Bulgur Pilaf with Chickpeas

• 4 1/2 cups water or chicken or meat stock (page 143) (or you may use 2 meat or chicken bouillon cubes)
• 3 cups coarse-ground bulgur, washed in cold water and drained
• 4 tablespoons butter or sunflower oil
• A 14-ounce can chickpeas, drained
• Salt and pepper

1. Bring the stock to the boil.
2. Pour in the bulgur and cook, covered, on low heat for about 15 minutes, or until the water is absorbed and the grain is tender.
3. Stir in the butter or oil, the chickpeas, and salt and pepper, and heat through.
4. Garnish with 1 large sliced onion fried in oil till caramelized and brown.

water, coarseground bulgur, butter, chickpeas, salt

Taken from www.epicurious.com/recipes/food/views/bulgur-pilaf-with-chickpeas-373539 (may not work)