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Plov with chickpeas recipe
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Plov with chickpeas

The 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 with this recipe.
Course Main Course
Cuisine Uzbek
Prep Time 10 minutes
Cook Time 50 minutes
Steeping time 15 minutes
Servings 4

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.