Bulgur Pilaf With Chickpeas (Winter Pilaf Without Tomatoes) Recipe

Ingredients:

	Boiled Chickpeas	2	Cup
	Bulgur For Rice (Coarse Grained)	2	Cup
	Dry Onion	2	Qty
	Tomato Paste (Or Tomato Puree)	2	Tbsp
	Hot Pepper Sauce	1	Tbsp
	Liquid Oil (Olive Oil)	2	Tbsp
	Butter	1	Tbsp
	Salt	1	Half Tbsp
	Black Pepper	2	Tsp
	Dried Mint	1	Tsp (large)
	Powdered Red Pepper (Pain On Demand)	2	Tsp

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Instructions:

1. Rinse the chickpeas and soak them in water for at least 6 hours. Drain it, put it in a pot and pre-boil it in plenty of water for 10 minutes. Strain the boiling water.
2. Add hot water, add 1 teaspoon of salt and boil for another 15-20 minutes (until the chickpeas become soft). You can also use canned boiled chickpeas instead.
3. Peel the onions and chop them into large cubes. Put the bulgur in a wire strainer, pass it through the water and strain.
4. Melt the oil and butter in a shallow rice pot and add the onions. Add the tomato paste to the onions that are roasted over medium heat until they turn pink and stir together for another 1-2 minutes.
5. Add the drained bulgur into the pot and continue roasting for another 1-2 minutes. Add 3 glasses of hot water (meat or chicken broth, if available) and mix. Add salt and spices and check the taste.
6. Finally, spread the boiled chickpeas on top of the rice. Cover the pilaf without stirring and cook it over low heat until the water evaporates, then remove it from the heat.
7. Mix the rice lightly, cover it with a paper towel and let it brew. If desired, you can add 1-2 spoons of butter at this stage.
8. You can serve your brewed rice as a complement to your stews, or as a main course accompanied by pickles, salad or tzatziki. Enjoy your meal!

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Legume Pilaf