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6 Serves
85 Mins
In a large bowl, combine bulgur wheat and whole wheat flour, gradually adding water while rubbing the mixture between your palms to form small, uniform pearls.
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IndianVitamin E
2 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
95 µg / 400 µgCalcium
67 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
112 mg / 420 mgPhosphorus
465 mg / 1,250 mgPotassium
588 mg / 4,700 mgSodium
1166 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
11 g / 28 gSugar
3 g / 50 gSaturated Fat
5 g / 20 gCholesterol
80 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Heat olive oil in a large pot over medium heat and sauté the chopped onion until translucent.
Add the hand-rolled Maftoul pearls to the pot, stirring gently to coat them in the oil, then pour in the chicken broth and season with salt and pepper.
Cover the pot and simmer the mixture over low heat, allowing the pearls to steam and absorb the broth until tender.
Stir in the chickpeas and serve the dish hot, garnished with additional black pepper if desired.
32
g55
g44
g
Italian