Chickpea Plov Recipe

Chickpea Plov

Chickpea Plov Recipe

I’m a fan of one pot meals. Who isn’t? This is one heck of a one-pot meal from my friend, of the Easy Access Cookies fame).

I am jealous that she’s done what I have not been able to bring myself to do – veganize a dish I grew up with. I’m close though. I think my Tempeh Adobo is almost there. Almost. Not quite. But almost. It’s hard to change something you grew up with, and such a seminal dish! Too many memories and high expectations. Its like I don’t want to touch something that is sacred. But I’m getting there. Soon…

Now back to Chickpea Plov. It starts with caramelized onions.

I should have had you at caramelized onions. But if I hadn’t, maybe the garlic will do it.

I think the best part is burying a whole garlic (or two or three) in the rice, to cook while the dish simmering. As a fan of garlic, getting this as the prize is well worth all my lack of luck at winning at raffles and blackjack tables.

Usually served with a beet salad made with, again, lots of garlic (I will definitely post that later). It is unbearably good. Especially in this cooling weather!

This dish reminds me a little bit of a heartier mujadarah with the texture of a rissotto. Just writing about it makes me want to make it all over again.

Mmmmm….Plov. Make it this weekend!



12 Servings

Prep time

30 Minutes

Cooking time

45 Minutes


  • Extra Virgin Olive oil

  • 3 onions, diced

  • 5-6 carrots thinly sliced or coarsely grated

  • 2 cups prepared chickpeas (either soaked for 24 hours or cooked)

  • 6 cups water or vegetable broth

  • Sea salt to taste

  • 3 cups uncooked riceOptional – grind together:

  • Optional – grind together:
  • 1 tsp peppercorns

  • 2 tbsp coriander seeds

  • 2 tbsp cumin seeds

  • 1 head of garlic per person, top trimmed

  • Chopped almonds

  • Hot chili peppers


  • Coat the bottom of large pot with oil
  • Sauté onions until they start to brown. (Do not skip this caramelization step!)
  • Add spices.
  • Add carrots and sauté for 5-10 minutes
  • Add chickpeas and water/broth with sea salt to taste
  • As soon as the water starts boiling, put rice in, along with garlic if using, and let cook for 20 minutes or until done.
  • Top with a chili pepper or chopped almonds