This easy herbed chickpea plov is a simple yet delicious rice dish that is a standard on Uzbek dinner tables. This dish features a bounty of whole grains, savory vegetables and a rich complement of herbs and spices. This vegetarian entrée is sure to even please the pickiest of carnivores. Smart Recipes, Asian,Vegetarian Recipes, Grains,Vegetables Recipes, Recipes Grains,Vegetables Asian,Vegetarian Instant Pot Herbed Chickpea Plov Instant Pot Herbed Chickpea Plov Recipe | CHEFBear.net PT50M Serves 4 1/4 Cup Extra-Virgin Olive Oil 2 Medium Yellow Onions 1 Teaspoon Red Chile Flakes 1 Cup Chickpeas 3 Cloves Garlic 1/3 Cup Black Olives 2 Cups Water 1/2 Pound Kale 1/3 Cup Fresh Cilantro 1/3 Cup Fresh Dill 2 Medium Stalks Of Celery 1 1/2 Cups Basmati Rice 2 Medium Carrots 1 Teaspoon Salt & Freshly Ground Black Pepper 1/8 Teaspoon Saffron 1 Medium Fresno Red Chile In an electric pressure cooker, combine the oil and onions and sauté for 5 minutes, or until the onions become translucent. Add the other ingredients and stir to combine. Cook under high pressure for 25 minutes. Allow the pressure to release naturally for about 15 minutes. Stir gently before serving.

Instant Pot Herbed Chickpea Plov

Instant Pot Herbed Chickpea Plov Recipe


This easy herbed chickpea plov is a simple yet delicious rice dish that is a standard on Uzbek dinner tables. This dish features a bounty of whole grains, savory vegetables and a rich complement of herbs and spices. This vegetarian entrée is sure to even please the pickiest of carnivores.

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Recipe Information

Flavor Profile

Asian,Vegetarian

Protein

Grains,Vegetables

Category

Main Dishes

Serves

4

Total Time

50 Minutes

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Ingredients

      • 1/4 Cup Extra-Virgin Olive Oil
      • 2 Medium Yellow Onions (Thinly Sliced)
      • 1 Teaspoon Red Chile Flakes
      • 1 Cup Chickpeas (Drained & Rinsed)
      • 3 Cloves Garlic (Minced)
      • 1/3 Cup Black Olives (Diced)
      • 2 Cups Water
      • 1/2 Pound Kale (Trimmed & Roughly Chopped)
      • 1/3 Cup Fresh Cilantro (Minced)
      • 1/3 Cup Fresh Dill (Minced)
      • 2 Medium Stalks Of Celery (Diced)
      • 1 1/2 Cups Basmati Rice (Washed & Drained)
      • 2 Medium Carrots (Diced)
      • 1 Teaspoon Salt & Freshly Ground Black Pepper
      • 1/8 Teaspoon Saffron
      • 1 Medium Fresno Red Chile (Seeded & Thinly Sliced)

Directions

  1. In an electric pressure cooker, combine the oil and onions and sauté for 5 minutes, or until the onions become translucent. Add the other ingredients and stir to combine.
  2. Cook under high pressure for 25 minutes. Allow the pressure to release naturally for about 15 minutes. Stir gently before serving.



Nutrition & Cost Facts

Calories

529 kcal

Carbs

82 g

Fat

17 g

Protein

12 g

Cost Per Serving

$1.66

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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