Vegan Chickpea and Bulgur Pilaf

Method9 steps · about 40 min

1. 1

   Step 1: In a pot, sauté the chopped onion (1) in a drizzle of regular cooking olive oil (2 tbsp) until golden

   Uses 1 onion (chopped) · 2 tbsp mild cooking olive oil

2. 2

   Step 2: Add the garlic (2 cloves) and simmer on a low heat for a few extra minutes

   Uses Golden onion in olive oil · 2 cloves of garlic (chopped)

3. 3

   Step 3: Blend the can of tomatoes (1 can) with a hand blender and add to the onion garlic mix.

   Uses Sautéed onion and garlic · 1 can tomatoes, blended

4. 4

   Step 4: Add the black pepper (1/2 tsp), paprika (1/4 tsp), turmeric (1/4 tsp) and salt gradually to taste, then bring the tomato mixture to a boil.

   Uses Onion, garlic and blended tomato mixture · Salt to taste; source suggests about 3/4 tbsp · 1/2 tsp black pepper · 1/4 tsp paprika · 1/4 tsp turmeric

5. 5

   Step 5: Drain and wash the chickpeas (1 can) and add to the tomato mixture

   Uses Seasoned tomato mixture · 1 can chickpeas, drained and rinsed

6. 6

   Step 6: Wash and drain the bulgur wheat (1 cup) in a fine sieve and add to the pot

   Uses Seasoned tomato mixture with rinsed canned chickpeas · 1 cup coarse bulgur wheat

7. 7

   Step 7: Cover the mixture with enough boiling water. Bring to the boil then cover with a lid and reduce to a simmer for approximately 20 minutes until the bulgur wheat is cooked.

   Simmer Bulgur · 20 minUses Tomato, chickpea and washed coarse-bulgur mixture · Boiling water as needed to cover the pilaf

8. 8

   Step 8: Taste and adjust the salt if necessary just before turning off the heat

   Uses Cooked chickpea and bulgur pilaf · Adjust the already added salt to taste

9. 9

   Step 9: Serve the finished pilaf with an optional side plate of radishes, pickles and fresh herbs.

   Uses Finished seasoned chickpea and bulgur pilaf · Radishes for serving, optional · Pickles for serving, optional · Fresh herbs for serving, optional