Skillet-Crisped Chickpeas and Herbed Yogurt Pilaf

Ingredients

• 2 cup cooked chickpeas ( drained and patted dry; about 1½ cans)
• 4 tbsp extra-virgin olive oil (divided)
• 1 tsp smoked paprika (for the chickpeas)
• 0.5 tsp ground cumin (for the chickpeas)
• 0.25 tsp red pepper flakes (or to taste)
• kosher salt (divided, to taste)
• 1 yellow onion (finely chopped)
• 2 clove garlic (finely chopped or grated)
• 1.5 cup coarse bulgur (do not substitute fine or medium bulgur; rinsed if needed)
• 3 cup low-sodium vegetable broth (chicken broth may be used if not vegetarian)
• 1 tsp lemon zest
• 2 tbsp lemon juice (plus more to taste)
• 1.5 cup plain Greek yogurt (whole-milk or low-fat)
• 0.5 cup fresh parsley (finely chopped, plus extra for serving)
• 0.25 cup fresh mint (finely chopped)
• 1 tsp ground sumac (for the yogurt)
• black pepper (to taste)

Steps

1. 1

   In a medium bowl, combine the drained chickpeas, smoked paprika, cumin, red pepper flakes, and a pinch of salt. Toss until the chickpeas are evenly coated and set them aside while preparing the pilaf.

2. 2

   Heat 2 tablespoons of the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the seasoned chickpeas in a single layer.

3. 3

   Cook the chickpeas, stirring occasionally, until browned and crisp on the outside, about 8 to 10 minutes. Transfer them to a plate and season with additional salt if needed.

4. 4

   Reduce the heat to medium and add the remaining 2 tablespoons olive oil to the skillet. Add the chopped onion and cook, stirring frequently, until softened and lightly golden, about 5 minutes.

5. 5

   Add the garlic and cook for about 30 seconds, until fragrant but not browned.

6. 6

   Add the coarse bulgur and stir for 1 to 2 minutes, coating the grains with the oil and lightly toasting them.

7. 7

   Pour in the vegetable broth and add the lemon zest. Stir once, bring the liquid to a simmer, then cover the skillet and cook over low heat until the bulgur is tender and the liquid is absorbed, about 15 to 18 minutes.

8. 8

   Remove the skillet from the heat and let the bulgur stand, covered, for 5 minutes. Fluff it gently with a fork, then stir in the lemon juice and season with salt and black pepper.

9. 9

   In a bowl, stir together the Greek yogurt, chopped parsley, chopped mint, sumac, and a pinch of salt. Add a little lemon juice if a sharper flavor is desired.

10. 10

    Spoon the herbed yogurt over or alongside the bulgur pilaf. Scatter the crisped chickpeas over the top, finish with additional herbs and sumac if desired, and serve warm or at room temperature.

Notes

The source excerpt specifically recommends coarse bulgur because it has more resilience and chewiness and absorbs liquid differently from fine or medium bulgur. The ingredient quantities and detailed method were reconstructed because the accessible page excerpt was member-gated and did not include the full recipe.

Nutrition per serving

• main
• vegetarian
• Mediterranean
• grain salad
• one-pot
• skillet
• high-fiber
• meal prep