Bulgur Pilaf With Chickpeas Recipes

BULGUR PILAF WITH CHICKPEAS AND HERBS

Steps:

• Drain the soaked chickpeas, and place in a pot with 1 quart water. Bring to a boil, reduce the heat and simmer one hour. Add salt to taste and continue to simmer for 30 minutes to an hour, until the chickpeas are tender.
• Place the bulgur in a 2-quart bowl. Place a strainer over the bowl, and drain the chickpeas so that the hot broth covers the bulgur. Set the chickpeas aside. Cover the bowl, and allow the bulgur to sit until fluffy, about 20 to 30 minutes. Strain and press out excess liquid.
• Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet, and add the scallions. Cook, stirring, until tender, two or three minutes. Stir in the garlic, and continue to cook until fragrant, 30 seconds to a minute. Stir in the bulgur and chickpeas. Add the herbs and the remaining tablespoon of olive oil, and toss together. Remove from the heat, add lemon juice and pepper, taste and adjust salt. Add more lemon juice if desired. Serve hot or room temperature.

HERBED BULGUR-LENTIL PILAF

Steps:

• Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.
• Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions and cook, stirring, until tender, about 5 minutes. Add peppers and cook until peppers are tender, another 5 minutes. Add the onion mixture to bulgur-lentil mixture. Stir in parsley, basil, chives, lemon zest, lemon juice remaining 1 tablespoon olive oil, salt and pepper and toss to incorporate.

BULGUR PILAF WITH CHICKPEAS

Steps:

• Bring the stock to the boil. Pour in the bulgur and cook, covered, on low heat for about 15 minutes, or until the water is absorbed and the grain is tender.
• Stir in the butter or oil, the chickpeas, and salt and pepper, and heat through.
• Variation
• Garnish with 1 large sliced onion fried in oil till caramelized and brown.

BULGUR PILAF (WITH TOMATOES AND CHICKPEAS)

Steps:

• In a non-stick pan, start by adding the vegetable oil and cooking the onion on medium heat for 3-5 minutes until softened
• Add the tomato paste, diced tomato and chicken stock cube and continue to cook for 5 minutes, stirring often
• Wash and drain the chickpeas and add them to the pot along with the 3.5 cups water, salt, and black pepper. Allow everything to come to a boil
• Once boiling, add the washed and drained bulgur and mix well. Cover the pot, turn the heat down to low, and allow it to cook undisturbed for 20 minutes
• After 20 minutes, turn the heat off and let it stand for 5-10 minutes. Fluff with a fork and serve

BULGUR PILAF WITH CHICKPEAS

Steps:

• In a medium bowl, combine bulgur and boiling water. Let stand 10 minutes to soften.
• In a deep-sided skillet with a lid heat olive oil and sesame oil over medium heat.
• Add the onion and cook, stirring until softened, about 3 minutes.
• Add the garlic and cook, stirring constantly, about 1 minute.
• 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.
• Reduce heat to low, cover and simmer until the bulgur has absorbed all the liquid, about 15 minutes.
• 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.
• Fluff with a fork and serve warm.

BULGUR PILAF WITH CUMIN AND CHICKPEAS

Steps:

• Place bulgur in a bowl; add the salt; stir with a spoon or mix with your hands to distribute the salt.
• Pour in 2 ½ cups boiling water; let sit for 15-20 minutes, until the bulgur is soft.
• Drain off any excess water through a strainer and press the bulgur in the strainer to extract more water.
• Heat the oil in a large nonstick skillet over medium heat; add in the cumin seeds.
• Cook, stirring, for about 1 minute or just until they begin to color and smell fragrant.
• Stir in the onion; stir/saute about 5 minutes, until tender.
• Stir in the bulgur and chickpeas; stir until heated through.
• Add in the lemon juice, if desired.
• Remove from heat, taste and adjust the salt; serve hot or warm, topped with yogurt.

BULGUR PILAF WITH MEAT

Steps:

• Put 4 tablespoons (1/2 stick) of the butter in a large skillet or flameproof casserole with a lid and turn the heat to medium. When the butter melts, add the onions, a large pinch of salt, and some pepper and cook, stirring occasionally, until the onions are quite soft, about 10 minutes.
• Add the meat, bay leaves, and spices and cook, stirring, until everything is well combined. Add the tomatoes, stock, and (unless your stock is salty) some more salt and pepper. Cover, adjusting the heat so the mixture simmers. Cook for about 30 minutes, until the meat is nearly tender.
• Stir in the bulgur, cover again, and cook until the grain is nearly tender, about 15 minutes. At this point most of the liquid should be absorbed. If the mixture is dry and the grain not fully cooked, add some boiling water and cook for a few minutes more; if it is wet, uncover and raise the heat a bit to boil out the excess. Stir in the remaining butter. Turn off the heat and let sit for 15 minutes more. Taste and adjust the seasoning, garnish, and serve with the lemon if you like.
• Fast Pilaf with Meat
• In step 2, substitute ground lamb (or beef). Add the bulgur along with the tomatoes and stock and finish as in step 3. (You may skip the final resting period.)
• Bulgur Pilaf with Chickpeas
• In step 2, omit the meat and add 1 1/2 to 2 cups cooked chickpeas.