Smoky Bulgur Pilav with Tomatoes and Chickpeas
This delicious bulgur pilav recipe combines textures and flavours for a one-pot dish that's healthy, satisfying, and entirely plant-based.
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Cooking tools:
- Pan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Colander
- Can opener
- Mixing bowl
- Kettle
- Kitchen scale
- Spoon
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- 5 oz (150 g) mushrooms, halved and sliced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried mixed herbs
- 2 bay leaves
- 1x 14 oz (400 g) tin chopped tomatoes
- 1x 14 oz (400 g) tin chickpeas, drained and rinsed
- 1 cup (180 g) coarse bulgur wheat ((see notes))
- 1½ cups (360 ml) kettle-hot water or vegan stock
- Salt
- pepper
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