Bulgur Pilaf with Chickpeas
This is filling comfort food which fits easily with other dishes. You find it in Turkey and in Arab countries.
Recipe information
Yield
serves 8
Ingredients
4 1/2 cups water or chicken or meat stock (page 143) (or you may use 2 meat or chicken bouillon cubes)
3 cups coarse-ground bulgur, washed in cold water and drained
4 tablespoons butter or sunflower oil
A 14-ounce can chickpeas, drained
Salt and pepper
Preparation
Step 1
Bring the stock to the boil. Pour in the bulgur and cook, covered, on low heat for about 15 minutes, or until the water is absorbed and the grain is tender.
Step 2
Stir in the butter or oil, the chickpeas, and salt and pepper, and heat through.
Variation
Step 3
Garnish with 1 large sliced onion fried in oil till caramelized and brown.
