Chickpea Bulgur Wheat

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

10 mins 20 mins 30 mins
Dinner, Lunch 4 481kcal
Swati Kadam Gulati | Watch What U Eat
Prep Time Cook Time Total Time
Course: Servings: Calories:
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 1/2 tsp curry powder
1 tsp cumin powder
1 tsp cooking oil (I use avocado oil)
salt and pepper
2 tbsp finely chopped cilantro
1 roma tomato seeded and sliced (optional for garnish)
1/3 cup mozzarella cheese
1 leaves handful mint
1/2 avocado
1/4 cup greek yogurt
1/4 cup skim milk or water
1/2 tsp cumin powder
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.