About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at TheSuzChef.com and on twitter @the_suzchef.
- Yield:Serves 2
- Active time: 15 minutes
- Total time:15 minutes
- Kosher salt
- 1/2 cup bulgur wheat
- 1 1/2 tablespoons olive oil
- 1 large carrot, grated on the large holes of a box grater (about 1 cup)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 teaspoons ground coriander
- 2 teaspoons smoked or sweet paprika
- 1 1/2 tablespoons tahini
- 2 tablespoons plus 1 teaspoon very hot water
- 2 tablespoons juice from 1 lemon
- 1/2 cup fresh parsley leaves, roughly chopped
- 2 pitas with pockets, halved
Bring 1 cup water and 1/2 teaspoon salt to boil in saucepan. Add bulgur, return to boil, and simmer until liquid is absorbed, about 5 minutes. Let sit off heat for 5 minutes; fluff with fork. Meanwhile, heat olive oil in large skillet pan over medium heat until shimmering. Add carrots and chickpeas to pan; stir in coriander and paprika. Mix to coat and cook over medium-low heat until fragrant and carrots are softened, about 3 minutes. Transfer to bowl and stir in bulgur. Season to taste with salt.
Whisk together tahini, hot water, and 1 1/2 teaspoons lemon juice until very smooth. Stir into chickpeas and bulgur to coat. Pour in remaining lemon juice and fold in parsley. Season to taste with salt. Serve immediately, or let cool slightly then refrigerate. Reheat the next day in microwave, covered with damp paper towel, before stuffing into pita halves, or stuff into pitas once cooled and refrigerate until ready to eat at room temperature or cold.