Chutney Bulgur with Curried Chickpeas


Try serving this with steamed broccoli and a fresh flatbread.

  • 6Servings


  • 1 1/4 cups bulgur (presteamed cracked wheat)
  • 1 20-oz. can chickpeas, drained and rinsed
  • 3 ripe medium-sized tomatoes, diced
  • 2 tsp. curry powder, or to taste
  • 1 8- or 9-oz. jar sweet and spicy chutney, such as mango


Cover bulgur with 2 cups boiling water in heatproof container. Let stand, covered, until water is absorbed, about 30 minutes. For quicker results, combine bulgur and water in saucepan, and cook over medium-low heat until water is absorbed, about 15 minutes.

Meanwhile, combine chickpeas,

tomatoes and curry in saucepan. Bring to a simmer over medium-low heat, and cook 2 to 3 minutes. Cover until needed.

Stir chutney into readied bulgur, and season with salt. To serve, mound portion of bulgur on each plate, and top with portion of chickpea mixture.

Nutrition Information

  • Calories: 340
  • Carbohydrate Content: 65 g
  • Fat Content: 6 g
  • Fiber Content: 12 g
  • Protein Content: 10 g
  • Sodium Content: 590 mg
  • Sugar Content: 3 g