Vegan turkish chickpea stew with pilav

Kochschritte

Schritt 1/10

01 / 10

Soak chickpeas in water overnight (at least 10 hours) and cook for 1,5—2 hours until they are

soft. Alternatively, you can use canned chickpeas. Drain the chickpeas.





Schritt 2/10

02 / 10

Finely dice the onion and garlic cloves. Cut the green chili peppers into thin slices.





Schritt 3/10

03 / 10

Heat up the oil in a pot or pan and cook the onions & chili peppers for 5 minutes on medium high heat until fragrant.

Schritt 4/10

04 / 10

Add the minced garlic and cook for about 1-2 more minutes so it doesn't burn.





Schritt 5/10

05 / 10

Add tomato & paprika paste and cook until it’s aromatic and a darker shade of red. Then add your drained chickpeas and toss them in the base for a few minutes.

Schritt 6/10

06 / 10

Add chili flakes then pour hot water into the pot and bring to a boil, then reduce the heat , cover and let it simmer for

around 25 minutes. In the meantime you can prepare your rice.

Schritt 7/10

07 / 10

For the Pilav:

Wash the rice repeatedly until the water is clear.





Schritt 8/10

08 / 10

In a wide pan (not a pot!) with a lid heat up oil and fry the Vermicelli noodles with the salt until they are

golden brown and fragrant. Then add the washed, drained rice and fry for 2 more minutes

Schritt 9/10

09 / 10

Pour the hot water into the pot and bring it to a boil. Then turn down the heat to low and put on a lid. Very important: Don’t take off the lid while it’s

cooking! Let the rice simmer on low heat for about 20 minutes. If you want, you can stir in a

piece of butter at the end.





Schritt 10/10

10 / 10

If you want the stew to have a thicker consistency, reduce it on high heat without the lid and mash some of the chickpeas.

Serve the chickpea stew with pilav, optionally a tablespoon of (plantbased) yogurt and fresh parsley.