Whole-grain bulgur is cooked quickly with boiled chickpeas in a pressure cooker, making a filling brunch dish that raises blood sugar slowly. Quick to prepare from everyday ingredients, it fits easily into a brunch spread too.
Heat the olive oil in the pressure cooker and cook the chopped onion until translucent.
Add the bulgur to the pot and toast for 2 minutes, stirring, until the grains turn glossy.
Add the boiled chickpeas (drain and rinse first if using canned), hot water, salt and black pepper, then stir.
Close the lid and bring to the boil over medium heat, then once it starts hissing, cook over low heat for 8 minutes.
Turn off the heat and wait 5 minutes for the pressure to release naturally, then open the lid, fluff and serve.
Wait for the bulgur grains to turn glossy while toasting; this keeps them from clumping once cooked. Never force the pressure cooker open. Allergens: contains gluten (bulgur).
Borlotti beans can replace the chickpeas; since the beans are larger, extending the cooking time by about 2 minutes is enough.
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