This vegan side dish, or meatless main, uses pantry items like canned chickpeas to make it quick and easy.
Chewy, roasted chickpeas and toasted pine nuts are tossed with bulgur or cracked wheat, sautéed with sweet red onions and finished with fresh herbs.
2 cups water 1 1/2 cups bulgur wheat 1 can chickpeas 1/2 c. pine nuts 1 red onion 1/4 c. olive oil lemon juice 1 tsp. paprika 1 tsp. turmeric 1 tsp. cumin 1/2 c. flat-leaf parsley 1/4 c. fresh mint
Bring water to a boil, add 1 teaspoon salt and a tablespoon of olive oil. Stir in bulgur. Remove from heat.
Cover with a light-fitting lid (or plastic wrap) and let stand until all the water is absorbed, about 20 minutes.
Preheat oven 400°F. In an ovenproof skillet, combine chickpeas, pine nuts, onion, oil, lemon juice, cumin, turmeric, paprika and 1/2 teaspoon salt.
Stir over medium high heat until it starts to sizzle. Then transfer to the oven and roast for 15 - 20 minutes.
Remove from oven and stir in the bulgur. Add the parsley (and mint, if using). Stir to combine and serve warm.