chickpeas (garbanzo beans)
or unsalted butter
, peeled, seeded and cut in 1/2 inch cubes
medium to coarse
chopped flat leaf
or fresh mint
1. Soak the chickpeas in 1 1/2 cups cold water in the refrigerator overnight. Drain and rinse. Place the chickpeas in a sauce pan with 1 1/2 cups fresh cold water and cook until tender, about 45 minutes. Set aside.
2. Heat the olive oil in another saucepan and add the onion. Cook over moderate heat for 7 minutes, then add the tomato and saute for 3 minutes longer.
3. Add the cooked chickpeas, salt and water and bring to a boil. Add the bulgur and stir well. Cover the pan, lower the heat and simmer 20 minutes. If there seems to be too much liquid, drain it from the pot. Season the pilaf with black pepper and cayenne. Remove from heat and let sit covered for 15 minutes or until dry.
Note: Lentils can be used instead of chickpeas.
Serving Size: about 3/4 cup
Number of Servings: 6
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat