Friday, May 13, 2005

Bulgur with Roasted Chickpeas, Red Onion and Lemon

Bulgur with Roasted Chickpeas, Red Onion and Lemon (Adapted from The Flexitarian Table)

1 1/4 cup vegetable broth
1 cup medium or coarse bulgur
1 teaspoon salt, divided
15 ounce can chickpeas, rinsed and well drained
1/2 cup thinly sliced red onion
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 bay leaves, broken in half
1 teaspoon cumin seeds
1/2 teaspoon turmeric
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper

Preheat oven to 400 degrees

In a medium skillet, bring broth to a boil - stir in bulgur and 1/2 teaspoon salt. Cover and let cook for 1 minute - remove from the heat and let stand until the liquid has been absorbed, about 20 to 25 minutes.

Meanwhile, in an oven-safe skillet, add chickpeas, onion, oil, lemon juice, bay leaves, cumin, turmeric, paprika, cayenne and remaining 1/2 teaspoon salt. Place over medium heat, stirring, until the chickpeas begin to sizzle. Place the skillet into the oven and let roast for 20 minutes, stirring at 10 minutes.

Carefully remove from the oven, discard bay leaves and stir in bulgur. Test for seasonings and see if you need additional salt before serving.

Makes about 4 servings.

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