CURRIED CHICKPEAS WITH CHUTNEY BULGUR

Curried Chickpeas with Chutney Bulgur image

Yield serves 6

Number Of Ingredients 11

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

Steps:

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.
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.
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.
Variation
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.
Menu Suggestions
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.
For a colorful meal, combine this with Cauliflower and Carrot Salad (page 189) and microwaved sweet potatoes.
nutrition information
Calories: 242
Total Fat: 4g
Protein: 7g
Carbohydrates: 47g
Fiber: 10g
Sodium: 340mg