Bulgur Pilaf with Garbanzos and Dried Apricots Recipe

Name: Bulgur Pilaf with Garbanzos and Dried Apricots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. water; 1 can vegetable broth or chicken broth; 1 c. bulgur; 1 tbsp. olive oil; 1 small onion; 2 tsp. curry powder; 1 clove garlic; 1 can garbanzo beans (chickpeas); 1/2 c. Dried apricot; 1/2 tsp. salt; 1/4 c. fresh parsley leaves

Servings: persons

3/4 c. water
1 can vegetable broth or chicken broth
1 c. bulgur
1 tbsp. olive oil
1 small onion
2 tsp. curry powder
1 clove garlic
1 can garbanzo beans (chickpeas)
1/2 c. Dried apricot
1/2 tsp. salt
1/4 c. fresh parsley leaves

1
In 2-quart covered saucepan, heat water and 1 1/4 cups vegetable broth to boiling on high.
2
Stir in bulgur; heat to boiling.
3
Reduce heat to medium-low; cover and simmer 12 to 15 minutes or until liquid is absorbed.
4
Remove saucepan from heat.
5
Uncover and fluff bulgur with fork to separate grains.
6
Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute.
7
Add onion and cook 10 minutes, stirring occasionally.
8
Stir in curry powder and garlic; cook 1 minute.
9
Stir in garbanzo beans, apricots, salt, and remaining 1/2 cup vegetable broth; heat to boiling.
10
Remove saucepan from heat; stir in bulgur and parsley.Nutritional information is based on a 1 1/2-cup serving.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 c. water, 1 can vegetable broth or chicken broth, 1 c. bulgur, 1 tbsp. olive oil, and more.

Yes, Bulgur Pilaf with Garbanzos and Dried Apricots falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bulgur Pilaf with Garbanzos and Dried Apricots

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