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Bulgur and Chickpea Curry Recipe

Bulgur and Chickpea Curry Recipe

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How To Make Bulgur and Chickpea Curry

A hearty and satisfying vegan curry dish made with bulgur wheat and protein-packed chickpeas.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • 1 cup bulgur wheat
  • 1 can chickpeas, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • 1 can diced tomatoes
  • 1 cup vegetable broth
  • Salt and pepper, to taste
  • 2 tbsp chopped fresh cilantro, for garnish


  1. In a large pot, heat some oil over medium heat. Add the onion and garlic and sauté for a few minutes until softened.

  2. Add the bulgur wheat to the pot and stir to coat in the onion and garlic mixture.

  3. Add the spices (curry powder, cumin, coriander, turmeric, and cinnamon) and stir to coat the bulgur.

  4. Add the chickpeas, diced tomatoes, and vegetable broth to the pot and bring to a boil. Reduce heat and let simmer for 20-25 minutes, until the bulgur is tender and the liquid has been absorbed.

  5. Season with salt and pepper to taste.

  6. Serve hot, garnished with chopped cilantro.


  • Calories : 259kcal
  • Total Fat : 1g
  • Saturated Fat : 0g
  • Cholesterol : 0mg
  • Sodium : 732mg
  • Total Carbohydrates : 51g
  • Dietary Fiber : 15g
  • Sugar : 7g
  • Protein : 13g
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