Recipe: Lemony Bulgur and Chickpea Pilaf

LEMONY BULGUR AND CHICKPEA PILAF

1 cup medium-grind bulgur, uncooked
2 cups vegetable stock or bouillon
1 teaspoon ground cumin, or more to taste
1 tablespoon olive oil
1 small onion, chopped
1 small green bell pepper, chopped
3 large garlic cloves, minced
2 cups cooked chickpeas (1 cup dried) OR one 14-oz can, drained
1/3 cup fresh lemon juice
1 cup chopped fresh parsley
Salt and freshly ground pepper, to taste

Place the bulgur in a bowl. Bring the stock to a boil, add half the cumin, and pour the stock over the bulgur. Stir once and let sit for 10-15 minutes, until most of the liquid has been absorbed and the bulgur is fluffy.

Heat the olive oil in a large heavy-bottomed skillet (or Dutch oven) over medium heat and add the onion, green pepper, and half the garlic. Saute, stirring, until the onion is translucent, about 3 to 5 minutes.

Add the remaining garlic and cumin. Saute for about 30 seconds.

Stir in the bulgur and chickpeas. Sitr together for a few minutes. Then add the lemon juice and parsley. Combine well, add salt and pepper, and remove from the heat. Serve hot.

Notes:
- Vegetable bouillon cube was more than salty enough.
- A pinch of cayenne might make it even better.

From: MsSanta - 12-14-99