Instructions: Microwave onion (or saute in a little water) until soft, add tomato and continue cooking (again, either microwaving or on stove-top) until tomatoes
are paste-like. Transfer to a saucepan (if you have microwaved thus far)

and
add the chick peas, 1/2 tsp salt, and parsley. Cook for about 10 minutes on a lowish heat, stirring gently as you do so. Now put in the bulghur wheat, the water, and 3/4 tsp salt (unless you dont eat that much salt, which I dont!). Stir and bring to a simmer. Cover, turn heat to very low and cook for 35 minutes. Turn off the flame. Remove the lid and quickly cover the pot with a tea towel. Put the lid back on over the tea towel. Let the pot sit in a warm place for 20 minutes. Put in the black pepper and stir the wheat gently.

Notes:
I used far less salt than the recipe stated!

I added the black pepper before the cooking for 35 minutes, as I knew I would forget, else.

For a variety of reasons, mainly that we were out, this sat very happily for 5 hours in my kitchen, and reheated well in the microwave.

The family voted this simply delicious, but they were VERY hungry.

I think another time I would use cilantro instead of parsley.

I served with a green salad - Jaffrey says this quantity would feed 4-6 people, but either they have tiny appetites, or she means as part of a larger meal, as it was just a nice amount for the three of us.

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