Vegan chickpea pilaf

Vegan chickpea quinoa pilaf



250 g Figure Basmati- Nut — 100g

soy meat — 100 grams

garlic — 1 head

Carrots — 2 pcs.

Sunflower oil — 200

salt — 3 tsp

Barberry — 1 tbsp

Powdered asafetida — 1 tsp

Dried sweet pepper — 1 tsp

Water — 2 liters

Vegetarian Times

Soak chickpeas overnight in water. Rinse several times in water rice, until it becomes transparent. Carrot Wash, peel and cut into thin strips. The cauldron or pot with a thick bottom heat the vegetable oil. Add carrots and saute the cauldron it to light brown color. Then the carrots need to add salt, asafoetida, paprika and barberry, all thoroughly. Drain with chickpeas and add it to the cauldron. Soy meat and put it in the cauldron, stir. On top of the prepared mixture put rice in such a way as to cover all the ingredients are. Cover with garlic, salt and rice. In large kettle pour very hot water to make it on the finger above the rice. Cover and reduce the heat to minimum and cook for 40-45 minutes. After cooking the pilaf is necessary to stir again and leave it to the present. The dish turns out delicious both hot and cold, and the smell of him so that he made from real meat.

Chichic Silicone Pot Holder, Trivet Mat, Jar Opener, Spoon Rest and Garlic Peeler, Heat Resistant Hot Pads, Set of 4

Vegan chickpea pilaf

One comment

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