MOROCCAN BULGUR WITH CHICK PEAS SPINACH DRIED APRICOTS AND DATE FRUIT
- Prep Time20 min
- Cook Time59 min
- Perform Time15 min
- Total Time1 hr 34 min
- Serving Size4-6
Ingredients
- ¼ c. dried apricots, chopped
- 2 cups chicken broth, vegetable broth, or water
- 1 cup (#2) bulgur
- 2 Tbsp. olive oil or butter, divided
- 1 small onion, finely chopped
- salt and ground black pepper, to taste
- 1 tsp. curry powder or cumin, optional
- 1 clove garlic, minced
- 1 – 15 oz. can chickpeas, drained and rinsed
- Garnish with ¼ c. fresh parsley, chopped, optional
Method
Place chopped apricots in a small bowl. Cover with warm tap water for about 5 minutes to soften them. Drain liquid. Set aside.
In a 2-quart saucepan, heat 1 Tbsp. of the oil or butter. Stir in bulgur to coat; heat until lightly toasted. Add the broth or water. (Note: at this point, I added 2 tsps. of Better Than Bouillon chicken flavoring.) Bring to a boil; stir, reduce heat and cover. Simmer for 12 to 15 minutes or until liquid is absorbed. Uncover and fluff.
Meanwhile, in a non-stick skillet, heat the remaining olive oil or butter on medium heat for 1 minute. Add onion and cook for 10 minutes, stirring occasionally. Stir in minced garlic and seasonings; cook for an additional minute, making sure not to burn the garlic.
Add chickpeas, apricots, and cooked onion mixture into bulgur. Cook, covered, another 2 to 3 minutes. Remove pot from heat. Allow bulgur to rest about 10 minutes. Remove cover; fluff with a fork.
Just before serving, garnish with chopped parsley, if desired.