Herbed Bulgur Pilaf with Fried Chickpeas

Ingredientes

2 tablespoons salted butter

3 large shallots, finely chopped

Kosher salt and ground black pepper

1½ cups coarse bulgur

15½-ounce can chickpeas, rinsed, drained and patted dry

2 tablespoons cornstarch

¼ cup extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon sweet smoked paprika

2 tablespoons lemon juice, plus lemon wedges, to serve

½ cup finely chopped fresh dill, divided

¼ cup finely chopped fresh chives

Instruções

In a large saucepan over medium, melt the butter. Add the shallots and ½ teaspoon salt, then cook, stirring, until beginning to brown, about 5 minutes. Add the bulgur and cook, stirring constantly, until it has a nutty aroma, about 1 minute. Stir in 2¼ cups water and bring to a simmer over medium-high. Cover, reduce to medium-low and cook until the bulgur is tender and has absorbed the liquid, 15 to 17 minutes. Remove from the heat, uncover and drape a kitchen towel over the pan. Replace the cover and let stand for 5 minutes.

While the bulgur cooks, put the chickpeas in a medium bowl, sprinkle with the cornstarch and toss. Transfer to a mesh strainer and shake to remove excess cornstarch. In a 10-inch skillet over medium-high, heat the oil until shimmering. Add the chickpeas and cook, stirring, until golden brown and crisp, about 5 minutes. Remove from the heat and stir in the cumin, paprika, ½ teaspoon salt and ¼ teaspoon pepper.

Using a fork, fluff the bulgur. Stir in the lemon juice, half of the dill and the chives. Taste and season with salt and pepper. Transfer to a serving plate, top with the chickpeas and the remaining dill. Serve with lemon wedges

Notas

Don’t coat the chickpeas with cornstarch without first drying them thoroughly with paper towels. Excess moisture will cause the oil to splatter and prevent the chickpeas from crisping.

For this recipe, bulgur—cracked and partially cooked wheat—is cooked pilaf-style with a generous amount of shallots. Lemon, dill and chives, added at the end, brighten the dish and complement the nuttiness of the grain. For textural contrast and a flavor accent, we finish the pilaf with canned chickpeas that are crisped in olive oil and tossed with cumin and smoked paprika.