Fresh Chickpea, Bulgur and Mint Pilaf
serves 2 as an entree
1 cup bulgur
2 cups vegetable stock
1/8 tsp black pepper
1 cup fresh chickpeas, shelled
2 bay leaves
4 Tbs olive oil (divided into 3 Tbs and 1 Tbs)
1 small onion, diced
2 garlic cloves, minced
2 Tbs fresh mint, chopped
plus more for garnish
juice of 1/2 lemon
- Bring vegetable broth to a boil, the add bulgur and pepper. Return to boil, then remove from heat and immediately cover with a dish towel. Let sit 10 minutes, then uncover, stir, and re-cover first with a paper towel, then dish towel on top of that. Bulgur will be ready in about 5 more minutes.
- Boil salted water with bay leaves, then add chickpeas. Cook until starting to soften, 7-10 minutes. Drain and discard bay leaves.
- Saute onion and garlic in 3 Tbs olive oil over medium heat until softened. Add chickpeas and saute 3-4 additional minutes. Remove from heat.
- In a bowl, combine bulgur and chickpea mixture. Add mint and 1 Tbs olive oil. Season with salt and lemon juice to taste. Serve with more mint sprinkled on top. Optional: serve with Greek yogurt or feta.