Instant Pot Herbed Chickpea Plov
Ingredients
The base
-
3
tablespoons
extra virgin olive oil
-
2
medium
yellow onions, thinly sliced
-
1
teaspoon
red chile flakes
-
1
14-ounce can
chickpeas, drained and rinsed
-
3
cloves
garlic, peeled and chopped
-
1/3
cup
black olives, chopped
-
2
cups
boiling water with ½ teaspoon salt added, divided
-
6
ounces
kale or spinach, chopped
-
1 ½
cups
brown basmati rice, well rinsed
-
a big pinch
saffron (optional)
To serve
-
to taste
salted yogurt with saffron
-
to taste
toasted walnuts
-
to taste
chopped olives
-
to taste
herbs
-
to taste
lemon wedges
Instructions
- Sauté olive oil and onions in the Instant Pot until softened and starting to brown.
- Stir in red chile flakes, then layer chickpeas, garlic, and black olives on top of the onions without stirring.
- Add ½ cup of salted water over the chickpea layer.
- Layer spinach and herbs over the chickpeas, smoothing them down.
- Add rice in an even layer, sprinkle with saffron, and pour enough salted water to just cover the rice.
- Cancel the sauté function, then pressure cook for 25 minutes.
- Allow to naturally release for 15 minutes, then quick release any remaining pressure.
- Gently shake the pot and open it carefully, then serve with suggested toppings.
Nutrition Facts (estimated)
Servings
6
Calories
338
Total fat
11g
Total carbohydrates
52g
Total protein
8g
Sodium
337mg
Cholesterol
0mg
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