Saudi Jareesh bi Khudar (Cracked Wheat Porridge with Chickpeas)
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Ingredients
- 300 g bulgur wheat
- 400 g tinned chickpeas
- 4 garlic cloves
- 1 onion, finely chopped
- 3 tbsp vegetable oil
- 900 ml vegetable stock
- 2 tbsp lemon juice
Nutrition (per serving)
- Calories
- 493 kcal
- Protein
- 17.6 g
- Carbohydrate
- 63.9 g
- of which sugars
- 3.8 g
- Fat
- 13.9 g
- of which saturates
- 1.3 g
- Fibre
- 20.4 g
- Salt
- 2.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 2 tablespoons of the oil in a large pot and fry the onion for 5 minutes.
- 2
Add the bulgur wheat, chickpeas and vegetable stock, and bring to a simmer.
- 3
Cover and cook gently for 20-25 minutes, stirring occasionally, until the bulgur has absorbed most of the liquid and is very soft.
- 4
Mash roughly with a wooden spoon into a thick, rough porridge.
- 5
Fry the crushed garlic in the remaining oil for 1 minute until fragrant, then stir into the porridge with the lemon juice.
- 6
Season with salt and serve hot.
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