Chickpeas have been used in the national cuisines of India, Pakistan, Turkey, and Syria for centuries. Russian housewives became familiar with it relatively recently, but have already managed to love it for its nutty taste, excellent combination with many products. Uzbek pilaf is incredibly delicious with chickpeas. Housewives who like culinary experiments should try to cook this dish.
A little bit about chickpeas
Chickpeas or mutton chickpeas are recommended by nutritionists as an environmentally friendly component of a healthy diet. It is included in the menu of vegetarians on a par with soybeans because chickpeas can replace meat.
100 g of the product contains 20 g of high-quality proteins, 4 g of fats, most of which are represented by Omega-3, Omega-6 fatty acids, and 46 g of carbohydrates. In addition, the product is rich in fiber, B vitamins, micro and macronutrients, including the powerful antioxidant selenium, manganese, potassium, calcium, phosphorus.
The benefits of chickpeas for the body:
- Normalizes blood pressure;
- Supports heart, vascular, and liver function;
- Establishes blood circulation;
- regulates blood sugar levels;
- Improves metabolism;
- helps you lose weight;
- Reduces the risk of cancer.
Chickpeas quickly and permanently saturate with nutrients and infuse you with energy.
The only drawback of the product is long digestion. Chickpeas should be excluded from the diet of people with GI problems, inflammation of the bladder, constipation.
The product is prepared as a separate dish, added to soups, salads, pilaf, vegetable burgers. The peculiarity of cooking chickpeas is the obligatory soaking for softening, increasing in volume and reducing the cooking time.
Secrets of cooking chickpea pilaf
One of the 40 varieties of Uzbek pilaf is pilaf with chickpeas or nohatli palov. It is cooked the same way as the classic, but some of the rice is replaced by legumes. The dish is considered everyday and economical. In addition, the addition increases its nutritional value. To cook pilaf with chickpeas take mutton or beef. Use turkey fat or replace it with vegetable oil. Rice variety chosen is simpler and cheaper.
The peculiarity of nokhatli palov is the cutting of meat. It is cooked in large pieces. When served, it is finely sliced and placed on top of rice and vegetables.
Soaked chickpeas are put into the cauldron after roasting the meat and vegetables, stew for half an hour, then put the rice. The ratio of chickpeas to grits is 1:5, that is, dry chickpeas need 5 times less rice. This is due to the fact that chickpeas are very hygroscopic and increase in volume when soaked.
Recipe for Uzbek pilaf with lamb and chickpeas
To prepare a flavorful, mouthwatering dish, you will need:
- 1 kg each of meat, round rice, carrots;
- 100 g of fatty lard;
- 1 tbsp. vegetable oil;
- 200 g chickpeas;
- 3 pcs. onions;
- 2 tbsp. salt, raisins;
- 0.5 tsp. sugar;
- 3 heads of garlic;
- 2 tsp. spices for pilaf, zira, barberry.
How to cook:
- Heat the oil in a cauldron. Melt mutton fat in it.
- Fry the onion cut into 0.5 cm thick rings until golden.
- Send the pieces of meat weighing 100-150 grams to the cauldron. Fry for 10 minutes.
- Add diced carrots, 1 tbsp. salt.
- After a quarter of an hour, pour a liter of boiling water over the meat and vegetables.
- After boiling, pour the soaked chickpeas, spices, spices, raisins, sugar, garlic heads. Close the cauldron with a lid, turn down the heat. Continue cooking for half an hour.
- Remove the garlic, put it on a plate.
- Place on the zirvak washed, soaked for 4 hours round grain rice. Flatten the groats, salt with the remaining salt. Pour water 2 cm above the rice, cook on medium heat without a lid.
- Wait for the water to boil out halfway (20-30 minutes), gather the rice from the edges to the center, return the garlic, and close the cauldron with a lid. Tomothe pilaf on low heat for a quarter of an hour.
- Remove the container from the stove, insist for half an hour.
Before serving, remove the meat, finely chop it. Mix the rice with the rest of the ingredients. Place on a large plate, top with lamb, garlic.
If you take into account and put into practice all the subtleties of cooking, pilaf with chickpeas will turn out delicious, fragrant and nourishing. The main thing is to observe the proportions and do not forget that chickpeas require a long soaking.
The articles on this site are for information purposes only. The site administrators are not responsible for attempting to apply any recipe, advice or diet, nor do they guarantee that the information provided will help or harm you personally. Be cautious and always consult a doctor or nutritionist!
*All products recommended by thefirstdoc.com are selected by our editorial team. Some of our articles include affiliate links. If you buy something through one of these links, you help us earn a small commission from the seller and thus support the writing of useful and quality articles.
