Okay, I have to admit, when Kelvin told me about this recipe I wasn’t really jumping on my chair (which is a good thing because I would definitely fall on my face). The thought of bulgur, didn’t really get me excited. To be honest, I didn’t even know what it was, haha. It is some kind of grain, but it has a more of a… rice kind of texture in my opinion. Luckily, I let Kelvin do his magic and this recipe was really, really good! It is so easy to make, healthy, delicious and vegan! Have you ever tried bulgur?
INGREDIENTS – 2 PEOPLE – 25 MINUTES
- 160g bulgur
- 265g canned chickpeas, drained
- 1 red bell pepper, diced
- 1 diced yellow onion
- 2 medium-sized cloves of garlic
- 20 dried apricots
- fresh parsley
- 2 vegetable stock cubes
- olive oil
- black pepper
- paprika powder
- salt (to taste)
- First, boil the bulgur according to the packaging (rule of thumb: 1 part bulgur, 2 parts water). Make sure to stir frequently (and scrape the bottom of the pan).
- In a large frying pan, fry the diced onions in a rich splash of olive oil until they’re soft on medium-high heat. Then, using a garlic press, add the garlic and the 2 cubes of vegetable stock.
- After the garlic is nice and soft and the stock has dissolved, add the bell pepper and the chickpeas. Fry for about a minute.
4. Add the paprika powder and other seasonings (make sure to taste before adding salt!). Turn heat to medium-low and let sit for 2-3 minutes, stirring frequently.
5. Finally, add the chickpea mixture to the bulgur and mix it. Cut the apricots into quarters and chop the parsley into small bits, then add them to the bulgur and mix.
6. Dish up! Make sure to top with extra parsley for that fancy feel!