Heat 2 Tbsp olive oil in a large Dutch oven on medium heat. Add 1 ¼ cups coarse-grain bulgur wheat (here, buckwheat kernels) and sauté until toasted. Add 1 medium onion (chopped) and sauté until fragrant, then add 3 cloves minced garlic. Sauté for a minute, then add 3 stalks celery (diced) and cook for a few more mins. Fold in 29 oz canned peeled and chopped tomatoes (here, we added 4 peeled and chopped fresh tomatoes and one 14 ½ oz canned tomatoes), 28 oz drained and rinsed canned chickpeas, 1 ½ chopped and seeded fresh jalapeño peppers, 1 tsp each sugar and salt, ½ tsp each cumin and ground black pepper, and ¼ tsp cayenne pepper. Pour in 1 ½ cups water and stir. Cover and reduce to a simmer until most of the liquid has been absorbed and bulgur/buckwheat is tender (about 20-25 mins). Season to taste; we added a little more salt and a dash of white balsamic vinegar (infused with cranberry and pear). Recipe from Barbara Ghazarian’s Simply Armenian: Naturally Healthy Ethnic Cooking Made Easy https://www.amazon.com/dp/1931834067/ref=cm_sw_r_sms_api_Sn3lxbEYB8Y46. Our modifications: buckwheat instead of bulgur and the addition of jalapeños and white balsamic vinegar. (May 2016)
Cooking Adventures 