Turkish-Inspired Tomato, Pepper & Chickpea Bulgur Pilaf

Let’s get cooking

1. Heat the olive oil in a wide, lidded sauté pan over medium heat. Cook the onion and bell pepper for about 8 minutes, stirring regularly, until softened.
2. Stir in the garlic, tomato paste and cumin for 1 minute. Add the diced tomatoes and their juice and cook for 3 minutes, stirring.
3. Stir in the bulgur, chickpeas, broth, salt and pepper. Bring to a gentle simmer.
4. Cover, reduce the heat to low and simmer for 15–18 minutes. The bulgur should be tender with a slight chew. If it is still firm and the pan is dry, add hot water 30 mL at a time, cover and cook a few minutes longer. If the bulgur is tender and liquid remains, simmer uncovered briefly.
5. Remove from the heat and rest, covered, for 10 minutes. Fluff gently, fold in the parsley and lemon juice, and adjust the salt to taste. Serve with lemon wedges.