John's Bulgur Pilaf
Bulgur Pilaf
INGREDIENTS:
2 tbsp oil
1 onion, finely chopped
2 cloves garlic crushed
2 tomatoes, finely chopped (240g)
1 tbsp tomato puree
250g bulgur wheat
400ml vegetable stock
1 tin chickpeas, drained
A handful of finely chopped parsley leaves
Salt and pepper
METHOD:
1. Heat the oil in a saucepan over a medium heat. Add the onion and cook, stirring occasionally, for 5-6 minutes or until a little golden. Add the garlic, tomatoes and tomato puree. Season well and mix together. Cook, stirring occasionally, for 6-8 minutes or until the tomatoes have broken down into a thick sauce.
2. Tip the bulgur into the pan and mix well. Pour in the stock and stir together, Cover, reduce the heat to low and cook for 10-12 minutes or until the liquid has been absorbed. Remove from the heat and leave to stand without the lid for 3 minutes to let the steam out.
3. Add in the chickpeas and parsley and mix together. Check the seasoning, adding more salt to taste and then serve immediately.
4. You can serve this dish alongside a meat or fish of your choice, or simply with some roasted vegetables.
