2 cups bulgur (coarse grind)
1 cup chickpeas
8-9 cups chicken broth
Pinch of salt
Soak chickpeas overnight in a bowl full of water. Boil chicken broth (home made broth is preferable) with the overnight soaked chickpeas until they are soft. Add the bulgur and salt adjusted for your taste and simmer until all the water is evaporated. You do not need to add extra oil as the home made chicken broth already has some of its own fat. Although, I remove most of the fat from the broth by placing it in the refrigerator and removing the accumulated fat, still some of the fat stays in the broth. Serve warm.
Labels: Bulgur Dishes, Vegetarian Dishes