Lean pilaf with chickpeas

We wash the chickpeas, place them in a deep container and fill them with cold water - soak them overnight. This is necessary so that dense peas soften and cook faster as part of pilaf.

Peel the onions, wash them, dry them and cut them into thin half rings. Pour vegetable oil into the cauldron in the specified amount, heat it to a hot temperature. Pour the onion into the oil. Fry with stirring until a beautiful golden hue. We remove the onion and transfer to a plate.

Peel the carrots from the upper skin, rinse, dry and cut into thin long strips. Put the carrots in the remaining oil after the onion and also fry it until soft and light blush. We spread from the cauldron on a plate to the onion. We do a separate frying so that each piece is fried, and not stewed. This is difficult to achieve with mass frying.

Next, we lay the mushrooms, previously washed, dried and cut into thin plates. Add some more vegetable oil if necessary. Fry the mushrooms until they begin to evaporate and turn red.

At this time, drain the water from the chickpea. We clean the top skin with our hands - it comes off easily due to soaking.

Add prepared onions and carrots to the cauldron to the fried champignons, mix. We wash the garlic, dry it, but do not divide it into slices. We set the head in the center of the cauldron in vegetables.

Pour the prepared chickpeas on top. Next, pour spices on it: ground coriander, paprika, salt, barberry. We wash the rice thoroughly beforehand until clear water and put it on top of the chickpeas with spices. Flatten the rice into a flat layer.

Next, pour hot water into the cauldron. There should be enough water to cover the rice by a centimeter and a half. In order not to disturb the rice layer, you can pour water through a slotted spoon, as in the photo. Additionally, more salt can be added on top of the liquid if necessary. Bring the pilaf to a boil and cook with the lid open until the water evaporates from the surface of the rice. When the rice on the surface remains without liquid, close the cauldron with a lid and bring the pilaf to readiness over a minimum heat for another twenty-five to thirty minutes. The rice should become crumbly and soft.

Stir the finished pilaf and put it on plates from the cauldron, serve hot. The taste of the dish will become even better and richer if you sprinkle it with fresh herbs.