“Adapted from "The PDQ Vegetarian Cookbook" by Donna Klein. The recipe recommends fancy (fine grain) bulgur as it cooks faster, although none of the stores I went to had more than one kind to pick from so I took what I could get (I believe it was medium). The original recipe also called for frozen chopped onion and jarred minced garlic - I used fresh. This recipe was my first experience with toasted sesame oil - delicious!”
READY IN:
30mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, combine bulgur and boiling water. Let stand 10 minutes to soften.
  2. In a deep-sided skillet with a lid heat olive oil and sesame oil over medium heat.
  3. Add the onion and cook, stirring until softened, about 3 minutes.
  4. Add the garlic and cook, stirring constantly, about 1 minute.
  5. Add the chickpeas, broth, reserved bulgur (and any accumulated water at bottom of bowl), pimiento (if using), cumin, salt and pepper. Stir well to combine; bring mixture to boil over high heat.
  6. Reduce heat to low, cover and simmer until the bulgur has absorbed all the liquid, about 15 minutes.
  7. If the bulgur seems to wet (it should be moist but not soggy), increase heat to medium and cook, uncovered, stirring often, until fairly dry.
  8. Fluff with a fork and serve warm.

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