Adapted from Madhur Jaffrey's Eastern Vegetarian Cooking
1 medium-sized onion, peeled and finely chopped
2 medium-sized tomatoes, peeled and chopped
6 oz/180g cooked, drained chick peas, tinned or homemade
(garbanzo beans)
2 tbs finely chopped parsley
1 cup or 5 oz/115 g by weight medium or coarse-grained bulghur
wheat
tsp and tsp salt (may be reduced or omitted, of course)
Freshly ground black pepper
1 cup water (8 fluid oz)
Microwave onion (or saute in a little water) until soft, add tomato and continue cooking (again, either microwaving or on stove-top) until tomatoes are paste-like. Transfer to a saucepan (if you have microwaved thus far) and add the chick peas, tsp salt, and parsley. Cook for about 10 minutes on a lowish heat, stirring gently as you do so. Now put in the bulghur wheat, the water, and 3/4 tsp salt (unless you don't eat that much salt!). Stir and bring to a simmer. Cover, turn heat to very low and cook for 35 minutes.
Turn off the flame. Remove the lid and quickly cover the pot with a tea towel. Put the lid back on over the tea towel. Let the pot sit in a warm place for 20 minutes. Put in the black pepper and stir the wheat gently.