Bulgur Pilaf with Chickpeas

1. 1

   Bring the stock to the boil.

2. 2

   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.

3. 3

   Stir in the butter or oil, the chickpeas, and salt and pepper, and heat through.

4. 4

   Garnish with 1 large sliced onion fried in oil till caramelized and brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.