Chickpea pilaf

Chickpea pilaf

Nuhutlu pilav

By
From
Turkish Fire
Serves
6-8
Photographer
Alicia Taylor

I would eat this pilaf for lunch or dinner, with just a bowl of leafy greens and some chopped spring onions. It is lovely with chicken, but can be served with any meat dishes.

Ingredients

Quantity Ingredient
110g dried chickpeas
60ml olive oil
400g medium-grain white rice
750ml vegetable or chicken stock, or water

Method

  1. Soak the chickpeas overnight in plenty of cold water.
  2. The next day, rinse the chickpeas and place in a saucepan. Cover with fresh water and bring to the boil. Reduce the heat and simmer for 1–1½ hours, or until the chickpeas are soft.
  3. Strain the chickpeas and rub off their skins. Set aside.
  4. In a large saucepan, heat the olive oil over a medium heat. Add the rice and fry for a few minutes. Pour in the stock, season with sea salt and freshly ground black pepper and bring to the boil.
  5. Add the chickpeas, then reduce the heat to low. Cover and simmer for 10 minutes. Remove from the heat.
  6. Quickly lift the lid and place a clean tea towel over the saucepan. Replace the lid and set to one side. Allow the pilaf to rest for 30 minutes before serving.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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