Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the products necessary for cooking vegetarian pilaf with chickpeas. You will need dry chickpeas, rice, carrots, onions, garlic, vegetable oil, water, salt, ground black pepper and ground paprika (I used smoked paprika). I used round-grained rice, so the dish, in my opinion, turns out softer and juicier. Instead of water, you can use vegetable broth - pilaf will have a richer taste.
Step 2:
Fill dry chickpeas with clean water and leave overnight so that the peas swell.
Step 3:
Then rinse the swollen chickpeas, put them in a saucepan, fill with clean water and after boiling and removing the foam, cook for about 40-50 minutes. Chickpeas should become completely soft.
Step 4:
Grate the peeled carrots on a coarse grater, peel the onion and cut into small cubes, peel the garlic and finely chop. In a saucepan with a thick bottom, heat the vegetable oil, put the chopped vegetables and stir fry them over medium heat until soft.
Step 5:
Add rice to the pan. If necessary, it is advisable to pre-rinse it.
Step 6:
Add the boiled chickpeas to the pan.
Step 7:
Pour in hot water, add salt, ground black pepper and ground paprika. Stir, bring to a boil and then cook over very low heat until the rice is fully cooked. The approximate cooking time is 20 minutes.
Step 8:
The water should be completely absorbed, and the rice should become soft. Fluff the ready-made vegetarian pilaf with chickpeas with a fork and serve the finished dish to the table. Vegetarian pilaf with chickpeas tastes better when it is just cooked.
Together with onions and carrots, you can add a little finely chopped sweet Bulgarian pepper to the pilaf.
When serving, supplement the vegetarian pilaf with chickpeas with chopped herbs: green onions, dill or parsley. The dish will become more appetizing and elegant.
Along with ground black pepper and paprika, you can put other spices in the pilaf: cumin, coriander, bay fox, curry, turmeric, burning pepper.
Important! To make rice dishes invariably delicious, read the article about the subtleties of choosing rice and the secrets of its preparation .
Keep in mind that the final result in this dish also depends on how you chop the carrots: grated carrots will turn into mush during heat treatment and mix evenly with the rest of the ingredients, cut into strips or cubes will retain their shape.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning are individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chickpeas - 364 kcal/100g
- Water - 0 kcal/100g
- Paprika - 289 kcal/100g
