07-24-2009, 04:56 PM
This is filling comfort food withch fits easily with other dishes or alone. You find it in Turkey and in Arab countries.
Bulgur Pilaf with Chickpeas
Ingredients:
Bring the stock to 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.
Stir in the butter an the chickpeas and salt and pepper, heat through.
Variation:
Garnish with 1 large sliced oinion fried in oil until carmelized.
You can substitute fava beans or any other of your choosing instead of chickpeas.
Bulgur Pilaf with Chickpeas
Ingredients:
- 4 1/2 cups water or chicken or meat stock * you may use bouillon cubes or paste
- 3 cups coarse ground bulgur, washed in cold water and drained
- 4 Tbsp butter or sunflower oil
- A 14 oz can chickpeas, drained
- salt and pepper
Bring the stock to 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.
Stir in the butter an the chickpeas and salt and pepper, heat through.
Variation:
Garnish with 1 large sliced oinion fried in oil until carmelized.
You can substitute fava beans or any other of your choosing instead of chickpeas.