This pilaf combines chickpeas, bulgur, onion, olive oil, and cumin in a pressure cooker. The quick-soak method means there is no need to soak the chickpeas overnight. Hearty and heart-friendly, it also packs well in a lunchbox.
Rinse the dried chickpeas and boil them in plenty of water for 5 minutes.
Remove the pot from the heat, cover it, and let the chickpeas rest for 60 minutes. This quick method replaces an overnight soak.
Cook the onion in olive oil for 6 minutes, then stir in the tomato paste and cumin.
Add the drained chickpeas, bulgur, and hot water. Pressure-cook for 15 minutes after the cooker starts to whistle.
Remove the cooker from the heat and wait 10 minutes for the steam to subside.
Do not skip the 60-minute rest in the quick-soak method, or the chickpeas may not soften fully in the pressure cooker. Contains wheat (gluten) from the bulgur.
Kuru nohut yerine bir gece önceden ıslattığım nohut kullansam 60 dakikalık haşlama-dinlenme adımını atlayabilir miyim? Düdüklüde 15 dakika pişirme süresi de aynı mı kalır yoksa kısaltmam mı gerekir?
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
