Bulgur bi Banadoura with Chickpeas
Coarse bulgur simmered in a tomato and pepper sauce with chickpeas, served with yogurt and a cucumber salad.
- Cuisine
- Levantine · Syria
- Time
- 20 min total (10 min hands-on)
- Serves
- 4
Ingredients
For 4 servings.
- 3 tbsp olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 tbsp tomato paste
- 1 (14 oz) can diced tomatoes
- 1 1/2 cups coarse bulgur
- 1 can chickpeas, drained
- 2 cups water
- 1 tsp ground cumin
- 1 tsp salt
- 1 cup greek yogurt
- 1 cucumber, chopped
- 2 tbsp chopped fresh mint
Method
- Cook the onion and pepper in the oil for 4 minutes, then stir in the tomato paste and cumin for a minute.
- Add the tomatoes, bulgur, chickpeas, water and salt, bring to a boil, cover and simmer on low for 12 minutes, until the bulgur is tender.
- Mix the cucumber and mint into the yogurt.
- Fluff the bulgur and serve with the cucumber yogurt.
Diets and allergens
Fits: Vegetarian
Free from: Egg, Peanuts and tree nuts, Fish, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Gluten, Milk, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 516 kcal
- Protein
- 22.6 g
- Carbohydrates
- 79.8 g
- Fat
- 14.2 g
- Fiber
- 19.5 g
- Sodium
- 919 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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