Moroccan chickpea & tomato stew with bulgur

Facing a mountain of freshly cooked chickpeas and little else on a recent night, I decided to make a simple stew. It turned out to be really tasty, despite such a quotidian ingredient list. While it was simmering, I roasted some broccoli and sweet potato to eat on the side. All together, it was a delightful impromptu meal.

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Ingredients (serves 4)

1-2 Tbsp olive oil (lemon infused if you have it)

2-3 cans chickpeas, rinsed, or about that amount fresh chickpeas

1 medium-large onion, diced

1-28 oz can diced tomatoes

1 cup bulgur wheat

1 Tbsp tomato paste

1 cup water

juice of half a lemon (more if you don’t have lemon infused oil and you are a lemon lover)

1/2 Tbsp freshly ground cumin (feel free to increase/decrease spice measurements per your tastes).

1/2 Tbsp ground coriander

1 tsp ground cinnamon

salt and pepper to taste

Method

Heat the oil over medium-low heat in a large pot. When hot, add the onion, stirring frequently to prevent sticking/burning. Cook at least 10 minutes, so that the onions are nice a soft and starting to caramelize.

Add the chickpeas and canned tomato.

Fill the empty tomato can half way up with warm water and stir in the tomato paste. Add to the pot, and stir everything up.

Add the lemon juice and spices, stir, and turn up the heat to bring the stew to a boil.

When boiling, add the bulgur wheat. Reduce heat to a simmer and cover.

Check the bulgur after ~10-`15 minutes. If it’s cooked, you’re ready to eat. If not, keep cooking a bit longer. Season again with salt and pepper, as needed, and serve.

Note: If you want to make this stew with a different type of grain, remember that bulgur wheat absorbs a lot of water. So if you choose a grain that doesn’t have the same absorption capacity, you may want to add less water, or at least simmer uncovered.

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