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Lemon Bulgur and Chickpea Pilaf
Lemon Bulgur and Chickpea Pilaf

Category: Side Dish | Serves: 6

(77 ratings)

Nutrition Information:
Calories: 140
Protein: 6 g
Carbs: 22 g
Fat: 4 g
Saturated Fat: 0 g
Sodium: 440 mg
Fiber: 5 g

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Tired of rice or couscous? Try a new whole grain - bulgur is quick cooking with a nutty flavor and superb when combined with lemon, curry and garbanzo beans.
1 cup medium grind bulgur
2 cups vegetable stock (low-sodium if possible)
1 tsp ground cumin
1 Tbsp olive oil
1 small onion, chopped
1 small green bell pepper, chopped
3 cloves garlic, minced
2 cups canned chickpeas, rinsed and drained
1/3 cup fresh lemon juice
1 cup fresh chopped parsley
1 Place bulgur in a bowl. Bring stock to a boil, add half the cumin, and pour stock over bulgur.
2 Stir once and let sit 10 to 15 minutes, until most of the liquid has been absorbed and bulgur is fluffy.
3 Heat oil in a heavy nonstick skillet over medium heat. Sauté onion, green pepper and half the garlic 3 to 5 minutes, stirring, until onion is translucent.
4 Add remaining garlic and cumin. Sauté about 30 seconds. Stir in bulgur and chickpeas. Stir together a few minutes.
5 Add remaining ingredients, combine well and season with salt and pepper to taste. Serve hot.

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