Saturday, March 6, 2010

Bulgur Wheat Cooked in Tomato with Fried Chickpeas

  • bulgur x 1 cup
  • crushed tomato x 1 cup
  • water x 1.5 cups
  • shallot x 2 small
  • slivered almonds x 1/4 cup
  • cherry tomato x 1 handful, quartered
  • cilantro x lots
  • chickpea x 1/2 can (or more)
  • zest and juice of 1/2 lemon
  • turmeric x 1.5 tsp
  • salt, pepper, smoked paprika, olive oil
In a medium size pot, fry chopped shallots in a generous amount of olive oil. Season with salt, pepper and turmeric. After 2-3 minutes, add crushed tomato, season with salt and pepper, bring to boil and simmer for 5 minutes. Add water and bulgur and let cook for 20 minutes. Add fresh chopped cilantro, slivered almonds, lemon zest, juice and cherry tomatoes. In a separate pan, fry chickpeas in olive oil for 5 minutes, season with salt, pepper and smoked paprika and serve on top of the bulgur.