Bulgur chick Pea Pilaf
Ingredients
- 1 c med.-grain bulgur
- 1 tsp sesame oil
- 1/2 tsp veg. oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 tsp ground cumin
- 10 1/2 ounces can chickpeas, drained
- 1 c defatted beef stock or water
- salt
- freshly ground black pepper
Instructions
Serves : 4. Place bulgur in a med. bowl and cover with 1 c boiling water. Let stand for 10 minutes to soften. Meanwhile, heat oils in a deep, heavy skillet or a Dutch oven over medium heat. Add onion, garlic and cumin and saute for about 5 minutes, or till the onion is soft but not brown. Stir in the chickpeas. Add the bulgur and stock or water and mix well.Bring to a boil, reduce heat to low, cover and simmer for abt 10 minutes or till the liquid is absorbed. If the bulgur seems too wet, uncover the pan and cook over med. heat until the liquid is absorbed. Fluff with a fork, season with salt and pepper and serve hot.
