Best 2 Bulgur Pilaf With Chickpeas And Herbs Recipes

Embark on a culinary journey to the heart of the Mediterranean with this delightful Bulgur Pilaf with Chickpeas and Herbs recipe. This wholesome dish combines the nutty flavor of bulgur wheat with the earthy goodness of chickpeas, creating a symphony of textures and flavors. Infused with aromatic herbs and a touch of zesty lemon, this pilaf is sure to tantalize your taste buds. The article also features a tempting array of additional recipes that explore the versatility of bulgur wheat. From a refreshing Summer Bulgur Salad with Grilled Vegetables to a hearty One-Pot Bulgur Pilaf with Sausage and Peppers, these recipes cater to a range of tastes and preferences. Whether you're a seasoned cook or just starting your culinary adventures, this article offers a collection of delectable dishes that are sure to inspire your next meal.

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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

Ingredients

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

Ingredients

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

Tips:

To save time, use pre-cooked chickpeas. If using dried chickpeas, soak them overnight and cook them according to the package directions before adding them to the pilaf.
If you don't have any bulgur on hand, you can use quinoa or rice instead.
Feel free to add other vegetables to the pilaf, such as chopped carrots, celery, or zucchini.
For a more flavorful pilaf, use vegetable broth instead of water.
Serve the pilaf with a dollop of yogurt or hummus for a complete meal.

Conclusion:

Bulgur pilaf with chickpeas and herbs is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chickpeas. The pilaf is flavorful and satisfying, and it can be served as a main course or a side dish. So next time you are looking for a quick and healthy meal, give this bulgur pilaf recipe a try.