Name: Bulgur with Chickpeas
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 Servings
Ingredients: Coarse Bulgur (Wheat Groats): 2 cups (uncooked); Cooked Chickpeas: 1 cup; Onion: 2 big or 3 small; Dark Raisins: 1 half a cup; Kosher Salt; Ground Cumin; Parsley: 1 cup, minced cut; Pine Nuts: 2 tablespoons, roasted

since most people haven't discovered bulgur this dish is somewhat surprising

Features:

Ingredients

2 cups (uncooked) Coarse Bulgur (Wheat Groats)
1 cup Cooked Chickpeas
must be soft, you may used canned chickpeas
2 big or 3 small Onion
1 half a cup Dark Raisins
Spices
Kosher Salt
Ground Cumin
Garnish
1 cup, minced cut Parsley
2 tablespoons, roasted Pine Nuts

Directions

I don’t know if this recipe is named but since I’ve made it I keep making it and giving out the recipe.
It tastes great, it’s simple and since most people haven’t discovered bulgur it is somewhat surprising.

Steps

1 Done	Bulgur Preparation In a medium heated saucepan, add two tablespoons of canola oil. Add two cups of coarse bulgur and 4 cups of water. Bring to a boil lower the flame. Cook on a low flame for 10 minutes, turn off the flame and let sit for at least 15 minutes.
2 Done	Topping Time Slice onions to thin long slices or rings. Preheat a deep frying pan, add the oil and than the onions. Stir occasionally for about 7-10 minutes. Onions take time. When the onions are starting to golden add the sliced garlic cloves and raisins. Feel free to add more olive oil if the dish looks dry. Stir lightly for a few minutes until the onions caramelise and the raisins start to resemble grapes. Add the chickpeas and stir lightly. Cook for a few more minutes and the topping is done.
3 Done	Assembling the plate Pure the bulgur on a tray, a bowl or a big plate. Make a big dimple in the centre. Pure the chickpeas and onions topping on top of the bulgur.
4 Done	Roasting the pine nuts Roast the pine nuts/sliced almonds in a small frying pan or skillet over low flame. Stir around about every 30 seconds until brown. It should take about 4-7 minutes. Remove and place on a paper towel. Let cool for 5 minutes. Spread the pine nuts/almonds over the dish (or create a mountain in the middle). Garnish with minced cut parsley. Serve hot. You are done. Good job!