Turkish Chickpea Bulgur Pilaf

Ingredients

• 2 Tablespoon extra-virgin olive oil - 2 (tablespoons)
• 1 Count yellow onion, diced - 1 (medium onion), diced
• 4 Count garlic, minced - 4 (cloves), minced
• 2 Count zucchini, diced - 2 (medium zucchini), diced
• 2 Tablespoon tomato paste - 2 (tablespoons)
• 1.5 Cup coarse bulgur wheat - 1 1/2 (cups)
• 2 Can canned chickpeas, rinsed and drained - 2 (15-ounce cans), rinsed and drained
• 3 Cup low-sodium vegetable broth - 3 (cups)
• 1.5 Cup frozen green peas - 1 1/2 (cups)
• 1 Cup jarred roasted red peppers, drained and chopped - 1 (cup), drained and chopped
• 0.5 Cup fresh parsley, chopped - 1/2 (cup), chopped
• 1.25 Teaspoon kosher salt - 1 1/4 (teaspoons)

Instructions

1. Prep vegetables and beans

   1. *Dice the onion and zucchini*, *mince the garlic*, rinse and drain the chickpeas, drain and chop the roasted red peppers, and *chop the parsley*.

2. Soften the onion

   2. Heat the olive oil in a large pot over *medium heat*, then add the onion and cook for *4 to 5 minutes* until softened.

3. Cook aromatics and tomato paste

   3. Stir in the garlic, zucchini, tomato paste, and kosher salt; cook for *2 minutes*, stirring until the tomato paste *darkens slightly* and coats the vegetables.

4. Toast bulgur with chickpeas

   4. Add the bulgur and chickpeas, then stir for *1 minute* to *toast the bulgur lightly*.

5. Simmer the pilaf

   5. Pour in the vegetable broth and bring to a *steady simmer*. Cover, reduce heat to low, and cook for *12 minutes*.

6. Add peas and peppers

   6. Stir in the frozen green peas and roasted red peppers, cover again, and cook for *4 to 5 minutes* until the peas are hot and the bulgur is *tender but not mushy*.

7. Rest, finish, and serve

   7. Turn off the heat and let the pilaf rest, covered, for *5 minutes*. Fluff with a spoon, fold in the parsley, and serve *hot as a hearty main dish*.