Spiced Bulgur Pilaf with Roasted Vegetables and Chickpeas
60% автентично · Middle Eastern Fusion
A flavorful and hearty pilaf variation that incorporates warm spices, roasted root vegetables, and protein-rich chickpeas for a more substantial and complex dish.
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Съставки
- Coarse bulgur wheat1 cup
- Vegetable broth2 cups
- Olive oil3 tablespoons
- Sweet potato1 medium, cubed
- Zucchini1 medium, cubed
- Chickpeas1 can (15 oz), rinsed and drained
- Onion1/2, chopped
- Garlic2 cloves, minced
- Ground cumin1 teaspoon
- Ground coriander1/2 teaspoon
- Turmeric1/4 teaspoon
- Fresh cilantro1/4 cup, chopped
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Preheat oven to 400°F (200°C). Toss cubed sweet potato and zucchini with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
- 2
While vegetables roast, heat 1 tablespoon of olive oil in a pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 3
Add minced garlic, cumin, coriander, and turmeric. Cook for 1 minute until fragrant.
- 4
Add the coarse bulgur and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until bulgur is tender and liquid is absorbed.
- 5
Stir in the roasted vegetables, rinsed chickpeas, and remaining 1 tablespoon of olive oil into the cooked bulgur. Gently mix.
- 6
Season with salt and black pepper to taste. Stir in fresh chopped cilantro.
- 7
Serve hot.
