Curry-scented chickpeas perch prettily atop a bed of chutney-flavored bulgur, making for a highly appealing grain and legume combination.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Combine the bulgur with 2 1/2 cups water in a small saucepan. Bring to a rapid simmer, then cover and simmer gently for 15 minutes, or until the water is absorbed.
Step 2
Meanwhile, combine the chickpeas, tomatoes, curry powder, cumin, and turmeric in a small saucepan. Bring to a simmer, then simmer gently for 5 minutes. Cover until needed.
Step 3
When the bulgur is done, stir in the scallions, cilantro, margarine, and chutney. Season with a little salt. To serve, mound a portion of the bulgur on each plate and top with a portion of the chickpea mixture. Garnish with additional cilantro, if desired.
Variation
Step 4
Make this with whole wheat couscous in place of bulgur. 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.
Menu Suggestions
Step 5
Serve this with steamed broccoli or green beans along with a simple salad of crisp cucumbers dressed in a creamy vegan dressing. Add fresh flatbread, if you’d like.
Step 6
For a colorful meal, combine this with Cauliflower and Carrot Salad (page 189) and microwaved sweet potatoes.
nutrition information
Step 7
Calories: 242
Step 8
Total Fat: 4g
Step 9
Protein: 7g
Step 10
Carbohydrates: 47g
Step 11
Fiber: 10g
Step 12
Sodium: 340mg
