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.
BULGUR PILAF WITH CHICKPEAS
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
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
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
BULGUR PILAF WITH CHICKPEAS
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
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
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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