Caramelized Carrots and Chickpeas with Bulgur
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Savory
- Diet: Vegetarian
These caramelized carrots and chickpeas with bulgur make an impressive side or vegetarian main for those cozy days out there. Serve with a sweet curry dressing and a medley of freshly chopped herbs, and you’ve got it all: it’s sweet, savory, slightly spicy, and oh so delicious!
Ingredients
Scale
For the bulgur with carrots and chickpeas:
- 1 cup (150g) uncooked bulgur
- 3 Tablespoons unsalted butter
- ⅓ cup (115g) honey
- 8 small carrots, sliced in halves, lengthwise
- 1 13.5-ounce can (400 ml) chickpeas, rinsed and drained
- 1 ½ cup (300 ml) water
For the dressing + garnishing:
- ½ cup (120 ml) sour cream
- 1 teaspoon honey
- 1 Tablespoon apple cider vinegar
- 1 teaspoon curry powder
- ½ teaspoon ground cumin
- 1 teaspoon olive oil
- Salt and freshly ground pepper
- ⅓ cup fresh mint, chopped
- ⅓ cup fresh cilantro, chopped
- ½ cup (75g) pistachios, toasted and roughly chopped
Instructions
- For the bulgur, add 1 cup of bulgur to 2 cups of water in a saucepan. Bring to a boil, cover, and simmer for 12 minutes, or until tender. Season with salt and pepper. Set aside.
- For the veggies, add butter, honey, carrots, chickpeas and water to a large sauté pan placed over high heat. Bring to a boil, then reduce the heat and let simmer until the carrots and chickpeas are caramelized. Set aside.
- For the dressing, combine sour cream, honey, apple cider vinegar, curry, cumin and olive oil to a bowl. Season with salt and pepper. Taste and adjust seasoning as needed.
- Transfer the bulgur onto a serving plate, garnish with the caramelized carrots and chickpeas, and top with the curry dressing. Sprinkle the fresh herbs and toasted pistachios all over, and enjoy!
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