Vegan month – part 2 (Middle East)

An old recipe – so old in fact I shared it with @pau1martin when he went traveling many many years ago.

Another favourite from Madhur Jaffrey’s Eastern Vegetarian Cooking. Chick peas with bulghar wheat and tomatoes. Sounds a bit bland but tastes great. I did miss a good blob of natural yogurt with it though.

glug of olive oil
1 onion – finely chopped
2 tomatoes – chopped
1x400g tin chick peas – drained
handful of parsley – chopped
bulghar wheat – measure up to 6fl oz in a measuring jug
salt and pepper

Heat the oil in a saucepan then gently fry the onion until soft. Add the tomatoes and stir until they start to go pasty. Now add the chick peas, bulghar, and about a teaspoon of salt. Stir well then add 6fl oz (sorry for the mixed measurements) of water. bring to boil, place lid on pan then remove from heat. Leave for 20 minutes until the water has been absorbed. Season with black pepper and serve with hummus, salad, flatbreads.

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