Bulgur Pilaf with Chickpeas

In a bowl, put the oil and onions and stir over a medium heat until wilted.

Add the meat and stir it with the onion until its color changes.

Add the cardamom, black pepper and sweet pepper and stir the ingredients.

Pour out the water and leave it until it boils, then reduce the heat to low and leave it for half an hour.

Add the chickpeas, salt and cumin, stir and cover the pot and leave it for another half hour to boil until the ingredients are cooked.

Add the bulgur, and leave it on low heat until the liquids are dry and the bulgur is cooked.

Transfer to a serving dish. Serve with with salad or a side plate of radishes, pickles and herbs.