Chickpea pilav with sundried tomatoes

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Recipe by Damaris Beems Course: MainsCuisine: Arabic, Turkish




Cooking time


Soaking of the chick peas


Total time



There are so many variations on pilav, as you have probably discovered on this site. One is even better than the other. This one’s super tasty, too. The sun-dried tomatoes leave a great impression here. Exactly in the right way. That’s the forte of pilav. All tastes always in balance.


  • 150 gram dry chick peas

  • 300 gram basmati rice

  • 250 gram sundried tomatoes or a combination of half sundried tomatoes and sundried tomatoes.

  • 2 onions

  • 500 ml vegan chicken broth

  • olive oil

  • salt and pepper


  • Boil the soaked chickpeas for 30 – 40 minutes. Use dried chickpeas for this dish, they keep a good bite. That is much nicer than when you choose the softer chickpeas from a jar or tin.
  • Chop the onion and fry it in the olive oil. Cut the tomatoes into small pieces and fry them with the onion. Then add the vegan chicken stock after about 5 minutes. Bring to a boil and simmer for a few minutes. Then turn off the heat. Puree the stock with a hand blender.
  • In another pan, heat a few tablespoons of olive oil and stir in the rice until all the rice grains have become nice and greasy. Then add the stock. Stir. And then add the chickpeas too. Put the lid on the pan and cook the rice for about 15-20 minutes.

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