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Carrot-Pistachio PEsto with Bulgur and Chickpeas

Original recipe from Whole Living magazine
kept bynpm
recipe by

Really good. From Whole Living magazine p76 March 2012. Tess even ate this (without the chickpeas or fruit)
place bulgur in heat proof bowl, pour boiling water on, add salt, stir and cover for 30 min. Stir in chickpeas, scallion, dried fruit and mint. Meanwhile, pulse carrots, garlic and pistachios in food processor. Drizzle oil and process until combined. Season. Stir pesto into bulgur mix and squeeze lemon in.


1/2 C cracked bulgur
3/4 C boiling water
salt and pepper
15 oz can chickpeas, drained
1 scallion, sliced (I substituted some onion powder)
1/4 c dried fruit like craisins, raisins, chopped apricots)
1/2 C fresh mint (i used less, was still good)
2 medium carrots peeled and chopped
1 clove garlic (I used garlic powder)
1/4 C pistachios
1/4C olive oil
1 lemon wedge



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