Ingredients
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2 cups (uncooked) Coarse Bulgur (Wheat Groats)
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1 cup Cooked Chickpeasmust be soft, you may used canned chickpeas
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2 big or 3 small Onion
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1 half a cup Dark Raisins
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Spices
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Kosher Salt
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Ground Cumin
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Garnish
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1 cup, minced cut Parsley
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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 PreparationIn a medium heated saucepan, add two tablespoons of canola oil. 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
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Topping TimeSlice onions to thin long slices or rings. When the onions are starting to golden add the sliced garlic cloves and raisins. Stir lightly for a few minutes until the onions caramelise and the raisins start to resemble grapes. Add the chickpeas and stir lightly. |
3
Done
|
Assembling the platePure the bulgur on a tray, a bowl or a big plate. Make a big dimple in the centre. |
4
Done
|
Roasting the pine nutsRoast the pine nuts/sliced almonds in a small frying pan or skillet over low flame. Spread the pine nuts/almonds over the dish (or create a mountain in the middle). Garnish with minced cut parsley. Serve hot. |