Circle B Kitchen
Serves 4 as a side dish
1 tablespoons unsalted butter
1 tablespoons olive oil
½ large yellow onion, minced
2 to 3 oz vermicelli noodles, broken into 2" lengths
½ cup chickpeas
1 cup bulgur
1 ½ cups chicken stock or chicken broth
1 teaspoon salt
½ tsp allspice
2 tablespoons freshly chopped parsley
1 tablespoon grated lemon zest
Freshly ground pepper to taste
Heat the butter and olive oil in a large saucepan over moderately low heat until the butter melts. Add the vermicelli and cook until golden brown. Add the onion and cook until soft and sweet, about 5 minutes. Add the allspice and stir until fragrant. Add the bulgur and cook, stirring often, for about 3 minutes. Add the chicken stock, chickpeas, salt and pepper. Raise heat to high and bring to a simmer. Cover and reduce heat to low. Cook 15 to 20 minutes.
Remove the saucepan from the heat and let stand 10 to 15 minutes, covered. Taste and adjust seasonings (if it needs more salt and pepper). Stir in the lemon zest and chopped fresh parsley. May serve warm or at room temperature.