Recipe by @Zarskitchen

Ingredients

200g Oddpods Chickpeas

200g Bulgar wheat

Olive oil

1 Onion finely diced

1 Red Pepper diced fine

6 cloves Garlic crushed

3/4 cup Vegetable stock

3/4 cup Water

400g Tin Chopped tomatoes

200g Fresh Spinach chopped

0.5 tsp Dried mint

1 tsp Cumin ground

1/4 tsp Cinnamon ground

1 tsp Aleppo Chilli flakes

1 tbsp Tomato paste

2 tsp Salt

1 tsp Ground black pepper

Small bunch freshly chopped parsley

1 tbsp Fresh mint finely chopped

Tomato Sumac Salsa:

3 Large tomatoes finely diced

1/2 Red onion finely chopped

1 tsp Sumac

1 large handful Parsley finely chopped

2 tbsp Olive oil

1 Green jalapeño chilli chopped fine

Sea Salt

Freshly ground black pepper

Method

Pulao:

1. In a saucepan on medium high, heat a little olive oil
2. Cook the onions until translucent, about 10 minutes
3. Add the red pepper, garlic, cumin, cinnamon, chilli flakes, dried mint and tomato paste, cook the spices out for a couple of minutes
4. Add the bulgar and stir well to coat all the grains 
5. Add the tinned tomatoes, stock, chickpeas, salt and pepper, mix and bring to a boil, place a lid on the pan, lower the heat to a simmer and cook for 6-7 minutes
6. Add the chopped spinach, parsley and coriander, then gradually add the water as needed until the bulgar is cooked, you may not need all of it so do not add too much too quickly
7. Each time you add a little water wait until all the liquid has absorbed before you add more
8. Remove the pan from the heat and let stand with the lid on for another 10 minutes
9. Serve with your choice of accompaniments, a squeeze of lemon, some yogurt or my tomato sumac salsa.

Sumac Salsa:

1. Crush the onion with the sumac in a pestle and mortar
2. Combine well with all remaining ingredients in a mixing bowl
3. Set aside in the fridge for at least 2 hours, season with salt and pepper
4. Serve with Bulgar & Chickpea Pulao