Bulgur Pilaf with Meat and Chickpeas

Fluffy bulgur pilaf cooked with diced beef, chickpeas, peppers and paste, then finished with butter and steamed. A filling one-pot meal that is a source of fiber and protein.

Ingredients

• 300 g (1 3/4 cups) coarse bulgur
• 600 g (2 1/2 cups) water
• 200 g cooked chickpeas
• 300 g diced beef
• 100 g (1 medium) onion
• 100 g (1 small) tomato
• 60 g (2) green peppers
• 20 g (1 tbsp) tomato paste
• 15 g (1 tbsp) red pepper paste
• 40 g (3 tbsp) butter
• 15 g (1 tbsp) olive oil
• 2 g (1 tsp) black pepper
• 10 g (2 tsp) salt

Instructions

1. 1

   Heat 20 g of the butter with the olive oil in a pot. Cook the beef over medium-high heat for 6-8 minutes, then cover and cook on low heat in its own juices for 30 minutes.

2. 2

   Add the finely chopped onion and cook for 5 minutes, then the chopped peppers for 3 minutes. Stir in the tomato and pepper pastes for 1-2 minutes, add the diced tomato and cook for 3 more minutes.

3. 3

   Add the chickpeas, bulgur, black pepper and salt and stir for 1-2 minutes.

4. 4

   Bring the water to a boil and pour it in. Once it boils again, cover and cook on the lowest heat for 15-18 minutes until the bulgur absorbs the water.

5. 5

   Melt the remaining 20 g butter and drizzle over the pilaf. Place a towel under the lid and let steam for 10 minutes, then stir and serve.

Nutrition

Per serving