Curried Chickpeas with Chutney Bulgur

• 1 1/4 cups bulgur
• One 15- to 16-ounce can chickpeas, drained and rinsed
• 3 medium tomatoes, diced
• 2 teaspoons good-quality curry powder, or to taste
• 1/2 teaspoon ground cumin
• 1/4 teaspoon turmeric
• 2 to 3 scallions, thinly sliced
• 1/4 cup minced fresh cilantro, plus more for topping if desired
• 1 tablespoon nonhydrogenated margarine
• One 8-to 9-ounce jar sweet and spicy chutney (such as mango)
• Salt to taste

1. Combine the bulgur with 2 1/2 cups water in a small saucepan.
2. Bring to a rapid simmer, then cover and simmer gently for 15 minutes, or until the water is absorbed.
3. Meanwhile, combine the chickpeas, tomatoes, curry powder, cumin, and turmeric in a small saucepan.
4. Bring to a simmer, then simmer gently for 5 minutes.
5. Cover until needed.
6. When the bulgur is done, stir in the scallions, cilantro, margarine, and chutney.
7. Season with a little salt.
8. To serve, mound a portion of the bulgur on each plate and top with a portion of the chickpea mixture.
9. Garnish with additional cilantro, if desired.
10. Make this with whole wheat couscous in place of bulgur.
11. Combine 1 1/4 cups couscous with 2 1/2 cups water in a heatproof container; let stand for 5 to 10 minutes, until the water is absorbed, then fluff with a fork.
12. Serve this with steamed broccoli or green beans along with a simple salad of crisp cucumbers dressed in a creamy vegan dressing.
13. Add fresh flatbread, if youd like.
14. For a colorful meal, combine this with Cauliflower and Carrot Salad (page 189) and microwaved sweet potatoes.
15. Calories: 242
16. Total Fat: 4g
17. Protein: 7g
18. Carbohydrates: 47g
19. Fiber: 10g
20. Sodium: 340mg

bulgur, chickpeas, tomatoes, curry powder, ground cumin, turmeric, scallions, fresh cilantro, margarine, mango, salt

Taken from www.epicurious.com/recipes/food/views/curried-chickpeas-with-chutney-bulgur-390466 (may not work)