This pilaf has been with Armenians for thousands of years. It was the favorite of my father and his sisters. For my father, Bulghur pilaf was the answer to all things. He sincerely believed it helped him fight the flu. Bulghur is also a staple Levant ingredient. I have already talked about how rich the history of this recipe is in my Middle Eastern Bulgur Pilaf, but today I am adding a small ingredient that will enhance the taste and the nutritional value. The magic ingredient is Chickpeas.

Ingredients:

• 1 cup coarse bulgur
• ½ cup cooked chickpeas
• ½ cup finely chopped onions
• ½ cup chopped tomato
• 4 tablespoons olive oil
• 2 ½ cups water
• 1 tablespoon pepper paste (can be replaced with tomato paste)
• Salt to taste
• Black pepper for serving

Instructions:

1. In a heavy-bottomed pan over medium heat, add olive oil, salt, and onions. Cook until the onions are golden and translucent.
2. Add the chopped tomatoes and the pepper paste. Mix well for 2 minutes.
3. Add the bulgur and mix for another 2 minutes, ensuring it absorbs the flavors.
4. Stir in the chickpeas, then add the water. Stir, cover the pan, and let it cook until all the water is absorbed, about 20 minutes.
5. Turn off the stove and let the dish sit for 10 minutes before serving to allow it to absorb all the flavors.

This dish can be enjoyed with yogurt or as a side starch to a protein.