Vegan "Borghol bi Banadoura" Recipe: Bulgur Wheat & Tomatoes, Chili Paste, Olive Oil & Dried Mint

bulgur

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is gluten-free and high in protein, while rice is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil has a higher smoke point, while sunflower oil is cost-effective.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cook faster, while canned beans save time.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is fresher, while seasoned water is economical.

Rinse bulgur under cold water and drain.

Chop tomatoes, onion, and bell peppers into small pieces.

Heat olive oil in a pot over medium heat until shimmering.

Sauté onions and garlic until translucent, about 3-4 minutes.

Add chopped tomatoes and bell peppers; cook until softened, about 5 minutes.

Stir in bulgur and toast for 1-2 minutes.

Pour in vegetable broth and add bay leaves, cumin, and cinnamon.

Bring to a boil, then reduce heat to low and cover.

Simmer for 15-20 minutes, or until bulgur is tender and liquid is absorbed.

Remove bay leaves and fluff bulgur with a fork.

Stir in chopped parsley and lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary