1 can (19 oz/540 ml) chickpeas, rinsed and drained
1/2 cup (90 g) fine bulgur wheat
1/4 cup (10 g) cilantro, finely chopped
In a large pot over medium-high heat, soften the vegetables in the oil. Add the chicken and spices. Continue cooking for 1 minute, stirring constantly.
Add the broth and tomatoes. Bring to a boil, then simmer over medium heat for 30 minutes. Add the chickpeas and bulgur. Continue cooking for 15 minutes. Season with salt and pepper.
Garnish with the cilantro and a drizzle of olive oil, if desired.
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