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Ingredients Jump to Instructions ↓

  1. 3/4 cup(s) water

  2. 1 can(s) (14- to 14 1/2-ounce)

  3. vegetable broth or chicken broth

  4. 1 cup(s) bulgur

  5. 1 tablespoon(s) olive oil

  6. 1 small onion , chopped

  7. 2 teaspoon(s) curry powder

  8. 1 clove(s)

  9. garlic , crushed with press

  10. 1 can(s) (15- to 19-ounce)

  11. garbanzo beans (chickpeas) , rinsed and drained

  12. 1/2 cup(s) dried apricot , chopped

  13. 1/2 teaspoon(s) salt

  14. 1/4 cup(s) (loosely packed)

  15. fresh parsley leaves , chopped

Instructions Jump to Ingredients ↑

  1. In 2-quart covered saucepan, heat water and 1 1/4 cups vegetable broth to boiling on high. Stir in bulgur; heat to boiling. Reduce heat to medium-low; cover and simmer 12 to 15 minutes or until liquid is absorbed. Remove saucepan from heat. Uncover and fluff bulgur with fork to separate grains.

  2. Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion and cook 10 minutes, stirring occasionally. Stir in curry powder and garlic; cook 1 minute.

  3. Stir in garbanzo beans, apricots, salt, and remaining 1/2 cup vegetable broth; heat to boiling. Remove saucepan from heat; stir in bulgur and parsley.

  4. Nutritional information is based on a 1 1/2-cup serving.

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