Make-Ahead Bulgur Pita Pockets with Spiced Chickpeas, Carrots, and Tahini
For $2.21 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 2. One serving contains 661 calories, 23g of protein, and 22g of fat. Head to the store and pick up bulgur wheat, tahini, parsley leaves, and a few other things to make it today. From preparation to the plate, this recipe takes around 15 minutes. It is a good option if you're following a vegan diet.
Instructions
Bring 1 cup water and 1/2 teaspoon salt to boil in saucepan.
Add bulgur, return to boil, and simmer until liquid is absorbed, about 5 minutes.
Let sit off heat for 5 minutes; fluff with fork. Meanwhile, heat olive oil in large skillet pan over medium heat until shimmering.
Add carrots and chickpeas to pan; stir in coriander and paprika.
Mix to coat and cook over medium-low heat until fragrant and carrots are softened, about 3 minutes.
Transfer to bowl and stir in bulgur. Season to taste with salt.
Whisk together tahini, hot water, and 1 1/2 teaspoons lemon juice until very smooth. Stir into chickpeas and bulgur to coat.
Pour in remaining lemon juice and fold in parsley. Season to taste with salt.
Serve immediately, or let cool slightly then refrigerate. Reheat the next day in microwave, covered with damp paper towel, before stuffing into pita halves, or stuff into pitas once cooled and refrigerate until ready to eat at room temperature or cold.