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This plov with chickpeas tastes spicy, smells delicious and is filling. You can serve it as a main meal for lunch or dinner. The Uzbek rice dish is vegan and very easy to make at home. You can find a detailed plov with chickpeas recipe with the exact quantities and step-by-step instructions below.
Ingredients for plov with chickpeas
The taste and consistency of the Uzbek dish depends heavily on the ingredients you choose. I go into them in more detail here. As always, you can find all the quantities in the recipe box at the end of this post.
Rice
Unlike risotto, plov is characterized by a loose consistency. That’s why you need a type of rice with a low starch content, just like for the quick vegetable fried rice. Use long grain rice for this, which retains its shape when cooked and remains firm to the bite.
You should also wash the rice thoroughly until the water runs clear, similar for homemade sushi. This removes the excess starch.
Chickpeas
You will need raw dried chickpeas for the vegan plov. You should soak them in plenty of cold water the day before. This will help them to cook more quickly.
Carrot
Carrots are always added to the plov. I used one large carrot. Alternatively, you can use several smaller ones.
Water
When cooking plov, you should avoid large temperature differences between the ingredients. So only ever add hot water.
Don’t overdo it with the amount of water. It’s better to use a little less at first and add a little more if necessary. Too much water can make your plov soggy.
Spices
The popular spices for the Uzbek rice dish include dried barberries, turmeric, coriander, cumin, paprika and pepper. Ready-made spice mixtures for plov are available to buy. Garlic bulbs and chili peppers also make the dish even more savory.
You can season the vegan plov with chickpeas to your taste. Leave out certain spices that you don’t like and add your favorite spices instead. Do the same with the buckwheat patties, the jackfruit goulash or the buckwheat with mushrooms.
Also try the Uzbek plov with tofu.
Delicious, healthy, filling
The plov with chickpeas is not only incredibly tasty and healthy. In addition to the rice, chickpeas, which are rich in various nutrients, make the dish very filling. It is also quick to prepare.
This makes this vegan Uzbek style plov ideal as a main meal for lunch or dinner if you don’t have much time to cook but still want to conjure up something delicious, rich in vitamins and filling. It’s similar with the rosemary roasted potatoes, the avocado pasta or the cauliflower curry.
The plov with chickpeas is
- spicy,
- savory,
- loose,
- slightly nutty,
- grainy,
- incredibly tasty,
- aromatic,
- filling,
- vegan,
- healthy,
- quick and easy to prepare,
- ideal as a main meal for lunch or dinner,
- plant-based alternative to the classic Uzbek dish.
How to make plov with chickpeas: tips and tricks
- To cook plov, you need a large, deep wok pan or a kazan pot.
- Long grain rice is best suited for the plov recipe. Wash it thoroughly beforehand to remove the excess starch.
- Use spices according to your taste.
- Do not add too much water to the rice when cooking. It is better to add more later as needed.
- The garlic loses its pungency when cooked, but develops its aroma and becomes soft. You can peel it and serve it with the plov.
Have you made the vegan plov with chickpeas using this recipe? I look forward to your results, your star rating and your comment below on how it turned out and how you liked it.
Also try these recipes with chickpeas:
- How to make hummus – classic recipe for the chickpea dip
- How to make falafel – recipe for popular chickpea balls
- Indian chickpea curry vegan with rice: tastier than in the restaurant
Plov with chickpeas
Equipment
- Wok pan or kazan pot
Ingredients
- 300 g long grain rice
- 120 g dried chickpeas
- 1 carrot large
- 1 onion medium
- 1 garlic bulb
- 1 chili pepper
- 80 ml vegetable oil
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp ground cumin
- 1 pinch of cayenne pepper
- 1/2 tsp black pepper
- 1.5 tsp salt or to taste
- approx. 700 ml hot water
Instructions
- Soak chickpeas overnight in plenty of cold water and then drain.
- Wash rice several times with clean water until it is clear.
- Peel onion and cut it into half rings.
- Clean carrot and cut it into very thin slices.
- Remove only the upper, excess skin from the garlic bulb.
- Pour vegetable oil into a wok pan or a kasan pot and heat it up.
- Add the onion to the hot vegetable oil and fry until translucent.
- Add the carrot and stir-fry for approx. 3 minutes.
- Add turmeric powder, coriander powder, ground cumin, cayenne pepper and black pepper and stir-fry for another minute.
- Add the chickpeas, pour 500 ml of hot water over them, add salt, stir, bring to the boil and simmer for 20 minutes.
- Spread the rice evenly over the chickpeas in the pan.
- Tuck the garlic bulb and a chili pepper into the rice.
- Pour approx. 200 ml of hot water over the rice so that it is just covered. Bring to the boil without stirring and simmer uncovered for about 15 minutes until the rice and the chickpeas are done. The liquid must have evaporated by then.
- If the liquid has evaporated before the two ingredients are done, add a small amount of hot water.
- Place the lid on the pan, turn off the heat and leave the dish to stand on the hot stove for approx. 15 minutes.
- Carefully mix the rice with the chickpeas and vegetables, season with salt and spices if necessary and serve the Uzbek plov with chickpeas.
Notes
- To cook plov, you need a large, deep wok pan or a kazan pot.
- Use spices according to your taste.
- Do not add too much water to the rice when cooking. It is better to add more later as needed.
- The garlic loses its pungency when cooked, but develops its aroma and becomes soft. You can peel it and serve it with the plov.
- Take note of the detailed tips and tricks for making the vegan plov with chickpeas at the top of the article.
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