Curried Chickpeas with Chutney Bulgur Recipe

Name: Curried Chickpeas with Chutney Bulgur
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups bulgur; One 15- to 16-ounce can chickpeas, drained and rinsed; 3 medium tomatoes, diced; 2 teaspoons good-quality curry powder, or to taste; 1/2 teaspoon ground cumin; 1/4 teaspoon turmeric; 2 to 3 scallions, thinly sliced; 1/4 cup minced fresh cilantro, plus more for topping if desired; 1 tablespoon nonhydrogenated margarine; One 8-to 9-ounce jar sweet and spicy chutney (such as mango); Salt to taste

Servings: persons

1 1/4 cups bulgur
One 15- to 16-ounce can chickpeas, drained and rinsed
3 medium tomatoes, diced
2 teaspoons good-quality curry powder, or to taste
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
2 to 3 scallions, thinly sliced
1/4 cup minced fresh cilantro, plus more for topping if desired
1 tablespoon nonhydrogenated margarine
One 8-to 9-ounce jar sweet and spicy chutney (such as mango)
Salt to taste

1
Combine the bulgur with 2 1/2 cups water in a small saucepan.
2
Bring to a rapid simmer, then cover and simmer gently for 15 minutes, or until the water is absorbed.
3
Meanwhile, combine the chickpeas, tomatoes, curry powder, cumin, and turmeric in a small saucepan.
4
Bring to a simmer, then simmer gently for 5 minutes.
5
Cover until needed.
6
When the bulgur is done, stir in the scallions, cilantro, margarine, and chutney.
7
Season with a little salt.
8
To serve, mound a portion of the bulgur on each plate and top with a portion of the chickpea mixture.
9
Garnish with additional cilantro, if desired.
10
Make this with whole wheat couscous in place of bulgur.
11
Combine 1 1/4 cups couscous with 2 1/2 cups water in a heatproof container; let stand for 5 to 10 minutes, until the water is absorbed, then fluff with a fork.
12
Serve this with steamed broccoli or green beans along with a simple salad of crisp cucumbers dressed in a creamy vegan dressing.
13
Add fresh flatbread, if youd like.
14
For a colorful meal, combine this with Cauliflower and Carrot Salad (page 189) and microwaved sweet potatoes.
15
Calories: 242
16
Total Fat: 4g
17
Protein: 7g
18
Carbohydrates: 47g
19
Fiber: 10g
20
Sodium: 340mg

kcal

Calories

Carbs

Protein

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: 1 1/4 cups bulgur, One 15- to 16-ounce can chickpeas, drained and rinsed, 3 medium tomatoes, diced, 2 teaspoons good-quality curry powder, or to taste, and more.

Yes, Curried Chickpeas with Chutney Bulgur falls under the Vegetarian 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.

Curried Chickpeas with Chutney Bulgur

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