Curried Chickpeas with Chutney Bulgur

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