Bulgur With Roasted Chickpeas, Red Onion and Lemon

serves 4-6
from: Peter Berley's The Flexitarian Table; posted online here

1 1/4 cup water (or as much as your bulgur’s packaging specifies)
1 cup medium or coarse bulgur
1 15 oz can chickpeas, rinsed
1 medium red onion, thinly sliced
2 tablespoons olive oil
2 tablespoons lemon
2 bay leaves, split in half
1 teaspoon cumin seeds (I used ground)
1/2 teaspoon ground turmeric
1/2 teaspoon smoked or sweet paprika
1/8 teaspoon cayenne pepper, or to taste

Preheat the oven to 400 degrees F.

Boil the water over high heat. Stir in bulgur and 1/2 teaspoon salt, and cook for one minute before turning off heat. Let sit for 20 minutes, until water is absorbed.

Meanwhile, in an oven-proof skillet or pot, combine the chickpeas, onion, oil, lemon juice, bay leaves, spices, and 1/4 teaspoon salt, and sautee over medium heat for a couple minutes. Transfer the pan to the oven and roast for 20 minutes, stirring halfway through.

Discard the bay leaves and stir in the bulgur. Salt if desired, and serve hot, warm, or at room temperature.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License