Bulgur with Chickpeas

How to prepare bulgur with chickpeas

1. The chorizo oil can be prepared ahead of time and stored in the refrigerator for up to a week. You'll make more oil than needed for this recipe, but it's so good that it can be used as a condiment for salads, cream soups, omelets, etc.
   Put the chorizo cut into pieces and the oil in a food processor and blend until the chorizo breaks into small pieces. Put everything, plus the bay leaf, in a smaller pan and heat gently. Transfer the oil to a covered container (jar) and store in the refrigerator. If you want, you can strain it - it will last longer in the refrigerator - but I like to leave the chorizo pieces in the oil, they'll settle to the bottom anyway, and use them in some recipes along with the oil.
2. Cook the bulgur in plenty of salted water for just 10 minutes. Drain and add salt to taste.
   * this recipe uses coarse bulgur that requires boiling, not fine bulgur prepared by soaking
3. While the bulgur is cooking, sauté the vegetables.
   In a not too wide pan, add the oil and sauté over low heat the onion and peppers cut into small cubes. Season with salt. Try to let them soften as much as possible (somewhere between 15-20 minutes) keeping the heat low and stirring occasionally. Don't let the vegetables brown. At the end, add the oregano and stir. Pour the vegetables (you can retain the oil if you want the dish to be lighter) over the bulgur.
5. In the same pan, add 1 tablespoon of chorizo oil and the chickpeas. Season with salt and freshly ground black pepper. Fry the chickpeas in the oil for just a few minutes, until heated through. Pour the chickpeas with all the oil over the bulgur.
6. Mix the bulgur, chickpeas and vegetables well. Check for salt. Add the finely chopped parsley. It's good warm or at room temperature. It's a great side dish for any type of meat (chicken, pork, fish).

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