Bulghur and Chickpea Pilaf

pilaf.jpg

Bulghur and Chickpea Pilaf:
olive oil
1 medium onion, chopped
1-2 garlic cloves, crushed
a small can of crushed tomatoes
1 tsp ground cumin
1 (15 ounce) can chickpeas, drained
1/2 teaspoon salt
2 tablespoons parsley or cilantro, minced
1/2 teaspoon salt
1 cup bulgur wheat (cracked wheat)

Heat oil over medium heat. Stir and saute onion 2 minutes until soft and add cumin. Add tomatoes. Stir and cook 3-4 minutes until pastelike. Add chickpeas, 1/2 tsp salt and parsley.
Cook 10 minutes on lowish heat, stirring gently. Add bulghur, 1 cup water, and 1/2 tsp salt. Stir and bring to a simmer.
Cover, turn heat to very low and simmer 35 minutes. Turn off heat. Remove lid and quickly cover pot with a dishtowel.

Thanks to Miriam who sent me the link to this recipe. I read the comments and slightly adapted the recipe. It is lovely.

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7 thoughts on “Bulghur and Chickpea Pilaf

  1. Sounds tasty! I’ve made something similar in the crockpot – bulghur, chickpeas, tomatoes and onions, anyway. Works well when you something filling but light.

  2. Pingback: Thanksgiving Soups and Side Dishes » Here in HP, Highland Park, New Jersey blog

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