BULGUR PILAF WITH CHICKPEAS AND HERBS
This is the type of satisfying high-protein grain and legume dish that easily occupies the center of your dinner plate, accompanied by vegetables or a salad. Cook the chickpeas, then use the soaking water for reconstituting the bulgur. It couldn't be a simpler dish to make.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h35m
Yield Serves four to six
Number Of Ingredients 9
Steps:
- Drain the soaked chickpeas, and place in a pot with 1 quart water. Bring to a boil, reduce the heat and simmer one hour. Add salt to taste and continue to simmer for 30 minutes to an hour, until the chickpeas are tender.
- Place the bulgur in a 2-quart bowl. Place a strainer over the bowl, and drain the chickpeas so that the hot broth covers the bulgur. Set the chickpeas aside. Cover the bowl, and allow the bulgur to sit until fluffy, about 20 to 30 minutes. Strain and press out excess liquid.
- Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet, and add the scallions. Cook, stirring, until tender, two or three minutes. Stir in the garlic, and continue to cook until fragrant, 30 seconds to a minute. Stir in the bulgur and chickpeas. Add the herbs and the remaining tablespoon of olive oil, and toss together. Remove from the heat, add lemon juice and pepper, taste and adjust salt. Add more lemon juice if desired. Serve hot or room temperature.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 223 milligrams, Sugar 4 grams
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Patsy Banton
[email protected]I'm allergic to cilantro, so I used parsley instead. It was still delicious!
Mark Sims
[email protected]I didn't have any chickpeas on hand, so I used lentils instead. It turned out great!
Miracle Nwadike
[email protected]This recipe is a bit too complicated for me. I prefer simpler dishes.
Nayab Khan
[email protected]The bulgur was a bit too chewy for me. I think I'll cook it for a little less time next time.
Kista Gurung
[email protected]The pilaf was a bit bland for my taste. I think I'll add some more spices next time.
Yankiel Serrano
[email protected]This recipe is a keeper! I'll definitely be making it again.
Hiraahned dks
[email protected]I love the fresh herbs in this recipe. They really brighten up the dish.
Usman javed
[email protected]This is a great recipe for a vegetarian meal. It's packed with protein and fiber, and it's really satisfying.
Daris Gaming
[email protected]I'm not a big fan of bulgur, but this recipe changed my mind. The bulgur was cooked perfectly, and the herbs and spices added a lot of flavor.
Ahmad Akmal
[email protected]This dish is a great make-ahead meal. I made it on Sunday and reheated it for lunch all week.
Danish Shahzad
[email protected]I added some chopped carrots and celery to the pilaf, and it was even better! The extra vegetables added a nice crunch and sweetness.
Tonui Pius
[email protected]This recipe is a great way to use up leftover chickpeas. I always have a can or two in my pantry, and this is a delicious way to use them.
Md Polash Sarkar
[email protected]The bulgur pilaf turned out perfect! It was fluffy and flavorful, and the chickpeas added a nice bite.
zyasia lyons
[email protected]I love how easy this recipe is to follow. I'm not much of a cook, but I was able to make this dish without any problems.
Avril Harrison
[email protected]This bulgur pilaf is a delightful dish! The combination of bulgur, chickpeas, and herbs creates a flavorful and satisfying meal.