RICE PILAF WITH CAPELLINI NOODLES AND CHICKPEAS (Turkish, Vegan)


 


 




Ingredients  ( 4 servings )


1 cup long-grain rice     1/4 cup capellini (angel hair) noodles


3/4 cup canned chickpeas (or precooked dry chickpeas)     2 tbsp vegetable oil


Salt     1 ½ cups boiling water


Serving suggestion: Serve with freshly ground black pepper.

 




Instructions


1.  Put the canned chickpeas in a bowl of water for about 15 minutes. Rinse and drain.


2.  Heat the oil in an app. 10 inch (25 cm) shallow pilaf pot.


3.  Add the capellini (angel hair) noodles. If the noodles are uncut and long, break them roughly into 1 inch (2.5 cm) pieces before adding to the oil.


4.  Fry until golden brown.


5.  Add the rice and salt.  Cook over medium heat for about 3 minutes, stirring constantly. Do not allow the rice to stick to the pan. 


6.  Meanwhile boil the water.


7.  Put the chickpeas on top of the rice. Do not stir.


8.  Add 1 ½ cups of boiling water to the pot. Cover and bring to a boil on medium heat. Do not stir.


9.  Adjust the heat to low as soon as the liquid comes to a boil.


10.  Cook on low heat until the liquid totally evaporates for about 15-20 minutes. Do not lift the cover or stir during cooking.


11.  Turn the heat off, lift the lid and place a layer of paper towels on the pot. Close the lid immediately.


12.  Leave the pot on the stove, undisturbed, for about 20 minutes to half and hour.


13.  Mix well and fluff with a fork before you put the rice on a serving plate.


14.  Serve with freshly ground black pepper.

 

NOTES: I soak a large quantity of dry chickpeas overnight, boil them the next day and keep them in the freezer to add to rice and salads or make other chickpea dishes.

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