Pourgouri (Cypriot Bulgur Pilaf with Chickpeas and Tomato)
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Ingredients
- 250 g bulgur wheat
- 400 g tinned chickpeas, drained
- 1 onion
- 2 garlic cloves
- 400 g tinned chopped tomatoes
- 400 ml vegetable stock
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 495 kcal
- Protein
- 16.7 g
- Carbohydrate
- 58.9 g
- of which sugars
- 6.4 g
- Fat
- 17.2 g
- of which saturates
- 2.4 g
- Fibre
- 19 g
- Salt
- 1.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the onion and crush the garlic.
- 2
Warm the olive oil in a saucepan and soften the onion for 6 minutes, then add the garlic for 1 minute.
- 3
Stir in the tinned chopped tomatoes and chickpeas and cook for 3 minutes.
- 4
Add the bulgur wheat and vegetable stock. Season well, bring to a simmer, cover and cook for 15 minutes until the bulgur is tender and the liquid is absorbed.
- 5
Remove from the heat and leave to stand, covered, for 5 minutes before fluffing with a fork to serve.
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