This dish makes a deliciously spiced main dish with beautiful leafy green salad. Bon appetit!
1/2 cup olive oil
1 medium sweet onion, diced
1 Anaheim pepper, diced
1 cup diced meat (or broccoli, vegan option)
2 medium tomatoes, grated
2 cups coarse bulgur, rinsed
1 cup organic chickpeas, canned
1 TBSP Spice & Tulips Istanbul Izgara blend (or Ras el Hanout)
3-4 cups soup broth (chicken, meat or veggie)
Optional Garnish: Fresh mint, plain yogurt
Heat the oil in a pan. Add the onions, peppers & meat and cook over medium heat until the onions are translucent. A few minutes into cooking, add the tomatoes (the grated pulp; no skin).
Add the bulgur, chickpeas & spice blend. Stir for 2-3 minutes.
Add the soup broth. Cover and cook until the stock has been absorbed and no liquid left. Turn off the heat, let sit 10 more minutes.
Before serving mix well.
If desired, garnish with fresh mint and yogurt.