Click to Print This Page (top banner and side navigation will not print)
45 minutes preparation and cooking time, plus cooling time if desired
2 15-counce cans chick peas, rinsed and drained
1 tablespoon plus 1 teaspoon cumin, divided
salt to taste
1 tablespoon olive oil, plus a splash for the chick peas
2 cups bulgur
1 cup coarsley chopped mint
4 tomatoes, chopped
Preheat the oven to 425 degrees. In a casserole dish, toss the chick peas with 1 teaspoon of cumin, a few shakes of salt, and a splash of olive oil. Bake the chick peas for 40 to 45 minutes, stirring occasionally, until they are crisp on the outside, but still tender on the inside.
Heat 2 cups of water in a kettle or saucepan. In a large skillet, heat the olive oil and add the cumin. Stir for a few seconds until the cumin is fragrant. Add the bulgur and a teaspoon or so of salt, and stir it for a few seconds until it is uniformly coated with the cumin and olive oil. Add the hot water, stir, and cover with a pot lid wrapped in a kitchen towel. After 10 minutes, remove the lid, fluff the bulgur with a fork, and set it aside.
Meanwhile, chop the tomato and mint. Just before you are ready to serve, mix the tomato and mint with the bulgur. Mix in about half of the chick peas and sprinkle the rest over the top.