Turkish Bulgur Pilaf With Tomato & Chickpeas
Bulgur pilaf is a great alternative to white rice: more fibre and quicker to cook. We cook it with tomato and pepper.
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Why bulgur?
- More fibre than rice
- Lower glycaemic index
- Cooks in 15 minutes
Bulgur Pilaf
10 minPrep
20 minCook
4Servings
270kcal
Ingredients
- 1 cup coarse bulgur
- 1 onion
- 1 green pepper
- 2 tbsp tomato paste
- 1/2 cup boiled chickpeas
- 1 tbsp olive oil
- 2 cups stock or water
- Salt and pepper
Method
- Sauté onion and pepper in oil.
- Add paste, chickpeas and bulgur and stir for a minute.
- Add stock and simmer 15 minutes on low.
- Cover and rest 10 minutes, then fluff with a fork.
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Tip
Let it rest covered for 10 minutes so it fluffs up.
Getting the water ratio right
Coarse bulgur: 1 cup to 2 cups of liquid. Fine needs less.
Serving
- With grilled meat
- With a salad
- With yogurt
Frequently asked questions
Does bulgur contain gluten?
Yes, it is wheat.
Is it OK for diabetes?
Better than white rice in moderate portions.
How long does it keep?
3 days in the fridge.
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⚠️ For general education only. If you have a health condition or allergy, consult your doctor.