Vegetarian pilaf with chickpeas
2 servings
45 minutes
Vegetarian pilaf with chickpeas is a fragrant dish of Indian cuisine filled with rich spicy notes and a tender texture. Its roots go back centuries when chickpeas and rice became the basis of many Eastern recipes. Chickpeas add softness and a nutty flavor to the pilaf, while spices like cumin and barberry fill it with warmth and richness. The secret to its taste lies in layering all the ingredients, allowing each component to fully develop its flavor. This pilaf is perfect for those seeking a hearty yet light vegetarian dish rich in protein and fiber. Garlic hidden in the rice adds a subtle aroma, while carrots contribute sweet undertones. A wonderful choice for a cozy family dinner or a festive table with Eastern motifs.
1
Chop the onion coarsely.
- Onion: 0.5 head
2
Grate the carrot on a grater.
- Carrot: 0.5 piece
3
Pre-cook the chickpeas until half done.
- Chickpeas: 0.5 glass
4
Pour oil into the wok (deep pan) generously to cover the bottom.
- Vegetable oil: 100 ml
5
Layer it: first onions, then carrots, followed by chickpeas.
- Onion: 0.5 head
- Carrot: 0.5 piece
- Chickpeas: 0.5 glass
6
Top with rice, then add spices.
- Rice: 1 glass
- Cumin (zira): 1 teaspoon
- Barberry: 1 tablespoon
- Sea salt: to taste
- Ground black pepper: to taste
7
Do not peel the garlic cloves, 'hide' one clove in several places in the pilaf. This will give a subtle taste and aroma.
- Garlic: 3 cloves
8
Pour everything with two or more glasses of water and put it on the fire. Alternatively, place it in the oven with bottom heating.
- Water: 2 glasss