Exotic bulgur bowl with chickpeas
with avocado, mango, cucumber and herby dressing
Turmeric is a spice known for its earthy flavour and vibrant colour. It contains curcumin, which is linked to various health benefits and gives dishes a warm, aromatic depth.
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
75 gram
Bulgur
(Bevat Tarwe Kan bevatten Soja)
⅓ pak(ken)
Kikkererwten
½ stuk(s)
Avocado
½ stuk(s)
Mango
½ stuk(s)
Mini-komkommer
½ stuk(s)
Limoen
10 gram
Verse koriander en munt
(Kan bevatten Selderij)
¼ stuk(s)
Jalapeño
20 gram
Yoghurtdressing
(Bevat Melk (inclusief lactose), Mosterd)
1 tl
Gemalen kurkuma
1.5 tl
Gerookt paprikapoeder
5 gram
Pompoenpitten
(Kan bevatten Pinda's, Noten, Sesamzaad)
Zelf toevoegen
175 ml
Zoutarme groentebouillon
½ el
Olijfolie
naar smaak
Extra vierge olijfolie
½ el
Water voor saus
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Preheat the oven to 180°C.
- Rinse the chickpeas under cold water and allow to drain, then pat dry with kitchen paper.
- Transfer the chickpeas to a parchment-lined baking sheet and drizzle with olive oil. Scatter over the smoked paprika and season with salt and pepper.
- Toss well to coat, then roast in the oven for 15 - 20 minutes.
- Prepare the stock in a pot or saucepan. Add the bulgur and the turmeric, then bring to a boil and cook for 10 minutes until done.
- Drain and drizzle with extra virgin olive oil as preferred. Season with pepper, then set aside.
- Halve and pit the avocado, then remove the skin. Peel the mango.
- Finely dice the avocado, mango and cucumber. Deseed and finely chop the jalapeño.*
*Take care, this ingredient is spicy! Use as preferred.
- Transfer the mango, cucumber, avocado to a salad bowl, along with some jalapeño as preferred.
- Quarter the lime and squeeze a quarter per person into the bowl. Season with salt and pepper, then toss well to combine.
- Transfer the yogurt dressing and half of the fresh herbs to a tall container. Add the water (see pantry for amount).
- Use an immersion blender to process until smooth. Season with salt and pepper.
- Finely chop the rest of the fresh herbs.
- Serve the bulgur in bowls and top with the salsa and the chickpeas.
- Drizzle with the green sauce, then garnish with the pumpkin seeds and the rest of the fresh herbs.
- Serve with the rest of the lime wedges.
