Chickpea Pelau

Chickpea Pelau

34saves
1hour


36 people made this

Pelau is a brown rice pilaf from Trinidad where the meat is first seared in caramelised sugar and then simmered with coconut milk.

TRINIREDLOCKS

Ingredients
Serves: 6 

  • 3 tablespoons brown sugar
  • 450g diced stewing steak
  • 1 1/2 cups (375ml) water, or as needed
  • 280g brown rice
  • 1 cup (250ml) coconut milk
  • 500g dry chickpeas, soaked overnight in cold water
  • 1 carrot, peeled and chopped
  • 1 tablespoon coarsely chopped parsley

Directions
Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

  1. Cook sugar in a large saucepan over medium heat until it begins to caramelise.
  2. Stir in the beef, and cook until well browned.
  3. Bring the water, rice, coconut milk, chickpeas and carrot to a simmer; cover and cook until rice is cooked, about 45 minutes. Remember to check and stir frequently adding more water if necesary.
  4. Garnish with chopped parsley.

Note

This stew is usually made with pigeon peas, but they are difficult to find.

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Reviews (9)

kingo55
by
2

Something else. A seriously awesome recipe. Just add a touch of salt, to taste. A teaspoon should be plenty... - 05 Jun 2011

MomSavedbyGrace
by
2

Altered ingredient amounts. Loved the flavour, even though we left out the pigeon peas. Based on past reviews, I automatically added 1 cup beef stock, in addition to the water, and a full 400ml tin of coconut milk instead of 1 cup. The rice needed twice the time to cook to our desired texture, and the beef would probably have been more tender if I cooked it longer. - 29 Sep 2008

bestcookever
1

Something else. I don't use coconut milk, the way this done is perfect, with coconut milk it loses all that lovely colour and becomes stickly and heavy. Stick to the Trini recipe, its a winner. - 31 Jan 2010

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