Pilaf with chickpeas
Description
This pilaf recipe contains no meat, so it can be included in a vegetarian diet or eaten during fasting. You can add meat if desired, but the dish is very tasty even without it. Serve immediately after cooking.
Instructions
- 1
Step 1
1. Peel the onion and garlic, dice the onion into small cubes, and mince the garlic. Heat a frying pan and sauté the vegetables for 3-5 minutes.
- 2
Step 2
2. Add all the spices—paprika, oregano, and cumin—to the translucent onions and mix well.
- 3
Step 3
3. Place the raw rice in the pan, mix well and cook for 1-2 minutes.
- 4
Step 4
4. Open the can of canned chickpeas, drain the water, add to the pan with the rice, and break apart the frozen spinach leaves.
- 5
Step 5
5. Wash the lemon and cut it in half, then squeeze the juice from one half.
- 6
Step 6
6. Pour in the vegetable broth and stir the contents, bring to a boil.
- 7
Step 7
7. Reduce the heat, cover the pan with a lid, and simmer over low heat for about 20 minutes.
- 8
Step 8
8. Turn off the heat and remove the lid, let it sit for another 5 minutes, do not stir.
- 9
Step 9
9. After 5 minutes, thoroughly mix the contents of the skillet and add the zest of half a lemon.
- 10
Step 10
10. Before serving, crumble the cheese, then immediately portion the pilaf onto plates.