4 servings
INGREDIENTS
1/2 cup Olive Oil
1 large Onion, chopped
2 Garlic cloves, mashed
1 cup Bulgur
1 cup cooked Chickpea
2 cups Tomatoes, peeled and diced
1 tsp. Salt
1 tsp. Cumin powder
1 tsp> Cinnamon powder
METHOD
Heat the olive oil in a large pot. Add the onions and fry till golden brown.
Add the tomatoes and garlic to the onions and mix; add the spices and cover the pot and cook slowly for few minutes until the tomatoes become tender.
Add the bulgur and the chickpeas. Stir well to mix. Add water to cover the bulgur by 1 inch. Bring to boil then cover and cook on low heat for 20 minutes. Uncover the pot and let the liquid reduce. Taste seasoning. The bulgur should be soft. Garnish with shredded parsley.
Serve hot with yogurt and a side dish of green beans salad
