Kale & Chickpea Grain Bowls

Prep Time: 20 mins Cook Time: 30 mins Servings: 4 Source:

Ingredients

1 cup boiling water

½ cup uncooked bulgur

2 (15-oz.) cans unsalted chickpeas (garbanzo beans), drained and rinsed

1 ½ tablespoons canola oil

2 cups finely chopped carrot

4 cups chopped lacinato kale

½ cup vertically sliced shallots

½ cup fresh flat-leaf parsley leaves

¾ teaspoon kosher salt, divided

½ teaspoon black pepper

½ avocado

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon water

1 tablespoon tahini (sesame seed paste), well stirred

1 clove garlic

¼ teaspoon ground turmeric

Directions

Combine boiling water and bulgur in a medium bowl. Let stand 10 minutes; drain well.

Pat chickpeas dry with paper towels. Heat canola oil in a large skillet over high heat. Add chickpeas and carrot; cook, stirring occasionally, until chickpeas are browned, about 6 minutes. Add kale; cover and cook until kale is slightly wilted and carrot is tender, about 2 minutes. Add chickpea mixture, shallots, parsley, 1/2 teaspoon salt and pepper to bulgur; toss.

Place avocado, olive oil, juice, 1 tablespoon water, tahini, garlic, turmeric and remaining 1/4 teaspoon salt in a food processor and process until smooth. Spoon bulgur mixture into bowls; drizzle with avocado mixture.