Ingredients
- 1 cup bulgur, medium grind
- 2 cups vegetable stock
- 1 tsp. ground cumin
- 1 Tbsp. olive oil
- 1 small onion, chopped
- 1 small green bell pepper, chopped
- 3 cloves garlic, minced
- 2 cups canned chickpeas, rinsed and drained
- 1/3 cup fresh lemon juice
- 1 cup fresh parsley, chopped
Make it step by step
- 1.Place bulgur in a bowl.
- 2.Bring stock to a boil, add half the cumin, and pour stock over bulgur. Stir once and let sit 10 to 15 minutes, until most of the liquid has been absorbed and bulgur is fluffy.
- 3.Heat oil in a heavy nonstick skillet over medium heat. Sautè onion, green pepper and half the garlic 3 to 5 minutes, stirring, until onion is translucent. Add remaining garlic and cumin. Sautè about 30 seconds.
- 4.Stir in bulgur and chickpeas. Stir together a few minutes. Then add remaining ingredients, combine well and season with salt and pepper to taste. Serve hot.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.