Bulgur with the scent of the Middle East
One touch of groceries used in the Middle East… my way :)
- Rinse the bulgur well and, if desired, leave it in the water for a couple of hours to soak well - in which case the cooking will take much shorter. Boil about 1l of water and add the soup cubes and bulgur and cook until the bulgur is done (10 minutes).
- Drain the bulgur, save a little broth for the sauce.
- Fry the sesame briefly in a Teflon pan and then mash it a little in the oven.
- Work one-third of the chickpeas into a multipractice. Add sesame, cumin and ginger, and salt and pepper to taste. Add the cream, and as much broth as you need to thin the mixture a little (if you are only making the sauce, put a little more cream). Work out once more to connect everything well. Finely chop the mint leaves, squeeze the garlic and grate the lime peel. Saute everything together briefly in olive oil (clean to let the smell, be careful not to burn yourself) and add the sauce and lime juice prepared above. Stir well and remove from the heat.
- Mix the cooked bulgur, the remaining whole chickpeas and the sauce well, and finally add a handful of chopped parsley.
Serve as a light stand-alone dish with a salad of your choice, or as a side dish. You can also use chickpea sauce as an addition to white meat or rice. Good apetite!