Heat butter in pan and cook onions over medium until they begin to brown around the edges. Stir in the bulgur and turn it with the onions for 3 minutes. Stir in the chickpeas and stock. Season with salt and pepper, cover and cook over low heat for 15 minutes. Turn heat to very low and simmer for another 15 minutes. Remove from heat and let stand 15 minutes. Serve garnished with cilantro.
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