Turkish bulgur pilaf with chickpeas and tomatoes

Instructions

Turkish bulgur pilaf with chickpeas and tomatoes SERVES 2 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 bulgur 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).