Pilaf with chickpeas in a slow cooker. Poor man's lean pilaf with chickpeas and dried apricots in a slow cooker! Vegetarian pilaf with chickpeas in a slow cooker

During the fast, people try to make their meals more satisfying not with meat products, but with legumes. The variant of pilaf with chickpeas is one of those. It turns out to be very tasty, aromatic and satisfying. Suitable for fasting, vegetarians and vegans.

We will cook this pilaf in a multicooker, which greatly simplifies the process.

To cook pilaf with chickpeas in a slow cooker, we need to take these ingredients.

Chickpeas must be soaked in advance, for example overnight. And then rinse well.

Now let's get to the vegetables. Cut the onion into cubes.

We set the frying mode on the multicooker. It automatically sets 15 minutes for me.

Pour oil into a slow cooker and fry our onions until golden brown.

Three carrots on a grater. My grater is for Korean carrots.

Add the carrots to the onions and fry the vegetables for another 2-3 minutes. And at the end, turn off the frying program, if you did it before the multicooker started up.

Put the rest of the ingredients in a slow cooker: washed chickpeas, rice, chopped garlic, tomatoes, salt and spices. I put frozen chopped tomatoes. If you have fresh tomatoes, you need to skin them and then chop them.

Cumin and barberry can also be used as spices. My family doesn't like them very much, so I had to not add them. But it seems to me that they make pilaf more real or something ...

Now pour in water and mix all the contents of the multicooker.

We close the lid, install the "Pilaf" program and cook pilaf with chickpeas in a slow cooker until the signal about the end of the program.

That's all, our fragrant pilaf is ready.

Bon Appetit!

Delicious and appetizing pilaf with chickpeas in a slow cooker is suitable for both "meat-eaters" and vegetarians: there are a lot of recipes for its preparation. Chickpeas (chickpeas) in recent times enjoys increasing popularity due to its composition rich in useful elements. To make it cook faster, it is recommended to pre-soak it (preferably in the evening) overnight in cold water, while its volume should double. Swollen chickpeas are washed cold water and put it in a colander to drain excess water.

Pilaf with chickpeas on beef in a slow cooker

Ingredients:

• chickpeas - 0.5 stack.;
• beef - 400-500 gr;
• spices for pilaf - 1 tsp;
• garlic - 1 head;
• onion - 1 pc.;
• vegetable oil - 3 tbsp. spoons;
• salt - 1 tbsp. spoon;
• water - 2 stack.;
• basmati rice - 1 stack.
• carrots - 1 pc.;

How to cook:

1. Pour oil into the multicooker bowl and activate the "Fry" program. While the oil is hot, peel and cut the onion into half rings and place in a multicooker bowl.
2. Rinse the beef and cut into small pieces. When the onion is clear, place the meat in a bowl, stir and continue to fry. To avoid the formation of a large amount of juice, it is better not to close the lid. Periodically, the meat with onions must be mixed so that it is evenly fried on all sides.
3. Peel the carrots and cut them into strips, then add to the meat and onions and mix well. Add spices and salt. Close the lid and fry everything together for 7-10 minutes.
4. When the carrots are cooked enough, open the lid and stir the contents of the bowl again. Put the chickpeas and rice in a multicooker, stir again and smooth the surface. Pour the dish hot water pouring it through a slotted spoon. The water should cover the ingredients with a finger-thick layer.
5. Place an unpeeled whole head of garlic in the middle of the rice. Then close the lid, activate the "Pilaf" program for 40 minutes (if the multicooker provides for manual time settings). When the program finishes its work and the multicooker will serve sound signal, open the lid and take out the garlic. Stir the finished dish again and serve the pilaf on the table.

Pilaf with chickpeas and bulgur in a slow cooker

Ingredients:

• bulgur - 1.5 stack.;
• onion - 1 pc.;
• chickpeas - 1 stack.;
• zucchini - 1 pc.;
• carrots - 1 pc.;
• garlic - 1 head.

How to cook:

1. Rinse the chickpeas and soak them for at least four hours, or even better, overnight. When the chickpea swells, discard it in a colander.
2. Peel and chop all vegetables except garlic.
3. Pour oil into a bowl and transfer chopped vegetables into it. Activate the Baking program and fry the contents of the bowl for 40 minutes. When about half the time has passed, add spices, add chickpeas, add water and continue cooking.
4. When the signal sounds, put the bulgur in the bowl and level the surface. Top up with boiling water so that the water rises 3-5 mm above the ingredients. Stick garlic in the center of the dish and activate the "Pilaf" program.
5. Remove the garlic and leave the pilaf in the "Heating" mode for at least ten minutes.

Lean pilaf with chickpeas in a slow cooker

Ingredients:

• chickpeas - half a glass;
• spices for pilaf, sunflower oil;
• carrots - 3 pcs.;
• onions - 2 pcs.;
• rice - 2 stack.

How to cook:

1. Soak chickpeas in water for at least 8 hours.
2. Peel and cut the vegetables, and then fry in sunflower oil on the "Baking" program for 10 minutes.
3. Rinse the rice and place in a slow cooker. Put the chickpeas there. Pour in seasonings and salt, pour in water so that it covers the cereal by 1 cm.
4. Activate the "Pilaf" program and wait until the dish is ready.

Pilaf with chickpeas on lamb fat in a slow cooker

Ingredients:

• carrots - 2 pcs.;
• hot peppers - 2 pcs.;
• chickpeas - 1 stack.;
• saffron - 1 tbsp. spoon;
• garlic - 1 head;
• rice - 2 stack.;
• mutton fat tail - 50 gr;
• onions - 2 pcs.;
• spices for pilaf (or a mixture of turmeric, barberry, paprika and cumin).

Hello! Today I will talk about how to cook pilaf with chickpeas in a slow cooker. This version of the dish is suitable for lean and vegetarian meals. Chickpeas, or as it is also called chickpeas, must be prepared. Like all legumes, this product needs to be soaked in clean water for several hours. And in order not to wait for time, you can leave the chickpeas in the water overnight. Be sure to put it in the refrigerator so that the product does not deteriorate under the influence of heat.

To prepare crumbly pilaf with chickpeas, you need to use long-grain parboiled rice. The groats should be thoroughly washed running water to remove starch and dust. Rice is added along with chickpeas to vegetable frying. Such a dish is prepared in the corresponding program. Peas contain a lot of vegetable protein, so even lean pilaf turns out to be very satisfying and nutritious. Rice with chickpeas can be served with radishes, tomatoes, bell peppers and others fresh vegetables... Better to eat seasonal foods.

Ingredients for making pilaf with chickpeas

1. Chickpeas - 3 tablespoons
2. Parboiled rice - 1 tbsp.
3. Clean water - 2 tbsp.
4. Bulb onions - 1 pc.
5. Carrots - 1 pc.
6. Sunflower oil - 1.5 tablespoons
7. Ground black pepper - to taste.
8. Table salt - to taste.

How to cook delicious pilaf with chickpeas in a slow cooker

It is best to pour chickpeas overnight with cool filtered water to make the grains grow.

Then you need to change the liquid, and move the contents from the plate to the pan. Chickpeas are cooked over low heat after boiling for about 30 minutes.


Peel the onions and cut into small cubes.


For grinding, take a coarse grater, rub the peeled root crop on it.


Pour carrots and onions into heated sunflower oil. In the "Fry" mode, vegetables are cooked for 5-7 minutes.


Rinse the rice with water, add to the vegetables. Drain the water from the chickpeas, pour in the peas and add black ground pepper.


Pour in warm water and salt to taste. Close the lid.


Set the option "Pilaf" for 30 minutes. If desired, this vegetarian pilaf can also be left heated for a quarter of an hour.


Gently stir the pilaf with the chickpeas with a spatula. Serve with fresh herbs and vegetables to taste. Bon Appetit!

Pilaf is always tasty and satisfying! The most delicious pilaf is cooked over an open fire in a large cauldron. However, an equally tasty dish can be cooked on an ordinary stove. Pilaf with pork and chickpeas turns out to be very aromatic, as it should be pilaf, tasty and nutritious. An excellent dish for family meals during the cold season.

We will prepare the necessary products for cooking pilaf with pork and chickpeas.

Pour rice over with cold water and leave for 30 minutes.

Cut the pork pulp (I have a neck) into small pieces, fry in vegetable oil until golden brown.

Chop the onion, add to the meat, fry for 3-4 minutes over medium heat.

Cut the carrots into strips, add to the cauldron. Fry with meat for another 5 minutes.

Add pre-boiled or canned chickpeas to meat and vegetables. Stir, cook for 5 minutes.

I cook chickpeas as follows: pour chickpeas with slightly warm water in a ratio of 1: 3, add 1 tsp. soda, leave for at least 3 hours. Then I thoroughly rinse the chickpeas, fill them with clean water, cook until tender for about 1 hour. Soda helps to soften the chickpea, due to which it cooks faster. It is best to leave the chickpeas soaked overnight without adding baking soda.

Then add well-washed rice, spices, salt and pepper to the cauldron. You can either mix all the ingredients or put them in a cauldron in layers, then add all the spices along with the carrots.

Pour the pilaf with hot water so that it is about 2 cm above the level of the ingredients. Put the peeled head of garlic in the center. Simmer pilaf until tender, until water is completely absorbed.

Delicious and aromatic pilaf is ready!

Bon Appetit!

Pilaf with chickpeas in a slow cooker made simple and delicious. An important condition to remember is to soak the chickpeas in clean water beforehand. Depending on how long it is spent in water, its softness is determined.

Step-by-step recipe for pilaf with chickpeas in a slow cooker

Required components:

• raisins 20 gr
• one bow
• carrot
• rice 120 gr
• water 320 ml
• pumpkin 120 gr
• garlic
• zira, teaspoon curry
• olive oil three tablespoons
• chickpeas 100 gr
• pistachios 25 gr
• salt to taste.

Step by step execution:

1. Boil the chickpeas over low heat for 45 minutes. Soak rice in warm water.
2. Peel carrots, onions and pumpkin. Cut the onion into half rings, carrot strips, pumpkin into small cubes.
3. Pour oil into a multicooker container, put carrots and onions. Set the "Baking" mode for 25 minutes.
4. After the indicated time, add cumin and curry.
5. Add the chickpeas, close the lid and continue cooking in the same mode for 15 minutes.
6. Add pumpkin and raisins.
7. After five minutes, add rice, pour in boiled water and salt. Put a head of garlic in the center, set the "Pilaf" mode. As soon as 10 minutes remain until the end of cooking, add the pistachios.

We remove the garlic and serve.

There is also a recipe lean pilaf with chickpeas in multicooker, which will appeal to meat lovers.

To prepare it you will need:

• - rice 150 gr
• - chickpeas 100 ml
• - chicken fillet
• - two carrots
• - onion
• - garlic
• - cumin, barberry, turmeric, teaspoon each
• - raisin
• - salt
• - sunflower oil 2 tablespoons
• - tomato paste 2 tablespoons

Step by step cooking:

1. We pre-soak the chickpeas in water for a day. Then put it in a multicooker container and cook for an hour.
2. And we start preparing vegetables. Cut the carrots into strips, cut the onion into small pieces.
3. Cut the chicken fillet into 1 * 1 centimeter cubes.
4. Pour a couple of tablespoons into the multicooker container vegetable oil, tomato paste, as well as cumin, barberry, turmeric, chicken and vegetables. We set the "Baking" mode for 20 minutes.
5. As soon as the indicated time has passed, add rice, water, raisins and salt. We set the mode "Pilaf". Put a head of garlic in the middle of the rice and add enough water to cover the rice by 2.5 centimeters.
6. As soon as the ready signal sounds, the dish is ready. It can be laid out on plates and served.

Pilaf with chickpeas in a slow cooker has many recipes, we have described two cooking options for vegetarians, as well as for lovers of meat dishes. Cook lean and