BULGUR PILAF WITH CHICKPEAS AND HERBS
This is the type of satisfying high-protein grain and legume dish that easily occupies the center of your dinner plate, accompanied by vegetables or a salad. Cook the chickpeas, then use the soaking water for reconstituting the bulgur. It couldn't be a simpler dish to make.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h35m
Yield Serves four to six
Number Of Ingredients 9
Steps:
- Drain the soaked chickpeas, and place in a pot with 1 quart water. Bring to a boil, reduce the heat and simmer one hour. Add salt to taste and continue to simmer for 30 minutes to an hour, until the chickpeas are tender.
- Place the bulgur in a 2-quart bowl. Place a strainer over the bowl, and drain the chickpeas so that the hot broth covers the bulgur. Set the chickpeas aside. Cover the bowl, and allow the bulgur to sit until fluffy, about 20 to 30 minutes. Strain and press out excess liquid.
- Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet, and add the scallions. Cook, stirring, until tender, two or three minutes. Stir in the garlic, and continue to cook until fragrant, 30 seconds to a minute. Stir in the bulgur and chickpeas. Add the herbs and the remaining tablespoon of olive oil, and toss together. Remove from the heat, add lemon juice and pepper, taste and adjust salt. Add more lemon juice if desired. Serve hot or room temperature.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 223 milligrams, Sugar 4 grams
QUINOA PILAF WITH VEGGIES AND CHICKPEAS
Delicious gluten-free side or main dish!
Provided by Ashley Hume Saar
Categories Side Dish Grain Side Dish Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Combine chicken stock and quinoa in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from heat.
- Heat olive oil in a large skillet over medium heat until shimmering. Add asparagus, bell peppers, and onion; cook and stir until softened, about 6 minutes. Stir in chickpeas. Pour in 2 tablespoons balsamic vinegar and cook until reduced, about 4 minutes. Add lemon juice, salt, and black pepper. Stir in cooked quinoa. Drizzle 1 tablespoon balsamic vinegar over pilaf before serving.
Nutrition Facts : Calories 281.8 calories, Carbohydrate 45.3 g, Cholesterol 2.5 mg, Fat 6.9 g, Fiber 7.1 g, Protein 10.7 g, SaturatedFat 0.9 g, Sodium 659.2 mg, Sugar 3.7 g
CHICKPEA PILAF
This was inspired by a recipe for ham pilaf I made many years ago that we always liked. Here it is updated so it is in keeping with a Nutritarian eating style.
Provided by Anne Sainz
Categories Beans
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Chop garlic, onions and mushrooms. Combine and set aside.
- Combine rice, chickpeas, tomatoes, cayenne, thyme and water and set aside.
- Coat bottom of large covered frying pan or dutch oven (at least 5 quarts)with oil.
- Add garlic, onion and mushrooms. Cook until onion is soft, adding small amounts of water as needed to prevent sticking.
- Add chickpea mixture and bring to a boil. Cover and reduce heat and simmer for 45 minutes or until rice is tender and liquid is gone.
- Add peas and heat through.
CAULIFLOWER & CHICKPEA PILAF
Delicious served on its own, or as a side dish with grilled chicken breasts rubbed with a little curry paste
Provided by Good Food team
Categories Dinner, Main course, Side dish
Time 30m
Number Of Ingredients 9
Steps:
- Heat the oil in a large, non-stick pan and add the onions. Cook over a medium heat for 5 mins until starting to turn golden. Stir in the curry paste and cook for 1 min. Add the rice, cauliflower and chickpeas, stirring to coat in the paste.
- Pour in the stock and stir. Cover and simmer for 10-15 mins until the rice and cauliflower are tender and all the liquid has been absorbed. Stir in the almonds and coriander, then serve.
Nutrition Facts : Calories 443 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.82 milligram of sodium
HERBED QUINOA AND CHICKPEA PILAF
This protein-rich side dish is loaded with flavor and quick to prepare! Nutritious GOYA® Organic Quinoa is simmered beautifully with recaíto and orange juice. Then, plump and nutty GOYA® Chick Peas are stirred in, along with fresh mint, parsley and hazelnuts. Enjoy this delicious medley of fresh spring tastes!
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Combine oil, Recaito, quinoa, orange juice, salt and 3/4 cup water to boil. Simmer covered over medium-low heat, until liquid is absorbed and quinoa is tender, 20 minutes. Stir in chick peas. Remove from heat and let stand, covered, for 5 minutes. Stir in mint, parsley and hazelnuts.
Nutrition Facts : Calories 167.8 calories, Carbohydrate 23.1 g, Fat 6.4 g, Fiber 2.9 g, Protein 5.6 g, SaturatedFat 0.5 g, Sodium 392.1 mg, Sugar 3 g
CHICKPEA & COURGETTE PILAF
Make our pilaf with lemon, courgette and chickpeas for an easy vegetarian midweek meal. Flavour with cinnamon, cumin and coriander if you have them in your storecupboard
Provided by Claire Thomson
Categories Dinner
Time 50m
Number Of Ingredients 11
Steps:
- Heat 2 tbsp of the oil in a pan over a medium heat and cook the onion for 8-10 mins until softened. Add the garlic and spices, and cook for 2 mins more until fragrant. Tip in the rice and 450ml boiling water from the kettle along with the lemon zest and ½ tsp salt. Cover, reduce the heat to medium-low and cook for 20 mins, or until all the water has been absorbed and the rice is cooked through. This process can also be done in the oven: cook everything in a flameproof casserole and transfer to the oven once the rice and water has been added, covering and cooking for 20-25 mins at 190C/170C fan/gas 5.
- Heat the rest of the oil in a second pan over a medium-high heat and fry the courgette slices for 4 mins until slightly coloured and the edges are just softened. Stir in the chickpeas and cook for 2 mins more until warmed through. Season well.
- When the rice is cooked through, add half the lemon juice and fluff up the rice with a fork. Add the chilli flakes, if using, and chopped dill to the courgette and chickpea mixture. Season well. Stir in the remaining lemon juice and a splash more oil. Serve the rice with the courgettes.
Nutrition Facts : Calories 407 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 0.64 milligram of sodium
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