Bulgur Pilaf With Chickpeas

1. 1

   In a medium bowl, combine bulgur and boiling water. Let stand 10 minutes to soften.

2. 2

   In a deep-sided skillet with a lid heat olive oil and sesame oil over medium heat.

3. 3

   Add the onion and cook, stirring until softened, about 3 minutes.

4. 4

   Add the garlic and cook, stirring constantly, about 1 minute.

5. 5

   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.

6. 6

   Reduce heat to low, cover and simmer until the bulgur has absorbed all the liquid, about 15 minutes.

7. 7

   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.

8. 8

   Fluff with a fork and serve warm.

* Per serving · 4 servings · Values may vary.