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Skillet-Crisped Chickpeas and Herbed Yogurt Pilaf
Not another boring grain salad! Skillet crisping chickpeas until crunchy-savory-spicy adds bold texture and flavor to paprika spiked bulgur. And sumac- and herb-spiked Greek yogurt ties it all together with creamy and tangy notes. Be sure to use coarse bulgur, which absorbs liquid differently and has more resilience and chewiness than fine or medium bulgur.
4-6
Servings
45 minutes
Ingredients
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2
tablespoons extra-virgin olive oil
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3
large shallots, finely chopped
Directions
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01In a large saucepan over medium, heat the oil until shimmering. Add the shallots and ½ teaspoon salt; cook, stirring, until browning, about 5 minutes. Add the bulgur, paprika and cumin; cook, stirring, for 1 minute. Stir in 2¼ cups water then simmer over medium-high. Cover, reduce to medium-low and cook until the bulgur is tender and has absorbed the liquid, 15 to 17 minutes. Off heat, uncover and drape a kitchen towel over the pan. Re-cover and let stand 5 minutes.
