Vegetarian Bulgar and Tomato Pilaf (Burghul w Banadoura)

Vegetarian Bulgar and Tomato Pilaf with chickpeas served with fresh veggies

5 from 4 votes

Vegetarian Bulgar and Tomato Pilaf (Burghul w Banadoura)

Vegetarian Bulgar and Tomato Pilaf (Burghul w Banadoura) is a classic Lebanese (Middle Eastern) dish that is wholesome and hearty. It is vegan friendly and can be used as a rice alternative.

Prep Time10

Cook Time20

Total Time40

Course: Main Course, Side Dish

Cuisine: Middle Eastern

Keyword: burghul w banadoura, sayet, Vegetarian Bulgar and Tomato Pilaf

Servings: servings

Author: Lama

Cost: $8

Ingredients

3 large tomatoes cubed
1 cup coarse bulghur
2 cans chickpeas drained
2 medium onions
⅓ cup olive oil
3½ cups hot water
1 tablespoon tomato paste
2 vegetarian bouillon cubes you can use chicken bouillon cubes
2-3 teaspoons seven spices or black pepper
½ tablespoon salt or salt to taste

Instructions

In a medium nonstick pot sauté’ the onions until translucent. Then, add the drained and washed chickpeas to sauté for 2-3 more minutes.
Add in the bulghur, bouillon cubes, water, tomato paste, salt and 7 spices or black pepper. Taste the broth, add more salt if needed.
Bring to a boil. Once boiling, add in the diced tomatoes, gently mix and cover.
Lower heat to simmer for 10-13 minutes or until done. Allow ingredients to rest for 10 minutes and serve.

Notes

Tips:

Burgul doubles in size as it cooks, so I recommend using a pot that is big enough for the contents.
Extra coarse or coarse bulgar is the best size for making this dish. Fine bulgur changes the texture of this dish.
Allow the bulgur to rest in its covered pot for 10 minutes at the end of the cooking period so that it absorbs additional liquids and fluffs up while absorbing the steam within the pot.
You can store burgul bi banadoura in the refrigerator for up to 5 days. Simply reheat as you would rice.
Enjoy with veggies like peppers, onions, Green onions, radish and of course pita bread

Nutrition