One Pot Chickpea & Bulgur Wheat

Author:Swati Kadam Gulati

Ingredients

• 1 cup uncooked bulgur wheat
• 1 can chickpeas drained and rinsed
• 3 large tomatoes chopped or 1 can of tomatoes
• 1 onion chopped
• 2 cups low sodium chicken stock or vegetable stock(organic, if vegan)
• 1-2 cloves garlic minced
• 1 1/2 tsp curry powder
• 1 tsp cumin powder
• 1 tsp cooking oil (I use avocado oil)
• salt and pepper
• 2 tbsp finely chopped cilantro
• 1 roma tomato seeded and sliced (optional for garnish)
• 1/3 cup mozzarella cheese

Instructions

• Heat oil in a large skillet. Add minced garlic and cook it for 30-40 sec or until fragrant
• Add in onions and sauté till it turns out translucent
• Add chopped tomatoes and cook until soft or it has a sauce like consistency
• Add in chickpeas, cumin powder, curry powder, salt and pepper. Give it a mix
• Pour in chicken stock (or vegetable stock if vegan) and bring the mixture to a boil
• Add bulgur wheat and cook it on low heat for about 15-20 min or until the bulgur wheat is tender. Turn off the heat
• In a blender, combine all the ingredients listed under mint avocado chutney and blend until creamy.
• Enjoy a bowl of chickpea bulgur wheat warm topped with creamy mint avocado chutney some mozzarella cheese and sliced tomatoes