Materials

1 cup chickpeas – soaked the day before

½ cup bulgur for rice

1 bunch of parsley – finely chopped, divided into two separate bowls

1 medium onion – diced 1 tablespoon of sweet pepper paste

1 teaspoon of olive oil

1 cup of boiling water

1 teaspoon salt

1 teaspoon paprika

Preparation of

Boil the chickpeas until they are soft.

Cut the onions into strips and sauté in oil over low heat. Add the tomato paste. After briefly sautéing the mixture, add the boiled chickpeas.

Add the coarsely chopped parsley, including the stems, and the bulgur to the mixture. Add salt, chilli flakes and a cup of boiling water.

Cover the pot and cook over a low heat for 15 minutes.

Garnish with parsley and serve warm.