Bulgur Pilaf With Cumin and Chickpeas

Martha Rose Shulman

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1  cup  medium bulgur
• 1⁄2 teaspoon salt (to taste)
• 1  tablespoon extra virgin olive oil
• 1  teaspoon cumin seed, crushed in a mortar and pestle
• 1  small onion, chopped
• 1 (15 ounce) can chickpeas, drained
• 2 -3  tablespoons fresh lemon juice
•  plain nonfat yogurt

Directions

1. Place bulgur in a bowl; add the salt; stir with a spoon or mix with your hands to distribute the salt.
2. Pour in 2 ½ cups boiling water; let sit for 15-20 minutes, until the bulgur is soft.
3. Drain off any excess water through a strainer and press the bulgur in the strainer to extract more water.
4. Heat the oil in a large nonstick skillet over medium heat; add in the cumin seeds.
5. Cook, stirring, for about 1 minute or just until they begin to color and smell fragrant.
6. Stir in the onion; stir/saute about 5 minutes, until tender.
7. Stir in the bulgur and chickpeas; stir until heated through.
8. Add in the lemon juice, if desired.
9. Remove from heat, taste and adjust the salt; serve hot or warm, topped with yogurt.