By sharing numerous family recipes on The Armenian Kitchen, it’s as though distant and departed family members are with us.
While deciding on which side dish to incorporate into our menu this year, I came across a recipe in my bulging recipe folder - Bulgur Pilaf with Chickpeas (Garbanzo Beans) and Dried Apricots – given to me by my aunt ArpieVartanesian, in her distinctive handwriting. I’m not sure where she got the recipe, but I know that this will be on our table on Thanksgiving Day.
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|Bulgur Pilaf with Chickpeas and Dried Apricots|
Bulgur Pilaf with Chickpeas and Dried Apricots
Serves 4 to 6
|Ingredients for the recipe|
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
|Chopped apricots soaking in warm water|
Place chopped apricots in a small bowl. Cover with warm tap water for about 5 minutes to soften them. Drain liquid. Set aside.
|Bulgur coming to a boil|
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.
|Sauteed onions with garlic and seasonings|
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.