Best 4 Bulgur Pilaf With Chickpeas Recipes

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Embark on a culinary journey to the heart of the Mediterranean with our enticing Bulgur Pilaf with Chickpeas recipe. This delectable dish, rooted in Turkish cuisine, offers a symphony of flavors and textures that will tantalize your taste buds. Prepare to be captivated by the nutty aroma of toasted bulgur wheat, perfectly complemented by the earthy notes of chickpeas, aromatic spices, and a vibrant medley of vegetables.

Our meticulously crafted recipe collection features three distinct variations of this classic dish, each offering a unique twist to satisfy diverse palates. The first recipe stays true to tradition, presenting bulgur pilaf in its simplest form, allowing the natural flavors of the ingredients to shine through. The second recipe introduces a delightful twist with the addition of dried fruits and nuts, creating a sweet and savory harmony that will leave you craving more. And for those seeking a hearty and protein-packed meal, the third recipe incorporates succulent chicken, transforming this pilaf into a complete and satisfying main course.

No matter your dietary preferences, our Bulgur Pilaf with Chickpeas recipes cater to all. Whether you're a vegetarian seeking a wholesome and flavorful dish, or a meat-lover looking for a satisfying and nutritious meal, you'll find a recipe that perfectly suits your needs. So, prepare to immerse yourself in the rich culinary traditions of the Mediterranean and create a delectable dish that will become a staple in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

BULGUR PILAF WITH CHICKPEAS



Bulgur Pilaf With Chickpeas image

Adapted from "The PDQ Vegetarian Cookbook" by Donna Klein. The recipe recommends fancy (fine grain) bulgur as it cooks faster, although none of the stores I went to had more than one kind to pick from so I took what I could get (I believe it was medium). The original recipe also called for frozen chopped onion and jarred minced garlic - I used fresh. This recipe was my first experience with toasted sesame oil - delicious!

Provided by emcmonnies

Categories     One Dish Meal

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

1 cup Bulgar wheat
1 cup boiling water
1 tablespoon extra virgin olive oil
1/2 tablespoon toasted sesame oil (dark)
1/2 onions, chopped or 1/2 cup onion, frozen chopped
1 garlic cloves, minced or 1 teaspoon garlic, refrigerated bottled minced
1 (19 ounce) can chickpeas, rinsed and drained
1 cup low sodium vegetable broth
2 tablespoons diced pimentos, drained (optional)
1 teaspoon ground cumin
salt and pepper, to taste

Steps:

  • In a medium bowl, combine bulgur and boiling water. Let stand 10 minutes to soften.
  • In a deep-sided skillet with a lid heat olive oil and sesame oil over medium heat.
  • Add the onion and cook, stirring until softened, about 3 minutes.
  • Add the garlic and cook, stirring constantly, about 1 minute.
  • Add the chickpeas, broth, reserved bulgur (and any accumulated water at bottom of bowl), pimiento (if using), cumin, salt and pepper. Stir well to combine; bring mixture to boil over high heat.
  • Reduce heat to low, cover and simmer until the bulgur has absorbed all the liquid, about 15 minutes.
  • If the bulgur seems to wet (it should be moist but not soggy), increase heat to medium and cook, uncovered, stirring often, until fairly dry.
  • Fluff with a fork and serve warm.

Nutrition Facts : Calories 251.8, Fat 6.8, SaturatedFat 0.9, Sodium 407.6, Carbohydrate 40.8, Fiber 8.2, Sugar 0.7, Protein 8.3

BULGUR PILAF WITH CHICKPEAS AND HERBS



Bulgur Pilaf With Chickpeas and Herbs image

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

1 cup dried chickpeas, soaked in 1 quart water for six hours or overnight and drained
Salt to taste
1 cup coarse bulgur wheat
2 tablespoons extra virgin olive oil
1 bunch scallions, finely chopped
2 large garlic cloves, minced
1/4 cup finely chopped flat-leaf parsley, or a mixture of parsley and dill
2 tablespoons finely chopped fresh mint
Juice of 1 lemon

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

BULGUR PILAF WITH CHICKPEAS



Bulgur Pilaf with Chickpeas image

Categories     Chickpea     Bulgur     Boil

Yield serves 8

Number Of Ingredients 5

4 1/2 cups water or chicken or meat stock (page 143) (or you may use 2 meat or chicken bouillon cubes)
3 cups coarse-ground bulgur, washed in cold water and drained
4 tablespoons butter or sunflower oil
A 14-ounce can chickpeas, drained
Salt and pepper

Steps:

  • Bring the stock to the boil. Pour in the bulgur and cook, covered, on low heat for about 15 minutes, or until the water is absorbed and the grain is tender.
  • Stir in the butter or oil, the chickpeas, and salt and pepper, and heat through.
  • Variation
  • Garnish with 1 large sliced onion fried in oil till caramelized and brown.

BULGUR PILAF WITH CUMIN AND CHICKPEAS



Bulgur Pilaf With Cumin and Chickpeas image

Make and share this Bulgur Pilaf With Cumin and Chickpeas recipe from Food.com.

Provided by ratherbeswimmin

Categories     Beans

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup medium bulgur
1/2 teaspoon salt (to taste)
1 tablespoon extra virgin olive oil
1 teaspoon cumin seed, crushed in a mortar and pestle
1 small onion, chopped
1 (15 ounce) can chickpeas, drained
2 -3 tablespoons fresh lemon juice
plain nonfat yogurt

Steps:

  • Place bulgur in a bowl; add the salt; stir with a spoon or mix with your hands to distribute the salt.
  • Pour in 2 ½ cups boiling water; let sit for 15-20 minutes, until the bulgur is soft.
  • Drain off any excess water through a strainer and press the bulgur in the strainer to extract more water.
  • Heat the oil in a large nonstick skillet over medium heat; add in the cumin seeds.
  • Cook, stirring, for about 1 minute or just until they begin to color and smell fragrant.
  • Stir in the onion; stir/saute about 5 minutes, until tender.
  • Stir in the bulgur and chickpeas; stir until heated through.
  • Add in the lemon juice, if desired.
  • Remove from heat, taste and adjust the salt; serve hot or warm, topped with yogurt.

Nutrition Facts : Calories 287.2, Fat 5.2, SaturatedFat 0.7, Sodium 616.1, Carbohydrate 53.2, Fiber 11.4, Sugar 1.1, Protein 9.8

Tips:

  • For a flavorful twist, consider using vegetable broth instead of water.
  • Add a teaspoon of ground cumin or curry powder to the pilaf for a warm, exotic flavor.
  • Roast the chickpeas in the oven before adding them to the pilaf for a crispy texture.
  • Top the pilaf with toasted pine nuts or slivered almonds for a crunchy topping.
  • Feel free to add other vegetables to the pilaf, such as diced carrots, celery, or bell peppers.
  • Serve the pilaf as a main course or side dish with grilled chicken, fish, or roasted vegetables.

Conclusion:

Bulgur pilaf with chickpeas is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover bulgur and chickpeas, and it's also a healthy and affordable meal. With its simple ingredients and easy preparation, this recipe is sure to become a favorite in your kitchen. So next time you're looking for a quick and easy meal, give bulgur pilaf with chickpeas a try!

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