The combination of grams and beans 2s comyom, to all cursenes with a tradition of vegetarton meals. In this delicious I-pot mann dish, ground coriander, chommamon, and dried apricots: add a Middle Eastern flavor
- 2 eggs
- 1 teaspoon canola oil
- 1 large onion, finely chopped
- 2 large garlic cloves, minced
- 1/2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon turmeric Pinch of crushed dried chilies (optional)
- 1 can (15 ounces) pinto beans or chickpeas, drained and rinsed
- 2 cup dried apricots
- 1/4 cup bulgur wheat
- 1 cup green beans, halved
- Salt and pepper
- Fresh cilantro leaves to garnish
Preparation and cooking time | 30 minutes
1. Place the eggs in a saucepan of cold water, bring to a boil, and boil gently for 10 minutes. Drain the eggs and cool under cold running water. Set aside,
2. While the eggs are cooking, heat the oil ina large saucepan over medium-high heat. Add the onion and garlic, and sauté for 3 minutes, stirring occasionally. Stir in the ground coriander, cinnamon, turmeric, and chilies (if using). Stir for 1 minute.
3. Add the pinto beans or chickpeas and apricots, and stir to coat them with the spices. Stir in the bulgur and green beans, then pour in enough water to cover by about ‘2 Inch, Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until all of the liquid has been absorbed.
4. While the bulgur is cooking, shell and slice the eggs. Fluff the bulgur with a fork and season lightly with salt and pepper. Serve hot, garnished with the egg slices and sprinkled with cilantro leaves.
Each serving provides | Calories 373, fat5a saturated fat 1.9, cholesterol 107 ma, sodium 145 mg Carbohydrates 71-9, fiber 18 9, protein 16.4
