Bulgur pilafi with tomato, chickpeas and mint yogurt

Ingredients

For 1 serving

• Bulgur70 g
• Cooked chickpeas130 g
• Tomato passata150 g
• Onion60 g
• Bell peppers80 g
• Mint4 g
• Nonfat Greek yogurt80 g
• Extra virgin olive oil10 g
• Paprika1 teaspoon
• Saltto taste

Contains: gluten, lactose,

Method

1. Chop the onion, deseed the peppers and dice them into pieces of about 1 cm. Drain and rinse the chickpeas.
2. Heat the extra virgin olive oil in a saucepan over medium heat and fry the onion and peppers for 5 minutes, until soft.
3. Add the bulgur and paprika and stir for 1 minute, then add the tomato passata, chickpeas and a small glass of water; season with salt and bring to the boil.
4. Cover and cook over low heat for 15 minutes, until the bulgur has absorbed the liquid and is tender; turn off and rest covered for 5 minutes, then fluff with a fork.
5. Mix the Greek yoghurt with the chopped mint and a pinch of salt and spoon it over the pilaf.