Dairy & Nut-Free Turkish Bulgur Pilaf with Chickpeas

Instructions

1. 1Place a large pot or Dutch oven on the stove over medium heat. Add the 2 tablespoons of olive oil and let it warm up for about 1 minute, until it shimmers slightly.
2. 2Add the 1 medium onion, cut into 0.635 cm dice, and the 1 medium red bell pepper, also cut into 0.635 cm dice, to the pot. Cook, stirring occasionally, until the vegetables are soft and the onion looks translucent, which should take about 5 to 7 minutes.
3. 3Pour the 1 cup of bulgur wheat into the pot with the softened vegetables. Stir constantly for 1 minute to lightly toast the bulgur, ensuring each grain is coated with oil.
4. 4Add the 1 15-ounce can of chickpeas (drained and rinsed), the 1 14.5-ounce can of diced tomatoes (undrained), the 2 cups of vegetable broth, the 1 tablespoon of tomato paste, the 1 teaspoon of dried mint, the 1/2 teaspoon of paprika, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper to the pot. Stir everything together well.
5. 5Increase the heat to medium-high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 20 to 25 minutes. The bulgur is ready when it is tender and all the liquid has been absorbed.
6. 6Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the bulgur to finish steaming and become perfectly tender. Then, uncover the pot and use a fork to gently fluff the pilaf, separating the grains.
7. 7Stir in the 2 tablespoons of fresh parsley. Serve the bulgur pilaf warm.

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