Dairy-Free Turkish Bulgur Pilaf with Chickpeas and Vegetables

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat. Add the 2 tablespoons of olive oil and let it warm for about 1 minute. Add the 1 medium onion, cut into 1.27 cm pieces, and the 1 medium carrot, cut into 1.27 cm pieces. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. You will see them become slightly translucent.
2. 2Add the 1 medium red bell pepper, cut into 1.27 cm pieces, to the pot. Continue to cook, stirring occasionally, for another 3 minutes. The pepper should start to look slightly tender.
3. 3Stir in the 1 tablespoon of tomato paste, the 1 teaspoon of cumin, and the 0.5 teaspoon of turmeric. Cook for 1 minute, stirring constantly. The tomato paste will darken slightly and become fragrant.
4. 4Add the 1.5 cups of bulgur and the 3 cups of vegetable broth to the pot. Stir everything together and bring the mixture to a boil over medium-high heat. This should take about 3-5 minutes.
5. 5Once boiling, immediately reduce the heat to low. Cover the pot tightly with a lid. Let it simmer gently for 15-20 minutes, or until the bulgur is tender and all the liquid has been absorbed. You can check by carefully lifting the lid to see if there's still liquid at the bottom.
6. 6Remove the pot from the heat. Stir in the 1 can of chickpeas (drained and rinsed), the 1 teaspoon of salt, and the 0.5 teaspoon of black pepper. Ensure they are evenly distributed.
7. 7Gently fluff the bulgur pilaf with a fork to separate the grains. Stir in the 0.25 cup of fresh parsley, chopped. Serve immediately.

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