Bulgur-Chickpeas Soup

(Bulgur Çorbası - Aegean Region)

1/4 cup Turkish bulgur, small grain, washed and drained
1 large tomato, peeled, finely chopped
2 tbsp butter or 3-4 tbsp extra virgin olive oil
1 cup chicken or beef broth
1 1/4 cups warm water
1/2 cup canned chickpeas, drained, rinsed
Salt
Pepper

Garnish:
1 tsp mint

Saute the tomato with oil until it is softened at medium-low heat. Add the chicken broth, water, bulgur, chickpeas, salt and pepper, stir. Cover and cook for 10-15 minutes. Turn the heat off. Garnish with mint, serve while still warm.

2 servings.