Pligouri (πλιγούρι in Greek) is equivalent to bulgur, it is pre-cooked whole wheat with a lot of protein, fibers and higher levels of most vitamins and mineral. Its cooking works like rice, how much pligouri you use, you should always use double the quantity of water. The one I used is biological and super healthy. If you can’t find this, you can use bulgur. Combined with the shawarma spice mix and the beloved, underestimated chickpeas, this recipe means the beginning of spring! Two different cuisines successfully combined, hurray! You can also see how much sun accompanied my pictures, yes spring has officially started! When it comes to the extra toppings on this dish, you can use anything you like, feta, olives, fresh peppers, different spread etc. Original recipe found at the gorgeous website of Erin naturallyella.com.
Prep time:10 mins, Cook time: 30 mins, Total time: 40 mins, Serves up to 4 people.
5 cloves garlic, minced
1 tbsp cumin
1 tbsp coriander
1 teaspoon sea salt
1 teaspoon turmeric powder
½ teaspoon ginger
½ teaspoon ground black pepper
Pinch of cayenne pepper
3 tbsp olive oil
300gr chickpeas drained and rinsed
1 red onion thinly sliced
1 cup Greek biological pligouri
2 cups water
Pinch of salt and black pepper
some extra virgin olive oil
Roasted red pepper sliced
2 chopped tomatoes
1 diced red onion
Preheat your oven to 180 °C. Combine the cumin, coriander, sea salt, turmeric, ginger, pepper, cayenne and garlic in a medium bowl. Add in the olive oil and stir until a sort of paste has formed.
Throw in the chickpeas and the red onion and mix with a big spoon till all chickpeas are coated with the paste. At this point the whole kitchen will smell wonderfully! Transfer the chickpeas to a lined with parchment paper pan and cover with foil. Bake them for about 30 minutes until chickpeas are nicely roasted.
In the meantime, add the pligouri and two cups of water to a pan and boil them till all water is vaporised. Stir ofter with a wooden spoon so that the pligouri will not stick on the sides of the pan. When all water is cooked, cover with a lid and let it rest for about 30 minutes.
While chickpeas cooking and the pligouri is resting, prepare your extra toppings. Cut everything in small cubes and serve them in small bowls.
When the pligouri is fluffy and ready add some salt (not too much, the chickpeas are already salty enough) and pepper and sprinkle with some extra virgin olive oil. Serve on plates the pligouri, the chickpeas and sprinkle with the toppings!