Ingredients:
5 ounces bulgur
1 cup boiling water
2 tablespoons olive oil
2 red onions, peeled and finely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 teaspoon allspice
2 inches section fresh ginger, peeled and very finely chopped ( you want a piece about the size of a woman’s pinky finger)
2 celery ribs, finely chopped
1 red peppers, seeded and finely chopped
1 (8 ounce) cans chickpeas, drained
2 tablespoons golden raisins
2 tablespoons pine nuts, toasted ( sub sunflower seeds if pine nuts are unavailable)
1 bunch fresh coriander, stemmed and chopped
1 bunch flat leaf parsley, stemmed and chopped
1 bunch mint, stemmed and chopped
salt & freshly ground black pepper, to taste
Directions:
Toast the bulgur in a frypan over medium heat for a few minutes, stirring, until it is turning golden and it starts to pop slightly.
Pour into a bowl, add boiling water, and set aside.
Heat the olive oil in the frypan over medium heat; add the onions, cinnamon, cardamom, allspice and ginger.
Cook, stirring frequently, until the onion is translucent.
Add the cooked and seasoned onions, celery, red pepper, chickpeas, sultanas, pine nuts and most of the herbs to the bulgur mixture.
Season with salt and pepper, and fold everything together.
Garnish with the remaining herbs.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.