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.