For 2 servings

  • 150 g cooked chickpeas
  • 2 tsp extra virgin olive oil
  • 150 g brown basmati rice
  • 1 tsp cumin seeds
  • 3 pods of green cardamom
  • mace
  • 1 tsp dried sweet red peppers
  • 450 ml Vegetable Stock
  • 2 shallots
  • 1 tsp rice flour
  • vegetable oil for deep-frying
  • zest of 1/2 organic lemon
  • 1 tsp cayenne
  • sea salt
  • 150 g sheep’s milk yogurt
  • 5 stems parsley
  • 2 stems mint
  • 3 stems oregano

In the past few weeks we tested the new Fissler vitavit® pressure cooker extensively and created this recipe for it. Admittedly, when thinking about a pressure cooker scalded fingers by the steam and overcooked, grey canteen meals were the first things come to our mind. Quite the contrary! With this gentle and energy saving pressure cooking the nutrients survive and the food’s natural taste of its own show to advantage. The handling is super easy and save, which is why we were really excited from the beginning. Especially if you cook, like us, a lot wholemeal rice, dried beans and chickpeas, or cook your own vegetable stock on a regular basis this pressure cooker comes in handy for saving time and energy. Without the pressure, you can steam vegetables marvelously, and we prepared our fluffiest and moist couscous. But that’s a different story...

The day before, soak the chickpeas in plenty of water. Best would be 24 hours. Before using, wash them once again and let them drain well. Heat 2 teaspoons olive oil in the pressure cooker. Press the cardamom pods, roughly chop the dried paprika and together with a bit of mace and the wholemeal rice add it to the oil. Steam the rice until it turns translucent. Add the chickpeas and deglaze with the vegetable stock. Depending on the stock's saltiness you may want to add more salt. Close the pressure cooker and heat on highest level (with our model it is level 2) until the air is leaked and the cover valve closed. Lower the stove temperature and cook the meal for 17 minutes. Afterwards, take the pot from the stove and let the dish rest for another 15 minutes (don’t let the steam evaporate). Now you can lift the cover again. Meanwhile, slice the shallots and coat in rice flour. In a small pan heat plant oil as wide as a finger until you see bubbles rise from a wooden pick. Fry the shallot slices until golden yellow and let them drain on a paper towel. Mellow the ready pilaf and remove the cardamom and mace. Season with grated zest, sea salt and cayenne. Serve the pilaf with the chopped fresh herbs, yoghurt and a bit of olive oil.
Of course, you can prepare this dish without a pressure cooker. You need to cook the chickpeas and wholemeal rice for about 35 minutes (also check the instructions on the wrapping).


  • Genau diese Gedanken hatte ich auch, als ich das erste Mal mit meinem neu erstandenen Schnellkochtopf was kochen wollte (wo ist der eigentlich?). Das Rezept sieht auf jeden Fall extrem lecker aus und wenn ich meinen Topf gefunden habe, weiß ich gleich, was ich ausprobieren werden!
    Es grüßt die Billa

    • Hi Billa, ich weiß nicht, was für ein Modell du hast aber unserer ist SUPER sicher und einfach zu bedienen. Es gibt dafür sogar noch ein digitales Kontrolltool. Ich freu mich schon aufs weitere herumprobieren und Rezepte austüfteln. Eine Umstellung ist es schon für uns gewesen, denn an die neuen Garzeiten mussten wir uns hier und da doch etwas herantasten aber gerade bei vielen Basics kann man eigentlich gar nichts falsch machen! Am beeindruckendsten fanden wir aber wirklich die unglaubliche Energieersparnis. Großartig!

  • Ihr seit einfach der Hammer. So tolle Rezepte. Das Nachkochen macht einfach nur Spaß. Das Essen noch mehr. :-) Ich muss zugeben, einige Zutaten kenne ich nicht, noch nie was davon gehört. Doch es bereitet mir immer wieder Freunde sie zu entdecken und schmecken. Lasse mich gerne auf was Neues ein. Weiter so!

    • Liebe Anna, freut uns sehr, dass zu lesen! Besonders schön ist, dass du dich auch an fremde Zutaten wagst. Schön, wenn du so etwas Neues entdeckst. Hab vielen Dank für den lieben Kommentar! Herzliche Grüße, Susann

  • What a lovely chickpea dish, I especially love that you added the mint and lemon zest at the end – that will surely perk whole meal up…

  • This recipe and post came at a perfect time as I am in the process of finding a pressure cooker.. Hopefully, one that will last for a life time.
    This recipe sounds and looks delicious. I am a huge fan of chickpeas, yogurt, and herbs.
    Delicious photography, as always! Cheers..

    • Dear Aysegul, our recipe seems to be really perfect for you indeed! We are very happy with our pressure cooker and looking forward to create even more tasty and above all quick recipes. Greetings, Susann

  • Dear Krautkopf,
    This recipe looks wonderful! I have a question though: What is this “mace” ingredient you are using? I can’t find anything appropriate on google (unless it really is pepper spray? :-D)-

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