Bulgur with Chickpeas

Suhail Al-AhmadKok

Ingredienser

• Kyllingebryst
  500 grams
• Groft bulgur
  2 cups
• Kogte kikærter
  1 cup
• Løg
  1 piece
• Cardamom Pods
  4 pods
• Sort peber
  1 teaspoon
• Cinnamon Stick
  2 sticks
• Vegetabilsk olie
  0.3 cup
• Olivenolie
  0.5 cup
• Salt
  0

Trin

1. 1

   Boil the chicken with spices (each person has their own way) then remove the chicken and place it on a plate and cut it into large cubes.

   Nødvendigt udstyr:

   Kedel

   🍳

   Plate

   5 min
2. 2

   Strain the chicken broth and set it aside.

   2 min
3. 3

   Place the bulgur in a tray, remove impurities, wash it, strain it, and set it aside.

   Nødvendigt udstyr:

   Bakke

   3 min
4. 4

   In a pot, add the vegetable oil and the bulgur, and stir for one minute.

   Nødvendigt udstyr:

   Kedel

   1 min
5. 5

   Add the cup of boiled chickpeas.

   1 min
6. 6

   Then add 3 and a half cups of chicken broth, stir the mixture, cover it, and let it simmer until the bulgur absorbs the broth.

   10 min
7. 7

   When cooked, add the olive oil and cover the pot for a quarter of an hour.

   15 min
8. 8

   Then stir the bulgur and serve.

   2 min

Ernæringsfakta

Ingrediensers næringsindhold (pr. 100g)

Kyllingebrystpr. 100g

Energi165 kcal

Protein31 g

Total fedt3.6 g

Mættede fedtsyrer1 g

Kolesterol85 mg

Groft bulgurpr. 100g

Energi342 kcal

Protein12.3 g

Total fedt1.2 g

Kulhydrat75 g

Kostfibre4.5 g

Sukkerarter i alt0.4 g

Kogte kikærterpr. 100g

Energi164 kcal

Protein8.86 g

Total fedt2.59 g

Kulhydrat27.42 g

Kostfibre7.6 g

Sukkerarter i alt4.8 g

Løgpr. 100g

Energi40 kcal

Protein1.1 g

Total fedt0.1 g

Kulhydrat9.34 g

Kostfibre1.7 g

Sukkerarter i alt4.24 g

Sort peberpr. 100g

Energi250 kcal

Protein10 g

Total fedt4 g

Kulhydrat64 g

Kostfibre25 g

Vegetabilsk oliepr. 100g

Energi884 kcal

Total fedt100 g

Olivenoliepr. 100g

Energi884 kcal

Total fedt100 g

Saltpr. 100g

Aske100 g

* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.

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