rinse the canned chickpeas with running water.
For pilaf, I like to use steamed rice, as it retains the shape well and does not stick together, which is ideal for such a dish.
Spices can be selected to your liking. The amount of garlic is adjusted at its discretion.
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Step 2
Peel the onions with carrots, rinse well in cold water and dry with a paper towel. Cut the onion into thin quarters with rings, cut the carrots with small cubes. For cooking pilaf, a pan or a stewpan with a thick bottom, a cauldron, a deep pan, wok is perfect. I will cook pilaf in a deep pan. Pour in vegetable oil and warm up. Add chopped vegetables.
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Step 3
Fry on fire below the average 4-5 minutes, stirring so that the vegetables are slightly softer.
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Step 4
Rick the rice well to the transparency of the water. Since my rice is steamed, I did not have to rinse for a long time. Add prepared rice to vegetables.
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Step 5
Fry along with vegetables, about 2-3 minutes, so that the rice is covered with oil and soaked in the aroma of vegetables.
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Step 6
Add canned chickpeas. Pour salt, ground black pepper, dried tomatoes, zira to taste. Stiring, fry over low heat for 1-2 minutes, so that all the ingredients are saturated with spices.
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Step 7
Pour hot water. The amount of water can be different for everyone, depending on the dishes used. I needed 800 ml. A layer of water over rice should be 1.5-2 cm.
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Step 8
Clean garlic teeth. Add to the pan. Bring to a boil over high heat. Immediately reduce the fire to the smallest. Cover the pan with a lid and prepare pilaf with chickpeas for 15-25 minutes. Cooking time depends on the variety of rice used.
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Step 9
When all the liquid is absorbed, and rice grains will become soft, turn off the fire. Leave under the lid for another 10-15 minutes, so that the pilaf reaches complete readiness.
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Step 10
Mix pilaf with chickpeas and serve.
Different vegetable salads are perfect for pilaf, both from fresh vegetables, and pickled, diverse greens, lavash, Pete, bread, sauces, tomato juice.
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Step 11
Pilaf with chickpeas and rice is ready.
It is perfectly stored in the refrigerator, about 2-3 days, necessarily, in a container with a lid. It can also be frozen for up to 1 month. To do this, divide into portions and place in containers for freezing or packages with a fastener. You can heat frozen pilaf in the microwave or on the stove, adding a little water so that it is not too dry.
Bon appetit!
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