Curried Chickpeas with Chutney-Flavored Grains
Curry-scented chickpeas perch prettily atop a bed of chutney-flavored grains (you can use either quinoa, bulgur, or couscous, making for an appealing grain-and-legume combination. Adapted from Vegan Express.
- 1 1/4 cups raw bulgur, quinoa, or whole-grain couscous
- One 15 to 16-ounce can chickpeas, drained and rinsed
- 3 medium vine-ripened tomatoes, diced
- 2 teaspoons good-quality curry powder, or to taste
- 3 to 4 scallions, thinly sliced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/4 cup minced fresh cilantro, or more, to taste
- 1 tablespoon Earth Balance or other vegan buttery spread
- One 8- to 9-ounce jar sweet and spicy chutney (such as mango)
- Salt to taste
Combine bulgur or quinoa with with 2 1/2 cups water in a small saucepan. Bring to a rapid simmer, then cover and simmer gently for 15 minutes, or until the water is absorbed. If using couscous, place it in a heatproof container and cover with 2 1/2 cups boiling water. Cover and let stand for 10 minutes, until the water is absorbed, then fluff with a fork.
Meanwhile, combine the chickpeas, tomatoes, curry powder, cumin, and turmeric in a small saucepan. Bring to a simmer, then simmer gently for 5 minutes. Cover until needed.
When the grain of your choice is done, stir the cilantro, margarine, and chutney into it. Season with a little salt. To serve, mound a portion of the bulgur on each plate and top with a portion of the chickpea mixture. Garnish with additional cilantro, if desired.
- Here are more easy bean main dishes.