Chickpea Bulgur Wheat Recipe
30 min healthy bulgur wheat recipe loaded with proteins and fibers. Prepared using all healthy ingredients.
Servings: 4
Calories: 481kcal
Ingredients
- 1 cup uncooked bulgur wheat
- 1 can chickpeas drained and rinsed
- 3 large tomatoes chopped or 1 can of tomatoes
- 1 onion chopped
- 2 cups low sodium chicken stock or vegetable stock (organic, if vegan)
- 1-2 cloves garlic minced
- 1 ½ teaspoon curry powder
- 1 teaspoon cumin powder
- 1 teaspoon cooking oil (I use avocado oil)
- salt and pepper
- 2 tablespoon finely chopped cilantro
- 1 roma tomato seeded and sliced (optional for garnish)
- ⅓ cup mozzarella cheese
MINT AVOCADO CHUTNEY / DRESSING
- 1 leaves handful mint
- ½ avocado
- ¼ cup greek yogurt
- ¼ cup skim milk or water
- ½ teaspoon cumin powder
- salt and pepper
Instructions
- Heat oil in a large skillet. Add minced garlic and cook it for 30-40 sec or until fragrant
- Add in onions and sauté till it turns out translucent
- Add chopped tomatoes and cook until soft or it has a sauce like consistency
- Add in chickpeas, cumin powder, curry powder, salt and pepper. Give it a mix
- Pour in chicken stock (or vegetable stock if vegan) and bring the mixture to a boil
- Add bulgur wheat and cook it on low heat for about 15-20 min or until the bulgur wheat is tender. Turn off the heat
- In a blender, combine all the ingredients listed under mint avocado chutney and blend until creamy.
- Enjoy a bowl of chickpea bulgur wheat warm topped with creamy mint avocado chutney some mozzarella cheese and sliced tomatoes
Nutrition
Calories: 481kcal