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
Preheat oven 400°F. In an ovenproof skillet, combine chickpeas, pine nuts, onion, oil, lemon juice, cumin, turmeric, paprika and 1/2 teaspoon salt.