Chutney Bulgur with Curried Chickpeas

1. 1

   Cover bulgur with 2 cups boiling water in heatproof container.

2. 2

   Let stand, covered, until water is absorbed, about 30 minutes.

3. 3

   For quicker results, combine bulgur and water in saucepan, and cook over medium-low heat until water is absorbed, about 15 minutes.

4. 4

   Meanwhile, combine chickpeas, tomatoes and curry in saucepan.

5. 5

   Bring to a simmer over medium-low heat, and cook 2 to 3 minutes.

6. 6

   Cover until needed.

7. 7

   Stir chutney into readied bulgur, and season with salt.

8. 8

   To serve, mound portion of bulgur on each plate, and top with portion of chickpea mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.