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chickpea pilaf

Vegan Chickpea and Bulgur Pilaf

Chickpeas and bulgur wheat cooked in a tomato sauce

Course Main Course
Cuisine Lebanese
Keyword Easy, Healthy, vegan
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6
Author Zaatar and Zaytoun

Ingredients

  • 1 onion chopped
  • 2 tablespoon regular cooking olive oil
  • 2 cloves of garlic chopped
  • 1 can of tomato blended
  • 1 can of chickpeas
  • 1 cup coarse bulgur wheat
  • ½ teaspoon black pepper
  • ¼ teaspoon paprika
  • ¼ teaspoon turmeric
  • Salt to taste (approx ¾ tbsp)
  • Boiling water to cover

Instructions

  1. In a pot, sauté the chopped onion in a drizzle of regular cooking olive oil until golden

  2. Add the garlic and simmer on a low heat for a few extra minutes

  3. Blend the can of tomatoes with a hand blender and add to the onion garlic mix.

  4. Add the salt and spices and bring to the boil

  5. Drain and wash the chickpeas and add to the tomato mixture

  6. Wash and drain the bulgur wheat in a fine sieve and add to the pot

  7. Cover the mixture with enough boiling water. Bring to the boil then cover with a lid and reduce to a simmer for approximately 20 minutes until the bulgur wheat is cooked.
  8. Taste and adjust the salt if necessary just before turning off the heat
  9. Serve with a side plate of radishes, pickles and herbs.

Recipe Notes

You can replace the can of tomato with 4 fresh tomatoes and a tablespoon of tomato concentrate