Bulgur Pilaff With Chickpeas

For 4-6

80g olive oil or butter

1 medium onion, chopped

300g bulgur

600ml vegetable or chicken stock

150g cooked chickpeas

salt and freshly ground pepper

½ tsp red pepper flakes

2-3 tbs chopped coriander

Heat the oil or butter in a large pan and sauté the onion gently for 5-6 minutes. Stir in the bulgur and turn well to coat the grains in the fat. Cook for 4-5 minutes, and meanwhile heat the stock. Add the chickpeas and hot stock to the pan, add salt if you wish. Cover the pan and simmer over medium heat for 5 minutes. Lower the heat and continue to cook for a further 10-15 minutes until the stock is absorbed and steam holes appear in the top of the bulgur. Put the pan on a heat diffuser, put a tea towel under the lid and cook very gently for 10 minutes, then remove the pan from the heat and leave for 5-10 minutes. Lift the pilaf with a fork or slotted spoon, stirring in black and red pepper as you do so.