Finely chop one medium-sized onion. Pour ½ tea cup of olive oil into a pot and sauté the onions until they become golden brown
Once the onions are golden brown, add 1 tablespoon of tomato paste and sauté for an additional 2-3 minutes.
Add 1 teaspoon of salt, 1 teaspoon of powdered red pepper, and 2 tablespoons of sumac juice, and continue sautéing.
Rinse ½ cup of fine bulgur with plenty of water and add it to the pot along with 1 liter of hot water. Cook over medium heat until the bulgur is done.
After the bulgur is cooked, add 1 cup of boiled chickpeas and 1 bunch of washed and finely chopped purslane to the pot.
After boiling and cooking for approximately 3-4 minutes, you can remove it from the heat and serve. Enjoy your meal!
