Chickpea Bulgur Wheat Recipe

Chickpea Bulgur Wheat Recipe
30 min healthy bulgur wheat recipe loaded with proteins and fibers. Prepared using all healthy ingredients.

Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 481 kcal
Author Watch What U Eat

  1. 1 cup uncooked bulgur wheat
  2. 1 can chickpeas drained and rinsed
  3. 3 large tomatoes chopped or 1 can of tomatoes
  4. 1 onion chopped
  5. 2 cups low sodium chicken stock or vegetable stock (organic, if vegan)
  6. 1-2 cloves garlic minced
  7. 1 1/2 tsp curry powder
  8. 1 tsp cumin powder
  9. 1 tsp cooking oil (I use avocado oil)
  10. salt and pepper
  11. 2 tbsp finely chopped cilantro
  12. 1 roma tomato seeded and sliced (optional for garnish)
  13. 1/3 cup mozzarella cheese
  1. 1 leaves handful mint
  2. 1/2 avocado
  3. 1/4 cup greek yogurt
  4. 1/4 cup skim milk or water
  5. 1/2 tsp cumin powder
  6. salt and pepper
  1. Heat oil in a large skillet. Add minced garlic and cook it for 30-40 sec or until fragrant
  2. Add in onions and sauté till it turns out translucent
  3. Add chopped tomatoes and cook until soft or it has a sauce like consistency
  4. Add in chickpeas, cumin powder, curry powder, salt and pepper. Give it a mix
  5. Pour in chicken stock (or vegetable stock if vegan) and bring the mixture to a boil
  6. 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
  7. In a blender, combine all the ingredients listed under mint avocado chutney and blend until creamy.
  8. Enjoy a bowl of chickpea bulgur wheat warm topped with creamy mint avocado chutney some mozzarella cheese and sliced tomatoes

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