Bulgur Pilaf with Chickpeas
(Nohutlu Bulgur Pilavi - South East Anatolia Region)
3/4 cup Turkish bulgur, large grain, washed and drained
3/4 cup canned chickpeas*, drained, rinsed
4-5 tbsp olive oil
1 medium-size onion, sliced
1 tbsp red pepper paste
1 tsp red pepper paste, hot
1 cup warm water
1 tbsp butter
1 garlic clove, minced
1 tbsp mint
Saute the onion and chickpeas with olive oil for about 2 minutes in a medium-size pot. Then add the pepper pastes, bulgur, water, salt and pepper. Turn the heat down to low. Cover and cook until all the water evaporates.
Heat up the butter in a small pan, add the minced garlic and mint, then turn the heat off. Drizzle all over the pilaf, lightly stir with a wooden fork. Let the Pilaf stand for 5 minutes.
Serve the Bulgur Pilaf with Chickpeas with Ayran or yogurt on the side.
*If you can find it use fresh chickpeas instead of dried ones:)