4-6
Easy
2h
Stir-fries are a way to combine foods to give a touch of color to your table and surprise your diners. This recipe is very simple, but you must keep in mind that you will need to prepare the chickpeas a day in advance, since they must be soaked 8 hours beforehand. This way, by using them raw and preparing them yourself, you will notice a better flavor and more consistency than those that come in cans. Once the chickpeas are ready, you will have to boil them anyway, but after that moment the preparation of the duck will be very quick. Combining chickpeas with other sautéed cereals helps it to be infused with other aromas and flavors. In addition, it is a legume with many nutritional properties, especially water-soluble ones and minerals. This recipe can be served as a first course before something a little heavier or can work as a single summer dish. It is an ideal recipe to take our tuper to the beach and spend all Sunday in the sand taking baths to cool off. Ingredients (4-6 servings approx.)
- 250 g milky chickpeas
- 100 g coarse bulgur
- 1 large onion
- ground cinnamon
- ground black pepper
- water
- salt
- extra virgin olive oil
2. The next day, fill a pot with water and bring to a boil. Add the chickpeas when the water is boiling and cook for an hour and a quarter over medium heat.
3. After this time, add salt and boil for another half hour or until the chickpeas are tender.
4. Drain the chickpeas and set aside.
5. Wash the bulgur and measure its volume.
6. In a saucepan, put 2 parts of water with a little salt and bring to a boil.
7. Add the bulgur and boil until no water is visible on the surface. Turn off the heat and cover. Let it rest until the bulgur has absorbed all the water.
8. Cut the onion into julienne strips and fry over low heat with a splash of olive oil. Add salt.
9. When the onion is transparent, add the chickpeas and bulgur. Stir and season with ground cinnamon and black pepper.
10. Be with a very fresh salad.
Enjoy!