Bulgur with Chickpeas and Chicken

Ingredients

• 1 cup chickpeas, soaked overnight
• Whole chicken or chicken thighs
• Aromatics for boiling (bay leaves, peppercorns, etc.)
• 2 onions
• Olive oil
• A pinch of cinnamon
• A pinch of seven-spice blend (baharat)
• A pinch of ground cumin
• 1 tsp dried coriander
• 1 cup coarse bulgur
• Salt
• To make rice with meat and vegetables from Rana as well, see: Rice with vegetables and meat

Method

1. Boil the chickpeas well with a small amount (about 1 tsp or less) of baking soda until tender.
2. Boil the chicken with the aromatics, skimming off any foam.
3. Fry the finely chopped onion in olive oil until golden, then add the chicken stock with the spices and salt.
4. Add the drained chickpeas and let the mixture come to a boil together.
5. Add the boned chicken pieces and the coarse bulgur, and stir well.
6. When it comes to a boil, reduce to low heat, cover the pot, and let the bulgur cook through.
7. Serve the bulgur with chickpeas and chicken immediately.