Bulgur Pilaf with Chickpeas

Ingredients

• •½ cup chickpeas
• •5½ cups water
• •1 medium onion
• •½ cup margarine or butter
• •1 medium tomato
• •2 tsp salt
• •2 cups coarse bulgur
• •½ tsp red pepper
• •½ tsp black pepper

Preparation

1. 1

   Wash the chickpeas, soak overnight in water, then cook in a pressure cooker for 40 minutes. Peel and finely chop the onion, add to a pot with the fat, cover and sweat over low heat for 5–6 minutes, stirring occasionally. Peel and dice the tomato and add to the onion; cover and soften for 2–3 minutes. Add the cooked chickpeas, their cooking water, the salt and the remaining water. When it reaches boiling point, add the bulgur and stir. Cook first over medium then low heat for 15–20 minutes until the water is absorbed. Sprinkle with the spices, cover with a paper towel and let it rest for 20 minutes.