Bulgur with Chickpeas

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Bulgur with Chickpeas

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Ingredients

Adjust Servings:
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
5 Garlic Clove
1 half a cup Dark Raisins
Spices
Kosher Salt
tea spoon Ground Cumin
Garnish
1 cup, minced cut Parsley
2 tablespoons, roasted Pine Nuts You may use sliced almonds instead

It is tasty, simple, and since many people haven’t discovered bulgur, it’s often a pleasant surprise.

Features:
  • Vegan

Ingredients

  • Spices

  • Garnish

Directions

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I don’t know if this recipe has an official name, but since the first time I threw this together it has become a staple at home and friends keep asking for the recipe. It is tasty, simple, and since many people haven’t discovered bulgur, it’s often a pleasant surprise.
The bulgur is easily prepared, layered with a delicious combination of onions, garlic, and raisins, then topped with pine nuts and parsley.

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, then 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

TIME TO PREPARE THE TOPPING

Slice onions into thin long slices or rings.
Preheat a deep frying pan, add the oil, and then the onions.
Stir occasionally for about 7-10 minutes. Onions take time.

When the onions start 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 caramelize and the raisins start to resemble grapes.
Add the Cumin.
Add the chickpeas and stir lightly.
Cook for a few more minutes and the topping is done.

3
Done

Assembling the plate

Pour the bulgur on a tray, a bowl, or a big plate. Make a big dimple in the center.
Pour the chickpea and onion topping on top of the bulgur.

4
Done

TOPPING

Roast the pine nuts/sliced almonds in a small frying pan or skillet over low flame.
Stir around about every 30 seconds until lightly browned.
It should take about 4-7 minutes.
Remove and place on a paper towel to cool for 5 minutes.

Spread the pine nuts/almonds over the dish (or create a mountain in the middle).

Garnish with minced parsley.

Serve hot. Good job!

Omry Gelber

Hi all, this is me and i love to cook!

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