- Bulgur wheat (1 large coffee mug)
- Red bell pepper
- One large white onion
- 1 tin chickpeas
- Dried parsley
- Salt & pepper
- Chicken stock cube
- Hot water from kettle
- 1 clove of garlic chopped/crushed
- Tomato purée/red pepper paste
- Red pepper spice/paprika
First I dice my onions and pepper up and sauté them in large saucepan with a little olive oil until soft. While they’re cooking, slowly add the crushed garlic to avoid it burning and tasting bitter.
while these are cooking, boil up the chickpeas in a small saucepan in some boiling water until nice and soft then add them to the cooked peppers, onions and garlic pan.
Once the mixture is soft you can now add tomato purée, 2 teaspoon of dried parsley, red pepper or paprika spice and stir well! Now add a mug full of bulgur wheat with two cups of boiling water (in one of the cups of boiling water you want to add your chicken stock and stir it until it’s dissolved) once the water is in give it a gentle but good stir to bring everything together, cover the pan with a lid and bring to the boil. Once it’s reached boiling point, give it a gentle but quick stir and get the lid back on so not to lose too much steam. Now transfer the pan to the smallest ring on the lowest setting and leave it until nearly all the water has been absorbed. Very gently but quickly lift the lid, gently stir through and if all the water is nearly gone return the lid, turn off the heat and leave to stand for 10-15 minutes to finish off cooking in its own heat and steam.
After this time, lift the lid, fluff up the bulgur and add more salt & pepper if required to taste. It should be nice and soft and not crunchy.
The water bulgur ratio I use is 1 cup bulgur to 2 cups water.
Enjoy and keep me leave me a comment if you tried my recipe.