Purslane Dish With Chickpea And Bulghur
Serving : 4 Servings
Ingredients
- 1 bunch of purslane, washhed, drained and chopped,
- 1 onion, chopped,
- 1 su cup canned chickpea,
- 1/2 cup bulghur, washed and drained,
- 1 tbsp. tomato paste,
- 2 tsps grounded red pepper,
- 1/d cup vegetable oil,
- Salt to taste,
- 3-4 cups hot water.
Preparation
- In a skillet pan heat vegetable oil and add onions,
- Cook until tender,
- Add tomato paste and grounded red pepper and cook for 3 mins,
- Add purslane and cook for 5 mins, stirring,
- Add water and bulghur,
- Cover the lid and cook until bulghurs are tender,
- Add chickpeas and salt,
- Cook for 10 mins more.
Bon appetit...
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