Parsley and Chickpea Stew
Vegetable Dishes with Bulgur
| Ingredients |
Measure |
Weight |
| Duru Dry Chickpeas |
1/4 su bardağı |
45 g |
| Parsley |
6-8 büyük boy |
1000 g |
| Water |
3 su bardağı |
600 g |
| Dry onion |
1 büyük boy |
100 g |
| Green pepper |
2 orta boy |
20 g |
| Olive oil |
1/2 su bardağı |
100 g |
| Tomato paste |
2 yemek kaşığı |
20 g |
| Duru Coarse Bulgur |
1/2 su bardağı |
80 g |
| Salt |
2 tatlı kaşığı |
12 g |
| Strained yoghurt |
1 su bardağı |
250 g |
Servings: 6
Construction
Rinse chickpeas,soak overnight in 1/2 cup of water;pressure cook with 1 cup of water,reserve liquid hot.Clean parsley ;bring 3 cups of water to a boil,add salt and parsley,cook briefly and drain;reserve liquid hot.Peel onion,chop very fine.Rinse peppers slice fine,chop parsley into 2-3 cm lengths.Place fat in saucepan,saute onion till golden;stir in peppers,mix tomato paste.Stir in parsley an bulgur add chickpeas.Add both cooking liquids plus water to total 3 cups 2-3 cm above parsley level.Add 1 tsp salt and simmer till bulgur is soft.Place in serving dissh and top with yoghurt.
Note
Taste is enhanced by stirring in1 tbsp cream just before serving.(Kurt,Afyon)
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