Chutney Bulgur With Curried Chickpeas

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Chutney Bulgur With Curried Chickpeas

 

1 1/4 cups bulgur wheat

1 20 ounce can chickpeas, drained and rinsed

3 medium ripe tomatoes, diced

2 teaspoons curry powder, or to taste

1 8 or 9 ounce jar sweet and spicy chutney, such as mango

 

Cover the bulgur with 2 cups boiling water in a heatproof container. Cover and

let stand until water is absorbed, about 30 minutes. For a faster preparation,

combine water and bulgur in a saucepan and heat over a medium-low flame until

water is absorbed, about 15 minutes.

Meanwhile, combine the chickpeas, tomatoes and curry in a small saucepan. Bring

to a simmer over a medium-low flame. Heat for 2 to 3 minutes, then cover and

keep warm until needed.

Stir the chutney into the bulgur and season with salt. To serve, mound a

portion of bulgur on each plate and top with chickpea mixture.

Makes 6 servings.

 

 

 

 

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