RECIPE: Bulghur Wheat with Chickpeas and Tomatoes

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Bulghur Wheat with Chickpeas and Tomatoes

 

Servings: Not Available

 

Time to make: 35 minutes cooking

 

Calories per Servings: Not Available

 

INGREDIENTS:

 

1 medium-sized onion, peeled and finely chopped

2 medium-sized tomatoes, peeled and chopped

6 oz cooked, drained chick peas, tinned or homemade

(garbanzo beans)

2 tbs finely chopped parsley

1 cup by weight medium or coarse-grained bulghur wheat

salt and pepper to taste

freshly ground black pepper

1 cup water

 

STEP BY STEP:

 

1.Microwave onion or saute in a little water, until

soft, add tomato and continue cooking until tomatoes

are paste-like

 

2.Transfer to a saucepan and add the chick peas, salt, pepper,

and parsley

 

3.Cook for about 10 minutes on a lowish heat, stirring gently

 

4.Put in the bulghur wheat, the water, and 3/4 tsp salt

 

5.Stir and bring to a simmer. Cover, turn heat to very low

and cook for 35 minutes

 

6.Turn off the flame. Remove the lid and quickly cover the

pot with a tea towel

 

7.Put the lid back on over the tea towel. Let the pot sit in

a warm place for 20 minutes. Put in the black pepper and

stir the wheat gently.