Chutney Bulgur with Curried Chickpeas

Try serving this with steamed broccoli and a fresh flatbread.

Try serving this with steamed broccoli and a fresh flatbread.



  • 1 1/4 cups bulgur (presteamed cracked wheat)
  • 1 20-oz. can chickpeas, drained and rinsed
  • 3 ripe medium-sized tomatoes, diced
  • 2 tsp. curry powder, or to taste
  • 1 8- or 9-oz. jar sweet and spicy chutney, such as mango


  1. Cover bulgur with 2 cups boiling water in heatproof container. Let stand, covered, until water is absorbed, about 30 minutes. For quicker results, combine bulgur and water in saucepan, and cook over medium-low heat until water is absorbed, about 15 minutes.
  2. Meanwhile, combine chickpeas,tomatoes and curry in saucepan. Bring to a simmer over medium-low heat, and cook 2 to 3 minutes. Cover until needed.
  3. Stir chutney into readied bulgur, and season with salt. To serve, mound portion of bulgur on each plate, and top with portion of chickpea mixture.

Nutrition Information

  • Serving Size Serves 6
  • Calories 340
  • Carbohydrate Content 65 g
  • Cholesterol Content 0 mg
  • Fat Content 6 g
  • Fiber Content 12 g
  • Protein Content 10 g
  • Saturated Fat Content 0 g
  • Sodium Content 590 mg
  • Sugar Content 3 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g