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Epicurious

Curried Chickpeas with Chutney Bulgur

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

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

Preparation

  1. 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.

  2. 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.

  3. 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.

  4. Step 6

    For a colorful meal, combine this with Cauliflower and Carrot Salad (page 189) and microwaved sweet potatoes.

  5. 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

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
TagsBulgurRice & GrainsChickpeaBean and LegumeVegetableTomatoTurmericHerbs & SpicesSideDinnerDairy FreeVeganVegetarianQuickEasyWeeknight MealsSimmerCookbooks
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