Lemon Bulgur and Chickpea Pilaf

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Lemon Bulgur and Chickpea Pilaf

 

1 cup medium grind bulgur

2 cups vegetable stock

1 tsp. ground cumin, divided

1 tbsp. olive oil

1 small onion, chopped

1 small green bell pepper, chopped

3 cloves garlic, minced

2 cups canned chickpeas, rinsed and drained

1/3 cup fresh lemon juice

1 cup fresh chopped parsley

 

Place bulgur in a bowl. Bring stock to a boil, add half the cumin, and pour

stock over bulgur. Stir once and let sit 10 to 15 minutes, until most of the

liquid has been absorbed and bulgur is fluffy. Heat oil in a heavy nonstick

skillet over medium heat. Sauté onion, green pepper and half the garlic 3 to 5

minutes, stirring, until onion is translucent. Add remaining garlic and cumin.

Sauté about 30 seconds. Stir in bulgur and chickpeas. Stir together a few

minutes. Then add remaining ingredients, combine well and season with salt and

pepper to taste. Serve hot.

Makes 6 servings.