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nohutlu bulgur pilav tarifi
Elle

Nohutlu Bulgur Pilav Tarifi

A hearty and authentic nohutlu bulgur pilav tarifi made with coarse bulgur, protein-packed chickpeas, and Turkish-style seasoning. This classic Turkish pilaf is rich in flavor, naturally vegan, easy to make, and perfect as a main dish or side. Ideal for meal prep or healthy weeknight dinners.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course: Vegan
Cuisine: Turkish
Calories: 312
Ingredients Method Notes

Ingredients
  

  • 2 cups coarse bulgur
  • 1 cup cooked chickpeas
  • 1 large onion diced
  • 1 red pepper chopped
  • 1 green pepper chopped
  • 1 tablespoon tomato paste
  • 1 large tomato grated
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter optional
  • 4 cups hot water or vegetable broth
  • 1.5 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 0.5 teaspoon ground cumin optional
  • 0.5 teaspoon dried mint optional

Method
 

  1. Heat olive oil and butter in a wide pot and sauté the diced onion until translucent
  2. Add chopped green and red peppers and cook for 2–3 minutes
  3. Stir in the tomato paste and grated tomato and sauté until lightly thickened
  4. Add the coarse bulgur and stir gently for 2 minutes to coat it in the mixture
  5. Mix in the cooked chickpeas and pour in the hot water or broth
  6. Season with salt, black pepper, paprika, and optional cumin and mint
  7. Bring to a boil then reduce heat to low, cover, and simmer until the liquid is fully absorbed
  8. Turn off heat and let the nohutlu bulgur pilav tarifi rest, covered, for 10 minutes
  9. Fluff with a fork and serve hot as a main or side dish
  10. This chickpea bulgur pilaf can be garnished with fresh herbs or served with yogurt-based dips

Notes

  • You can substitute butter with more olive oil to keep the dish 100% vegan
  • For a spicier version, add ½ tsp Urfa pepper or Aleppo chili flakes
  • This dish pairs well with grilled vegetables or a side of garlicky yogurt
  • Store leftovers in airtight containers for up to 4 days in the fridge
  • Reheat with a splash of water to bring back the fluffy texture of the pilaf