Bulgur Chickpea Pilaf Recipe

• 1 c. bulgur medium grain
• 1 tsp sesame oil
• 1/2 tsp vegetable oil
• 1 med onion minced
• 1 x garlic clove chopped
• 1 tsp grnd cumin
• 10 1/2 ounce chickpeas, canned liquid removed and rinsed
• 1 c. beef stock Or possibly water salt freshly grnd pepper

1. 1.
2. Place bulgur in a medium bowl, and cover with 1 c. boiling water.
3. Let stand for 10 min to soften.
4. 2.
5. Meanwhile, heat oil in a deep, heavy skillet or possibly a Dutch oven over medium heat.
6. Add in onion, garlic and cumin, and saute/fry for about 5 min or possibly till onion is soft but not brown.
7. 3.
8. Stir in chickpeas.
9. Add in bulgur and beef stock (or possibly water) and mix well.
10. Bring to a boil, reduce heat to low, cover, and simmer for about 10 min or possibly till liquid is absorbed.
11. If bulgur seems too wet, uncover the pan and cook over medium heat till liquid is absorbed.
12. Fluff with a fork, season with salt and pepper, and serve warm.
13. Serves
14. 4.
15. 12 g dietary fibre

grain, sesame oil, vegetable oil, onion, garlic, cumin, chickpeas, beef stock

Taken from cookeatshare.com/recipes/bulgur-chickpea-pilaf-94937 (may not work)