Make-Ahead Bulgur Pita Pockets with Spiced Chickpeas, Carrots, and Tahini

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

1
Bring 1 cup water and 1/2 teaspoon salt to boil in saucepan.
Ingredients you will need
WaterWater
SaltSalt
Equipment you will use
Sauce PanSauce Pan
2
Add bulgur, return to boil, and simmer until liquid is absorbed, about 5 minutes.
Ingredients you will need
BulgurBulgur
3
Let sit off heat for 5 minutes; fluff with fork. Meanwhile, heat olive oil in large skillet pan over medium heat until shimmering.
Ingredients you will need
Olive OilOlive Oil
Equipment you will use
Frying PanFrying Pan
4
Add carrots and chickpeas to pan; stir in coriander and paprika.
Ingredients you will need
ChickpeasChickpeas
CorianderCoriander
CarrotCarrot
PaprikaPaprika
Equipment you will use
Frying PanFrying Pan
5
Mix to coat and cook over medium-low heat until fragrant and carrots are softened, about 3 minutes.
Ingredients you will need
CarrotCarrot
6
Transfer to bowl and stir in bulgur. Season to taste with salt.
Ingredients you will need
BulgurBulgur
SaltSalt
Equipment you will use
BowlBowl
7
Whisk together tahini, hot water, and 1 1/2 teaspoons lemon juice until very smooth. Stir into chickpeas and bulgur to coat.
Ingredients you will need
Lemon JuiceLemon Juice
ChickpeasChickpeas
BulgurBulgur
TahiniTahini
WaterWater
Equipment you will use
WhiskWhisk
8
Pour in remaining lemon juice and fold in parsley. Season to taste with salt.
Ingredients you will need
Lemon JuiceLemon Juice
ParsleyParsley
SaltSalt
9
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.
Ingredients you will need
StuffingStuffing
PitaPita
Equipment you will use
Paper TowelsPaper Towels
MicrowaveMicrowave
DifficultyNormal
Ready In15 m.
Servings2
Health Score100
Magazine