- Total Time
Because the dish is simmered, it works best with coarse bulgur, not the finer stuff used for tabbouleh.
olive oil1 Tbsp
uncooked shallot(s)2 medium, finely chopped
uncooked bulgur1 cup(s), coarse variety
garlic clove(s)1 clove(s), medium, finely chopped
ground cumin1 tsp
reduced-sodium chicken broth1 ⅔ cup(s), (about 14 ounces)
table salt½ tsp
ground cinnamon¼ tsp
chickpeas (15 oz)15 oz, drained and rinsed
dried fig(s)7 item(s), mission variety, cut into small pieces
cilantro3 Tbsp, fresh, finely chopped
- Heat a medium saucepan over medium heat. Swirl in the oil, then add the shallot. Sauté until translucent, 3 minutes. Add the bulgur, garlic, and cumin; toast, stirring occasionally, 3 minutes. Stir in the broth, salt, and cinnamon; reduce the heat, cover, and simmer until the liquid is absorbed, 15–18 minutes. Remove from the heat and let stand 5 minutes. Add the chickpeas, figs, and cilantro, fluffing with a fork. Yields 3/4 cup per serving.