Make-Ahead Bulgur Pita Pockets with Spiced Chickpeas, Carrots, and Tahini
"Heaps of fresh parsley, paprika, and coriander add tons of bright flavor to this hearty bulgur dish, held together with some lemony tahini. [Photograph: Suzanne Lehrer] 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. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."
INGREDIENTS
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Kosher salt
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1/2 cup bulgur wheat
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1 1/2 tablespoons olive oil
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1 large carrot, grated on the large holes of a box grater (about 1 cup)
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1 (15-ounce) can chickpeas, drained and rinsed
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2 teaspoons ground coriander
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2 teaspoons smoked or sweet paprika
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1 1/2 tablespoons tahini
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2 tablespoons plus 1 teaspoon very hot water
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2 tablespoons juice from 1 lemon
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1/2 cup fresh parsley leaves, roughly chopped
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2 pitas with pockets, halved
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