Bulgur Pilaf, Chickpeas & Tomatoes
Yield: 6 servings
Time: 25 min.
Bulgur, medium grind 2 cups
Olive oil 1 tbsp.
Cilantro, chopped 2 tbsp.
Garlic, cloves 2 ea.
Chickpeas, canned, drained 14 oz. can
Tomatoes, medium, diced 2 ea.
Water or chicken stock 2.5 cups
Salt, kosher To taste
Black Pepper, ground To taste
1.Set a medium pot to medium heat and add 1 tbsp. of olive oil.
2.Add minced and cook for about 1 min., until garlic begins to release its aroma.
3.Add tomato and chickpeas and cook for 1-2 min. until tomatoes begin to soften.
4.Stir in bulgur, pour in chicken stock and bring to a simmer.
5.Cover and turn heat to low. Cook for 20 to 25 min. until stock has completely
evaporated and bulgur is tender.
6.Remove pot from heat and let rest covered for 5 min.
7.Separate the grains with a fork and stir in the cilantro. Adjust seasoning and serve.
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