Turkish Bulgur Pilaf with chickpeas and tomatoes

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 red onion — finely chopped
  • 1 red pepper — diced
  • 2 cloves garlic — minced
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon dried chili flakes
  • 1 tablespoon tomato paste
  • 1 cup bulgur (coarse bulgur is ideal)
  • 14 oz (400g) canned chopped tomatoes
  • ¾ cup vegetable or stock
  • 1 cup canned chickpeas - drained and rinse
  • 1 teaspoon salt
  • 1/3 teaspoon ground black pepper
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh mint Instructions
  1. heat the oil in a saucepan over medium heat.
  2. add the onion and red pepper and cook for 10 minutes, stirring occasionally.
  3. add the garlic, cumin, cinnamon, chili flakes and tomato paste and cook for 1 minute, then add the bulghur and stir to coat for 1 minute. (this step is very important!)
  4. add the tomatoes, stock, chickpeas, salt and pepper, increase the heat to high and bring to a boil.
  5. cover with a lid, reduce the heat to low, and cook for 15 minutes.
  6. remove the pan from the heat and let stand, with the lid on, for 5 minutes.
  7. stir in the parsley and mint, then serve the pilaf with a dollop of yogurt (optional).

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