Spiced Chickpea and Bulgur Pilaf with Toasted Pine Nuts

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A fragrant pilaf featuring bulgur wheat cooked with caramelized onions, cumin, and tender chickpeas, finished with crunchy toasted pine nuts and fresh herbs. This Middle Eastern vegetarian recipe, ready in about 35 minutes, pairs bulgur wheat, chickpeas, cooked, and olive oil for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup bulgur wheat
• 1.5 cups chickpeas, cooked
• 3 tbsp olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 2 cups vegetable broth
• 1/4 cup pine nuts
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp lemon juice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1 large diced yellow onion and 3 minced garlic cloves, cooking for 6-7 minutes until golden and caramelized.
2. Step 2: Stir in 2 tsp ground cumin and 1 tsp ground coriander, cooking for 1 minute until aromatic.
3. Step 3: Add 1 cup bulgur wheat and toast it with the spices for 2 minutes, stirring constantly.
4. Step 4: Pour in 2 cups vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 12-15 minutes until bulgur is tender and liquid absorbed.
5. Step 5: Stir in 1.5 cups cooked chickpeas, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp lemon juice. Cook uncovered for 3 minutes to warm through.
6. Step 6: Meanwhile, in a small dry skillet over medium heat, toast 1/4 cup pine nuts, stirring frequently, until golden and fragrant, about 3 minutes.
7. Step 7: Remove bulgur from heat and fold in 1/4 cup chopped fresh mint and 1/4 cup chopped fresh parsley. Sprinkle toasted pine nuts on top before serving.