Budget Bulgur, Pumpkin and Chickpea Skillet Cake with Vinegar Onions

Instructions

1. 1

   1. Place the bulgur wheat in a heatproof bowl and pour 350 ml (1 1/2 cups) hot water over it. Cover and let it stand for 12 minutes until hydrated. If preferred, you can first bring the water to a boil at 212°F/100°C before pouring it over the bulgur.

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   2. Meanwhile, cook the pumpkin in a small pot with enough water for 10 minutes, or until tender. Drain well and mash with a fork into a rustic puree.

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   3. In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Add half of the onion and a pinch of salt. Cook for 6 to 8 minutes until soft. Add the garlic, sweet paprika, ground cumin, and dried oregano, and cook for 30 seconds more.

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   4. Add the chickpeas to the skillet and mash them partially with a spoon or masher, leaving some texture. Mix with the seasoned onion for 2 minutes and remove from the heat.

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   5. In a large bowl, combine the hydrated bulgur, pumpkin puree, chickpea mixture, all-purpose flour, half of the parsley, 1/2 teaspoon salt, and black pepper. Mix well until you have a thick, shapeable mixture.

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   6. Heat the remaining tablespoon of vegetable oil in the same skillet over medium-low heat. Add the mixture and press it with a spatula to form a compact cake about 2 to 3 cm thick. Cook for 8 minutes on one side, until the base is golden.

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   7. Flip the cake using a plate or flat lid and cook for 8 minutes on the other side, still over medium-low heat, until firm and golden. If you prefer to finish it in the oven, transfer it to an oven-safe dish and bake at 392°F/200°C for 10 minutes.

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   8. In a small bowl, mix the remaining onion with the vinegar, a pinch of salt, and 1 tablespoon water. Let it stand for 5 minutes so it softens slightly.

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   9. Serve the skillet cake hot or warm, topped with the vinegar onions and the remaining chopped parsley.