Breakfast Soup Recipe - Konchol - Armenian Cuisine - Heghineh Cooking Show

bulgur

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a protein-rich alternative, while rice is often less expensive.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and cook faster, while canned beans are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is a healthier fat, while vegetable oil is usually more affordable.

parsley

🥗Healthier: spinach

💰Cheaper: kale

Spinach offers similar nutrients and is often less expensive than fresh herbs.

In a large pot, bring 4 cups of water to a boil.

Add 1 cup of bulgur to the boiling water and cook for about 12 minutes until tender.

In a separate sauté pan, heat 2 tablespoons of olive oil over medium heat.

Add 1 chopped onion to the pan and sauté until translucent, about 5 minutes.

Add 1 chopped carrot, 1 chopped potato, and 1 chopped bell pepper to the onion; sauté for another 5 minutes.

Stir in 1 diced tomato, 1 can of chickpeas (drained), 1 teaspoon of cumin, 1 teaspoon of paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper; cook for 3-4 minutes until fragrant.

Combine the sautéed vegetables with the bulgur in the large pot.

Simmer the mixture for 10 minutes, stirring occasionally, until the flavors meld together.

Remove the pot from heat and stir in 2 tablespoons of lemon juice and 1/4 cup of chopped parsley.

Serve hot, garnished with additional parsley if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary