Lebanese Chili
A dish of chickpeas, bulgur and carrots, seasoned with turmeric and cayenne and simmered on the stove. It comes to the table with plain yogurt, for contrasting flavor and texture.
1 hr 15 min · Serves 10 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 60 min · 75 min total
- medium
- 1
Rinse bulghur in a sieve. Put bulghur in medium bowl and cover with boiling water by 2 inches.
- 2
Soak uncovered for 30 minutes, or until tender. Drain thoroughly by spooning batches into a sieve and pressing out all of the liquid with the back of a spoon.
- 3
As the batches are completed, put them in another medium bowl. Heat the oil in a large skillet over medium heat.
- 4
Add the onions and saute for 3 minutes, tossing often. Add carrots and cauliflower and saute for additional 2 minutes.
- 5
Sprinkle on the turmeric, coriander, cumin, cloves and cayenne and cook 1 minute, stirring frequently.
- 6
Add the drained chickpeas. Mix and cook 2 minutes. Stir in the drained bulghur, tomatoes and tamari and mix thoroughly.
- 7
Cook, tossing occasionally, 15 minutes, or until piping hot. Toss cashews on top and serve with plain yogurt, for contrasting flavor & texture.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
