Preparing : Soak
chickpeas overnight with 1/3 cups of water.
Cook with same liquid for 40 minutes in a pressure
saucepan. Set aside. Saute fınely chopped onion
in butter for 5-6 minutes in a covered saucepan.
Cut tomato into 1 cm (1/2 inch) cubes. Add to
onions; stir well. Cover and simmer for 2-3
minutes. Add chickpeas with cooking liquid,
salt and water. Bring to boil. Stir in bulgur;
mix well. Cover and simmer for 15-20 minutes;
drain. Sprinkle with spices. Remove from heat.
Let stand covered for 20 minutes before serving.
Serve hot. Good Apetite.
