Breads and Pastries
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Servings: 4 - 6
Burghul and Chick Peas Pilaf
2 cups coarse Cracked Wheat (Burghul #3)
1 cup dry Chick Peas, soaked overnight and cooked
1 medium onion, diced
1 tbsp. Olive oil (adjust to taste)
2 tbsp. tomato paste
Salt, pepper, ground cumin and allspice (to taste)
3 - 4 cups liquids (broth or chick peas cooking water)
In a saucepan, heat olive oil and saute the onions for a few minutes.
Stir in the washed and drained cracked wheat, salt, pepper, allspice and cook for 2 - 3 minutes then add the chick peas and the liquids. Bring to a boil then lower the heat and cook until the liquid has been absorbed and the burghul is done.
Serve as a side dish with chicken, lamb or beef and a green salad or plain yoghurt.