Turkish bulgur pilaf with chickpeas and tomatoes

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Step 1

Heat the oil in a saucepan over medium heat. Add the onion and red pepper and cook for 10 minutes, stirring occasionally. Add the garlic, cumin, cinnamon, chilli flakes and tomato paste and cook for 1 minute, then add the bulgur and stir to coat for 1 minute. Add the tomatoes, stock, chickpeas, salt and pepper, increase the heat to high and bring to a boil. Cover with a lid, reduce the heat to low, and cook for 15 minutes. Remove the pan from the heat and let stand, with the lid on, for 5 minutes. STIR in the parsley and mint, then serve the pilaf with a dollop of yogurt (optional).

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