Bulgar, Chickpeas, & Tomatoes |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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This Syrian comes from Madhur Jaffrey's World of the East Vegetarian Cooking. I never peel the tomatoes. I tried one time and I think it's too much trouble. Plus, the little tomato skins look like confetti. Ingredients:
4 tablespoons oil |
1 medium onion, chopped |
2 medium tomatoes, peeled & minced |
1 (15 ounce) can chickpeas, drained |
1/2 teaspoon salt |
2 tablespoons parsley, minced (or 2 tsp dried) |
1/2 teaspoon salt |
1 cup bulgar wheat (cracked wheat) |
Directions:
1. Heat oil over medium heat.
2. Stir & saute onion 2 minutes until soft.
3. Add tomatoes. Stir and cook 3-4 minutes until pastelike.
4. Add chickpeas, 1/2 tsp salt, & parsley. Cook 10 minutes on lowish heat, stirring gently.
5. Add bulgar, 1 cup water, & 1/2 tsp salt. Stir & bring to a simmer.
6. Cover, turn heat to very low & simmer 35 minutes.
7. Turn off heat. Remove lid & quickly cover pot with a dishtowel.
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