Lablabi With Bulgur Pilaf By Ranveer Brar

Lablabi With Bulgur Pilaf

There is more to Turkish cuisine than just Shawarma. Here Chef Ranveer Brar shares a recipe for Lablabi with Bulgur Pilaf, a soup made from whole grain bulgur and chickpeas. This soup is tasty and nutritious.
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Serves

1-2

Cooking Time

25 Min

Meal Type

rice

Preparation Time

20 Min

Difficulty

Medium

Rate This Recipe7

INGREDIENTS

  • For lablabi with bulgur pilaf
  • 200 gm chickpeas(overnight soaked and boiled)
  • 100 ml vegetable stock
  • 1 onion
  • 1 tomato
  • 7 to 8 garlic cloves
  • 1 tbsp harissa paste
  • 2 tbsp tomato puree
  • 1 tbsp capers
  • 1/2 tsp cumin powder
  • For poaching
  • ½ ltr water
  • 1 tbsp white vinegar
  • 1 tbsp salt
  • 1 egg
  • For garnish
  • almond flakes
  • coriander sprigs
  • parsley sprigs

PREPARATION

  1. 1

    In a pan, add chickpeas, vegetable stock, chopped onion, tomato, crushed garlic cloves and stir it. Add harissa paste, tomato puree, capers and mix it well.
  2. 2

    In a heated pan, add water. Add white vinegar, salt, egg and poach it.
  3. 3

    To the chickpeas, add cumin powder and mix. Add the soup in a bowl. Add poached egg.
  4. 4

    Garnish with almonds, coriander leaves and serve with Bulgur Pilaf.
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