Made with chickpeas, bulgur, onion, olive oil and cumin, this pilaf uses a quick-soak method so there's no need for an overnight soak before pressure-cooking. It's ideal for anyone after a heart-healthy, filling recipe that packs well for lunch.
Rinse the dried chickpeas and boil them in plenty of water for 5 minutes.
Remove from the heat, cover and let it stand for 60 minutes; this quick method stands in for an overnight soak.
Sauté the onion in olive oil for 6 minutes, then stir in the tomato paste and cumin.
Add the drained chickpeas, bulgur and hot water, seal the pressure cooker and cook for 15 minutes once it reaches pressure.
Remove from the heat and let the pressure drop naturally for 10 minutes.
Don't skip the 60-minute rest in the quick-soak method, or the chickpeas won't soften fully under pressure. Allergens: 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?
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