How To Make Bulgur and Chickpea Curry
A hearty and satisfying vegan curry dish made with bulgur wheat and protein-packed chickpeas.
Serves:
Ingredients
- 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
Instructions
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In a large pot, heat some oil over medium heat. Add the onion and garlic and sauté for a few minutes until softened.
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Add the bulgur wheat to the pot and stir to coat in the onion and garlic mixture.
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Add the spices (curry powder, cumin, coriander, turmeric, and cinnamon) and stir to coat the bulgur.
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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.
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Season with salt and pepper to taste.
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Serve hot, garnished with chopped cilantro.
Nutrition
- 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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