Bulgur Pilaf With Chickpeas
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 cup Bulgar wheat
- 1 cup boiling water
- 1 tablespoon extra virgin olive oil
- 1⁄2 tablespoon toasted sesame oil (dark)
- 1⁄2 onions, chopped or 1/2 cup onion, frozen chopped
- 1 garlic cloves, minced or 1 teaspoon garlic, refrigerated bottled minced
- 1 (19 ounce) can chickpeas, rinsed and drained
- 1 cup low sodium vegetable broth
- 2 tablespoons diced pimentos, drained (optional)
- 1 teaspoon ground cumin
- salt and pepper, to taste
directions
- In a medium bowl, combine bulgur and boiling water. Let stand 10 minutes to soften.
- In a deep-sided skillet with a lid heat olive oil and sesame oil over medium heat.
- Add the onion and cook, stirring until softened, about 3 minutes.
- Add the garlic and cook, stirring constantly, about 1 minute.
- Add the chickpeas, broth, reserved bulgur (and any accumulated water at bottom of bowl), pimiento (if using), cumin, salt and pepper. Stir well to combine; bring mixture to boil over high heat.
- Reduce heat to low, cover and simmer until the bulgur has absorbed all the liquid, about 15 minutes.
- If the bulgur seems to wet (it should be moist but not soggy), increase heat to medium and cook, uncovered, stirring often, until fairly dry.
- Fluff with a fork and serve warm.
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