Armenian Eech Apricot Bulgur Bowls

Ingredients

• 1 cup fine bulgur
• 1 small onion, finely diced
• 1 red bell pepper, finely diced
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 cup diced tomatoes
• 1 1/4 cups vegetable stock
• 1/4 cup dried apricots, minced
• 1 tsp Aleppo pepper
• 1 tsp ground cumin
• 1/4 cup chopped parsley
• 2 tbsp toasted almonds, chopped
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Steps

1. Heat olive oil in a saucepan and cook onion and red pepper until soft but not browned.
2. Stir in tomato paste, Aleppo pepper, and cumin for 30 seconds until the spices smell fragrant.
3. Add tomatoes, stock, apricots, salt, and pepper; bring the liquid to a simmer.
4. Stir in bulgur, cover, remove from the heat, and let stand until tender and fluffy, about 12 minutes.
5. Fluff the bulgur with a fork and fold through parsley, adjusting salt and pepper to taste.
6. Divide among bowls and scatter toasted almonds over each serving just before eating.

Allergen note: Contains gluten and tree nuts. Use toasted pumpkin seeds for a nut-free alternative.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.