Lenten pilaf with chickpeas recipe. Vegetarian pilaf with chickpeas and mushrooms in a slow cooker. Cooking vegetarian pilaf with chickpeas

Calories: Not specified
Cooking time: Not indicated

I probably would never have believed that pilaf without meat could be fantastically tasty, but I recently became convinced of this myself. I had a chance to try vegetarian pilaf with chickpeas, and now I offer you the recipe with photos.
Pilaf without meat - how is this even possible? As it turned out, it’s very possible and very tasty! This is an excellent Lenten dish that everyone will enjoy without exception. My husband, a meat lover, appreciated it and asked me to cook it more often. But I’m just glad, because nothing is complicated and it takes little time.
The main secret of delicious meat-free pilaf is chickpeas. They are also called Turkish peas; they are twice as large as ordinary ones and differ noticeably in taste. I advise you to buy chickpeas at the market from sellers with oriental appearance, they definitely know a lot about it. By the way, I usually buy rice and spices for pilaf from them, the dish turns out great!

Ingredients:
- 0.5 cups chickpeas,
- 300 g rice,
- 1 large carrot,
- 2 pcs. onions,
- 1 tbsp. spoon of spices for pilaf,
- 1 head of garlic,
- vegetable oil for frying,
- salt to taste.

Recipe with photos step by step:

1. First of all, you need to soak the chickpeas in cold water until they noticeably swell and become softer. Depending on the variety, this will take from 2 to 8 hours. According to my observations, chickpeas from the market are soaked the fastest, even an hour is enough.

2. Peel the carrots and grate them on a medium or coarse grater.

3. Cut onions, freed from husks, into half rings.

4. In a cauldron, or in a slow cooker, heat a small amount of vegetable oil and fry the onions and carrots in it until soft.

5. Then add chickpeas, from which we first drain all the water.

6. Now is the time to add pilaf spices to taste and mix everything well.

7. Place washed rice on top in an even layer. I prefer to add red rice, I get everything from the same market. But other long-grain rice intended for making pilaf will also work.

8. Add a little salt, stick a head of garlic into the center of the rice and fill the contents of the cauldron with water so that it covers the rice by 1.5-2 centimeters. Cover with a tight lid and simmer the pilaf without meat over low heat until the rice is cooked. In the multicooker, set the “pilaf” program and wait for the end of the program.

9. When the pilaf with chickpeas is ready, remove the head of garlic from it and mix. The rice should turn out crumbly and golden, and the chickpeas should remain intact. We serve our wonderful pilaf with fresh vegetables. Bon appetit!
By the way, I recommend preparing

With chickpeas. The recipe for this dish is very popular in our country, since it can be used not only on weekdays, but also on holidays.

Vegetarian pilaf

This hearty dish is prepared from chickpeas and Uzbek rice, which can be found in departments selling oriental spices. If you don’t find the right type of cereal, then use basmati or you can find the recipe with chickpeas here:

Soak half a cup of chickpeas for a day a day or two before you start cooking. Don't forget to change the water periodically to prevent it from turning sour.
Rinse two cups of rice.
Peel two onions and three carrots.
Pour a glass of vegetable oil into a cauldron and put on fire.
Cut the carrots into strips and fry.
Cut the onion into half rings and also add it to the cauldron.
Boil water in a kettle.
Prepare spices - one tablespoon of barberry, a teaspoon of cumin, a teaspoon of ground red pepper and one and a half spoons of asafoetida.
Place chickpeas and seasonings in the cauldron, as well as soy meat (if desired).
Place the rice on top of these and submerge the whole head of garlic (remember to remove the outer skin).
Sprinkle the pilaf with salt and carefully pour in boiling water so that the water is two centimeters above the rice.
Close the cauldron with a lid, reduce the heat and leave it alone for 40 minutes.

When the dish is ready, remove the garlic from the cauldron and stir the pilaf.

Uzbek pilaf with chickpeas: recipe

This dish will be appreciated by all lovers of oriental cuisine. If you want to cook it yourself, then study the recipe for pilaf with chickpeas in a cauldron and prepare the dish with us:

Place the cauldron on the fire, and when it warms up, pour 200 grams of vegetable oil into it.
Cut 100 grams into pieces and melt. If you have a lamb bone, you can fry it and remove it in ten minutes.
Cut a kilogram of peeled onions into rings and place in a cauldron as soon as the oil begins to bubble.
Cut a kilogram of lamb into large pieces and fry until crust appears.
Peel a kilogram of carrots, cut them into strips and place in a cauldron. Salt the food.
Warm one liter of water, and then pour it over the vegetables and meat.
When the broth boils, add 200 grams of soaked chickpeas and spices (cumin, barberry, pilaf mixture). Also add half a teaspoon of sugar and a few peeled heads of garlic.
Cover the cauldron with a lid and cook the pilaf for half an hour.
When the specified time has passed, the garlic can be removed and the pilaf mixed.
Place a kilogram of rice in the cauldron (don't forget to sort it and soak it a few hours before cooking). Please note that the cereal should lie in an even layer.
Sprinkle the pilaf evenly with salt and add water if necessary. Cook the dish for another half hour without covering it with a lid.
When the required time has passed, reduce the heat, cover the dish with a towel and then a lid.

After a quarter of an hour, remove the cauldron from the stove and let the pilaf brew. Mix the ingredients, place the grains on plates, and cut the meat into small pieces.

Pilaf with chickpeas. Recipe from Stalik Khankishiev

Classic pilaf is prepared differently in every eastern country. We invite you to try the recipe from the author of cookbooks and host of the television column “Kazan-Mangal”:

Peel a kilo of red carrots and cut them into strips using a knife.
Cut a kilogram of lamb into small cubes, sprinkle the ribs with salt and leave to marinate for a while.
Rinse the rice and chickpeas well and then soak in warm water.
Heat a cauldron over a fire and place finely chopped lard into it. When the fat has rendered, remove the cracklings using a slotted spoon.
If you decide to cook pilaf in vegetable oil, then take into account some features. To begin with, the cauldron should be heated, then pour in a large amount of this product. A peeled onion will help get rid of the burnt smell - it should be put in oil, fried until black, and then removed. After this, prepare the dish as we describe below.
Place the ribs in the cauldron, fry them and carefully remove them.
Place the onion, followed by the meat and carrots. Mix the products and after a while add the cumin.
Pour hot water into the cauldron - it should be several centimeters higher than the food.
Dip several heads of garlic, peeled from the outer husks, and a pod of red pepper into the broth. After this, put the ribs back into the pilaf.
As soon as the water boils, reduce the heat to low and cook the pilaf for 40 minutes.
Salt the broth and remove the bones.
Using a slotted spoon, lower the rice and chickpeas into the cauldron, and then pour boiling water over the cereal. Turn up the heat and wait until the water boils.
Immediately after this, reduce the heat to low and continue cooking the dish without covering it with a lid.
When the cereal is almost ready, sprinkle it with the remaining cumin. Cover the cauldron with a lid or large dish.

In half an hour the pilaf will be ready. Check the rice for doneness and add a little more water if necessary. Remove the garlic and pepper and mound the rice onto a large platter. Garnish the pilaf with a head of garlic and ribs.

Pilaf “Homemade”

This time we want to tell you how to cook with chickpeas. The recipe with photos can be found here:

Soak half a glass of chickpeas for 12 hours.
Peel the onion and carrots and then cut them into strips.
Pour oil into the cauldron, put it on the fire, and then fry the vegetables.
Add chickpeas, a glass of rice, chopped garlic clove, salt, turmeric and ground pepper.
Simmer the food for 20 minutes without stirring.

When the liquid has evaporated, the pilaf can be served.

Pilaf with chickpeas and pine nuts

This unusual dish can be prepared for lunch or dinner for a large family. How to prepare pilaf with chickpeas? You can read the recipe below:

Place a glass of chickpeas in hot water and boil.
Cut the onion into half rings and prepare the spices (paprika, pepper, cumin).
Heat a thick-walled pan and pour oil into it.
Fry the onion, then add spices and 70 grams of pine nuts.
Add rice and black currants (50 grams) to the food.
Pour hot water and lemon juice into the bowl. The liquid should completely cover the cereal.
Bring the pilaf to a boil, reduce the heat and cover the pan with a lid.
Mix the finished dish with chickpeas and let it brew for ten minutes.

Place the pilaf on plates and garnish with mint leaves.

Pilaf in a slow cooker

You can prepare delicious food using modern kitchen appliances. Therefore, we will tell you how to make delicious pilaf with chickpeas at home. The recipe is quite simple:

Soak 100 grams of chickpeas for a day in plenty of water.
Place the peas in the slow cooker and cook for an hour.
Drain the water from the bowl, pour two tablespoons of vegetable oil, add finely chopped onions and carrots. Add two tablespoons of tomato paste, diced chicken fillet and pilaf spices.
Cook food for a quarter of an hour.
Place 150 grams of washed rice and some raisins in a slow cooker. Salt the food.
Place the peeled garlic in the center of the bowl.

Cook the pilaf until excess liquid has evaporated. After that, place it on a large dish, garnish it with garlic and bring it to the table.

Pilaf with chickpeas and prunes

How to cook delicious and healthy pilaf with chickpeas? You will find out the recipe if you read the following instructions:

Soak 180 grams of chickpeas in hot water overnight.
Cut the onions, carrots and prunes into strips. Fry the food in vegetable oil.
Add spices, salt and 400 grams of rice to them.
After a few minutes, add tomato paste, chickpeas and garlic. Mix the ingredients.
Pour hot water into the bowl and cover it with a lid.

The dish can be served when the cereal is cooked and the excess liquid has evaporated.

Conclusion

We will be glad if you enjoy cooking pilaf with chickpeas. You can choose the recipe according to your taste, as well as make your own changes to it. Use your favorite products and delight your loved ones with new dishes.

First you need to prepare the necessary components of the pilaf. Better in the evening, you need to soak half a glass of Asian peas (chickpeas). You can take Indian chickpeas, they are smaller than Central Asian ones. The next day you will have a whole glass of healthy peas that taste like nuts, which you can eat raw. It is clear that, like all legumes, chickpeas are a high-protein product. In our pilaf it is intended to be a complete replacement for meat. Let's select several tomatoes, one large onion, one and a half cups of rice, vegetable oil and seasoning “for pilaf”. Don't forget to cook the garlic. To avoid overdoing it, this pilaf is prepared without carrots.

Wash the tomatoes and peel the onions. Cut the tomatoes into quarters and cut the onion into half rings. Place a cauldron or wok on the fire. Next, you need to pour vegetable oil into the frying pan and heat it. Then add chopped tomatoes and onions. Fry these vegetables over medium heat.

Pass half the chickpeas through a garlic press. Or crush it with any crusher in a deep bowl. Apparently this can be done with a blender.

This pilaf is a little unusual, so we will not make the classic zirvak (meat and vegetable base for pilaf) with heavy frying of onions and carrots. Just simmer the tomatoes and onions until the onions are ready. Next, pour a glass of boiling water into the frying pan, add salt and seasoning for pilaf. You can add a little cumin. Let's boil this zirvak for 3-4 minutes.

Add all the chickpeas, crushed and whole, to the pan.

Then pour in the washed rice, garlic and half a glass of washed seedless raisins. Flatten the rice and add boiling water if necessary. It should cover the rice by half a centimeter. Place on low heat. Cook the pilaf in the usual mode of boiling and absorption of water by the rice. When the rice is almost cooked and there is practically no water left, cover the pilaf with a lid and remove it from the heat. This is especially true for owners of electric stoves. They turned off the stove, and it was still hot for an hour, due to inertia. That's why it turns out not pilaf, but rice porridge. This must always be remembered when making pilaf. So, vegetarian pilaf with raisins and chickpeas is ready.

You can stir the pilaf before serving. It is less crumbly due to the presence of crushed chickpeas. But its taste has become much richer and more interesting, and without any meat.

Serve pilaf with green tea. Pilaf is not spicy, therefore, for those who like spicy food, you need to offer any hot sauce: chili or adjika.

suitable for vegans
contains onions

I would not have suspected the existence of such a dish as Garbanzo Palau, much less would have ever been inspired by the idea of cooking it, if it weren’t for the attractiveness of the colorful bell peppers from Brennan’s refrigerator in episode 9 of season 6, “Bones.” So, TV series not only eat up my time and teach me English, but also help me develop an enthusiasm for culinary experiments. So, I put together what the all-knowing Brennan said and what was found by the all-knowing Google, came up with something of my own, and as a result I got a dish of Afghan cuisine - pilaf with chickpeas and vegetables. It must be delicious. Shall we check?

For pilaf with chickpeas and vegetables we will need:

1 cup long grain rice;
1 cup chickpeas;
1 tsp cumin or fennel seeds;
1 small onion;
1 red bell pepper;
1/2 green sweet pepper;
1/4 cup canned corn;
1 tbsp. vegetable oil;
3 cardamom seeds;
2 cloves;
1 bay leaf;
1/4 star anise;
1/4 tsp. turmeric;
a pinch of chili pepper;
salt to taste, parsley optional.

If we plan this pilaf as dinner, we will have to cook it in the morning. Don't panic, right? Chickpeas take time to soak, so just fill them with water and leave them alone until the evening.

And in the evening the fun begins. Crazy fanatics like me are recommended to turn on Oh Darling – Happiness to complete the illusion; normal people are free to listen to whatever their heart desires, or not bother with the soundtrack at all. Now we need to rinse and soak the rice for 20 minutes, and also place the swollen chickpeas in a saucepan and put on the fire to cook until soft (about half an hour).

Without wasting time, finely chop the onion, prepare all the spices and cut sweet peppers of all two colors into large pieces.

Now heat the vegetable oil in a deep frying pan (or cauldron) and add cumin (or fennel) to it.
Literally after 30 seconds, add all the other spices, salt and onions to the frying pan. Mix everything quickly and fry a little.

Now combine the fried spices and peppers. And continue to fry everything together for another minute, stirring continuously.

Add the rice, after draining the water in which it was soaked. Fry-fry-fry until the rice becomes transparent.
Then pour 2 glasses of water into the frying pan, close the lid and let everything cook on its own for 8-10 minutes. During this time, the rice should cook and absorb all the water.

One step separates us from the finished dinner - add boiled chickpeas, corn and a little more salt to the rice, if required. Let's keep the pilaf on the fire a little and... it's in the bag! And dinner is on the table...

It was very beautiful and overall it turned out great. By the way, be sure to invite your pregnant friends to dinner with pilaf; according to Brennan, chickpeas are very useful for expectant mothers. Bon appetit!

Everyone prepares vegetarian pilaf in their own way. In my opinion, pilaf with chickpeas is the most successful option, as close as possible to the original dish. The chickpeas in pilaf look like small pieces of meat, and the pilaf itself turns out to be quite filling, just what you need for a hearty lunch.

So, to prepare vegetarian pilaf with chickpeas, take the following ingredients: short-grain rice, carrots, onions, garlic, and spices. I usually soak chickpeas in hot water overnight. Red rice takes longer to cook than short grain rice, so I poured boiling water over it 30 minutes before cooking.

Peel the carrots and onions.

Grate the carrots on a coarse grater. Cut the onion into cubes.

Heat the cauldron, pour in 50-60 ml of vegetable oil. Place the onion in a cauldron and fry over medium-high heat, stirring occasionally, for about 5-7 minutes.

I fried the onion to approximately the same state as in the photo.

Add carrots to the onion and stir. Fry for another 5-7 minutes, if the carrots take up all the oil, you can add another 30-40 ml of vegetable oil.

Add to the fried carrots and onions: two types of rice, chickpeas, garlic and spices.

Stir the contents of the cauldron, pour in 500 ml of boiling water and reduce the heat to low.

Cover the cauldron with a lid and leave to simmer for about 30 minutes.

In half an hour our pilaf will be ready, it’s time to serve it.

This is the kind of vegetarian pilaf with chickpeas that I occasionally cook for my family, although I usually use a slow cooker for this.

Bon appetit!

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