Chickpea pilaf can be a simple affair of cooked chickpeas and rice or a more elaborate dish made with chicken stock, accompanied with chicken pieces. Using butter instead of oil enhances the flavour of the chickpeas.
Tradition calls for the rice to be soaked for at least 30 minutes in salted warm water to remove the starch.
- 750 ml water, hot
- 500 g baldo / osmancık rice, soaked in 500 ml warm water 30 minutes, drained
- 400 g chickpeas, soaked 24 hours, boiled
- 75 ml canola oil / butter
- 10 g black pepper
- Salt, very large pinch
Heat oil or butter in a large saucepan, add rice, stir and sauté for several minutes.
Add chickpeas, hot water and salt, bring to the boil, cover and steam until rice is cooked, about 20 minutes.
Rest for 10 minutes.
Serve garnished with a lot of pepper.