Bulgar, Chickpeas, & Tomatoes

mliss29's Note:

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.

• Total Time: 1 hrs 20 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Servings: 4

• 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.

Reviews

[iknitok]

Yummy, but I like garlic in it. Also add whatever extra vegies I have on hand.

[Jessie MacMillan]

Terrific recipe! Easy, quick, and tasty. It's also a forgiving recipe because I only roughly chopped the onions, left the skins on the tomatotes, chopped but did not mince the tomatoes, and used half the salt. Next time around I might add a clove of garlic. I reduced the oil to 1 tsp, which brings the Weight Watchers Points value down to 5. It's a wonderful main dish meal for the Weight Watchers Core plan.

[Linorama]

We liked this - it's got a homey, comfort food quality to it that makes it a great weeknight dish. I wasn't sure how long to leave the dish towel on the pot at the end, and only made it a couple of minutes before we dug in. :-) I've only had bulgar in tabbouleh before, and it was fun to have it hot. Made for Vegan Swap 9/08.