Instructions

1. Drizzle a bit of olive oil into the bottom of a large pot which has a tight-fitting lid. This will help keep the bulgur and garbanzos from sticking while they cook and also add a bit of flavor.

2. Open a can of garbanzo beans and pour the beans into a mesh strainer or colander. Rinse the garbanzo beans with cool water and drain them completely. For a more authentic flavor, soak dried garbanzos overnight instead and then simmer them for an hour.

3. Put the rinsed chickpeas into the pot. Add the bulgur and chicken broth. The proportions don’t have to be exact, but figure on about the same amount of chickpeas and chicken stock and one-quarter those amounts for the bulgur, which will swell to double its size when it is cooked. For example, if you were starting with 2 cups of garbanzos, you’d need 2 cups of chicken broth and 1/2 cup of bulgur.

4. Bring the chicken stock to a boil and cover the pot, stirring it once or twice. Turn the heat down to a low simmer.

5. Cook the garbanzos and bulgur for 15 to 20 minutes. Do not lift the lid or stir the bulgur during the cooking time. Fluff the bulgur and add whatever seasonings your recipe calls for.