Chickpea Bourgouri Pilaf
Ingredients
- 2 large onions, chopped
- 3 tbsp olive oil
- 3/4 cup vermicelli noodles
- 2 cups coarse bulgur wheat
- 1 tbsp tomato purée
- 1 can chopped tomatoes
- 3 cups hot vegetable stock
- 2 cans chickpeas, drained (optional)
- Salt and pepper
Preparation
Cook the onions in olive oil over medium to high heat for about ten minutes until softened and just starting to turn golden.
Add the vermicelli and cook for another five minutes.
Mix in the tomato purée.
Add the bulgur wheat and mix well.
Pour in the vegetable stock, mix well, and let it simmer for about 15 minutes until almost all of the liquid has been absorbed.
If using, add the chickpeas along with the stock.
When almost all the liquid has been absorbed, turn off the heat. Cover with a clean tea towel, add the lid, and leave for 10 minutes.
Fluff with a fork, season well with salt and pepper, and serve.