Bulgur with chickpeas

Recipe cuisine: Turkish
Cooking time: 40 minutes
Servings: 4
Calories: 213.5 kcal
Fats: 7.04
Proteins: 7.21
Carbohydrates: 28.31

Description

Bulgur is a grain made from dried and crushed wheat. In Russia, it has only recently been talked about, although in the Middle East, the Balkans, and northern India, various dishes have long been actively prepared from bulgur. This grain can be used to make porridge, pilaf, soups, and even cutlets. Bulgur can also easily replace rice and serve as a tasty side dish. You can add satiety to this grain with chickpeas, and flavor and additional benefits with vegetables.

Step-by-Step Cooking Instructions

Step 1

Bulgur with chickpeas

Soak chickpeas in cold water.

Step 2

Bulgur with chickpeas

Chop the red onion.

Step 3

Bulgur with chickpeas

Cut the tomatoes into medium pieces.

Step 4

Bulgur with chickpeas

Also cut the bell pepper into medium pieces.

Step 5

Bulgur with chickpeas

Finely chop the chilli and garlic.

Step 6

Bulgur with chickpeas

In a preheated frying pan with vegetable oil, fry the onion, tomatoes and bell pepper.

Step 7

Bulgur with chickpeas

Add tomato paste, garlic, cumin, salt, pepper and bulgur to the vegetables. Stir and simmer over medium heat for 5 minutes.

Step 8

Bulgur with chickpeas

Add the chickpeas to the pan, stir and continue to simmer over low heat for another 15-20 minutes, stirring occasionally. Add a little water if necessary.

Step 9

Bulgur with chickpeas

Place the finished bulgur with chickpeas on portioned plates and serve.

Ingredients

Bulgur - 190 g
Chickpeas - 180 g
Tomato - 180 g
Cumin / Zira - 1.5 g
Tomato paste - 60 g
Bell pepper - 150 g
Red onion - 75 g
Garlic - 15 g
Chili pepper - 15 g
Vegetable oil - 50 g
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