We feel blessed every day
of the year, but Thanksgiving Day gives us a chance, when we’re not busy cooking,
to step back and reflect on our lives, and to count our blessings.
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 dear, departed Aunt Arpie Vartanesian, 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
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| Ingredients for the recipe |
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
Directions:
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| 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.
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.
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| 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.
View Comments
YUM.MY FAVORITE PILAF IS BULGUR WITH ONIONS AND CHICKPEAS. THE ADDITION OF APRICOTS IS DELISH AND MAKES IT FESTIVE. THANKS ROBIN FOR THIS EASY PEASY RECIPE, AND HAPPY THANKSGIVING TO ALL.
Thank you, Gloria! Happy Thanksgiving to you and your family as well.
Delicious looking recipe. Can you please advise what size of bulgur was used? Thanks in advance.
Hi Lisa, I used size #2 bulgur, as stated in the recipe. If you prefer a larger grain, size #3 would aslo work.