Bulgur and chickpeas with chicken — an easy, practical, and definitely nutritious recipe

Ingredients:

2 tablespoons ghee or oil 1 small onion, finely chopped 2 cups coarse white bulgur 1 cup whole cooked chickpeas 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon seven-spice (baharat) 1 teaspoon ground cumin chicken seasonings for poaching the chicken olive oil

Method:

Poach the chicken with the seasonings until cooked through.
In a pot over medium heat, sauté the chopped onion in the ghee or oil until softened.
Rinse the bulgur and soak it in warm water for 15 minutes, then drain and add it to the onions.
Add the cooked chickpeas and the spices and stir.
Add chicken stock according to the bulgur amount — about 1 cup of stock for each cup of bulgur. Bring to a boil, then reduce the heat and cover the pot.
Cook the bulgur and chickpeas in the chicken stock over low heat for about 25 minutes.
Drizzle a little olive oil over the top, stir the bulgur once, and turn off the heat.
Transfer the bulgur and chickpeas to a serving dish and arrange the poached chicken on top.

This delicious, practical recipe is from a friend and site chef

Amir Youssef

Click his name to visit his personal page

For more of Amir's tasty dishes see Kofta with Roasted Potatoes

To make Eggplant Fatteh by Amir, click the link

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Bulgur and Chickpeas with Chicken

Prep checklist

Cooking notes