Bulgur with soybeans and broccoli

Ingredients

• 1 cup of thick bulgur (about 180g)
• 400 g of broccoli, fresh or frozen
• 1 large onion
• One head of garlic
• frying oil, as needed
• 3/4 cup of fresh, shelled broad beans (about 130g)
• 1/2 teaspoon of salt
• 1/2 teaspoon of sweet paprika
• 1/4 teaspoon of black pepper
• 2 cups of boiling water (approximately 500 ml)

Place the bulgur in a large bowl and cover it with 240 ml of boiling water.

Boil the broccoli in boiling water for 20 minutes, or until it is tender. Drain it and cut it into small pieces. If it is frozen, simply soak it in boiling water for a few minutes.

While you’re doing that, chop the onion and mince the garlic cloves. Fry them in a deep frying pan until they are golden brown.

Add the bulgur (with its water), the soy broad beans, and the broccoli to the frying pan and mix. Add another 240 ml of water and the spices. Cover and cook for about 10 minutes, until the bulgur is tender and the water has been absorbed. Add more water if needed and adjust the seasoning as necessary.

Serve hot.