Curry-scented chickpeas perch prettily atop a bed of chutney-flavored bulgur, making for a highly appealing grain and legume combination.

　　

Ingredients

serves 6

　　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

　　

Step 1

Combine the bulgur with 2 1/2 cups water in a small saucepan. Bring to a rapid simmer, then cover and simmer gently for 15 minutes, or until the water is absorbed.

　　

Step 2

Meanwhile, combine the chickpeas, tomatoes, curry powder, cumin, and turmeric in a small saucepan. Bring to a simmer, then simmer gently for 5 minutes. Cover until needed.

　　

Step 3

When the bulgur is done, stir in the scallions, cilantro, margarine, and chutney. Season with a little salt. To serve, mound a portion of the bulgur on each plate and top with a portion of the chickpea mixture. Garnish with additional cilantro, if desired.

　　

Variation

Step 4

Make this with whole wheat couscous in place of bulgur. 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.

　　

Menu Suggestions

Step 5

Serve this with steamed broccoli or green beans along with a simple salad of crisp cucumbers dressed in a creamy vegan dressing. Add fresh flatbread, if you’d like.

　　

Step 6

For a colorful meal, combine this with Cauliflower and Carrot Salad (page 189) and microwaved sweet potatoes.

　　

nutrition information

Step 7

Calories: 242

　　

Step 8

Total Fat: 4g

　　

Step 9

Protein: 7g

　　

Step 10

Carbohydrates: 47g

　　

Step 11

Fiber: 10g

　　

Step 12

Sodium: 340mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).