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Categories:Viewed: 82 - Published at: 2 years ago
Ingredients
- 34 cup water
- 14 ounces broth (chicken or veggie)
- 1 cup bulgur
- 1 tablespoon olive oil
- 12 cup onion, chopped
- 2 teaspoons curry powder
- 1 teaspoon garlic, minced
- 20 ounces garbanzo beans, rinsed and drained (can use a little less)
- 12 cup apricot, dried and chopped
- 14 cup parsley, fresh chopped
- salt
Method
- Heat water and all but .5 cup of the broth to boiling on high.
- Stir in bulgur and bring back to a boil.
- Reduce heat to medium low, cover and simmer 12-15 minutes or until liquid is absorbed.
- Remove from heat.
- Uncover and fluff with a fork.
- Heat skillet add oil and onion, cook 10 minutes stirring occasionally.
- Stir in curry and garlic and cook another minute.
- Stir in garbanzos, apricots salt and remaining broth.
- Heat to boiling.
- Remove from heat and stir in bulgur and parsley.
