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Turkish bulgur pilaf with chickpeas and tomatoes

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Turkish bulgur pilaf with chickpeas and tomatoes
A simple, tasty and nutritious Turkish pilaf made with bulgur, tomatoes, red peppers and chickpeas, traditionally served with thick plain yogurt (Greek yogurt is ideal).

2 tablespoons extra virgin olive oil

1 red onion—finely chopped
1 red pepper—diced
2 cloves garlic—minced
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
½ teaspoon dried chili flakes
1 tablespoon tomato paste
1 cup bulgur (coarse bulgur is ideal)
14 oz (400g) canned chopped tomatoes
¾ cup vegetable or chicken stock
1 cup canned chickpeas—drained and rinsed
1 teaspoon salt
1/3 teaspoon ground black pepper
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh mint


HEAT the oil in a saucepan over medium heat. ADD the onion and red pepper and cook for 10 minutes, stirring occasionally. ADD the garlic, cumin, cinnamon, chili flakes and tomato paste and cook for 1 minute, then add the bulghur and stir to coat for 1 minute. ADD the tomatoes, stock, chickpeas, salt and pepper, increase the heat to high and bring to a boil. COVER with a lid, reduce the heat to low, and cook for 15 minutes. REMOVE the pan from the heat and let stand, with the lid on, for 5 minutes. STIR in the parsley and mint, then serve the pilaf with a dollop of yogurt (optional).



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