Vegan turkish chickpea stew with pilav

3 Stk Peperoni

1 Stk Zwiebel, rot

2 Stk Knoblauchzehen

1 EL Olivenöl

1 EL Tomatenmark

400 g Kichererbsen, vorgekocht

650 ml Wasser

½TL Salz

½TL Chiliflocken

20 g Petersilie, frisch

Pilav (turkish rice)


300 g Rundkornreis

1,5 EL Sonnenblumenöl

1,5 TL Salz

15 g Fadennudeln

500 ml Wasser

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 chili peppers for 5 minutes on medium high heat.
Schritt 4/10

04 / 10

Add the onions and fry for around 5 more minutes until fragrant. Add the garlic after that so

it doesn’t burn and fry for 1-2 minutes.



Schritt 5/10
05 / 10
Add tomato paste and cook until it’s toasted. Then add your drained chickpeas.
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 pot or pan 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

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