Chickpea Apricot Bulgur Pot

Name: Chickpea Apricot Bulgur Pot
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mediterranean & Middle Eastern
Ingredients: 140 g Dry bulgur wheat; 240 g Cooked chickpeas; 45 g Dried apricots; 120 g Carrot; 70 g Yellow onion; 15 ml Olive oil; 2 g Ground cumin; 350 ml Water; 3 g Fine salt

Apricot gives a little sweetness to a savory bulgur pot with chickpeas. It suits an evening when the grain and beans can form the center of the meal together. Chop the dried fruit small enough to distribute through the portions, and use the bulgur packet to guide the final liquid and resting time rather than forcing every brand into one ratio.

Mediterranean & Middle Eastern · Preparation time: 10 min · Cook time: 20 min · Total time: 30 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

140 g Dry bulgur wheat
240 g Cooked chickpeas
45 g Dried apricots
120 g Carrot
70 g Yellow onion
15 ml Olive oil
2 g Ground cumin
350 ml Water
3 g Fine salt

Allergens listed for these ingredients · Wheat. Check package labels.

Step-by-Step Instructions

Dice onion and carrot finely and chop apricots. Soften onion and carrot in oil in a covered saucepan, then stir in cumin.
Add bulgur, chickpeas, apricots, measured water and salt. Bring to a simmer, cover and cook until grain and carrot are tender, following the bulgur packet for liquid adjustments.
Rest covered for five minutes, then fluff the grain with a fork and divide between bowls.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, mixing bowl, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Keep bulgur as the absorption grain. Couscous hydrates differently and cannot inherit the bulgur water ratio and simmer time without adjusting the method.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.