Pilaf with chickpeas or oriental dishes in your family

Plov we love everything. As a rule, recipes are very similar to each other. Only someone uses not pork, but a chicken, someone lamb. Some housewives can add dried apricots and other dried fruits, but most recipes have already become quite traditional. We offer you a new approach to preparing this dish and try the pilaf with chickpeas.

Some useful information about chickpea

Perhaps someone does not understand what is at stake. Not everyone knows this product, which is very rarely used in our country for cookery mistress, which is not to say about the countries of the east. And there, as you know, they know a lot about food.



Chickpeas are peas that can be called Turkish or mutton. He refers to legumes that have long been valued for their nutritional value and great benefit to our health. Often you can hear that beans can replace a person's meat and make it strong and healthy. That chickpea was known BC before many centuries. And then they used it for food and for treatment.

Turkish peas contain a lot of useful minerals, vitamins and other substances. There are fiber, proteins and fats, many amino acids, B vitamins, as well as A, C, E, P, which are valuable for our digestion. Nut beneficial for all organs, normalizes digestion, improves heart function, cleanses the body of cholesterol, helpsliver and kidneys. Moreover, chickpea beans are an excellent prevention of cancer, aging. He will also help for mental activity.

Interesting for slimming!

Nut contains a minimum amount of calories - only 120 kcal. It is advised by nutritionists, moreover, by cleaning the body of harmful substances you can not only reduce weight, but also become more attractive externally, since the skin, hair will have a natural healthy shine.

To list the benefit of the bean itself, as well as pilaf with chickpeas can be long, the main thing you already understood. Now it's time to go to the recipes and the secrets of cooking dishes from this useful product.

Secrets of the ideal plov with chickpeas

To make the peas delicious, it was time to prepare, and at the same time the rice was not digested, it must be soaked in water beforehand. Usually this is done a day before the expected cooking of pilaf. If the chickpea is qualitative and fresh, then it can come up after 12 hours. Peas should be soaked in a large volume of cold water, which it then partially absorbs into itself.

Important! To water with chickpea is not sour, it is better to change it several times a day or to put the container in a cold room.

When your chick pea comes to the desired stage, it is washed under running water and laid, but the water that has acquired a yellow color, it is better not to pour. It is very useful for the skin, you can use it for washing, but it is better to pour it into the ice mold and use these cubes every day to wipe your face.

Rice for pilaf is better to take brown, if you can find, then it's best to use alang rice. Groats should be round, whole. Nut also connect with rice in the cauldron in some regions in various ways. The first is to put peas in a hill in the center, then cook the pilaf. The second way is to cook the chickpeas in advance and afterwards add it to the kazan to the vegetables. The third is simply to put the peas after soaking. If you do not have a good cauldron, then take a saucepan with a thick bottom.

Carrots are always cut into strips in pilaf. Its not rubbed on the grater, as many landladies used to do. The longer the carrot straw, the better. Spices in the main amount are better not immediately and not at the end of cooking, but in the middle of cooking. So, it's time to get down to business.

Plovar recipes with peas chickpeas

Uzbek pilaf with chickpeas

As you already understood the first thing to do is to soak peas for a day. Further you will need:

• ram meat( you can take the femoral part) - 1 kg;
• carrots and rice - as much as meat of both;
• onion - 3-4 pieces of medium size;
• garlic - we take in heads of an average size two pieces;Chili pepper - 1 piece;
• spices - zira and cilantro on a spoon of a dining room, pepper in peas and red in powder on one teaspoon;
• vegetable oil - 350 grams;
• salt - coarse grind to taste;Chickpeas.

Begin cooking with cleaning vegetables, carrots cut into strips, garlic and onions cleaned, the first cut into half rings. Meat is washed, cut into four parts. Kazan put on the stove so that it warms up well on a big fire. After pour oil. When it began to boil, add a straw of carrots, after the vegetable has browned, it is taken out and lamb is put in the cauldron. When she bought a crust from the frying, put onions.

Spices are put in a mortar and tinder, then they are poured into butter, but not the whole volume, after put the carrots. All this must languish together for a while, then already add the soaked peas. In advance, you need to boil the water in a kettle and pour all the contents of the kazan with boiling water over a centimeter above the surface. Add here grated spices. When the water starts to boil, make fire less. Add pepper with peas. At this stage, the zirvak is being prepared, that is, the so-called pilau-based rice is called.

Tip! Not everyone likes eating pepper in food, but it gives a unique taste. Because you can use for brewing time for spices brewing mesh. Remove the pepper at the point where rice is added.

When vegetables and meat are poached for about half an hour, make a groove inside and put garlic and chili, salt to taste. Leave to languish for another half an hour, during this time they cook rice - it is washed several times, after which it is soaked for 15 minutes. When it was 30 minutes after the addition of pepper and garlic, remove the first, peas and spread the rice. After that, they pour boiled water.

The recipe may be slightly different. For frying, you can use oil not sunflower, but cottonseed oil and fatty fat. Also you can put here raisins and barberry 2 teaspoons and on the tip of sugar. Pilaf with chickpeas and its recipes may vary slightly. For example, someone does not like chili, someone is fat. Because you can not use them.

Tip! It is better to use a noise when adding water. Pour through it until the rice is full.

Now you need to increase the fire and wait until the water is completely evaporated from the cauldron. After make three holes in rice and pour a little water in them, cover tightly with a lid and after half an hour of languor on low fire your pilaf is ready.

Vegetarian pilaf with chickpea

If you eat meat, then this is no excuse to refuse a delicious pilaf with chickpeas. Use this recipe:

• ½ cup of peas soaked for a day in the water, changing it 3-4 times;
• three carrots are cleaned, cut with straws;
• two onions cut into half rings;
• in a saucepan, but it is better to pour 250 grams of sunflower oil or any other into the cauldron;
• oil is heated and here add onions and carrots;
• prepare spices in quantity - spoon table barberry, teaspoon red pepper, zira;
• in the kazan put spices, peas;
• rice( it is better to take brown) is washed, soaked for 10 minutes, then put it in the cauldron. Soy meat can also be put here, if you want;
• the rice is spread and the head of peeled garlic is put inside;
• boiled water is poured so that it was above the surface two centimeters;
• add salt to taste;
• cook pilaf for 40-50 minutes until the water boils. Then remove the cauldron from the plate, mix everything, remove the garlic.

If you do not have either a good pot or a cauldron, then, perhaps, the following recipe will suit you.

Pilaf with chick pea in a multi-bowl

Peas are soaked for 24 hours. After which it is brewed in a multivark. Next, a couple of spoons of table oil are poured here and three bulbs cut earlier with semirings, carrot straw( 0.5-1 kg) are placed. Chop the chicken fillets or other meat in the amount that you need. Add the meat to the multivark, pour in two spoons of tomato paste.

150-200 grams of rice washed and soaked for 10 minutes. After that, spread the croup in a bowl, put a head of garlic in the center. Add spices and salt to taste. It is better to take zir, black and red pepper. You can add raisins. Fill all contents with boiled water, so that it was a couple of centimeters above the surface. All is ready. Now put the program for cooking pilaf or cook yourself until the boiling point of the entire liquid. After that, mix the contents.

These are very delicious and different recipes with unusual chick peas for us to use. Your pilau will surprise the guests and please the family.