Main and Side
Bulgur Pilaf with Chickpeas and Purslane Yogurt
The purslane yogurt is made while the pilaf rests, so both reach the table together.
- Vegetarian
- Prep
- 10 min
- Cook
- 25 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 1 tbsp butter
- 2 tbsp olive oil
- 1 onion
- 1 green pepper
- 1 tbsp tomato paste
- 1½ cups (300 ml) bulgur wheat
- 1 can canned chickpeas
- 3 cups (600 ml) water
- 1½ tsp salt
- 1 bunch purslane
- 1½ cups (300 ml) yogurt
- 1 clove garlic
Method
- Cook the chopped onion and pepper in the butter and olive oil over medium heat for 4 minutes.
- Stir in the tomato paste for 1 minute, then add the bulgur and drained chickpeas and stir for 1 more minute.
- Add the hot water and most of the salt. Once boiling, reduce the heat, cover and cook for about 15 minutes until the bulgur has absorbed the water.
- Turn off the heat, put a kitchen towel under the lid and leave to rest for 10 minutes.
- Meanwhile pick and wash the purslane leaves and mix them with the yogurt, crushed garlic and remaining salt.
- Serve the pilaf with the purslane yogurt.