Chutney Bulgur with Chickpeas

1 review, 4 star(s). 100% would make again

Ready in 45 minutes

This is a wonderful and very quick way to get a vegetarian Indian fix. I use good quality hot curry powder, and vary the amount depending on how spicy I want it that night. The sweetness of the mango chutney takes some of the heat out of the dish. The Core and WPA note at the bottom of the recipe refers to the Weight Watchers plan. If you are not on Weight Watchers, please disregard.


1/2 cup bulgur; uncooked
1 10-oz can chickpeas
2 tsp Curry powder
4 oz mango chutney
1 head cauliflower; chopped

Original recipe makes 2



Combine bulgur and 1 cup water in saucepan and cook until water is absorbed. Combine chickpeas, cauliflower and curry. Stir chutney into bulgur, top with chickpeas & combine.

** Core + 1.5 WPA **

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[I posted this recipe.]
sigmaration 10y ago

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