# Clean the bulgur, wash, and add water to cover that, and rest it for 15 minutes.
# Put the half of the oil into the pot, add the
tomato paste, melt the
tomato paste over medium heat, add the washed and drained, roast a few minutes, add water and cover the lid on.
# While cooking the bulgur, put the remaining oil in a separate pot, roast the finely sliced
peppers over medium heat for a while, and add finely sliced
garlic, add boiled
chickpeas, sprinkle salt and black
pepper all over, remove from the stove.
# Cook the meal over high heat at first, then turn the heat o low and cook for 15 more minutes and remove from the stove.
# Water a small bowl. Put some bulgur and some mixture of
chickpeas by forcing on them.
# Repeat this action until the entire ingredients end.
# Reverse on a flat service plate while serving.
