Ingredients
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4
-
1
-
2
-
1
-
1/2
-
2
-
1/2
-
1
-
-
-
-
-
-
-
Directions
Bulgar, Chickpeas, & Tomatoes,This Syrian comes from Madhur Jaffrey’s World of the East Vegetarian Cooking. I never peel the tomatoes. I tried one time and I think it’s too much trouble. Plus, the little tomato skins look like confetti.,Great recipe. I have made this many times but I add a few tablespoons of the vinegar from jarred jalapenos. I also use a coarse bulgur after rinsing. 30 minutes on low simmer seems to do ok with the brand of bulgur use and I let it sit for 5-10 minutes. Then fluff.,Yummy, but I like garlic in it. Also add whatever extra vegies I have on hand.
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Steps
|
1
Done
|
Heat Oil Over Medium Heat. |
|
2
Done
|
Stir & Saute Onion 2 Minutes Until Soft. |
|
3
Done
|
Add Tomatoes. Stir and Cook 3-4 Minutes Until Pastelike. |
|
4
Done
|
Add Chickpeas, 1/2 Tsp Salt, & Parsley. Cook 10 Minutes on Lowish Heat, Stirring Gently. |
|
5
Done
|
Add Bulgar, 1 Cup Water, & 1/2 Tsp Salt. Stir & Bring to a Simmer. |
|
6
Done
|
Cover, Turn Heat to Very Low & Simmer 35 Minutes. |
|
7
Done
|
Turn Off Heat. Remove Lid & Quickly Cover Pot With a Dishtowel. |
