Curry’s / One Pot Mains Mains Vegetarian Mains Vegetarian

Bulgar & Chickpea Pulao

Name: Bulgar & Chickpea Pulao
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: European
Ingredients: 200g Bulgar wheat; Olive oil; 1 Onion finely diced; 1 Red Pepper diced fine; 6 cloves Garlic crushed; 200g Chickpeas; ¾ cup Vegetable stock; ¾ cup Water; 400g Tin Chopped tomatoes; 200g Fresh Spinach chopped; ½ tsp Dried mint; 1 tsp Cumin ground; ¼ tsp Cinnamon ground; 1 tsp Aleppo Chilli flakes; 1 tbsp Tomato paste; 2 tsp Salt; 1 tsp ground black pepper; Small bunch of freshly chopped parsley; 1 tbsp fresh mint finely chopped; GARNISH: Micro Herbs; TOMATO SUMAC SALSA; 3 Large tomatoes finely diced; ½ Red onion finely chopped; 1 tsp Sumac; 1 large handful Parsley finely chopped; 2 tbsp Olive oil; 1 Green jalapeño chilli chopped fine; Sea Salt; Freshly ground black pepper

by Zarina May 13, 2021

May 13, 2021

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Bursting with flavour and kind of like a Mediterranean biryani 😂 … lots of onions, garlic and spinach, chickpeas, tomatoes, spices of Aleppo chilli flakes, cumin and cinnamon with fresh chopped mint and parsley. Paired beautifully with a simple salsa made with fresh tomatoes, red onions, parsley, chillis, olive oil and sumac.

Bulgar & Chickpea Pulao

Serves: 4 Prep Time: 30 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

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Ingredients

200g Bulgar wheat

Olive oil

1 Onion finely diced

1 Red Pepper diced fine

6 cloves Garlic crushed

200g Chickpeas

¾ cup Vegetable stock

¾ cup Water

400g Tin Chopped tomatoes

200g Fresh Spinach chopped

½ tsp Dried mint

1 tsp Cumin ground

¼ tsp Cinnamon ground

1 tsp Aleppo Chilli flakes

1 tbsp Tomato paste

2 tsp Salt

1 tsp ground black pepper

Small bunch of freshly chopped parsley

1 tbsp fresh mint finely chopped

GARNISH: Micro Herbs

TOMATO SUMAC SALSA

3 Large tomatoes finely diced

½ Red onion finely chopped

1 tsp Sumac

1 large handful Parsley finely chopped

2 tbsp Olive oil

1 Green jalapeño chilli chopped fine

Sea Salt

Freshly ground black pepper

Instructions

METHOD SUMAC SALSA

Crush the onion with the sumac in a pestle and mortar

Combine well with all remaining ingredients in a mixing bowl

Set aside in the fridge for at least 2 hours, season with salt and pepper

Serve with Bulgar & Chickpea pulao

METHOD PULAO

In a saucepan on medium-high, heat a little olive oil

Cook the onions until translucent, about 10 minutes

Add the red pepper, garlic, cumin, cinnamon, Aleppo chilli flakes, dried mint and tomato paste, cook the spices out for a couple of minutes

Add the bulgar and stir well to coat all the grains

Add the tinned tomatoes, stock, chickpeas, salt and pepper, mix and bring to a boil, place a lid on the pan, lower the heat to a simmer and cook for 6-7 minutes

Add the chopped spinach, parsley and coriander, then gradually add the water as needed until the bulgar is cooked. You may not need all of it, so do not add too much too quickly

Each time you add a little water, wait until all the liquid has been absorbed before you add more

Remove the pan from the heat and let stand with the lid on for another 10 minutes

Serve with your choice of accompaniments, a squeeze of lemon, some yoghurt or my tomato sumac salsa

Enjoy!

Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Bulgar & Chickpea Pulao

Bulgar & Chickpea Pulao

Ingredients

Instructions

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