|Kheyma - Ourfatsi-style|
(NOTE: It's best to remove and discard any loose skins from the chickpeas before proceeding with Step #1. It's tedious, but worth it!)
cumin, to taste, optional
2 cloves garlic, minced, optional
1 (8 oz.) can tomato sauce
1small onion, minced
1. In a medium sized bowl, mashed the chickpeas with the back of a spoon or fork, leaving it fairly coarse. Set aside.
2. In a large bowl, add the chickpea liquid from the can. Add the bulgur and stir until it is combined with the liquid. Set bowl aside until the bulgur softens, about 15 minutes.
Serve with Romaine lettuce leaves, fresh grape vine leaves (in season), red pepper slices, crackers, or just put some in a bowl and eat with a spoon!