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Herbed Bulgur Pilaf with Shallots & Crispy Spiced Chickpeas
Bulgur—cracked and partially cooked wheat—is cooked pilaf-style with a generous amount of shallots. Lemon, dill and chives, added at the end, brighten the dish and complement the nuttiness of the grain. For textural contrast and a flavor accent, we finish the pilaf with canned chickpeas that are crisped in olive oil and tossed with cumin and smoked paprika.
4
Servings
Tip
Don’t coat the chickpeas with cornstarch without first drying them thoroughly with paper towels. Excess moisture will cause the oil to splatter and prevent the chickpeas from crisping.
30 minutes
Ingredients
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2
tablespoons salted butter
-
3
large shallots, finely chopped
Directions
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01In a large saucepan over medium, melt the butter. Add the shallots and ½ teaspoon salt, then cook, stirring, until beginning to brown, about 5 minutes. Add the bulgur and cook, stirring constantly, until it has a nutty aroma, about 1 minute. Stir in 2¼ cups water and bring to a simmer over medium-high. Cover, reduce to medium-low and cook until the bulgur is tender and has absorbed the liquid, 15 to 17 minutes. Remove from the heat, uncover and drape a kitchen towel over the pan. Replace the cover and let stand for 5 minutes.
Absolutely delicious! The chickpeas are amazing like this.