Recipe By : Main-Dish Grains by Mary Rose Schulman
Serving Size : 2 Preparation Time :0:25
Categories : Vegetarian One-dish meals
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Medium-grind bulgur
2 c Vegetable stock or bouillon
1 ts Ground cumin -- or more to taste
1 tb Olive oil
1 sm Onion -- chopped
1 sm Green bell pepper -- chopped
3 cl Garlic -- minced
14 oz Can chickpeas -- drained -OR-
2 c Cooked chickpeas (1 c dried)
1/3 c Fresh lemon juice
1 c Fresh parsley -- chopped
Salt and freshly ground pepper -- to taste
Place the bulgur in a bowl. Bring the stock to a boil, add half the
cumin, and pour the stock over the bulgur. Stir once and let sit for
10 to 15 minutes, until most of the liquid has been absorbed and the
bulgur is fluffy.
Heat the olive oil in a large heavy-bottomed skillet or Dutch oven
over medium heat and add the onion, green pepper, and half the
garlic. Saute, stirring, until the onion is translucent, about 3 to
5 minutes. Add the remaining garlic and cumin. Saute for about
30 seconds. Stir in the bulgur and chickpeas. Sitr together for a few
minutes. Then add the lemon juice and parsley. Combine well, add salt
and pepper, and remove from the heat. Serve hot.
Notes:
- Vegetable bouillon cube was more than salty enough.
- A pinch of cayenne might make it even better.
