1 whole chicken breast, cooked and boned
1 1/2 cups burghul wheat, coarse
4 cups chicken broth
1 can chick peas
Pepper to taste
Rinse and drain burghul. Shred or cut the chicken meat in 1 inch
pieces. In a 4 quart saucepan, place chicken, broth and burghul.
Bring to a boil and reduce to simmer for approximately 15 minutes.
Add salt and pepper. Drain chickpeas, add to mixture and simmer
for another 5 minutes. Water may be added if necessary to keep
moist. Mix well and serve. May be served with laban.
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